食品科学2024，Vol.45Issue(5)：18-23,6.DOI:10.7506/spkx1002-6630-20230828-203
谷氨酰胺转氨酶对板栗粉面团理化特性的影响
Effect of Glutamine Transaminase on Physicochemical Properties of Chestnut Flour Dough
摘要
Abstract
The effect of glutamine transaminase(TG)addition at varying concentrations(0,0.9,1.8,1.8,2.7 and 3.6 U/g,based on the total mass of chestnut flour)on the texture,rheological,and gelatinization characteristics of chestnut flour dough was investigated and analyzed in terms of changes in the content of free sulfhydryl groups and the microstructure of chestnut dough was observed via a scanning electron microscope(SEM).The results showed that the incorporation of TG resulted in enhanced viscosity,hardness,elasticity,chewiness,and resilience of chestnut dough.Compared with the blank control group,the addition of TG at 2.7 U/g increased the final viscosity by 6.8 cP,hardness by 7.55 g,elasticity by 0.38,chewiness by 33.62 g,and resilience by 0.118,leading to a more stable internal structure.As TG addition increased,both the elastic modulus and viscosity modulus of chestnut dough showed an upward trend,contributing to an improvement in viscoelasticity.This enhancement strengthened the dough's resistance to deformation and consequently improved its stability and processing performance.The content of free sulfhydryl groups in chestnut dough decreased with increasing TG addition,and decreased by 0.16 mmol/g at 2.7 U/g compared with the blank control group.However,it was observed that excessive TG addition led to excessive protein cross-linking,exposure of starch particles,and a subsequent reduction in the overall stability of the dough.This study suggests that the addition of 2.7 U/g of TG has the most pronounced effect on enhancing the physicochemical properties of chestnut dough.关键词
板栗粉/面团/谷氨酰胺转氨酶/食品质构/理化特性Key words
chestnut powder/dough/glutamine transaminase/food texture/physicochemical properties分类
轻工业引用本文复制引用
李涛,周立,徐园杰,袁松凯,曹艳广,郝建雄,刘俊果..谷氨酰胺转氨酶对板栗粉面团理化特性的影响[J].食品科学,2024,45(5):18-23,6.基金项目
河北省重点研发计划项目(22327106D) （22327106D）
