Kang Min Jeong, Chung Seo-Jin, Kim Sang Sook
Division of Strategic Food Technology Research, Korea Food Research Institute, Wanju-gun 55365, Korea.
Department of Food and Nutrition, Ewha Womans University, Seoul 03760, Korea.
Foods. 2021 Jul 20;10(7):1675. doi: 10.3390/foods10071675.
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extractable arabinoxylan (WEAX) from refrigerated WWDs were analysed. The WEAX yield and FA tended to increase with refrigerated storage, while the Mw decreased. WEAX FA of from WWD with TG tended to be smaller than the control during refrigeration. The AV for all WEAXs gradually decreased during refrigeration. The TG concentration effects on WWD resistance to extension and extensibility and the WWN cooking properties and texture profile analysis (TPA) were studied. The water absorption and swelling index tended to decrease in WWNs with TG depending on refrigeration time compared to the control samples. The TPA results showed that WWNs with TG were significantly harder than the control after two days of refrigeration. This study demonstrated that TG affected not only WWD composition but also WWN physical properties during refrigerated storage.
本研究调查了转谷氨酰胺酶（TG）浓度（0、0.1%和1%）对冷藏储存（0、1、2和3天）期间全麦面团（WWD）和面条（WWN）理化性质的影响。分析了冷藏WWD中水可提取阿拉伯木聚糖（WEAX）的得率、阿魏酸（FA）含量、分子量（Mw）和表观粘度（AV）。随着冷藏储存，WEAX的得率和FA含量趋于增加，而Mw降低。冷藏期间，添加TG的WWD中的WEAX FA含量往往低于对照组。冷藏期间，所有WEAX的AV均逐渐降低。研究了TG浓度对WWD抗延伸性和延伸性以及WWN烹饪特性和质地剖面分析（TPA）的影响。与对照样品相比，添加TG的WWN的吸水率和膨胀指数随冷藏时间的延长而趋于降低。TPA结果表明，冷藏两天后，添加TG的WWN比对照组明显更硬。本研究表明，TG在冷藏储存期间不仅影响WWD的成分，还影响WWN的物理性质。
