γ-聚谷氨酸提高冷冻甜面团面包质构和感官特性研究  

Study on the enhancement of texture and sensory attributes of frozen sweet dough bread using γ-poly glutamic acid

作　　者：丁珊珊[1] 贾春利[1,2] 张峦 徐虹 黄卫宁[1] RAYAS-DUARTE Patricia 

机构地区：[1]江南大学,食品科学与技术国家重点实验室,江苏无锡214122 [2]南京百合贝可生物科技有限公司,江苏南京211000 [3]美国俄克拉荷马州立大学农产品与食品研究中心

出　　处：《食品工业科技》2014年第16期308-311,322,共5页Science and Technology of Food Industry

基　　金：国家863高技术研究发展计划项目(2012AA022200);国家自然科学基金项目(31071595;20576046);江苏省科技支撑计划项目(BE2011380);江苏省产学研联合创新基金-前瞻性联合研究项目(BY2014023-16)

摘　　要：研究了一种通过生物发酵制得的多聚氨基酸——γ-聚谷氨酸(γ-PGA)对冷冻甜面团抗冻活性和冷冻甜面团面包质量的影响。主要采用差示扫描量热仪(DSC)、质构仪和感官评定等方法研究了γ-PGA的抗冻活性、γ-PGA添加量和冻藏条件(恒温冻藏和冻融循环)对冷冻甜面团中可冻结水含量、面包比容、质构和感官品质的影响。结果表明,γ-PGA的抗冻活性值为8.027g不可冻结水/g,说明其具有非常好的抗冻活性;恒温冻藏和冻融循环后,冷冻甜面团中可冻结水含量明显增多,面包比容显著减小,质构变差,感官品质下降,尤其是冻融循环后,这种变化趋势更为明显;在相同冻藏条件下,添加0.5%和1%γ-PGA后,冷冻甜面团中可冻结水含量显著减少、冷冻甜面团面包比容显著增大、面包质构明显改善、面包感官评分明显提高,其中以1%γ-PGA的作用效果最好。The effects of γ-poly g lutamic acid（y-PGA） produced by biological fermentation on the freezing resistance of frozen sweet dough and its bread-making properties are studied. Differential Scanning Calorimeter （DSC）,Texture Analyzer and sensory evaluation,and so on were used to investigate the antifreeze activity of γ-PGA,and frozen water content,bread specific volume,texture and sensory attributes of frozen sweet dough with different amount of γ-PGA at different frozen storage conditions （frozen storage at constant and fluctuating temperature）. Results showed that：the antifreeze activity of γ-PGA was 8.027g unfrozen water/g,indicating that γ-PGA had good antifreeze activity. The addition of γ-PGA into frozen sweet dough caused a significant decrease in ice melting enthalpy of frozen sweet dough（△Hdough）,indicating that the freezable water content decreased significantly. The addition of 0.5% and 1% γ-PGA significantly improved the bread specific volume,texture and sensory scores of frozen sweet dough,and the bread made of frozen sweet dough with 1% γ-PGA was the best.

关 键 词：Γ-聚谷氨酸 冷冻甜面团 抗冻活性 可冻结水 面包烘焙 

分 类 号：TS202.3[轻工技术与工程—食品科学]