毛壳霉CQ31低分子质量木聚糖酶对馒头品质的改善  

Improving Quality of Chinese Steamed Bread by Low Molecular Weight Xylanase from Chaetomium sp CQ31

作　　者：丛倩千[1] 江正强[1] 周鹏[1] 陈威威[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2010年第7期6-10,共5页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2006AA10Z303);高等学校全国优秀博士学位论文作者专项资金(200555)

摘　　要：研究了毛壳霉CQ31低分子质量木聚糖酶对馒头品质及老化的影响。木聚糖酶的添加对馒头的比容、高径比、白度、硬度等几个方面均可产生明显的影响。不同加酶量的试验结果表明,添加该木聚糖酶能明显改善馒头的品质和延缓馒头的老化。当木聚糖酶的添加量为2.5 mg/kg时,馒头的比容、高径比及白度分别增加了20%、1.2%和0.4%,组织结构有明显的改善。同时,对照组与加木聚糖酶组馒头的硬度大小都随着贮存时间的延长而增加,但加木聚糖酶组馒头老化速率明显减缓。因此,毛壳霉CQ31低分子质量木聚糖酶能高效改善馒头品质和延缓馒头老化,在馒头加工中具有广阔的应用前景。The effect of low molecular weight xylanase from Chaetomium sp.CQ31 on the quality and staling of Chinese steamed bread was investigated.The xylanase was used as an additive at different dose during dough mixing. Results：The presence of the xylanase in dough shows significant effects on specific volume,height to width rate,and whiteness of the steamed bread.Adding xylanase to dough at dose 2.5 mg/kg increases the specific volume,height to width rate,and whiteness of the steamed bread by 20%,1.2%and 0.4%respectively.The aged steamed bread of control shows higher crumb firmness than aged steamed breads with xylanase addition,suggesting a significant anti -staling effect of xylanase on the steamed bread.

关 键 词：木聚糖酶 馒头 毛壳霉 老化 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]