谷氨酰胺转胺酶对面粉品质的改良作用  

Effects of Transglutaminase Treatment on the Quality of Wheat Flour

作　　者：司卫丽[1] 刘钟栋[1] 

机构地区：[1]郑州工程学院,河南郑州450052

出　　处：《粮食与饲料工业》2004年第2期4-5,共2页Cereal & Feed Industry

摘　　要：谷氨酰胺转胺酶可以催化面筋蛋白形成ε (γ 谷氨酰基 )赖氨酸共价键 ,从而明显改善面团的粉质特性 ,使面团的形成时间、稳定时间增加 ,面团的弱化度降低 ;同时加酶的面团抗延伸性阻力增加 ,面团的延伸性下降。此外 ,加酶面团的持水性增大 ,面团的表面粘性下降。Transglutaminase (TGase) can create new inter molecular cross-links between proteins in gluten. This modification can improve the farinographic properties of dough, increasing the development time and stability of the dough and decreasing its weak value. There was a increased resistance to the stretching and decrease in the extensibility of the dough with transglutaminase. Furthermore, the water holding capacity of the dough with transglutaminase was also increased, but the stickiness of the dough was decreased.

关 键 词：谷氨酰胺转胺酶 面粉 改良作用 粉质特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]