谷氨酰胺转氨酶对燕麦-小麦混合粉面团特性影响的研究  

Effect of Transglutaminase on Properties of Oat-wheat Mixed Flour Dough

作　　者：刘颖[1] 刘丽宅 于晓红[1] 窦博鑫[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《食品工业》2016年第11期1-4,共4页The Food Industry

摘　　要：利用谷氨酰胺转氨酶和谷氨酰胺转氨酶与花生蛋白结合来改善燕麦-小麦混合粉(燕麦粉占30%)面团特性。结果表明,谷氨酰胺转氨酶显著降低了混合粉的面筋含量、弱化度和延伸性,延长了面团的形成时间和稳定时间,增加了面团的拉伸阻力。其中添加0.6%谷氨酰胺转氨酶混合粉制作的面团稳定时间最长,弱化度、延伸性最小。0.6%谷氨酰胺转氨酶与8%花生蛋白结合显著提高了混合粉的面筋含量,改善了混合粉的粉质特性和拉伸特性。The effect of transglutaminase and transglutaminase with peanut protein of dough properties of oat-wheat mixed flour （containing 30% oat flour） was investigated. The results showed that transglutaminase decreased the gluten content, softening degree and extensibility of the dough and prolonged the time needed for dough to mature, and the addition of 0.6% transglutaminase had the longest time and the smallest softening degree and extensibility. The addition of 0.6% Wansglutaminase with 8% peanut protein increased the gluten content and improved the silty properties and tensile properties of the mixed flour.

关 键 词：燕麦粉 混合粉 粉质特性 拉伸特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]