بررسي تاثير اصلاح كننده آنزيمي بر خواص رئولوژيكي و كيفيت گلوتن خمير نان حاصل از آرد با شاخص گلوتن ضعيف

The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread

ﻣﻘﺪﻣﻪ: در ﺳﺎل ﻫﺎي اﺧﯿﺮ ﮐﯿﻔﯿﺖ ﻧﺎن ﻫﺎي اﯾﺮاﻧﯽ ﺑﻪ ﺷﺪت ﮐﺎﻫﺶ ﯾﺎﻓﺘﻪ اﺳﺖ. ﯾﮑﯽ از دﻻﯾﻞ آن ﭘﺎﯾﯿﻦ ﺑﻮدن ﮐﯿﻔﯿﺖ ﮔﻠﻮﺗﻨﯽ آرد ﺗﻬﯿﻪ ﺷﺪه از ﮔﻨﺪم ﻫﺎي ﺗﻮﻟﯿﺪ داﺧﻠﯽ ﻣﯽ ﺑﺎﺷﺪ، ﮐﻪ ﺑﺎﯾﺪ ﺑﻪ ﮐﻤﮏ روش ﻫﺎي وﯾﮋه اي ﺑﻬﺒﻮد ﯾﺎﺑﺪ. ﻣﻮاد و روش ﻫﺎ: در اﯾﻦ ﭘﮋوﻫﺶ از ﺗﺮﮐﯿﺐ ﺳﻪ آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز، ﮔﻠﻮﮐﺰاﮐﺴﯿﺪاز و ﻓﺴﻔﻮﻟﯿﭙﺎز اﺳﺘﻔﺎده ﺷﺪ. ﺟﻬﺖ اﻧﺘﺨﺎب ﺑﻬﺘﺮﯾﻦ ﻣﻘﺪار ﺗﺮﮐﯿﺐ اﯾﻦ ﺳﻪ آﻧﺰﯾﻢ، از روش ﺳﻄﺢ ﭘﺎﺳﺦ RSM)(، ﻃﺮح )Optimal(، اﺳﺘﻔﺎده ﮔﺮدﯾﺪ. ﺧﺼﻮﺻﯿﺎت رﺋﻮﻟﻮژﯾﮑﯽ ﺧﻤﯿﺮ ﺑﻪ ﮐﻤﮏ دﺳﺘﮕﺎه ﻣﯿﮑﺴﻮﻟﺐ و ﺷﺎﺧﺺ ﮔﻠﻮﺗﻦ ﺗﻮﺳﻂ ﺳﺎﻧﺘﺮﯾﻔﯿﻮژ ﮐﺮدن ﮔﻠﻮﺗﻦ ﻣﺮﻃﻮب، ﺑﺮاي ﮐﻠﯿﻪ ﺗﯿﻤﺎرﻫﺎ ارزﯾﺎﺑﯽ ﮔﺮدﯾﺪ. ﯾﺎﻓﺘﻪ ﻫﺎ: ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ ﻫﻢ زﻣﺎن آﻧﺰﯾﻢ ﻫﺎي ﮔﻠﻮﮐﺰ اﮐﺴﯿﺪاز و ﻓﺴﻔﻮﻟﯿﭙﺎز، ﻣﺪت زﻣﺎن ﮔﺴﺘﺮش ﺧﻤﯿﺮ )C1( اﻓﺰاﯾﺶ ﻣﻌﻨﯽ دار )01.p<0( داﺷﺖ ﮐﻪ ﺑﯿﺎﻧﮕﺮ اﺛﺮ ﺳﯿﻨﺮژﯾﺴﺘﯽ اﯾﻦ دو آﻧﺰﯾﻢ ﺑﺮ C1 ﻧﻤﻮﻧﻪ ﻫﺎ ﺑﻮد. ﻫﻤﭽﻨﯿﻦ ﺑﺎ اﻓﺰاﯾﺶ ﻣﯿﺰان آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز ﻣﺪت زﻣﺎن ﮔﺴﺘﺮش ﺧﻤﯿﺮ، ﮔﺸﺘﺎور ﻻزم ﺟﻬﺖ در ﻫﻢ ﺷﮑﺴﺘﻦ ﺷﺒﮑﻪ ﭘﺮوﺗﺌﯿﻨﯽ )C2(، ﻣﯿﺰان ﺟﺬب آب اﻓﺰاﯾﺶ ﻣﻌﻨﯽ دار 05.p<0( داﺷﺖ ﮐﻪ ﻧﺸﺎن دﻫﻨﺪه اﺛﺮ ﻣﺜﺒﺖ اﯾﻦ آﻧﺰﯾﻢ در ﺑﻬﺒﻮد وﯾﮋﮔﯽ ﻫﺎي رﺋﻮﻟﻮژﯾﮑﯽ ﺧﻤﯿﺮ ﻣﯽ ﺑﺎﺷﺪ. ﺗﺎﺛﯿﺮ ﻣﻌﻨﯽ داري ﻧﯿﺰ در ﺷﺎﺧﺺ ﮔﻠﻮﺗﻦ ﺑﺎ اﻓﺰاﯾﺶ آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز )01.p<0( و اﻓﺰاﯾﺶ آﻧﺰﯾﻢ ﮔﻠﻮﮐﺰ اﮐﺴﯿﺪاز 05.p<0( ﻣﺸﺎﻫﺪه ﮔﺮدﯾﺪ ﮐﻪ ﻧﺸﺎن دﻫﻨﺪه ﺗﺒﺪﯾﻞ ﮔﻠﻮﺗﻦ ﻧﺮم ﺑﺎ ﮐﺸﺶ زﯾﺎد ﺑﻪ ﮔﻠﻮﺗﻦ ﺳﻔﺖ ﺑﺎ اﻻﺳﺘﯿﺴﯿﺘﻪ ﻣﻄﻠﻮب ﻣﯽﺑﺎﺷﺪ. ﻧﺘﯿﺠﻪ ﮔﯿﺮي: ﻣﯿﺰان ﺑﻬﯿﻨﻪ آﻧﺰﯾﻢ ﻫﺎ ﻣﯿﺰان 30 ﭘﯽ ﭘﯽ ام ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز، 15 ﭘﯽ ﭘﯽ ام ﮔﻠﻮﮐﺰ اﮐﺴﯿﺪاز و 13/16 ﭘﯽ ﭘﯽ ام ﻓﺴﻔﻮﻟﯿﭙﺎز ﺑﻪ دﺳﺖ آﻣﺪ.

