Effects of Microbial Transglutaminase on Mechanical Properties of Sponge Cake

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  • スポンジケーキの物性に及ぼすトランスグルタミナーゼの影響
  • スポンジケーキ ノ ブッセイ ニ オヨボス トランスグルタミナーゼ ノ エイキョウ

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Effects of transglutaminase derived from microorganisms (MTG) on mechanical properties of sponge cake were evaluated. The specific volume of sponge cake increased by the addition of MTG at 0.5-5.6 u/gp. When MTG was used with other quality-improving agents, its effect was enhanced by the concomitant use of an emulsifier, a viscosity-increasing polysaccharide, and a wheat degradation product. The specific volume was increased to about 1.2 times by the use of 1.4 u MTG and 0.2% emulsifier compared with MTG alone. By the addition of MTG, sponge cake with a better appearance having no depression or creases on the top surface was obtained, and the optimal dosage of MTG was 0.5-1.4 u/gp. When MTG was added at more than 2.8 u/gp, the surface tended to be slightly hardened, but a crumb with a good shape-retaining property was obtained by the simultaneous addition of an emulsifier and a viscosity-increasing polysaccharide, air bubbles were distributed adequately, and a moist and soft feeling on eating was obtained. On testing of mechanical properties by the breaking test, the breaking distance as well as the breaking strength increased by the addition of 1.4 u/gp MTG compared with no MTG, suggesting improvements in both elasticity and softness. On SDS-PAGE, a decrease in low-molecular-weight gliadin was noted, indicating the usefulness of MTG for improving the quality of sponge cake and its primary substrate protein.

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