تولید کیک اسفنجی کم کالری با استفاده از آنزیم ترانس گلوتامیناز میکروبی و بررسی برخی خصوصیات گرماسنجی ، گرما وزن سنجی و رئولوژیکی آن

نویسندگان
Sedigheh Yazdanpanah 1
محسن عباسی 2
1 دانشیارگروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
2 - دانش آموخته کارشناسی ارشد صنایع غذایی، گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
10.22034/FSCT.22.161.24
چکیده
ترانس گلوتامیناز میکروبی یک آنزیم از گروه ترانسفرازها بوده، که به صورت گسترده به منظور اصلاح ویژگی­های عملکردی پروتئین­­ها در مواد غذایی مختلف مورد استفاد قرار می­گیرد. پیوندهای کووالانسی ایجاد شده توسط این آنزیم اثرات منحصر به فردی روی ظرفیت تشکیل ژل، پایداری حرارتی و ظرفیت نگهداری آب در پروتئین­ها دارد. هدف از این پژوهش بررسی تاثیر مقادیر مختلف آنزیم ترانس گلوتامیناز میکروبی به عنوان جایگزین چربی بر ویژگی های گرماسنجی، گرما­وزن­­سنجی ورئولوژیکی کیک اسفنجی کم­کالری بوده است. برای این منظور هفت تیمار مختلف با 0، 25، 50 و 100 درصد چربی کاهش یافته 10 پی­پی­ام و20 پی­پی­ام آنزیم ترانس گلوتامیناز تولید شد. براساس نتایج حاصل حداکثر میزان پروتئین(8.43%)، دانسیته ظاهری(77/0 گرم بر سانتی­مترمکعب)،  دانسیته جسمی(19/1 گرم بر سانتی­مترمکعب)، سختی(4033 گرم)، چسبندگی(61/0 مگاژول)، پیوستگی(73/0)، صمغیت ( 2943گرم)، آنتالپی دوم و قابلیت جویدن (62/204 مگاژول) در تیمار با 20 پی­پی­ام آنزیم و 100 درصد چربی کاهش­یافته مشاهده شد. کمترین آب آزاد در تیمار حاوی 10 پی­پی­ام آنزیم با 25 درصد چربی کاهش­یافته مشاهده شد. تیمار با 10 پی­پی­ام آنزیم و 50 درصد چربی کاهش­یافته بهترین طعم، بو و رنگ را از نظر ارزیاب­ها داشته است. مقدار پروتئین به دلیل حضور آنزیم ترانس گلوتامیناز در نمونه­ها افزایش داشت و خصوصیات بافتی آن بهبود یافت. ولی کاهش 100 درصد مقدار چربی تاثیر منفی بر خصوصیات حسی محصول تولید شده داشت. بنابراین حذف کامل چربی، برای تولید این محصول پیشنهاد نمی­شود ولی با استفاده از آنزیم ترانس گلوتامیناز، می­توان چربی را تا حد قابل توجهی کاهش داد.

 
کلیدواژه‌ها
خصوصیات بافتی
جایگزین چربی
کم‌کالری

موضوعات

عنوان مقاله English

Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties

نویسندگان English

Sedigheh Yazdanpanah 1
mohsen abbasi 2
1 Associate Professor, Department of Food Science and Industry, Kazerun Branch, Islamic Azad University, Kazerun, Iran
2 Graduated from Master's degree in Food Industry, Department of Food Science and Industry, Kazerun Branch, Islamic Azad University, Kazerun, Iran
چکیده English

Microbial transglutaminase is an enzyme from the group of transferases, which is widely used to modify the functional characteristics of proteins in various foods. The covalent bonds created by this enzyme have unique effects on gel formation capacity, thermal stability and water retention capacity in proteins. The purpose of this research was to investigate the effect of different amounts of microbial transglutaminase enzyme as a fat substitute on the thermometric, thermogravimetric and rheological characteristics of low-calorie sponge cake. For this purpose, seven different treatments were produced with 0, 25, 50 and 100% reduced fat, 10 ppm and 20 ppm transglutaminase enzyme. Based on the results, the maximum amount of protein (8.43%), apparent density (0.77 g/cm3), solid density (1.19 g/cm3), hardness (4033 g), adhesion (0.61 MJ) , cohesion (0.73), gumminess (2943 g), second enthalpy and chewability (204.62 MJ) were observed in the treatment with 20 ppm enzyme and 100% reduced fat. The lowest free water was observed in the treatment containing 10 ppm enzyme with 25% reduced fat. The treatment with 10 ppm of enzyme and 50% reduced fat had the best taste, smell and color according to the evaluators. The amount of protein increased due to the presence of transglutaminase enzyme in the samples and its tissue characteristics improved. But reducing 100 percent of fat had a negative effect on the sensory properties of the produced product. Therefore, complete removal of fat is not recommended for the production of this product, but by using transglutaminase enzyme, fat can be reduced to a significant extent.

کلیدواژه‌ها English

Fat replacement
Low calorie
Textural properties
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