食品科学 ›› 2021, Vol. 42 ›› Issue (10): 23-31.doi: 10.7506/spkx1002-6630-20200620-272

• 食品化学 • 上一篇    下一篇

添加灰树花粉面团的酶法改性及面条品质评价

方东路,马晓惠,赵明文,郑惠华,陈惠,胡秋辉,赵立艳   

  1. (1.南京农业大学食品科学技术学院,农业农村部食用菌加工重点实验室,江苏 南京 210095;2.南京农业大学生命科学学院,江苏 南京 210095;3.江苏安惠生物科技有限公司,江苏 南通 226009)
  • 出版日期:2021-05-25 发布日期:2021-06-02
  • 基金资助:
    财政部和农业农村部:国家现代农业产业技术体系建设专项(CARS-20); 江苏现代农业产业技术体系建设专项(JATS[2020]413)

Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It

FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan   

  1. (1. Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China;3. Jiangsu Alphay Bio-technology Co. Ltd., Nantong 226009, China)
  • Online:2021-05-25 Published:2021-06-02

摘要: 为了改善灰树花粉对面条品质的负面影响,通过外源添加葡萄糖氧化酶和转谷氨酰胺酶,分析熟化后面片的色泽和质构特性,确定最佳酶法改性工艺,并对产品进行营养与风味评价。结果表明,2 种酶的添加都可以显著改善灰树花面条品质,其中转谷氨酰胺酶法改良效果最好。当转谷氨酰胺酶添加量为0.9%时,与未添加酶的普通灰树花面条相比,其最大剪切力提高了108.77%,硬度、黏聚性、胶着度、咀嚼度和回复性达到最高值,蒸煮过程中断条率为0%。在此基础上,对比分析转谷氨酰胺酶改性灰树花面条与市售香菇面条和普通面条的品质特性,结果证明灰树花面条的粗蛋白、游离脂肪、总膳食纤维质量分数分别为13.86%、0.47%、7.53%,显著高于对照组面条。同时,灰树花面条中钾、锌和必需氨基酸含量得到显著提升。电子鼻和电子舌对灰树花面条的风味可以进行很好地响应与区分,与市售普通面条和香菇面条存在显著差异。综上所述,转谷氨酰胺酶可以有效改良灰树花面条的色泽、质构和蒸煮特性,灰树花粉的添加可弥补传统面条在营养、风味与保健功能上的缺陷。本研究为食用菌功能性主粮食品开发提供理论参考。

关键词: 灰树花;转谷氨酰胺酶;面条;营养结构;风味

Abstract: In order to mitigate the negative impact of Grifola frondosa flour on noodle quality, glucose oxidase (GOX) and transglutaminase (TG) were applied and the color and texture properties of enzymatically modified noodles were analyzed to determine the optimal enzymatic modification process. Meanwhile, its nutritional properties and flavor were evaluated as well. The results showed that the color and texture were significantly improved by using the two enzymes, TG being more effective than GOX. Treatment with 0.9% TG increased the maximum shear force by 108.77% as compared to the control, gave the highest hardness, cohesiveness, gumminess, chewiness and resilience together with a breaking rate of noodles during cooking of 0%. Further, the quality of TG-modified noodles added with G. frondosa was compared with that of commercially available noodles with Lentinus edodes and traditional noodles. It turned out that the contents of protein, fat and total dietary fiber in noodles added with G. frondosa were 13.86%, 0.47% and 7.53%, which were significantly higher than those of the control group. In addition, the contents of K, Zn and essential amino acids were also increased significantly. The flavor of the different noodles was clearly distinguished through E-nose and E-tongue. In general, the color, texture and cooking properties of noodles added with G. frondosa were improved by TG treatment effectively. The addition of G. frondosa flour could remedy the limitation of traditional noodles in nutrition, flavor and health protection. This study provides a theoretical reference for the development of functional staple foods derived from mushroom.

Key words: Grifola frondosa; transglutaminase; noodles; nutritional structure; flavor

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