摘要
以燕麦全粉与小麦粉质量比为3∶7的混合粉为原料制作面条,研究了4种谷氨酰胺转氨酶(TG-M、TG-B、东圣TG和绿维康TG)对鲜湿燕麦面条品质的改良效果.结果表明:4种TG酶的添加均可以增加燕麦面条的硬度和弹性,且在相同添加量时改善效果接近;和其他3种酶相比,东圣TG酶能够显著增加面条的黏聚性和回复性;TG-M和东圣TG酶对面条延伸特性的改善极其显著.从生面条的微观结构可以看出,东圣TG酶可使生面条内部形成更加完整的面筋蛋白网络结构,裸露的淀粉颗粒显著减少.
We prepared fresh noodles from flour mixture including oat flour and wheat flour（mass ratio 3 ∶7）,and studied the improvement effects of four kinds of transglutaminase（TG-M,TG-B,Dongsheng TG and Lüweikang TG） on the quality of the fresh oat noodles. The results showed that the four kinds of TG could improve the hardness and elasticity of the oat noodles,and had similar improvement effect under the same addition amount; Dongsheng TG could significantly improve cohesiveness and resilience of the noodles in comparison with the other three kinds of TG;and TG-M and Dongsheng TG could extremely significantly improve the extensibility of noodles. From the microstructure of fresh noodles,we found that a complete gluten protein network structure could form in the fresh noodles to remarkably reduce the bare starch granules when adding Dongsheng TG.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2015年第1期12-16,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家科技支撑计划课题(2012BAD37B04)
公益性行业(农业)科研专项经费项目(201303070)
