酶修饰高粱粉对高粱-小麦面团特性影响的研究  

Effect of Enzyme on Sorgum Properties of Sorgum-Wheat Mixed Flour Dough

作　　者：翟舒 赵城彬[1] 修琳[1] 曹勇[1] 许秀颖[1] 刘景圣[1] ZHAI Shu;ZHAO Chengbin;XIU Lin;CAO Yong;XU Xiuying;LIU Jingsheng(Department of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University （Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工工程实验室,长春130118

出　　处：《食品工业》2018年第5期52-56,共5页The Food Industry

基　　金：“十三五”国家重点研发计划项目(2016YFD0400700)(课题编号：2016YFD0400702); 吉林省“双十工程”重大科技攻关项目(课题编号：20150201010NY)

摘　　要：应用质构仪、流变仪、粉质仪,采用谷氨酰胺转氨酶、碱性蛋白酶、木瓜蛋白酶与葡萄糖氧化酶对高粱粉进行修饰,探究了酶修饰高粱粉对高粱-小麦面团流变特性变化。其中谷氨酰胺转氨酶与碱性蛋白酶提高面团拉伸力,改善流变特性。木瓜蛋白酶对面团特性没有太明显的影响。葡萄糖氧化酶降低面团拉伸力,虽然明显增加面团的弹性模量与黏性模量,但是恶化了粉质特性。The rheological properties of sorghum-wheat mixed flour dough after glutamine transaminase,alkaline protease,papain and glucose oxidase were studied by using texture analyzer,rheometer and farinograph.The glutamine transaminase and alkaline protease increased the dough tensile strength and improved the rheological properties.Papain did not have a significant effect on dough properties.Glucose oxidase reduces the dough tensile strength,although the apparent modulus of the dough and the viscous modulus are significantly increased but the silty properties were deteriorated.

关 键 词：高粱粉 酶修饰 高粱-小麦粉 面团特性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]