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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.11
- 수록면
- 127 - 132 (6page)
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초록· 키워드
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Our study investigated the effects of the non-disulfide cross-linking enzyme transglutaminase (TG) on depolymerized dough when mixed with caffeic acid (CA) or endo-xylanase (XY). Both CA and XY significantly decreased the resistance to extension (Rmax) of the dough and increased its extensibility (E value). The reduced Rmax and increased E value with CA were restored by TG. However, TG had no effect on XY-added dough. Changes in paste viscosities were most apparent with the addition of XY. The decreased paste viscosity induced by XY was not restored by TG. TG with/without CA or XY did not improve the bread volume; XY alone significantly enhanced bread volume. Our results showed that a combination of TG and CA is effective to improve dough properties, but not TG and XY. Our study indicated that TG improves dough properties when phenolic acid is used to as a reducing agent of gluten’s disulfide cross-linkages. However, it has no effect when endo-xylanase is used to hydrolyze arabinoxylan’s glycoside linkages.
목차
ABSTRACT
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (27)
참고문헌 신청
[학술지(정기간행물)] - Dahle LK / 1970 / Some effects of antioxidants in dough systems / Cereal Chem 47 : 296 ~ 303
[학술지(정기간행물)] - Danno G / 1982 / Effects of dough mixing and rheologically active compounds on relative viscosity of wheat proteins / Cereal Chem 59 : 196 ~ 198
[학술지(정기간행물)] - Weak ED / 1977 / Mixograph studies. I. Effect of certain compounds on mixing properties / Cereal Chem 54 : 794 ~ 802
[학술지(정기간행물)] - Koh BK / 2009 / Effects of phenolic acids and transglutaminase on hard wheat flour dough and bread / Cereal Chem 86 : 18 ~ 22
[학술지(정기간행물)] - Han HM / 2011 / Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread / J Sci Food Agr 91 : 2495 ~ 2499
[학술지(정기간행물)] - Danno G / 1982 / Effects of dough mixing and rheologically active compounds on relative viscosity of wheat proteins / Cereal Chem 59 : 196 ~ 198
[학술지(정기간행물)] - Weak ED / 1977 / Mixograph studies. I. Effect of certain compounds on mixing properties / Cereal Chem 54 : 794 ~ 802
[학술지(정기간행물)] - Koh BK / 2009 / Effects of phenolic acids and transglutaminase on hard wheat flour dough and bread / Cereal Chem 86 : 18 ~ 22
[학술지(정기간행물)] - Han HM / 2011 / Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread / J Sci Food Agr 91 : 2495 ~ 2499
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