NMR技术研究木聚糖酶对馒头老化特性的影响  

Effect of xylanase on staling rate of Mantou with NMR technology

作　　者：苏东海[1] 苏东民[2,3] 丁雁鑫[2] 

机构地区：[1]北京电子科技职业学院生物工程学院,北京100029 [2]河南工业大学粮油食品学院,河南郑州450052 [3]郑州铁路职业技术学院,河南郑州450052

出　　处：《食品工业科技》2014年第18期101-105,共5页Science and Technology of Food Industry

基　　金：北京市属高等学校人才强教计划资助项目(PHR201107151);国家自然科学基金项目(31071597)

摘　　要：在储藏过程中,为了提高馒头质量,降低老化速度,采用TA-XT Plus物性仪测定馒头样品硬度及NMR技术测定其水分分布变化,研究木聚糖酶对馒头样品老化速度的影响。结果表明：馒头储藏0-36h内,馒头的表皮硬度及芯部硬度均缓慢增加,相对于空白馒头样品,添加XYL馒头样品硬度较弱;达到36h时,硬度显著增加,特别是添加L-XYL的馒头样品。馒头储藏期间,质子信号A及A1持续下降。在0-36h内,所有添加木聚糖酶的馒头样品质子信号下降速度较慢;36-120h内,添加S-XYL的馒头样品质子信号下降缓慢,但添加L-XYL的馒头样品质子信号下降速度快。由此可知,相对于空白样品,在0-36h内,添加XYL的所有馒头样品老化速度较慢,保鲜度较好。在36-120h内,添加S-XYL的老化速度较慢,而添加L-XYL的老化速度较快。In order to improve quality of Mantou and reduce its staling rate during storage,TA-XT plus and nuclear magnetic resonance （NMR） techniques were used to measure the firming and water distribution of samples of Mantou,which were added xylanase. Then,effects of xylanase on the staling rate of samples were studied. The results showed that the hardness of the crust and core of Mantou increased slowly during storage of 0-36h. The samples added XYL were less hard than the control sample. The hardness increased significantly when it was 36h,especially the samples added L-XYL. Meanwhile,the proton signal A and A1 of Mantou samples decreased continuously during storage. The proton signal of samples added xylanase decreased slowly during storage of 0-36h,and the samples added solid state of xylanase（S-XYL） also decreased slowly during storage of 36-120h. While,the proton signal of the addition of L-XYL to samples decreased rapidly. Therefore,the staling rate of samples added xylanase was slower during storage of 0-36h,and the samples added S-XYL was slower during storage of 36- 120h,however,the staling rate of samples added L-XYL was faster.

关 键 词：NMR技术 馒头 老化 水分迁移 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]