谷氨酰胺转氨酶在焙烤食品中的应用研究 摘要：谷氨酰胺转氨酶（Transglutaminase, TG）是一种蛋白交联酶，作为一种新型的食品添加剂应用于食品工业中。本文研究探讨了焙烤食品面包制作中添加TG对面团性质和成品面包品质等的影响。考察了将添加量分别为150U/kg、300U/kg、450U/kg和600U/kg谷氨酰胺转氨酶加入高筋小麦粉后，对面团性质的影响。以及添加谷氨酰胺转氨酶对面包品质、贮存特性的影响，包括比容，水分含量，质构特性变化等。结果表明，在添加谷氨酰胺转氨酶后，面筋网络结构和耐机械搅拌能力得到增强，面筋的网络结构和面团的稳定性增强，弹性模量增加。当谷氨酰胺转氨酶添加量为300U/kg时，面团的弹性最大，硬度最低。此外，添加谷氨酰胺转氨酶可以改善面包的质构，提高面包的品质。但过量的谷氨酰胺转氨酶会降低面包的质量品质。浅谈小学数学课堂教学中的即时评价
关键词：谷氨酰胺转氨酶，焙烤食品，面包，面团
Transglutaminase Application in bakery
Abstract: Transglutaminase(TG) which is a protein cross-linked enzyme, has been intensively utilized in food industries as a new food additive. The characteristics of dough and qualities of bread was investigated when TG was added. The characteristics of dough, the baking quality and storage characteristics of bread including specific volume, the content of water and the change of textural properties were investigated when the quantities of the addition of TG were 150U/kg, 300U/kg, 450U/kg and 600U/kg (high-gluten wheat flour), respectively. The results indicated that the addition of TG resulted in enhanced gluten network structure and resistance to mechanical agitation, improvement of the gluten network structure, enhancement of the stability of the dough, and increased modulus. When the addition of TG was 300U/kg, the highest elasticity and the lowest hardness of dough could be obtained. In addition, the addition of TG could improve the textural structure of bread, enhance the quality of bread. However, the excessive addition of TG could lead to deterioration of the quality of bread.
Key Word: Transglutaminase, Baking product, Bread, Dough
目 录
1.引言 4
1.1 谷氨酰胺转氨酶概述 4
1.2 烘焙食品概述烘 4
1.2.1 面包概述 5
1.2.2 蛋糕概述 5
1.2.3 月饼概述 5
1.3 谷氨酰胺转氨酶在食品工业中的应用 5
1.3.1 谷氨酰胺转氨酶在焙烤食品中的应用 5
1.3.2 谷氨酰胺转氨酶在肉制品中的应用 7
1.3.3 谷氨酰胺转氨酶在乳制品的应用 7
1.3.4 谷氨酰胺转氨酶国内外研究概况及利用现状 8
1.4 本课题的研究目的和意义 10
2 材料与方法 10
2.1 实验材料 10
2.2 实验仪器与设备 11
2.3 实验方法 11
2.3.1 面包的制作 11
2.3.2面包比容测定 12
2.3.3 面包质构测定 12
2.3.4 面包水分测定 12
2.3.5 面包的感官评定 13
3 结果与讨论 13
3.1谷氨酰胺转氨酶对面团加工特性的影响 13
3.1.1对面团流变特性的影响 13
3.2 谷氨酰胺转氨酶对面包特性的影响 14
3.2.1 谷氨酰胺转氨酶对面包体积的体积的影响 14
3.2.2 对面包质构变化的影响 15
3.2.3谷氨酰胺转氨酶对面包水分的影响 16
3.2.4谷氨酰胺转氨酶对面包感官品质的影响 16
4 结论 17
致 谢 20
参考文献 21，3615