一株嗜热菌产耐热木聚糖酶对馒头品质和保质期的影响  

Effect of Thermo-tolerant Xylanase from Thermophilic Geobacillus sp.PZH1 on the Quality and Shelf-life of Steamed Bread

作　　者：王石峰[1] 林孔亮[1] 秦晓培[1] 陈学敏[1] 刘培培[1] 郭小虎[1] 张波[1] 

机构地区：[1]北京联合大学应用文理学院,北京100191

出　　处：《食品科学》2011年第11期137-140,共4页Food Science

基　　金：国家"973"计划项目(2007CB707805)

摘　　要：研究嗜热细菌Geobacillus sp.PZH1产耐热木聚糖酶对馒头品质及保质期的影响作用。从嗜热细菌Geobacillussp.PZH1制备木聚糖酶,添加到面粉中制作馒头,观察其对馒头品质和保质期的影响。结果表明:在馒头中添加适量的耐热木聚糖酶,能明显降低馒头的持水性,提高面筋网络的弹性,改变面团的加工及稳定性能,增大馒头体积,并能有效抑制馒头中细菌的生长,延长馒头的保质期。In this paper,the effect of thermo-tolerant xylanase from thermophilic bacterium Geobacillus sp.PZH1 on the quality and shelf-life of steamed bread was investigated.The results showed the thermo-tolerant xylanase significantly elevated the volume of steamed bread and improved its textural properties.Meanwhile,the xylanase restrained the bacterial growth and prolonged the shelf-life of steamed bread.

关 键 词：嗜热细菌 耐热木聚糖酶 面包品质 保质期 

分 类 号：Q814.9[生物学—生物工程]