Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure

摘要

The effects of transglutaminase (TG) and glucose oxidase (GOX) on the water distribution, rheological properties, and microstructure of dough after freeze-thaw cycles were studied. The results showed that, when TG (1%, w/w) and GOX (0.006%, w/w) were added to the dough simultaneously, the syneresis rate of the dough after 8 freeze-thaw cycles reduced by 12.9%, and the extensibility and maximum resistance of the frozen dough increased by 9.6 mm and 14.7 g, respectively. Moreover, the G ' and G '' values of the frozen dough were significantly increased, and the hardness and freezable water content were reduced by 60.1% and 2.9%, respectively. The LF-NMR analysis showed that the tightly bound water content increased by 4.9%, and the semi-bound water content decreased by 4.0%. The number of free sulfhydryl groups in the dough treated with the two enzymes decreased by 16.3 mu mol/g. Fourier IR revealed that the content of alpha-helix increased by 3.1%, beta-sheet increased by 5.8%, and beta-turn decreased by 4.8%. Scanning electron microscope images indicated that the gluten network of the two enzyme-treated dough remained uniform and dense after multiple freeze-thaw disruptions.

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