Effects of Glucose Oxidase and Glutamine Transaminase on Processing Quality of Fermented Wheat Bran Dough

The purpose of this study was to investigate the effect of glucose oxidase and transglutaminase on the processing quality of fermented wheat bran dough and its improvement mechanism,which could provide reference for improving the quality of fermented whole wheat food. Glucose oxidase or glutamine transaminase was added at 1.0,3.0 and 6.0 U/g to whole wheat flour,the dough mixing properties,dough texture,water retention of gluten,protein composition and free sulfhydryl groups were determined. The results showed that the addition of two enzyme preparations significantly improved the mixing properties of whole wheat flour,the dough stability time was prolonged and the degree of weakening reduced. With the increase of enzyme dosage,the springiness and cohesiveness of dough as well as the content of gluteninmacromer(GMP)in the gluten protein significantly increased,however,the content of free sulfhydryl groups in gluten protein significantly reduced(p<0.05). Highly added glutamine transaminase(6.0 U/g)would decrease the water retention of gluten protein. The glutamine transaminase improved the quality of wheat bran dough much better than glucose oxidase(p<0.05). The suitable addition amount of glutamine transaminase was 3.0 U/g. The stability time of wheat bran dough was extended from 5.3 min to 9.3 min.