葡萄糖氧化酶和谷氨酰胺转氨酶对发酵麦麸面团加工品质的影响

本研究旨在探讨葡萄糖氧化酶和谷氨酰胺转氨酶对发酵麦麸面团加工品质的改良效果及改良机制,为改善全麦发酵食品食用品质提供应用参考。在全麦粉中分别添加1.0、3.0和6.0 U/g的葡萄糖氧化酶或谷氨酰胺转氨酶,分析测定了全麦粉粉质特性、发酵面团质构特性以及面筋的持水率、蛋白质组成和游离巯基含量的变化情况。研究结果表明:两种酶制剂的添加对全麦粉粉质特性有显著改善作用(p<0.05),面团稳定时间延长,弱化度减小;随酶制剂添加量的增加,发酵面团的弹性和凝聚性均显著增加,面筋蛋白中谷蛋白大聚合体(GMP)含量显著升高,游离巯基的含量显著减少(p<0.05),但高添加量的谷氨酰胺转氨酶(6.0 U/g)引起面筋蛋白持水率下降。谷氨酰胺转氨酶对麦麸面团品质的改良效果显著优于葡萄糖氧化酶(p<0.05),其适宜添加量为3.0 U/g,可使麦麸面团的稳定时间由5.3 min延长至9.3 min。

Effects of Glucose Oxidase and Glutamine Transaminase on Processing Quality of Fermented Wheat Bran Dough

The purpose of this study was to investigate the effect of glucose oxidase and transglutaminase on the processing quality of fermented wheat bran dough and its improvement mechanism,which could provide reference for improving the quality of fermented whole wheat food.Glucose oxidase or glutamine transaminase was added at 1.0,3.0 and 6.0 U/g to whole wheat flour,the dough mixing properties,dough texture,water retention of gluten,protein composition and free sulfhydryl groups were determined.The results showed that the addition of two enzyme preparations significantly improved the mixing properties of whole wheat flour,the dough stability time was prolonged and the degree of weakening reduced.With the increase of enzyme dosage,the springiness and cohesiveness of dough as well as the content of gluteninmacromer(GMP)in the gluten protein significantly increased,however,the content of free sulfhydryl groups in gluten protein significantly reduced(p<0.05).Highly added glutamine transaminase(6.0 U/g)would decrease the water retention of gluten protein.The glutamine transaminase improved the quality of wheat bran dough much better than glucose oxidase(p<0.05).The suitable addition amount of glutamine transaminase was 3.0 U/g.The stability time of wheat bran dough was extended from 5.3 min to 9.3 min.