摘要
利用混合实验仪、质构仪、动态流变仪、扫描电镜、激光共聚焦显微镜和电泳仪等,研究不同添加量谷氨酰胺转氨酶(glutamine transaminase,TG)对全麦面团的混合特性、拉伸特性、流变特性、微观结构和蛋白质变化的影响。结果表明,随着TG添加量的增加,全麦面团的吸水率下降,面团形成时间和稳定时间先增加后降低,峰值黏度升高,回生值降低;面团拉伸强度先升高后降低;随着TG添加量的增加以及酶反应时间的延长,全麦面团的弹性模量(G’)和黏性模量(G”)上升,损耗角正切值(tanδ)降低,当TG添加量>2.4 U/g、作用时间>120 min时,易造成蛋白质过量交联及聚集,全麦面团的综合黏弹性下降。扫描电镜与激光共聚焦显微镜结果显示,TG的添加使得面团微观结构紧密连续,面筋结构得到明显改善;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果显示,TG诱导蛋白质分子交联形成大分子聚集体。
The effects of glutamine transaminase(TG)on the mixing properties,stretching properties,rheological properties,microstructure and protein profile of whole wheat dough were investigated using Mixolab,texture analyzer,dynamic rheometer,scanning electron microscopy(SEM),confocal laser scanning microscopy(CLSM)and electrophoresis apparatus.The results showed that with increasing the amount of added TG,the water absorption rate of whole wheat dough decreased and the dough development time and dough stability time increased first and then decreased,the peak viscosity increased,the setback decreased,and the tensile strength increased first and then decreased.With increasing TG concentration and reaction time,the elastic modulus(G’)and viscosity modulus(G”)increased,and the tangent of loss angle(tanδ)decreased.However,when the TG concentration was higher than 2.4 U/g and the reaction time was longer than 120 min,excessive protein cross-linking and aggregation took place,accompanied by a decrease in the comprehensive viscoelasticity.The results of SEM and LCSM showed that the addition of TG made dough microstructure more continuous and compact,significantly improving gluten structure.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)showed that TG induced protein cross-linking and aggregation.
作者
王佳玉
陈凤莲
吴迪
汤晓智
WANG Jiayu;CHEN Fenglian;WU Di;TANG Xiaozhi(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第4期51-57,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0401000)
江苏高校优势学科建设工程资助项目(苏政办发〔2018〕87号)。
关键词
全麦面团
谷氨酰胺转氨酶
混合特性
流变特性
微观结构
whole wheat dough
glutamine transaminase
mixing characteristics
rheological properties
microstructure
