Effects Of Transglutaminase And Glucose Oxidase Treatment On The Process Quality Of Buckwheat

Buckwheat is renowned for its unique nutritional attributes and medicinal value. Theconsumption of buckwheat protein products have greatly increased in food industry.Buckwheat proteins mainly consisted of glutelin, albumin, globulin and a few alcohol-solubleproteins. However, the flexibility and extensibility of buckwheat flour were not very good forits low viscosity, bad processability and rough taste, which greatly limited its use. Todetermine the effect of transglutaminase and glucose oxidase treatment on the quality ofbuckwheat, the buckwheat kernels were soaked into transglutaminase and glucose oxidasesolution, the effects of these two enzymes on buckwheat quality were analyzed. Theinformation obtained here will provide a platform for making buckwheat food with good tasteand higher quality. The main research results were as follows:(1) There were no significant differences in crude protein content of buckwheat flourwhich were treated with transglutaminase and glucose oxidase. However, the relativelycontent of protein components has changed. To sum up, treatment with these two enzymes,transglutaminase and glucose oxidase, decreased the content of globulin and glutelin andincreased the relatively content of gliadin. Under the appropriate enzyme treatment conditions,these two enzymes could significantly increase gluten swelling index, water retention capacity,expansion coefficient and and make some improvement on the light transmittance. It isindicated that these two enzymes can improve the protein quality of buckwheat flour and caneffect the buckwheat starch quality indirectly. The optimal conditions for transglutaminase toimprove the quality of buckwheat were with transglutaminas concentration500U/L, thehydrolysis time3h and temperature25℃. The optimal conditions for glucose oxidase toimprove the quality of buckwheat was with GOD concentration150U/L, hydrolysis time3hand temperature55℃.(2) Transglutaminase and glucose oxidase treatments could improve the protein quality of mixed-flour and glucose oxidase had better effects than transglutaminase. When the ratio ofbuckwheat flour and wheat flour was5:5compared with blank control flour correspondingindex, with and transglutaminase respectively. The SIG5, SDS sedimentation value, disulfidecontent of glucose oxidase treated flour increased by6.16%、18%、2.96%andtransglutaminase treated flour increased by0.95%、21.53%、1.53%respectively.(3) The mixed-flour dough tensile properties (texture tension area, force and distance)decreased along with adding buckwheat flour. When the mixed ratio was same, the rank of themixed-flour dough tensile properties was glucose oxidase treated flour, transglutaminasetreated flour and blank control flour. It is indicated that transglutaminase and glucose oxidasetreatment can improve tensile properties of mixed dough and glucose oxidase treatment had abetter effect than transglutaminase. For example, when the ratio of buckwheat and wheat flourwas5:5compared with the blank control flour, the texture tension area, tensile force anddistance of the glucose oxidase treated flour could increased by17.2%、27.34%、8.97%,respectively. However, the texture tension area, distance and tensile force of thetransglutaminase treated flour reduced by11.18%and25.37%and increased by26.35%,respectively.(4) Correlation analysis showed that the four indicators (SIG5, SDS sedimentation value,disulfide content) were highly correlated with texture tension area, force and distance whichdirectly reflect and evaluate the characteristics of dough.