In order to improve the quality characteristics of gluten-free high-moisture textured protein,in this study,transglutaminase was added with different gradient contents to the mixture of rice protein and Zein for extrusion experiments to improve the quality,and the physicochemical properties of tissue proteins were determined and ana-lyzed.The main form of water in high-moisture textured protein was not easy to flow,and the low-field NMR re-sults indicated that the addition of transglutaminase promoted the conversion of bound water in the product to water which was not easy to flow.With the increase of enzyme addition,the storage modulus and the loss modulus in-creased,and the protein structure became more stable.The water holding capacity and oil holding capacity of high-moisture textured protein were improved,the hardness and chewiness were significantly increased(P＜0.05),the texture degree showed a trend of first increasing and then decreasing,and the degree of organization of the product reached the maximum value of 1.58 at 0.5％enzyme addition.In conclusion,transglutaminase significantly affected the quality of high-moisture textured protein,and the addition of0.2％-0.5％transglutaminase can promote the formation of rich fiber structure of the product,so that the product had better quality.
维普
万方数据