谷氨酰胺转氨酶对面条水分状态及蛋白质结构的影响  

Effects of Transglutaminase on Noodles Moisture Status and Structural Basis of Protein

作　　者：刘燕琪 李梦琴[1] 李超然[1] 周玉瑾 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国粮油学报》2016年第1期10-16,共7页Journal of the Chinese Cereals and Oils Association

基　　金：河南省教育厅自然科学研究(2010A550008)

摘　　要：利用核磁共振和傅里叶变换红外光谱技术，研究面条中水分分布和蛋白质结构参数的变化分析谷氨酰胺转氨酶（TG）的作用机理，并采用差示扫描量热仪、质构仪和感官评定研究面条的品质变化，确定其最适添加量。结果表明：谷氨酰胺转氨酶可降低面条的疋弛豫时间，在0％-2．5％范围内，疋。和疋：呈现先减小后增大的趋势；面条体系中β-折叠片层和β-折叠的含量显著增加，α-螺旋和β-转角含量显著减小；显著提高面团糊化温度和热焓值，增强面条体系的热稳定性；影响面条的质构和感官品质，增加面条的硬度、弹性、内聚性和咀嚼性，添加量为1．5％时面条的品质最好。谷氨酰胺转氨酶可催化面筋蛋白分子交联和酰基转移反应，从而改变面条的水分分布、蛋白质结构及品质特点。It has been studied the effect of Transglutaminase （TG） on moisture status and the changes of basic parameters of protein structure of the dough by Nuclear Magnetic Resonance （NMR） and Fourier transform infrared spectroscopy （FT- IR） to analysis the mechanism of action, and then research the quality of noodles and the optimum dosage of Transglutaminase by differential scanning calorimeter, Texture test and Sensory evaluation. The results showed： adding appropriate amount of Transglutaminase, the relaxation times （ T2 ） water in dough were reduced. Between 0% -2.5%, the T2, and T22 were decreased first and then increased. The amount of β -pleated sheet and β- sheet were increased, the α - helix and β - angle were decreased significantly. The gelatinization temperature and Enthalpy were enhanced, so the thermal stability of noodles was enhanced. The Transglutaminase can affect the texture and sensory quality of noodles, so the hardness, elasticity, cohesiveness and chewiness all increased. When the dosage of Transglutaminase was 1.5%, the noodles had the best quality. The Transglutaminase can promote the cross - linking of gluten protein and acyl - transfer reactions, so change the moisture status and the basic parameters of protein structure and the quality features of noodles.

关 键 词：谷氨酰胺转氨酶 核磁共振 红外光谱 蛋白质二级结构 质构 

分 类 号：TS202[轻工技术与工程—食品科学]