关键词: 板栗粉, 面团, 谷氨酰胺转氨酶, 食品质构, 理化特性

Abstract: The effects of glutamine transaminase (TG) addition at varying concentrations 0, 0.9, 1.8, 1.8, 2.7 and 3.6 U/g（based on the total mass of chestnut flour）on the texture, rheological, and gelatinization characteristics of chestnut flour dough were investigated. Additionally, the changes in the content of free sulfhydryl groups were determined and the microstructure of chestnut dough was observed via a scanning electron microscope. The results showed that the incorporation of TG resulted in enhanced viscosity, hardness, elasticity, chewiness, and resilience of the chestnut dough, Compared with the blank control, when the addition amount is 2.7 U/g, its viscosity increases by 6.8 cp, hardness increases by 7.55 g, elasticity increases by 0.38, chewing ability increases by 33.62 g, and resilience increases by 0.118, leading to a more stable internal structure. As TG addition increased, both the elastic modulus and viscosity modulus of the chestnut dough showed an upward trend, contributing to an overall improvement in comprehensive viscoelasticity. This enhancement strengthened the dough's resistance against external deformation and subsequently improved its stability and processing performance; The content of free sulfhydryl groups in chestnut dough decreases with the increase of TG addition. Compared with 0 U/g, the content of free sulfhydryl groups decreases by 0.16 mmol/g when the addition amount is 2.7 U/g. However, it was observed that excessive TG addition led to excessive protein cross-linking, forced exposure of starch particles, and a subsequent reduction in the overall stability of the dough. This suggests that an optimal concentration of 2.7 U/g TG resulted in the most favorable effect on enhancing the physicochemical properties of the chestnut dough.

Key words: chestnut powder, dough, glutamine transaminase, food texture, physicochemical properties