College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
College of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China.
Food Chem. 2025 Jan 1;462:140992. doi: 10.1016/j.foodchem.2024.140992. Epub 2024 Aug 24.
The development and manufacture of high-quality starch are a new research focus in food science. Here, transglutaminase was used in the wet processing of glutinous rice flour to prepare customized sweet dumplings. Transglutaminase (0.2 %) lowered protein loss in wet processing and reduced the crystallinity and viscosity of glutinous rice flour. Moreover, it lowered the cracking and cooking loss of sweet dumplings after freeze-thaw cycles, and produced sweet dumplings with reduced hardness and viscosity, making them more suitable for people with swallowing difficulties. Additionally, in sweet dumplings with 0.2 % transglutaminase, the encapsulation of starch granules by the protein slowed down the digestion and reduced the final hydrolysis rate, which are beneficial for people with weight and glycemic control issues. In conclusion, this study contributes to the production of tasty, customized sweet dumplings.
高品质淀粉的开发和制造是食品科学的一个新研究重点。在这里，转谷氨酰胺酶被用于糯米粉的湿法加工中，以制备定制的汤圆。转谷氨酰胺酶（0.2%）降低了湿加工过程中的蛋白质损失，降低了糯米粉的结晶度和黏度。此外，它降低了汤圆在冻融循环后的开裂和烹饪损失，并产生了硬度和黏度降低的汤圆，使其更适合吞咽困难的人群。此外，在含有 0.2%转谷氨酰胺酶的汤圆中，蛋白质对淀粉颗粒的包埋减缓了消化速度，降低了最终水解率，这对控制体重和血糖的人有益。总之，这项研究有助于生产美味、定制的汤圆。
