酶法脱酰胺对无麸质玉米薄饼品质的影响  

Effect of enzymatic deamidation on the quality of gluten-free corn tortilla

作　　者：石雪萍[1] 蒋彩云[1] 余芳[1] SHI Xueping;JIANG Caiyun;YU Fang(School of Health,Jiangsu Vocational College of Economics and Trade,Nanjing 211168)

机构地区：[1]江苏经贸职业技术学院健康学院,南京211168

出　　处：《中国食品添加剂》2024年第8期164-171,共8页China Food Additives

基　　金：江苏省高效优秀科技创新团队(2021年)。

摘　　要：本实验采用蛋白质谷氨酰胺酶(PG)对玉米粉进行酶法改性,研究不同酶解时间(0,2,4,8,16 h)对玉米粉的脱酰胺度、持水持油能力、糊化特性、蛋白质二级结构以及无麸质玉米薄饼品质的影响。结果表明:适度脱酰胺会促使玉米蛋白二级结构的变化,进而改善玉米粉的持水持油能力,提高玉米粉的糊化温度,提升无麸质玉米薄饼的比体积,改善薄饼的质构品质。其中PG酶处理4 h时的感官评分最高,风味较好,此时与对照组相比,无麸质玉米薄饼的比体积由1.24增大到了1.61 mL/g,感官总评分从74±4.91分上升到了83±11.91分。综上,研究结果表明适当的PG处理可以改善玉米蛋白的性质从而提高无麸质玉米薄饼品质,为PG酶的应用提供科学依据和技术指导。In this experiment,protein glutaminase(PG)was used to enzymatically modify corn flour,the effects of different enzymatic hydrolysis times(0,2,4,8,and 16 h)on the deamidation degree,water and oil holding capacity,pasting characteristics of corn flour,pasting properties,protein secondary structure,and the quality of gluten-free corn tortilla were investigated.The results showed that moderate deamidation promoted changes in the secondary structure of corn protein,thereby enhancing the water and oil holding capacity of corn flour,increasing the gelatinization temperature of corn flour,enhancing the volume of gluten-free corn tortilla,and thus improving the texture quality of tortilla.The sensory evaluation scores of the tortilla were highest at 4 hours of PG enzyme treatment,with better flavor.Compared with the control group,the volume of gluten-free corn tortilla increased from 1.24 to 1.61 mL/g,and the overall sensory score increased from 74±4.91 to 83±11.91.In conclusion,the study indicated that proper PG treatment could enhance the properties of corn proteins,thereby improving the quality of gluten-free corn tortillas,providing a scientific basis and technical guidance for the application of PG enzymes.

关 键 词：蛋白质谷氨酰胺酶 脱酰胺 玉米粉 无麸质 玉米薄饼 

分 类 号：TS202.3[轻工技术与工程—食品科学]