摘要
采用谷氨酰胺转氨酶(TG酶)耦合糖基化改性花生饼蛋白质,并研究改性花生饼蛋白质的功能特性及其在面包中的应用。结果表明:B组(花生饼蛋白质与葡萄糖质量比4:1)与未改性花生饼蛋白质相比,面包感官评分最高。改性后花生饼蛋白质的乳化活性和起泡性显著提高。与空白组相比,B组制作的面包的比体积、含水量、弹性显著增加,硬度显著降低。B组面包室温储存10d的霉菌数量略高于A组(花生饼蛋白质与葡萄糖质量比3:2)。
Peanut cake protein was modified by transglutaminase(TGase)-coupled glycosylation,and the functional properties of the modified peanut cake protein and its application in bread were investiga-ted.The results showed that B(peanut cake protein to glucose mass ratio 4:1)had the highest sensory score.The emulsifying activity and foaming property of the modified peanut cake protein were significant-ly improved compared with those of the unmodified peanut cake protein.Compared with the blank group,the bread made in group B showed significant increase in specific volume,moisture content,elasticity,significant decrease in hardness.The number of moulds in group B stored at room temperature for 10 d was slightly higher than that in group A(peanut cake protein to glucose mass ratio 3:2).
作者
刘燕
徐拥军
郭兴凤
朱婷伟
张丽芬
林凤岩
LIU Yan;XU Yong-jun;GUO Xing-feng;ZHU Ting-wei;ZHANG Li-fen;LIN Feng-yan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;Yihai Kerry(Qingdao)Flavor Food Application Innovation Co.,Ltd.,Qingdao 266000,Shandong,China;Jining Machinery Design and Research Institute,Jining 272000,Shandong,China)
出处
《粮食与油脂》
北大核心
2024年第1期133-137,共5页
Cereals & Oils
基金
益海嘉里(青岛)风味食品应用创新中心有限公司合作项目(E-202109-03874-QR)
中国博士后科学基金第74批面上资助(2023M741033)
河南工业大学省部级科研平台项目(GO202205)
河南工业大学高层次人才基金项目(2020BS013)
关键词
花生饼蛋白质
面包
功能特性
应用
peanut cake protein
bread
functional property
application
