CAJ | 학술논문

研究不同燕麦全粉添加量对燕麦—小麦混合粉的面筋和面团特性的影响，进一步通过添加谷氨酰胺转氨酶（TGase）与不同外源蛋白质（花生蛋白或谷朊粉）来改善混合粉的品质，并研究不同添加剂对混合粉蛋白质组成的影响。结果表明：随着燕麦全粉添加量的增加，燕麦—小麦混合粉的湿面筋含量、面筋指数、沉降值和面团稳定时间都呈现显著减少的趋势，而面团吸水率逐渐增大。对于燕麦全粉添加量为30％的燕麦—小麦混合粉，当 TGase 添加量达到或超过0．8％（w／w）时，面团的形成时间和稳定时间均显著增加。向混合粉中同时添加 TGase 和花生蛋白可显著增加 SDS不可溶性谷蛋白的含量，进一步延长面团稳定时间。
연구불동연맥전분첨가량대연맥—소맥혼합분적면근화면단특성적영향，진일보통과첨가곡안선알전안매（TGase）여불동외원단백질（화생단백혹곡원분）래개선혼합분적품질，병연구불동첨가제대혼합분단백질조성적영향。결과표명：수착연맥전분첨가량적증가，연맥—소맥혼합분적습면근함량、면근지수、침강치화면단은정시간도정현현저감소적추세，이면단흡수솔축점증대。대우연맥전분첨가량위30％적연맥—소맥혼합분，당 TGase 첨가량체도혹초과0．8％（w／w）시，면단적형성시간화은정시간균현저증가。향혼합분중동시첨가 TGase 화화생단백가현저증가 SDS불가용성곡단백적함량，진일보연장면단은정시간。
The effect of addition amount of oat flour on the gluten and dough properties of oat -wheat mixed flour was investigated.The qualities of oat -wheat mixed flour were improved by addition of trans-glutaminase and exogenous proteins (peanut protein and gluten)and the protein composition of resulted mixed flour was also analyzed.The results showed that with the increase of oat flour content,the wet -gluten,gluten index,sedimentation value and stability time of oat -wheat mixed flour were significantly decreased and the water absorption was enhanced.In case of the mixed flour containing 30% oat powder, as the addition amount of transglutaminase was 0.8% (w/w)or more both dough development time and stability time were significantly increased.When transglutaminase and peanut protein were added into mixed flour at the same time,the relative content of SDS insoluble glutenin and dough stability time were further increased.