谷氨酰胺转氨酶对燕麦熟面条质构及蒸煮特性的影响  

Effect of transglutaminase on the cooked oat noodles textural and cooking property

作　　者：姜海燕[1] 章绍兵[1] 牛巧娟 陆启玉[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2015年第3期186-190,共5页Food Science and Technology

基　　金：国家科技支撑计划课题(2012BAD37B04);公益性行业农业科研专项经费项目(201303070)

摘　　要：以燕麦全粉与小麦粉比例为3:7的混合粉为原料制作面条,研究了4种商品谷氨酰胺转氨酶(TG-M、TG-B、东圣TG和绿维康TG)对燕麦面条质构和蒸煮特性的影响。结果表明:除了TG-B酶,其他3种TG酶均可以显著增加熟面条的硬度;4种TG酶对燕麦熟面条弹性的影响并不显著,但均可以显著增强熟面条的拉断力和拉伸距离。东圣TG酶对面条黏聚性和回复性的改善作用强于其他酶制剂,但对面条吸水率的贡献最小。除了TG-B酶,其他3种TG酶在添加量超过0.2%时均可以降低面条的蒸煮损失。In this paper, oats-wheat mixed powder with the proportion of 3：7 was used as the raw material to produce oats noodles. The effect of the four different transglutaminase, including TG-M, TG-B, Dongsheng TG enzyme and Lvweikang TG enzyme, on the texture and cooking characteristics of oat noodles was studied. The results showed that excepted of TG-B enzyme, the other three TG enzymes could significantly increase the hardness of cooked noodles; the effect of the four different TG enzymes on springiness of cooked oat noodles was not significant, but the pulling strength and pulling width were significantly enhanced. Dongsheng TG enzyme showed a better improvement effect on cohesiveness and resilience than other enzymes, but showed the minimum contribution on water absorption of dry matter. Excepted of TG-B enzyme, the other three TG enzymes when adding more than 0.2% could reduce cooking loss rate of noodles.

关 键 词：燕麦面条 谷氨酰胺转氨酶 质构 蒸煮特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]