谷氨酰胺转胺酶在面包制作中的应用研究
首发时间:2009-07-06
摘要:谷氨酰胺转胺酶(TGase)是一种催化酰基转移反应的转移酶,它可使蛋白质分子之间发生交联,从而改变食品蛋白质的功能性质。通过在面粉中添加不同水平的TGase,研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程度的影响。实验结果表明,在适当的添加范围内,TGase可以改善面粉的粉质和拉伸特性,明显增加面包的体积和比容,同时改善面包心的弹性、咀嚼性和回复性,并能减缓面包心在贮存过程中的老化速度。综合考虑,TGase应用于焙烤面包中是可行的,且添加量在1.5‰时效果最佳。
关键词: 谷氨酰胺转胺酶(TGase) 面团特性 面包烘焙品质 抗老化
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The application of transglutaminase in bread baking
Abstract:Transglutaminase (TGase) is a kind of thiol enzyme that catalyzes acryl-transfer reaction, which introduces inter- or intra-molecular covalent crosslinks in many proteins, changing the quality of food products. In this paper, TGase was added into wheat flour to compare its effects on the dough properties, bread baking characteristics, bread staling and retrogradation during the storage period. The results showed that TGase could improve the farinograph characteristics and extensigraph characteristics of dough in an appropriate added amount. Moreover, TGase not only markedly improved the quality of baking and the baked bread, it also led to an increase in the volume and specific volume of bread. It could improve the texture of crumb as well as significantly reduce retrogradation and staling during the storage period. In generally speaking, the optimal addition was 1.5‰.
Keywords: Transglutaminase (TGase) dough property bread baking characteristic reduing retrogradation
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No.3366948390312468****
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