Hejrani Toktam, Sheikholeslami Zahra, Mortazavi S Ali, Karimi Mahdi, Elhamirad Amir Hosesein
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran.
J Food Sci Technol. 2021 Jul;58(7):2507-2515. doi: 10.1007/s13197-020-04757-z. Epub 2020 Sep 2.
The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was used for producing the PB bread and then stored as the frozen storage at - 18 °C for 15 days, followed by investigating physicochemical, rheological, and sensory properties. The SDS-PAGE result demonstrated that transamidating wheat flour with a tissue transglutaminase and L-lysine methyl ester break down the gliadin protein. The PB frozen bread with the absence of gliadin had lower specific volume, porosity, firmness, and color index ( < 0.05) but adding 0.8% guar gum could improve these factors and recompense the absence of gliadin ( < 0.05). The PB frozen bread with 0.8% guar gum had physicochemical properties such as fresh bread which produced with untreated wheat flour ( < 0.05).
本研究评估了一种酶策略，用于去除面粉中的麦醇溶蛋白，以便为乳糜泻患者生产半烘焙（PB）冷冻面包。首先，组织转谷氨酰胺酶与赖氨酸甲酯对麦醇溶蛋白进行转酰胺化反应并水解麦醇溶蛋白。将脱酰胺面团用于制作PB面包，然后在-18℃下冷冻储存15天，随后研究其物理化学、流变学和感官特性。SDS-PAGE结果表明，用组织转谷氨酰胺酶和L-赖氨酸甲酯对小麦粉进行转酰胺化反应可分解麦醇溶蛋白。不含麦醇溶蛋白的PB冷冻面包的比容、孔隙率、硬度和颜色指数较低（<0.05），但添加0.8%的瓜尔胶可改善这些因素并弥补麦醇溶蛋白的缺失（<0.05）。含有0.8%瓜尔胶的PB冷冻面包具有与用未处理小麦粉制作的新鲜面包相似的物理化学性质（<0.05）。
