小麦内源蛋白水解酶对面团流变学特性的影响  

The Effect of Wheat Flour Proteinase on Rheology of Wheat Flour Dough

作　　者：姚霓[1] 李豫州[1] 

机构地区：[1]郑州粮食学院粮工系

出　　处：《中国粮油学报》1999年第2期8-12,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：通过小麦内源蛋白水解酶对小麦粉面团流变学特性影响的研究，结果表明小麦蛋白水解酶对面团流变强度具有显著的弱化作用，但对不同品种小麦粉的作用程度差异较大。在用乳酸调成的ｐＨ４环境下，小麦蛋白水解酶对面团的软化作用非常迅速。小麦内源蛋白水解酶易热失活，抑胃肽、ＮａＣｌ均能通过抑制小麦蛋白水解酶活力，有效抑制面团的软化作用。The effect of wheat flour proteinase on rheology of wheat flour dough.was investigated by adding different levels of crude-enzyme extracted from wheat flour to four varieties of wheat flour.Results showed that wheat proteinase had apparent effects on softening of dough.The magnitudes of the softening effect, however,were significantly different among the four flour varieties.The Softening effect of wheat flour Proteinase sped up when the pH of dough was adjusted to pH4 with lactic acid. The softening of wheat dough due to the presence of wheat flour proteinase decreased by addition of 2% NaCl( W/W )or pepstatin which had significant inhibiting effect on wheat flour proteinase.The activity of Crude-enzyme could be inactivated by heating.

关 键 词：小麦粉 内源蛋白水解酶 面团 流变特性 面粉 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.2[轻工技术与工程—食品科学与工程]