Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough
Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough
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DOI：
10.1021/jf0485032
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发表时间：
2005-02-23
影响因子：
6.1
通讯作者：
Buchert, J
中科院分区：
文献类型：
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作者：
Autio, K;Kruus, K;Buchert, J
通过Kieffer测试研究了混合后静置15、30、45和60 min后TGase对面团的影响。对照面团的拉伸阻力在混合后的60分钟时间段内没有很大变化。在面团中，TGase降低了延展性并增加了抗拉伸性，并且在第一个15分钟后（第一次测量）已经观察到这种变化。酶用量越大，流变学变化幅度越大。在混合15分钟后，所有含有TGase 3.8或5.7nkat/g面粉的面团比对照面团具有更高的抗拉伸性和更低的延展性。在混合后的15-60分钟期间，在5.7nkat/g面粉的剂量下，抗拉伸性明显增加。在控制面团和面团中的扩展性增加与低酶剂量几乎以相同的速度。利用明场显微镜和图像分析技术对打样过程中气泡的演变进行了研究。在5.7nkat/g TGase的存在下，与对照面团相比，发酵面团含有更多的最小气泡和更少的大气泡。研究了TGase和水分含量对普通小麦面包和有机小麦面包比容的影响。水对面包的比容没有显著影响。TGase增加了面包的比容从有机面粉烘烤，当额外的水（+10%的粉质吸收）和小的酶剂量使用。微观结构表征表明，面包烘烤没有TGase从传统的面粉有一个更强的蛋白质网络比从有机面粉烘烤。TGase改善了普通面粉或有机面粉烘焙的面包中蛋白质网络的形成，但在较高剂量下会导致分布不均匀。
The effects of TGase in dough after 15, 30, 45, and 60 min of resting time after mixing were studied with a Kieffer test. The resistance to stretching of control dough did not change greatly during the 60 min time period after mixing. In dough, TGase decreased extensibility and increased resistance to stretching and this change was already observed after the first 15 min (first measurement). The higher the enzyme dosage was, the higher the magnitude of the rheological change was. All of the doughs that contained TGase 3.8 or 5.7 nkat/g flour had a higher resistance to stretching and lower extensibility than control dough 15 min after mixing. Resistance to stretching clearly increased at a dosage of 5.7 nkat/g flour during the 15-60 min period after mixing. Extensibility increased in the control dough and in the doughs with a low enzyme dosage almost at the same rate. The evolution of air bubbles during proofing was determined with bright field microscopy and image analysis. In the presence of 5.7 nkat/g TGase, the fermented dough contained more of the smallest and less large air bubbles in comparison to the control dough. The effect of TGase and water content on the specific volume of the conventional and organic wheat bread was studied. Water did not have a significant effect on the specific volume of bread. TGase increased the specific volume of breads baked from organic flour only, when additional water (+10% of farinogram absorption) and a small enzyme dosage were used. Microstructural characterization showed that bread baked without TGase from conventional flour had a stronger protein network than that baked from organic flour. TGase improved the formation of protein network in breads baked from either normal or organic flour but at higher dosage caused uneven distribution.