转谷氨酰胺酶对碱面团和面条品质的影响  

Effects of transglutaminase on the quality of alkaline dough and noodles

作　　者：严心昱 马燕 丁知画 杨利华 于博[1] 吴进菊[1,3] YAN Xin-yu;MA Yan;DING Zhi-hua;YANG Li-hua;YU Bo;WU Jin-ju(College of Food Science and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;Xianglafang(Hubei)Food Technology Co.,Ltd.,Xiangyang 441100,Hubei,China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Xiangyang 441053,Hubei,China)

机构地区：[1]湖北文理学院食品科学与化学工程学院,湖北襄阳441053 [2]襄辣坊(湖北)食品科技有限公司,湖北襄阳441100 [3]湖北省食品配料工程技术研究中心,湖北襄阳441053

出　　处：《粮食与油脂》2025年第2期64-68,共5页Cereals & Oils

基　　金：湖北文理学院教师科研能力培育基金(2024kpngq10);湖北省中央引导地方科技发展专项项目(2020ZYYD023)。

摘　　要：为改善碱面条的品质,在小麦粉中加入不同添加量的转谷氨酰胺酶(TG),考察TG对碱面团和碱面条品质的影响。结果表明:TG的加入赋予了碱面团更好的弹性和延展性;添加TG后,碱面团中化合水、邻近水和体相水的相对峰面积都发生显著改变(P<0.05),化合水和邻近水随着TG添加量的增加呈现先增加后减小的趋势,而体相水的变化呈相反趋势;TG的添加使碱面条的拉伸长度变长,拉伸强度、硬度和咀嚼度增强,并在TG添加量为0.5%时(以小麦粉质量计)均达到最高;添加TG能显著降低碱面条烹煮过程中的干物质损失率(P<0.05),增加碱面条的干物质吸水率,改善其色泽。In order to improve the quality of alkaline noodles,different amounts of transglutaminase(TG)were added to wheat flour to investigate the effect of TG on the quality of alkaline dough and noodles.The results showed that the addition of TG endowed the alkaline dough better elasticity and ductility.After adding TG,the relative peak areas of the combined water,adjacent water,and bulk water in the alkaline dough all showed significant changes(P<0.05).The combined water and adjacent water showed the trend of first increasing and then decreasing with the increase of TG addition,while the change of bulk water showed opposite trend.The addition of TG lengthened the stretch length of alkali noodles,enhanced the tensile strength,hardness and chewability,and reached the highest value when the addition of TG was 0.5%(based on the mass of wheat flour).Adding TG could significantly reduce the dry matter loss rate during the cooking process of alkaline noodles(P<0.05),increase the dry matter water absorption rate,and improve their color.

关 键 词：碱面条 转谷氨酰胺酶 动态流变学特性 质构 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]