微生物谷氨酰胺转氨酶对小麦粉品质的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 135-139.

微生物谷氨酰胺转氨酶对小麦粉品质的影响

李鑫1,2，赵燕1,2，李建科1,2,*

1.南昌大学生物质转化教育部工程研究中心 2.南昌大学食品科学与技术国家重点实验室

收稿日期:2011-10-18 修回日期:2012-12-08 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 李建科 E-mail:jianke_li@yahoo.com

Influence of Microbial Transglutaminase on the Quality of Wheat Flour

Received:2011-10-18 Revised:2012-12-08 Online:2013-01-15 Published:2013-01-07

摘要/Abstract

摘要： 通过粉质、拉伸实验和凝胶渗透液相色谱分析，研究微生物谷氨酰胺转氨酶(MTG)对面团流变学特性和面筋蛋白的影响。结果表明：添加5U/g(以面粉计)的MTG后，面团稳定时间增加了18%，弱化度降低了15%，粉质指数得到提高；MTG对面团拉伸特性的影响更明显，且静置时间越长，对拉伸特性的改善效果越好；添加5U/g的MTG后，面粉悬浮液中ω5-醇溶蛋白和ωb-醇溶蛋白含量各显著减少了99%和88%左右；添加10U/g的MTG后，冻干面团中高分子质量谷蛋白亚基(HMW-GS)和ωb-醇溶蛋白含量分别减少了42%和25%。MTG通过催化面筋蛋白中各组分发生分子内及分子间的交联作用，增加面筋蛋白中大分子蛋白数量，提高面筋质量。MTG对面粉品质的改良效果明显，使其在烘焙食品中有广阔的应用前景。

关键词: 微生物谷氨酰胺转氨酶(MTG), 面团流变性能, 面筋蛋白

Abstract: The influence of microbial transglutaminase (MTG) on the rheological properties of dough and gluten was investigated by farinograph and extensograph measurement and HPLC analysis. When 5 U/g MTG was added to wheat flour, the dough stability time increased by 18%, the degree of softening decreased about 15%, and the farinograph index also ascended. Addition of 5 U/g MTG had more significant effects on extensograph properties, and the longer the standing time, the better extensograph properties were improved. In addition, the contents of ω5-gliadin and ωb-gliadin in flour suspension declined by 99% and 88%, respectively, as opposed to 42% and 25% observed when 10 U/g MTG was added. MTG could improve the quality of gluten by catalyzing the intermolecular and intramolecular interactions of various components and producing more macromolecular proteins. In conclusion, MTG is effective in improving the quality of flour and therefore has wide prospects for applications in baked foods.

Key words: microbial transglutaminase (MTG), dough rheological properties, gluten

中图分类号:

TS211.4

李?鑫1,2，赵?燕1,2，李建科1,2,*. 微生物谷氨酰胺转氨酶对小麦粉品质的影响[J]. 食品科学, 2013, 34(1): 135-139.

参考文献

[1] 刘冬儿. 小麦蛋白制品的开发和利用[J]. 食品科技, 1999 (1): 22-25.
[2] 贾光锋, 范丽霞, 王金水. 小麦面筋蛋白结构、功能性及应用[J]. 粮食加工, 2004 (2): 11-13.
[3] 张海华, 周惠明. 小麦面筋蛋白结构及其改性研究[J]. 粮食与油脂, 2010 (9): 1-3.
[4] 王怡然, 王金水, 赵谋明等. 小麦面筋蛋白组成、结构和特性[J]. 食品工业科技, 2007, 28 (10): 228-231.
[5] 董超华, 徐如宏, 张庆勤. 小麦醇溶蛋白和谷蛋白研究进展[J]. 山地农业生物学报, 2003, 22 (02): 164-168.
[6] 郝春燕, 李建国, 李雅轩等. 小麦醇溶蛋白基因克隆研究进展[J]. 首都师范大学学报(自然科学版）, 2006, 27 (2): 67-70.
[7] Kinetics, A., Kristiina, K., Antti, K.,et al. Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough[J]. Agricultural and Food Chemistry, 2005, 53: 1039-1045.
[8] Ando, H., M.Adachi., K.Umeda.,et al. Purification and characteristics of a novel transglutaminase derived from microorganisms[J]. Agricultural and Biological Chemistry, 1989, 53 (10): 2613-2617.
[9] 周迪楠, 田亚平, 华子安等. 微生物转谷氨酰胺酶的纯化方法和酶学性质研究[J]. 工业微生物, 2004, 34 (003): 20-23.
[10] Folk, J.E. and S.I.Chung. Molecular and catalytic properties of transglutaminases[J]. 1973 (38): 91-109.
[11] Iwami, k., and Yasumoto, K. Amine-binding capacities of food proteins in transglutaminase reaction and digestibility of wheat gliadin with ε-attached lysine[J]. Food Agriculture, 1986, 37: 495-503.
[12] Seguro, K., Kumazawa, Y., Kuraishi, C.,et al. The ε-(γ-glutamyl) lysine mojety in crosslinked casein is an available source for lysine for rats[J]. Nutrition, 1996, 126: 2557-2562.
[13] Larr?, C., Desserme, C., Barbot, J.,et al. Biochemical analysie and rheological properties of gluten modified by transglutaminase [J]. Cereal Chemistry, 2000, 77: 121-127.
[14] Gerrard, J. A., Fayle, S. E., Brown, P. A.,et al. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough[J]. Food Science, 2001, 66: 782-786.
[15] Bauer, N., Koehler, P., Wieser, H., et al. Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat.I.Biochemical Analysis[J]. Cereal Chemistry, 2003, 80 (6): 781-781.
[16] 田建珍. 专用小麦粉生产技术[M]. 郑州：郑州大学出版社, 2004.
[17] Basman, A., K?ksel, H. and Perry, K. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours[J]. European Food Research and Technology, 2002, 215 (5): 419-424.
[18] 陈晓明. 谷氨酰胺转氨酶对大豆粉-面粉面团特性的影响[J]. 食品与机械, 2008, 24 (1): 139-142.
[19] Wieser, Y., Rinzema, A., Tramper, J., et al. Klassifizierung der Proteinkomponenten des Weizenklebers[J]. Getreide Mehl Brot, 1991, 45: 35-38.
[20] Müller, S., and Wiser, H. The location of disulphide bonds in monomeric γ-type gliadins[J]. Cereal Science, 1997, 26: 169-176.