Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

被引：154

作者：

Huang, Weining ^{[1
]}

Li, Lingling ^{[1
]}

Wang, Feng ^{[1
]}

Wan, Jingjing ^{[1
]}

Tilley, Michael ^{[2
]}

Ren, Changzhong ^{[1
]}

Wu, Songqing ^{[3
]}

机构：

[1] Jiangnan Univ, Int Exchange & Cooperat Program, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] USDA ARS, Ctr Grain & Anim Hlth Res, Manhattan, KS 66502 USA

[3] Fujian PANPAN Food Grp Co Ltd, Jinjiang 362261, Fujian, Peoples R China

来源：

FOOD CHEMISTRY | 2010年 / 121卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Oat; Transglutaminase; Thermomechanical properties; Rheology; THERMAL-PROPERTIES; BAKING PROPERTIES; WHEAT; GLOBULIN; MICROSTRUCTURE; PROTEINS; BREAD; SOY;

D O I：

10.1016/j.foodchem.2010.01.008

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of added transglutaminase (TG) on the rheological and thermal properties of oat dough were evaluated. Mixolab, rheometer, and differential scanning calorimetry (DSC) were used to analyse the oat dough for changes in thermomechanical, theological, and thermal properties. TG had distinct effects on dough water absorption, modified viscoelastic behaviour, and enhanced thermal stability. The dough also exhibited a decrease in the number of free amino groups after TG treatment, confirming protein cross-linking catalysed by TG. Electrophoresis of TG-treated oat protein fractions using SDS-PAGE, which was also used to analyse the effects of TG on the protein fractions of oat flour; it showed that both globulin and avenin were good substrates for TG. (C) 2010 Published by Elsevier Ltd.

引用

页码：934 / 939

页数：6

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