مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تأثیر افزودن ایزوله پروتئین سویا و آنزیم ترانس‌گلوتامیناز میکروبی بر خواص رئولوژیکی و کیفی نان بدون گلوتن بر پایه آرد ذرت

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 مدیر کنترل کیفی، تحقیق و توسعه، شرکت آسمان بهرام علیشاه (ایسترم)، تبریز، ایران
3 دانشیار گروه علوم و مهندسی صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
4 دانشیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
چکیده
هدف از این مطالعه بررسی ویژگی­های نان بدون گلوتن بر پایه ذرت دارای ایزوله پروتئین سویا و آنزیم ترانس گلوتامیناز میکروبی بود. در این تحقیق برای تهیه نان بدون گلوتن بر پایه ذرت از سه سطح غلظت ایزوله پروتئین سویا (0، 3 و 6 درصد) و سه سطح غلظت آنزیم ترانس گلوتامیناز میکروبی (0، 75/0 و 5/1 درصد) استفاده شد و تأثیر آنها بر ویژگی‌های رئولوژیکی خمیر (مدول افت و ذخیره) و فیزیکی (میزان حجم مخصوص، افت پخت، تخلخل، روشنایی پوسته، سختی و رطوبت مغز نان) با آزمایشات فاکتوریل (3×2) در قالب طرح کاملاً تصادفی مورد ارزیابی قرار گرفت. با افزایش فرکانس زاویه‌‍‌ای در محدوده (1/s100- 0( هردو مدول افت و ذخیره افزایش یافتند. بالاترین میزان دو مدول ذخیره و افت در مقایسه با نمونه شاهد، به‌ترتیب به نمونه‌ی‌ T0SPI6 (نمونه فاقد آنزیم و 6 درصد ایزوله پروتئین سویا) و T0SPI3 (نمونه فاقد آنزیم و 3 درصد ایزوله پروتئین سویا) تعلق داشت. افزودن آنزیم ترانس‌گلوتامیناز میکروبی تا سطح 75/0 درصد، منجر به افزایش حجم مخصوص و تخلخل نان‌ها گردید و با افزایش غلظت ایزوله پروتئین سویا در فرمولاسیون، حجم مخصوص نمونه‌ها کاهش یافت. بیشترین میزان افت پخت زمانی به‌دست آمد که غلظت آنزیم و پروتئین در فرمولاسیون به‌ترتیب 75/0 و صفر درصد بود. تأثیر غلظت ایزوله پروتئین سویا بر شاخص L* نیز نشان داد که بیشینه میزان روشنایی مربوط به غلظت 6 درصد ایزوله پروتئین سویا بود که تفاوت معنی‌داری با غلظت 3 درصد آن نداشت. افزایش غلظت آنزیم تا سطح 5/1 درصد در فرمولاسیون نان بدون گلوتن بر پایه ذرت، 49/71 درصد سختی نان را افزایش داد. در نهایت با توجه به اطلاعات به‌دست آمده از این مطالعه می‌توان بهترین میزان آنزیم ترانس‌گلوتامیناز میکروبی و ایزوله پروتئین سویا در فرمولاسیون نان بدون گلوتن بر پایه ذرت را به‌ترتیب 75/0 و 3 درصد دانست.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Effect of incorporated soy protein isolate and microbial transglutaminase enzyme on the rheological and quality properties of gluten-free bread based on corn flour

نویسندگان English

Hanieh Mahalleh 1
Zahra Mazloom 2
Mehdi Gharekhani 3
Kazem Alirezalu 4
1 M.Sc Graduate, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 Director of Quality Control, Research and Development, Aseman Bahram Alishah Company (Istaram), Tabriz, Iran
3 Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
4 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده English

This study aimed to evaluate corn-based gluten-free bread containing soy protein isolate and microbial transglutaminase enzyme. Different concentrations of soy protein isolate (0, 3 and 6%) and microbial transglutaminase enzyme (0, 0.75 and 1.5%) were used to prepare corn-based gluten-free bread and their effects on the rheological properties of the dough (loss and storage modulus) and physical (specific volume, baking loss, porosity, shell color brightness, hardness and moisture content of the bread) with factorial experiments (2 × 3) was evaluated in a completely randomized design. The results showed that the loss and storage modulus of corn-based gluten-free bread enhanced with increasing angular frequency in the rheometer range (0-100 1/s). The T0SPI6 sample (6% soy protein isolate without enzyme) and the T0SPI3 sample (3% soy protein isolate without enzyme) exhibited the highest storage and loss modulus compared to the control. Moreover, incorporating 0.75% microbial transglutaminase enzyme increased the specific volume and porosity of the bread. The highest baking loss (20.79%) was achieved when the formulation's enzyme and soy protein isolate concentrations were 0.75% and 0%, respectively. The influence of soy protein isolate concentration on the L* index revealed that maximum brightness was achieved with a 6% concentration (88.60), showing no significant difference compared to the 3% concentration (87.95). Increasing the enzyme concentration to 1.5% in the corn-based gluten-free bread formulation resulted in a 71.49% increase in the bread's hardness. The results indicate that microbial transglutaminase (0.75%) and soy protein isolate (3%) can be effectively used to produce high-quality corn-based gluten-free bread.

کلیدواژه‌ها English

Gluten-free bread
Celiac
Transglutaminase enzyme
Soy protein isolate
Quality properties
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