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| 谷氨酰胺转胺酶对面粉糊化性质和面条品质的影响 | |
| 引用本文： | 吕振磊,陈海华. 谷氨酰胺转胺酶对面粉糊化性质和面条品质的影响[J]. 食品研究与开发, 2011, 32(3): 78-83 |
| 作者姓名： | 吕振磊 陈海华 |
| 作者单位： | 青岛农业大学,食品科学与工程学院,山东,青岛,266109 |
| 摘 要： | 研究2种谷氨酰胺转胺酶(TG-M和TG-B)对面粉糊化性质和面条品质的影响。结果表明,这2种谷氨酰胺转胺酶对面粉的糊化温度影响不显著;随TG-M添加量的增加,面粉的峰值黏度、谷值黏度、最终黏度、回生值和崩解值变化不显著;随TG-B添加量的增加,面粉的峰值黏度、谷值黏度、最终黏度、回生值和崩解值呈递增的趋势;添加谷氨酰胺转胺酶能改善面条的质构特性,TG-M与TG-B对面条质构特性的影响没有明显差异;TG-M和TG-B在面条中的添加量不应超过0.5%。 |
| 关 键 词： | 谷氨酰胺转胺酶 糊化性质 面条 品质 |
Effect of Transglutaminase on the Pasting Properties of Flour and Noodle Quality |
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| L Zhen-lei,CHEN Hai-hua. Effect of Transglutaminase on the Pasting Properties of Flour and Noodle Quality[J]. Food Research and Developent, 2011, 32(3): 78-83 | |
| Authors: | L Zhen-lei CHEN Hai-hua |
| Affiliation: | L(U) Zhen-lei,CHEN Hai-hua |
| Abstract: | The effects of two kinds of transglutaminases(TG-M and TG-B) on flour pasting properties and noodle quality were studied in this paper.The result showed that there was no significant difference for pasting temperature of flour between TG-M and TG-B.Peak viscosity,valley viscosity,final viscosity,setback,breakdown changed less by addition of TG-M,which showed increasing trend by addition of TG-B.Addition of transglutaminase increased the quality of noodle.There was no significant difference on noodle texture... |
| Keywords: | transglutaminase pasting properties noodle quality |
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