Alp H, Bilgiçli N
Department of Food Engineering, Agricultural Faculty, Selçuk Univ., 42049, Konya, Turkey.
J Food Sci. 2008 Jun;73(5):S209-14. doi: 10.1111/j.1750-3841.2008.00760.x.
The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.
研究了添加转谷氨酰胺酶（TG）（0%和0.09%）对用不同蛋白质来源（脱脂奶粉[NFDM]、大豆粉和豆浆）和面粉类型（蛋白质含量为11.4%的A型面粉和蛋白质含量为8.6%的B型面粉）制备的面糊和蛋糕特性的影响。测定了蛋糕面糊的比重和pH值，并对蛋糕样品进行了物理和化学分析。大豆制品改善了蛋糕的重量、体积、柔软度、蛋白质和脂肪含量。与其他蛋白质来源相比，NFDM使蛋糕皮的红色度和内部组织的亮度增加更多。添加TG酶对蛋糕样品的体积、柔软度、外皮和内部组织颜色有显著影响（P<0.05）。TG酶与较低蛋白质含量的B型面粉组合产生了更蓬松、对称且更柔软的蛋糕样品。TG在蛋糕生产中与不同蛋白质来源有潜在的应用。特别是由于TG与大豆粉以及TG与高蛋白含量的小麦粉之间的相互作用对内部组织有软化作用，因此在蛋糕配方中很重要。
