为探讨谷氨酰胺转氨酶对荞麦蛋白质品质的影响及增筋效果，系统分析谷氨酰胺转氨酶浓度、反应温度、反应时间对荞麦粗蛋白含量、蛋白组分及谷蛋白溶胀指数（SIG）的影响，结果表明，影响荞麦谷蛋白溶胀指数的因素依次为谷氨氨酰胺转氨酶浓度、浸泡反应时间、浸泡反应温度，在谷氨酰胺转氨酶浓度500 U/L、浸泡时间3 h、浸泡温度25℃的条件下，荞麦谷蛋白溶胀指数SIG值为2.62%，比对照提高了1.55%。% The effects of transglutaminase (TGase) on the quality of buckwheat protein and gluten were investigated,by observing the the protein contents and SIG values. The effects of glutamine transaminase concentration, hydrolysis time, enzymolysis temperature on protein contents and SIG values were analysed. The results indicated that the effects of 3 factors in order were the transaminase concentration,hydrolysis time, enzymolysis temperature. And the optimal TGase concentration was 500 U/L ,the optimal hydrolysis time was 3 h and temperature was 25 ℃. And verification experiment showed that under this condition the SIG value was 2.62%,1.55%higher than that of control.
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