In recent years, the quality of Iranian bread has been drastically reduced. One of the reasons is the poor quality of gluten that has been produced from domestic wheat flour, which should be improved by special methods. Materials and Methods: In this research, combination of three enzymes consisting of transglutaminase, glucose oxidase and phospholipase was used. In order to select the best combination of these three enzymes, Response Surface Methodology (RSM) optimal design was applied. The rheological properties of the dough were measured by Mixolab. The gluten index response was evaluated by centrifuging wet gluten for all the samples examined. Results: The results indicated that by increasing glucose oxidase and phospholipase enzymes simultaneously, the dough development time (C1) had a significant increase (p<0.01), which indicates the synergistic effect of these two enzymes on C1 of the samples. Also, by increasing the level of transglutaminase enzyme, the dough development time, required torque for breaking the protein network (C2) and water absorption had a significant increase (p<0.05( which indicates the positive effect of this enzyme on the improvement of rheological properties of the dough. Gluten index also had a significant increase with the increase of the (p<0.01) and glucose oxidase concentrations (p<0.05) that indicates the conversion of soft gluten with a high elasticity to tight gluten with desirable elasticity. Conclusion: It is therefore concluded that the optimum concentrations of the enzymes were 30 ppm for transglutaminase, 15 ppm for glucose oxidase, and 13.16 ppm for phospholipase.