微生物谷氨酰胺轉(zhuǎn)氨酶對(duì)小麥粉及饅頭品質(zhì)的影響研究.pdf

1、南昌大學(xué)碩士學(xué)位論文微生物谷氨酰胺轉(zhuǎn)氨酶對(duì)小麥粉及饅頭品質(zhì)的影響研究姓名：李鑫申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：糧食、油脂與植物蛋白工程指導(dǎo)教師：李建科；王劍英20120603AbstractABSTRACTMicrobialtransglutaminase(MTG)isakindofbiologicalenzyme，whichisobtainedfrommicroorganismsfermentation，separationandthenpu

2、rificationMTGcatalyzesacyltransferreactions，introducingintramolecularorintermolecularcovalentcrosslinking，improvingthestructureandfunctionofgluten，makingtheglutenhaveuniquetextureandtaste，andincreasingthenutritionalvalue

3、ofprotein，CurrentlyMTGiswidelyusedinfoodindustryThispaperhadfocusedonstudyingontheMTGinthecatalyticmechanisminflourandresearchingonimprovingthequalityofflourandflourproductsbyMTGThispaperfirstlyhadstudiedtheeffectsofMTGo

4、nthefreethiol(SH)content，waterholdingcapacitySDSsedimentationvalue，glutenswellingindexandrheologicalpropertiesofflourTheresultsshowedthatMTGcouldimprovethephysicalandchemicalpropertiesofflourandfinallyimprovethequalityof

5、flourUsingthemethodofgelpermeationliquidchromatography(GP—HPLC)，thispaperhadstudiedtheeffectsofMTGonglutenproteinoffreeze—drieddoughandfloursuspensionTheexperimentsresultsshowedthatMTGmainlyeffectedonthe∞一gliadinandpolym

6、ericglutenin(HMW—GSlofglutenproteinThroughthecatalyzedcross1inkingofMTGtheeffectsinsuspensionflourarestrongerthaninfreeze—drieddoughMTGcouldpromotetheglutenproteincrosslinkingintramolecularorintermolecularThenthepaperhad

7、studiedtheapplicationofMTGinnorthernsteamedbunTheexperimentsresultsshowedthatMTGcouldsignificantlyimprovetheinternalorganizationalstructure，whiteness，specificvolume，heightandexternalsmoothnessofnorthernsteamedbuninacerta

8、inrangeofusageWhenMTGwasusedcombinationwithlipase，amylase，xylanase，thequalityofnorthernsteamedbunwereobviouslyimproved，theseenzymescouldcompletelyreplacethetraditionalchemicalmodifierOverall，itwasfeasibletouseMTGinnorthe