为改善黑小麦粉面团物理特性,利用混合实验仪、流变仪和傅里叶变换红外光谱仪等,探究不同谷氨酰胺转氨酶(glutamine transaminase, TG)添加量对黑小麦粉面团热机械学特性、流变特性等的影响,并从蛋白质二级结构变化等加以解释。结果表明,随着TG添加量增加,黑小麦粉面团黏度与形成时间先增大后减小,吸水率下降,蛋白质弱化度和回升值先减小后增大,淀粉排列更有序,面团稳定性得到提高;TG的加入使黑小麦粉面团弹性模量和黏性模量上升,面团综合黏弹性增强,拉伸强度增大;且面团蛋白质二级有序结构和二硫键含量增加,蛋白弹性和结构稳定性得到提高。但TG添加量过多会导致蛋白质交联过度,淀粉颗粒被迫暴露,面团强度与稳定性下降。整体而言,当TG添加量为1.1%时对黑小麦粉面团理化性质改善效果最佳。该研究结果可为优化黑小麦粉加工产品开发提供理论参考。
In order to improve the physical properties of black wheat dough, equipment such as mixing experiment instrument, rheometer and Fourier transform infrared spectrometer was used to explore the effects of different contents of glutamine transaminase (TG) on the thermal mechanical properties, rheological properties, and secondary structure of protein of black wheat dough. The results showed that the viscosity, formation time, and stability time of black wheat dough were increased first and then decreased with the increasing content of TG, and the water absorption rate was decreased, the protein weakening degree, and rebound value were decreased first and then increased. The starch arrangement was more orderly, and the dough stability was improved. The modulus of elasticity and viscosity of black wheat dough were increased with the addition of TG, and the comprehensive viscoelasticity and tensile strength of dough were increased. Moreover, the content of secondary ordered structure of protein and disulfide bond of dough were increased, and the protein elasticity and structural stability were improved. However, excessive TG addition (>1.1%) would lead to excessive protein cross-linking, and the starch granules were forced to be exposed, and the strength and stability of dough were decreased. On the whole, when the content of TG was 1.1%, the physicochemical properties of black wheat dough were improved significantly (P<0.05). The results could provide reference for the development of black wheat flour processing products.
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