转谷氨酰胺酶对冻藏面皮的水分影响  

Effects of Transglutaminase on the Water of Dough during Frozen Storage

作　　者：李星科[1,2] 李素云 张华[3] 张中义[3] 徐学明[1] LI Xingke;LI Suyun;ZHANG Hua;ZHANG Zhongyi;XU Xueming(Food College of Jiangnan University,Wuxi 214122;Limited Company of Synear Food of Zhengzhou,Zhengzhou 450002;College of Food and Biological Engineering of Light Industry of Zhengzhou University,Zhengzhou 450002)

机构地区：[1]江南大学食品学院,无锡214122 [2]郑州思念食品有限公司,郑州450002 [3]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2019年第12期94-97,共4页The Food Industry

基　　金：河南省自然科学基金项目“182300410067”;河南省科技厅项目“172102110204”

摘　　要：在米面制品的冻藏过程中,水分会严重影响到产品的品质,研究了转谷氨酰胺酶(TGase)对冻藏面皮水分的影响。结果表明, TGase不但能增加面粉的吸水率,而且还能改善面团的拉伸性能。冻藏面皮中添加不同含量的TGase能显著提高冻藏面皮的总水分含量。通过低场核磁共振仪检测水分状态结果表明,面皮在冻藏过程中发生水分状态的变化,深层结合水含量下降,半结合水含量增多,说明面皮持水能力降低。添加了TGase提高面团深层结合水的含量,降低半结合水的含量,最终改善面团的持水能力。扫描电镜结果进一步表明, TGase能够在一定程度上减少面筋蛋白网络结构的破坏,使面团微观结构更加均匀,因此提升面团的保水能力。TGase能应用到速冻米面食品中提高米面制品的水分含量,改善其制品的持水能力。During frozen storage, water could affect the quality of rice and wheat flour products. Aim to explore the influences of Transglutaminase(TGase) on the water of flour dough. The results showed that the addition of TGase not only could improve the water absorption of wheat flour but also could upgrade the tensile properties of dough. Deep-bound water decreased of frozen dough decreased while half-bound water increased by low-field NMR instrument, indicating waterholding capacity of dough decreased during frozen storage. Adding TGase could improve the deep-bound water and decrease half-bound water of frozen dough as well as increase water-holding capacity. The results of scanning electron microscope indicated that addition of TGase could make the frozen dough more even and decrease the damage to gluten network structure from ice crystal, thus increase water-holding capacity of frozen dough. Therefore TGase could increase the water content and upgrade water-holding capacity of frozen rice and flour products.

关 键 词：转谷氨酰胺酶 冻藏 面皮 水分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]