谷氨酰胺转氨酶对小米制面性能及淀粉体外消化的影响  

Effects of Transglutaminase on the Noodle-Making Characteristics and in vitro Starch Digestibility of Foxtail Millet

作　　者：靳志强[1] 白变霞 赵晋峰[2] 陈艳彬[1] 王玺[1] 

机构地区：[1]长治学院生物科学与技术系,长治046011 [2]山西省农业科学院谷子研究所,长治046011

出　　处：《中国粮油学报》2018年第1期26-32,共7页Journal of the Chinese Cereals and Oils Association

基　　金：山西省自然科学基金(2015011071);山西省大学生创新创业训练(2013366)

摘　　要：研究谷氨酰胺转氨酶(TGase)处理对小米面团的制面性能和淀粉体外消化的影响及其内在机理。添加15%的谷朊粉或蛋清粉的小米面团用于制备面条,通过色差仪、质构仪、蒸煮实验和体外模拟消化,测定小米面条的色泽、质构、蒸煮特性和淀粉消化速率。结果表明,小米面团经TGase处理,降低了小米面条的蒸煮损失,提高了面条弹性,但减小了面条的黄色值(b~*)。而且,TGase处理显著降低了含谷朊粉小米面条的淀粉消化速率,使快消化淀粉(RDS)含量降低而抗性淀粉(RS)含量增加,但对含蛋清粉小米面条的淀粉消化影响不明显。此外,SDS-PAGE和游离氨基含量分析表明,TGase可以催化含谷朊粉或蛋清粉的小米面条中的蛋白质发生交联反应。扫描电镜显微图像(SEM)显示TGase处理使淀粉颗粒被更好的包裹在网络结构中。核磁共振成像(MRI)发现小米面条中添加TGase可以减缓储藏过程中的水分迁移和面条结构的劣变。The effects and inherent mechanism of added transglutaminase （TGase） on the noodle - making char- acteristics and in vitro starch digestibility of foxtail millet dough were studied. The foxtail millet dough containing 15 % vital wheat gluten or 15 % egg albumin was used to produce noodles. By color difference meter, texture analyzer, cooking test and in vitro digestion, the color, texture, cooking properties and starch digestion rate of foxtail millet noodles were determined. The results indicate that the added TGase resulted in an increase in elasticity and decreases in cooking loss and yellowness（ b＊ ）. Furthermore, the added TGase reduced foxtail millet noodles containing vital wheat gluten,with a reduced rap significantly the rate of starch digestion of the idly digested starch （RDS）and a increased resistant starch （RS）. However, no obvious effect on starch digestion of the foxtail millet noodles containing egg albumin was found. In addition, SDS - PAGE and analysis of the number of free amino groups indicated that TGase could catalyze the cross - linking of proteins in the foxtail millet noodles containing vital wheat gluten or egg albumin. Scanning electron micrographs （SEM）showed starch granules were wrapped in the stronger network structure with TGase treatment. Less deterioration in noodle structure and water migration was observed by magnetic resonance imaging （MRI） for TGase treated samples during storage.

关 键 词：谷氨酰胺转氨酶 小米 面条 淀粉消化 扫描电镜 核磁共振成像 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]