谷氨酰胺转氨酶对新鲜及冷冻玉米面团品质特性的影响  

Effects of Transglutaminase on Quality Characteristics of Fresh and Frozen Corn Dough

作　　者：吴凤凤[1] 黄晓倩 王乃娟 俞明富 徐学明[1] Wu Fengfeng;Huang Xiaoqian;Wang Naijuan;Yu Mingfu;Xu Xueming(School of Food Science and Technology,Jiangnan University,Wuxi 214122;Zhejiang Zhoufu Food Co.,Ltd.,Zhoushan 316200)

机构地区：[1]江南大学食品学院,无锡214122 [2]浙江舟富食品有限公司,舟山316200

出　　处：《中国粮油学报》2025年第2期68-75,共8页Journal of the Chinese Cereals and Oils Association

基　　金：十四五国家重点研发计划项目(2021YFD2100201)。

摘　　要：探究不同添加量的谷氨酰胺转氨酶(TGase)处理对新鲜及不同冻藏时间玉米面团的加工特性、蛋白质结构及玉米饼品质特性的影响,通过向新鲜及冻藏3、6周的玉米面团添加不同量TGase(其添加量对应每100 g玉米粉中含60、120、180、240 U酶活)进行实验。结果表明,TGase的添加降低了新鲜和冷冻玉米面团的糊化参数值,优化了面团的黏弹性,增强了玉米面团的持水能力。同时,它促使蛋白质交联,进而形成更为致密的网络结构,有效减轻了冷冻过程中冰晶对玉米面团产生的负面效应,提升了玉米面团的低温稳定性。此外,适量添加TGase能够显著降低以不同冻藏周期玉米面团制作的玉米饼的硬度和老化率。当添加最佳量(即每100 g玉米粉中含180单位酶活的TGase,质量分数为1.5%)的TGase时,与对照组相比,不同冻藏周期玉米面团所制玉米饼的硬度分别降低了15.07%(新鲜面团)、19.22%(冻藏3周)和26.61%(冻藏6周)。This research aimed to explore the influences of different addition amounts of transglutaminase(TGase)on the processing characteristics and protein structure of fresh and corn dough with different frozen-storage times,as well as the quality characteristics of the resultant corn cakes.The experiment was carried out by adding varying quantities of TGase(with the addition amounts corresponding to 60,120,180,240 U of enzyme activity per 100 g of corn flour)to fresh and corn dough with different frozen-storage times(3 and 6 weeks).The results demonstrated that the addition of TGase reduced the gelatinization parameter values of both fresh and frozen corn doughs.The viscoelasticity of the dough was optimized,making it more suitable for processing.Moreover,the water-holding capacity of the corn dough was enhanced.At the same time,TGase induced protein cross-linking,leading to the formation of a more compact network structure.The negative impact of ice crystals on the corn dough during the freezing process was effectively alleviated,thereby enhancing the low-temperature stability of the corn dough.Furthermore,the appropriate addition of TGase significantly decreased the hardness and aging rate of corn cakes made from corn doughs that had been frozen for different periods.When the optimal amount of TGase(1.5%,with 180 U of enzyme activity in every 100 g of corn flour)was added,compared with the control group,the hardness of the corn cakes made from corn doughs with different frozen-storage cycles decreased by 15.07%(for fresh dough),19.22%(for 3-week frozen storage),and 26.61%(for 6-week frozen storage)respectively.

关 键 词：谷氨酰胺转氨酶 玉米面团 冷冻储存 流变特性 玉米饼品质 水分状态 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]