利用湿热处理及谷氨酰胺转胺酶催化作用提高谷朊吸水率

刘松; 张东旭; 刘龙; 王淼; 堵国成; 陈坚

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Hydrothermal treatment followed by microbial transglutaminase reaction improved the water absorption of wheat gluten

首发时间：2009-12-18

Song Liu ¹ Dongxu Zhang ¹ Long Liu ¹ Miao Wang ² Guocheng Du ¹ Jian Chen ³

1、School of Biotechnology, Jiangnan University
2、School of Food Science and Technology, Jiangnan University
3、State Key Laboratory of Food Science and Technology, Jiangnan University

Abstract：BACKGROUND: The water absorption of wheat gluten plays an important role in the weight, volume and form ratio of the breads. In this paper, hydrothermal treatment and microbial transglutaminase (MTGase) modification were combined to improve the water absorption ratio (WAR) of wheat gluten. To understand the increases in WAR, the changes in MTGase reaction after gluten hydrothermal treatment were also investigated. RESULTS: The sole hydrothermal treatment improved the WAR of gluten. The gluten treated at 100 oC for 30 min exhibited the highest WAR value (2.03g g-1 gluten) while the WAR of control without hydrothermal treatment was 1.5 g g-1 gluten. When gluten was exposed to 90 oC for 30 min followed by incubation with MTGase for 5 h, its WAR reached 2.48g g-1 gluten. In contrast to control gluten, the surface hydrophobicity of the gluten preheated at 90 oC for 30min increased and fluctuated in a different way during the following MTGase reaction. Meantime, the trend in the amount of soluble protein of preheated gluten was also changed in the progress of MTGase reaction. CONCLUSION: Hydrothermal treatment followed by MTGase reaction is an efficient approach to improve the WAR of wheat gluten. The analysis of catalytic process, including determination of ammonia, gluten surface hydrophobicity, soluble protein and SDS-PAGE, suggested that hydrothermal pretreatment accelerated the cross-linking reaction and may alter the ratio of gluten deamidation catalyzed by MTGase, which induced an increase in the WAR.

keywords： wheat gluten microbial transglutaminase hydrothermal treatment water absorption ratio

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利用湿热处理及谷氨酰胺转胺酶催化作用提高谷朊吸水率

刘松 ¹ 张东旭 ¹ 刘龙 ¹ 王淼 ² 堵国成 ¹ 陈坚 ³

1、江南大学生物工程学院
2、江南大学食品学院
3、江南大学食品科学与技术国家重点实验室

摘要：谷朊的吸水率（WAR）对面包的质量、体积及形成速率具有重要作用。在本研究中，通过组合湿热处理及微生物谷氨酰胺转胺酶（MTGase）催化反应来提高谷朊的WAR。为了解WAR提高的原因，进一步分析了谷朊经湿热预处理后MTGase催化反应的变化。研究发现，单一的湿热处理可提高谷朊的WAR。当谷朊在100℃处理30min时，WAR达到最大值2.03 g g-1，而未经湿热处理的谷朊其WAR只有1.5 g g-1。谷朊经90℃处理30min后再经MTGase 催化5h，WAR达到2.48g g-1。与未经湿热处理的谷朊相比，90℃处理30min的谷朊其表面疏水度有所提高，并在后续的MTGase催化反应中发生波动。同时，经预热处理的谷朊的可溶蛋白在MTGase催化反应过程中也发生了变化，且变化趋势不同于未经湿热处理的谷朊。以上结果表明，结合湿热预处理的MTGase催化是一种提高谷朊WAR的有效方法。通过对MTGase催化过程的分析发现，湿热预处理加速了谷朊的催化交联并可能改变了其脱酰胺反应的比率，从而促使谷朊的WAR提高。

关键词：谷朊微生物谷氨酰胺转胺酶湿热处理吸水率

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1. 教育部博士点基金（20060295002）

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Song Liu,Dongxu Zhang,Long Liu,et al. Hydrothermal treatment followed by microbial transglutaminase reaction improved the water absorption of wheat gluten[EB/OL]. Beijing:Sciencepaper Online[2009-12-18]. https://www.paper.edu.cn/releasepaper/content/200912-664.

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论文编号	200912-664
论文题目	利用湿热处理及谷氨酰胺转胺酶催化作用提高谷朊吸水率
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