生物酶改性玉米面粉及其功能性质的研究  

Study on biological enzymatic modification of corn flour and its functional properties

作　　者：张舵[1,2] 江成英[1] 贾世明 闫公敬 宋明洋 李冠龙[1] 易春霞[1] 李俊众 ZHANG Duo;JIANG Cheng-ying;JIA Shi-ming;YAN Gong-jing;SONG Ming-yang;LI Guan-long;YI Chun-xia;LI Jun-zhong(College of Food and Bioengineering,Qiqihar University,Heilongjiang Qiqihar 161006,China;Key Laboratory of Processing Agricultural Products of Heilongjiang Province,Qiqihar University,Heilongjiang Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省普通高校齐齐哈尔大学农产品加工重点实验室,黑龙江齐齐哈尔161006

出　　处：《齐齐哈尔大学学报（自然科学版）》2022年第5期79-83,共5页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省高教强省优势特色学科(粮头食尾)科研项目(LTSW201721);黑龙江省属高等学校基本科研业务费科研项目(植物性食品加工技术特色学科专项)(YSTSXK201831);黑龙江省省属高等学校基本科研业务费科研项目(135409326)。

摘　　要：研究采用转谷氨酰胺酶对玉米面粉进行酶解改性处理,探讨了酶的添加量、酶解温度、酶解时间等因素对玉米面粉改性处理的最佳工艺条件,研究证实,最佳酶解改性条件为转谷氨酰胺酶添加量0.8%(w/w),酶解时间2 h,酶解温度为50℃。对酶解改性玉米面粉的持水性、湿润性、黏度、乳化性及乳化稳定性、吸水量和流变学特性等理化功能性质进行了研究,结果显示,酶解改性后玉米面粉的持水性、湿润性和黏度都有明显提升;乳化性及乳化稳定性没有明显改善;吸水量增大、流变学特性变化曲线趋于稳定。In this paper,transglutaminase was used to modify corn flour by enzymolysis.The optimum conditions of enzyme dosage,enzymolysis temperature and time were discussed.The results showed that the optimum conditions were transglutaminase dosage 0.8%(w/w),time 2 h and temperature 50℃.The physicochemical properties such as water holding capacity,wettability,viscosity,emulsifying property,emulsifying stability,water absorption and rheological properties of enzymolysis modified corn flour were studied,respectively.The results showed that the water holding capacity,wettability and viscosity of enzymolysis modified corn flour were significantly improved.The emulsifying property and emulsifying stability were not significantly improved.The curve of rheological properties tends to be stable as the increase of water absorption.

关 键 词：转谷氨酰胺酶 玉米面粉 改性 功能性质 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]