谷氨酰胺转氨酶对燕麦全粉面条品质的影响  

Effects of Transglutaminase on the Quality of Oat Whole Meal Noodles

作　　者：彭飞[1] 许妍妍[1] 孙晓静[1] 栾广忠[1] 辰巳英三[2] 胡亚运[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]日本国际农林水产业研究中心

出　　处：《食品工业》2016年第12期175-179,共5页The Food Industry

摘　　要：以燕麦全粉为原料制作面条,研究谷氨酰胺转氨酶(Transglutaminase,TG)对燕麦全粉面条质构、蒸煮特性的影响,并进行感官评价。结果表明,随TG添加量的增加,燕麦生、熟面条的剪切力、剪切功、拉伸阻力及拉断距离均随之显著增大(p<0.05),熟面条的黏性及黏附功随之显著减小。TG的添加使燕麦面条的干物质吸水率及损失率显著减小,改善了面条的蒸煮品质。熟面条的感官评价各项得分均随TG添加量的增大而升高,且面条的质构参数与感官评定参数之间存在一定的相关关系,剪切力、剪切功和拉伸阻力是评价面条品质的重要指标。Oat whole meal was used as the raw material to make noodles. The effects of transglutaminase （TG） on the quality of oat whole meal noodles were investigated by measuring the texture, cooking characteristics and sensory evaluation of noodles. The results indicated that as the amount of added TG increased, the firmness, work of shear, extensibility and resistance to extension of raw/cooked oat whole meal noodles increased, while the stickiness and work of adhesion of cooked noodles decreased significantly （p〈0.05）. TG improved the cooking qualities of noodles by decreasing the losses and water absorption of dry matter significantly. The sensory evaluation scores of cooked noodles were increased with TG adding. There was a certain correlation between texture parameters and sensory evaluation scores. Work of shear and resistance to extension was the important indicators to evaluate quality of noodles.

关 键 词：谷氨酰胺转氨酶 燕麦全粉 面条 质构 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]