مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی تأثیر افزودن آنزیم آلفا-آمیلاز و ترانس‌گلوتامیناز بر خواص فیزیکوشیمیایی و بافت نان همبرگر

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشکده صنایع غذایی.دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 عضو هیات علمی گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
4 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.48311/fsct.2026.117073.82892
چکیده
استفاده از آرد کامل در تولید نان همبرگر، به‌واسطه ویژگی‌های ساختاری آن، موجب افت کیفیت بافتی محصول نهایی می‌شود. برای رفع این چالش، راهکارهای متعددی پیشنهاد شده که از جمله مهم‌ترین آن‌ها می‌توان به بهره‌گیری از افزودنی‌هایی نظیر آنزیم‌ها، به‌ویژه ترانس‌گلوتامیناز و آلفاآمیلاز اشاره کرد. در این پژوهش، تأثیر افزودن آنزیم ترانس‌گلوتامیناز در سه سطح ۰، 15/0 و 3/0 درصد و آلفاآمیلاز در سه سطح ۰، 1/0 و 2/0 درصد بر ویژگی‌های فیزیکوشیمیایی و بافتی نان همبرگری تهیه‌شده از آرد کامل مورد بررسی قرار گرفت. ویژگی‌های بافتی مورد ارزیابی شامل سفتی، پیوستگی، صمغیت و چسبندگی بودند. نتایج حاصل از تحلیل داده‌ها نشان داد که استفاده از آنزیم ترانس‌گلوتامیناز موجب افزایش درصد پروتئین و رطوبت نان و همچنین ویژگی‌های بافتی نان از جمله سفتی، پیوستگی و صمغیت شد؛ در حالی‌که مقدار pH کاهش یافت. از سوی دیگر، افزودن آلفاآمیلاز ضمن افزایش درصد پروتئین، رطوبت و پیوستگی بافت نان، باعث کاهش میزان سفتی و صمغیت آن گردید. به‌طور کلی، نتایج این تحقیق حاکی از آن است که کاربرد همزمان دو آنزیم ترانس‌گلوتامیناز و آلفاآمیلاز می‌تواند به‌عنوان راهبردی مؤثر در ارتقاء کیفیت بافتی نان حاصل از آرد کامل مورد استفاده قرار گیرد. در میان تیمار‌های آزمایشی، افزودن آنزیم ترانس گلوتامیناز در سطح 15/0 و آلفاآمیلاز در سطح 2/0 بهترین عملکرد را در بهبود ویژگی‌های بافتی نان از خود نشان داد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation the effect of adding alpha-amylase and transglutaminase enzymes on the physicochemical and textural properties of hamburger buns

نویسندگان English

Roghayeh Hasan Beygi 1
Hossein Jooyandeh 2
Mohammad Hojjati 3
Hasan Barzegar 4
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 ,Faculty member, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

The use of whole wheat flour in hamburger bun production, due to its structural characteristics, results in a decrease in the textural quality of the final product. To overcome this challenge, several solutions have been proposed, among which the incorporation of additives, particularly enzymes such as transglutaminase and α-amylase, is of notable importance. In this study, the effect of adding transglutaminase enzyme at three levels of 0, 0.15, and 0.3% and alpha-amylase at three levels of 0, 0.1, and 0.2% on the physicochemical and textural properties of hamburger bread prepared from whole wheat flour was investigated. The evaluated texture attributes included hardness, cohesiveness, gumminess, and adhesiveness. The data analysis revealed that the addition of transglutaminase led to increased protein content and moisture percentage, as well as increased texture characteristics such as hardness, cohesiveness, and gumminess. However, a decrease in pH was observed. Conversely, the inclusion of α-amylase increased protein, moisture, and cohesiveness, while reducing the hardness and gumminess of the bread. Overall, the findings of this study indicate that the combined application of transglutaminase and α-amylase can serve as an effective strategy for enhancing the textural quality of bread prepared from whole wheat flour. Among the tested treatments, the addition of transglutaminase at 0.15% and α-amylase at 0.2% exhibited the most favorable results in improving bread texture.

کلیدواژه‌ها English

&alpha
-Amylase, Hamburger buns, Physicochemical properties, Texture analysis, Transglutaminase
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