1、 24 2 j jTransactions of the CSAE in Chinese with English abstract! Transglutaminase EC 2.3.2.13 R-glutaminyl-peptide amine - glutamyl - transferasee TGase! BbMQM B J F41b ! ?bs0 = s0W W #s0 =! b t ! -JT87 s8 V t -s0 =s0W - -! sto Ps0? 3 ? ? HYV V? 3 Qbus0ls0uW V7 V|BtK 4 !Nbiu H s8T P! 3! bQ VM# 2,
2、3b ! b J va /a#l H - -l 2006-12-19 2007-12-22 “ 8 j F 5 1o/ # j F (03220173D) Te (1973) o FE q1V Y Jb j | H 1 % 10 ssb 14b lF 5 V FvSB/T 10137-1993b ! Y 3 x 9 30 min ?20 min vSB/T10138-1993 : c1 15,16bS / + B + + + B + + i i + B + + z + B + + ; z + B + + b ! ib Y F 100 q n L 234 j HV */H Hv v H $9 b
3、! 0 Y ! 4Y V 4 V AF 1.0! # 7 q b s x+1 | %xF aMW 1b V HW =VC n5M $ / 6b7 = GGc q B 70% q n S V! xK aF 1.0b 2F 1.0! x c/ 9Fb 3YVxsF 1.0! xx+ b 4xF 1.0! H 1v4 Hx b 5 P! F a aa;a9Z zrTV ! F ?0 4 ! z T b B o F! l x J J f +! ?+# x F J J S/ 200412(3) 12143 Oscar D P. Transglutaminase in baking application
4、sJ. Cereal Foods World, 200247(3) 9395 4 Babiker E E. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy proteinJ. Food Chemistry, 200070(2) 139145 5 Basman A, Kksel H, Ng P K W. Utilization of transglutaminase to increase the level of barley an
5、d soy flour incorporation in wheat flour breadsJ. Journal of Food 236 j dV x J J S 200311(2) 467 ofy A! J S/ 2005(10) 5255 So B N l _m u U ( l ! x J J 1988(3) 11110 Rao U P, Vatsala C, Rao P H. Changes in protein characteristics during the processing of wheat into flakesJ. European Food Research and
6、 Technology, 2002, 215(4) 322326 11 Ahn H J, Kim J H, Ng P K W. Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminaseJ. Journal of Food Science, 2005, 70(6) 380386 12 Ahmedna M, Prinyawiwatkul W, Rao R M. Solubilized wheat prote
7、in isolate: functional properties and potential food applications J. Journal of Agriculture Food Chemistry, 1999, 47(3) 13401345 g o ? p“$ZE) J J 1996(7) 434414 r H J J S/ 2003(6) 7073 15 f q Z J J S/ 200526(5) 7375 16 ukF4 J xY 2005(5) 3335 17 Gujral H S, Rosell C M. Functionality of rice flour mod
8、ified with a microbial transglutaminaseJ. Journal of Cereal Science, 200439(2) 225230 18 Sakamoto H, Kumazawa Y, Motoki M. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions J. Journal of Cereal Science, 199419(4) 866871 Effects of transglutaminase on
9、 processing quality of wheat flour Li Huijing, Tian Yiling, Li Ning, Jia Yingmin(Food Science and Technology College, Agricultural University of Hebei, Baoding 071001, China) Abstract The optimum adding level of exogenous transglutaminase was determined by the transmittance and swelling-height of re
10、fined flour in gluten-lactate solution. Effects of adding transglutaminase with optimum level on content of free sulfhydryl group, water holding capacity, flour farinograph property and processing quality were studied. The results show that the optimum adding dose of transglutaminase is 1.0; Under t
11、his optimum dose, the content of free sulfhydryl group decreases, the water holding capacity increases, the farinograph property and quality of noodles and frozen dumplings are improved. Key wordstransglutaminase; content of free sulfhydryl group; water holding capacity; farinograph property; processing quality improvement
