بررسی تاثیر اصلاح کننده آنزیمی بر خواص رئولوژیکی و کیفیت گلوتن خمیر نان حاصل از آرد با شاخص گلوتن ضعیف

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

2 دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

مقدمه: در سال های اخیر کیفیت نان های ایرانی به شدت کاهش یافته است. یکی از دلایل آن پایین بودن کیفیت گلوتنی آرد تهیه شده از
گندم های تولید داخلی می باشد، که باید به کمک روش های ویژه ای بهبود یابد.
مواد و روش ها: در این پژوهش از ترکیب سه آنزیم ترانس گلوتامیناز، گلوکزاکسیداز و فسفولیپاز استفاده شد. جهت انتخاب بهترین مقدار
ترکیب این سه آنزیم، از روش سطح پاسخ RSM) (، طرح ) Optimal (، استفاده گردید. خصوصیات رئولوژیکی خمیر به کمک دستگاه
میکسولب و شاخص گلوتن توسط سانتریفیوژ کردن گلوتن مرطوب، برای کلیه تیمارها ارزیابی گردید.
یافته ها: نتایج نشان داد که با افزایش هم زمان آنزیم های گلوکز اکسیداز و فسفولیپاز، مدت زمان گسترش خمیر ) C1 ( افزایش معنی دار
(p<0.01) داشت که بیانگر اثر سینرژیستی این دو آنزیم بر C1 نمونه ها بود. همچنین با افزایش میزان آنزیم ترانس گلوتامیناز مدت زمان
گسترش خمیر، گشتاور لازم جهت در هم شکستن شبکه پروتئینی ) C2 (، میزان جذب آب افزایش معنی دار (p<0.05) داشت که نشان
دهنده اثر مثبت این آنزیم در بهبود ویژگی های رئولوژیکی خمیر می باشد . تاثیر معنی داری نیز در شاخص گلوتن با افزایش آنزیم ترانس
گلوتامیناز ) p<0.01 ( و افزایش آنزیم گلوکز اکسیداز (p<0.05) مشاهده گردید که نشان دهنده تبدیل گلوتن نرم با کشش زیاد به گلوتن
سفت با الاستیسیته مطلوب میباشد.
93 پی پی ام فسفولیپاز به / نتیجه گیری: میزان بهینه آنزیم ها میزان 30 پی پی ام ترانس گلوتامیناز، 91 پی پی ام گلوکز اکسیداز و 91
دست آمد.

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread

نویسندگان [English]

  • M. Sarparast 1
  • B. Ghiassi Tarzi 2
1 M.Sc. Graduated of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 Associate Professor of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
چکیده [English]

Introduction: In recent years, the quality of Iranian bread has been drastically reduced. One of the reasons is the poor quality of gluten that has been produced from domestic wheat flour, which should be improved by special methods. Materials and Methods: In this research, combination of three enzymes consisting of transglutaminase, glucose oxidase and phospholipase was used. In order to select the best combination of these three enzymes, Response Surface Methodology (RSM) optimal design was applied. The rheological properties of the dough were measured by Mixolab. The gluten index response was evaluated by centrifuging wet gluten for all the samples examined. Results: The results indicated that by increasing glucose oxidase and phospholipase enzymes simultaneously, the dough development time (C1) had a significant increase (p<0.01), which indicates the synergistic effect of these two enzymes on C1 of the samples. Also, by increasing the level of transglutaminase enzyme, the dough development time, required torque for breaking the protein network (C2) and water absorption had a significant increase (p<0.05( which indicates the positive effect of this enzyme on the improvement of rheological properties of the dough. Gluten index also had a significant increase with the increase of the
(p<0.01) and glucose oxidase concentrations (p<0.05) that indicates the conversion of soft gluten with a high elasticity to tight gluten with desirable elasticity. Conclusion: It is therefore concluded that the optimum concentrations of the enzymes were 30 ppm for transglutaminase, 15 ppm for glucose oxidase, and 13.16 ppm for phospholipase.

کلیدواژه‌ها [English]

  • Bread Dough
  • Glucose Oxidase
  • Gluten Index
  • Phospholipase
  • Transglutaminase
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