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Updated: May 27, 2026

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微生物のトランスグルタミンゼ酵素と水素プロピルメチルセルロース (HPMC) を用いたクイノアベースのグルテンフリーパン生産の最適化

Zahra Ghodosipoor1, Omid Zahed2, Hossein Fallahzadeh3

  • 1Student Research Committee, Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.

Food science & nutrition
|September 3, 2025
PubMed
まとめ

この研究では,グルテンフリーキノアパンを改善するために,トランスグルタミンゼ (TG) とヒドロキシプロピルメチルセルロース (HPMC) を最適化しました. TGとHPMCはグルテンの機能を効果的に真似し,パンの品質を向上させています.

キーワード:
水酸化プロピルメチルセルロース微生物のトランスグルタミンゼ酵素クイノア技術的特徴

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