生物酶修饰对于玉米粉品质的影响  

Effect of Enzymatic Modification on Corn Flour Quality

作　　者：王景会[1,2] 刘景圣[1] 闵伟红[1] 修琳[1] 王宝石[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林省农业科学院农产品加工研究中心,吉林长春130033

出　　处：《食品科学》2012年第11期8-11,共4页Food Science

基　　金：国家"863"计划项目(2008AA100802)

摘　　要：为了改善玉米的加工及食用品质,同时开发生物酶在食品行业应用的新途径。采用枯草芽孢杆菌和黑曲霉分泌的生物酶对玉米粉进行修饰改性,结果表明:经过两种酶修饰后,玉米粉的真蛋白含量、总淀粉含量明显下降,直链淀粉含量、溶解度有所增加,枯草芽孢杆菌胞外酶修饰玉米粉的保水力、凝胶膨胀率和黏度都有所提高,而黑曲霉胞外酶修饰玉米粉的保水力、凝胶膨胀率和黏度都有所降低。在物性测定方面,两种酶修饰后玉米面团的延展性、韧性等都大幅度增加,具有加工面条、水饺等主食品的潜力,说明玉米粉的加工及食用品质得到了明显的改善。In order to improve the processing characteristics and eating quality of corn and develop a new approach for the application of microbial enzymes in the food industry, corn flour was modified by enzymes from Bacillus subtilis or Aspergillus niger. The results indicated that the contents of starch and protein in corn flour decreased significantly after both enzymatic treatments, while amylose content and solubility increased. The water-holding capacity, swelling power and viscosity of corn flour were increased after treatment with crude extracellular enzyme from Aspergillus niger but decreased after treatment with crude extracellular enzyme from Aspergillus niger. Both enzymatic treatments could result in a considerable increase in the extensibility and resistance of corn flour dough, thereby having the potential for applications in noodles, dumplings and other staple foods. In conclusion, enzymatic modification can be used to improve the processing characteristics and eating quality of corn flour.

关 键 词：枯草芽孢杆菌 黑曲霉 生物酶 玉米粉 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]