摘要
谷朊是淀粉加工的重要副产品。为了提高谷朊产量和改善谷朊性质,在制备谷朊的过程中,向面浆中加入微生物转谷氨酰胺酶(MTG)。结果表明,随着酶量的增加,谷朊的蛋白含量提高了3.98%。湿面筋的延伸性和回复性随酶量的增加逐渐减小。通过谷朊蛋白质分子羧基含量的测定和蛋白质分子间相互作用力的分析,在MTG作用100min后蛋白分子的羧基含量上升,蛋白质之间疏水相互作用明显减弱。研究表明,在微生物转谷氨酰胺酶(MTG)作用下谷朊的性质产生了明显的变化。
Wheat gluten is an important by-product of starch manufacturing procedure.Microbial transglutaminase （MTG） was added into flour suspension to get gluten.The increasing concentrations of the MTG led to a increase of protein content in gluten and a decrease of extension and recovery of wet gluten.By measuring the carboxyl group on protein and analyzing interactions between protein molecules, it can be found that the content of the carboxyl group increased and the hydrophobic interaction between proteins decreased after 100min due to hydrolysis catalyzed by MTG.Therefore both cross-link and hydrolysis catalyzed by MTG influenced the protein content and quality of gluten.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期327-329,333,共4页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(20776063)
