麦麸酚基木聚糖对面粉品质特性的影响  

Effects of phenolic xylans on quality properties of flour

作　　者：范玲[1] 马森[1] 王晓曦[1] 陈成[1] 王瑞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2015年第10期35-38,共4页Cereals & Oils

基　　金：国家自然科学基金项目(31301594;31271815);"十二五"国家科技支撑计划课题(2012BAD34B01);河南工业大学河南省省属高校基本科研业务费专项资金项目(2014YWQQ02);河南省科技成果转化计划(农业领域)项目(142201110030)

摘　　要：以小麦粉为原料，采用4个添加量（0.25%，0.5%，1.0%，2.0%）、2个分子量（820 kD，581 kD）添加麦麸酚基木聚糖，研究麦麸酚基木聚糖对面粉品质特性的影响。结果表明：随着麦麸酚基木聚糖添加量的增加，面粉的白度降低、色泽变暗、糊化黏度值降低、吸水率下降，而面筋指数、吸热焓、峰值温度、形成时间、稳定时间增加，弱化度先下降后上升，粉质指数呈上升趋势。麦麸酚基木聚糖分子量对面粉的品质影响较小，其中小分子量的麦麸酚基木聚糖的面筋指数、吸热焓较高，吸水率较低。麦麸酚基木聚糖添加量在0~1.0%范围内，面粉的整体品质较好，当添加量达到2.0%时，面粉品质变差。由相关性分析可知，麦麸酚基木聚糖与面粉品质具有显著相关性。Effectsof phenolic xylans from wheat bran with different addition levels（0.25%,0.5%, 1.0%,2.0%） andmolecular weights（820 kD,581 kD）on quality propertiesof flour were studied.The results showed that along with the incrementof phenolic xylans,whiteness,color,pasting viscosity values and water absorptionof flour decreased,while gluten index,endothermic enthalpy,peak temperature,formation time,stability timeof flour increased. Degreeof softening decreased first and then increased and silty index showed a rising trend with increasing addition level. Effectof phenolic xylans with differentmolecular weighton quality propertiesof flour was less.The smallmolecular weightof wheat bran phenolic xylanshadhigh gluten index and endothermic enthalpy and low water absorptionof flour.The quality propertiesof flour improved when ban levels was lower than 1.0%. However,flour quality deteriorated when phenolic xylanscontent was 2.0%.Thecorrelation analysis showed that phenolic xylans from wheat branhad a significantcorrelation with flour quality.

关 键 词：麦麸 酚基木聚糖 品质特性 相关性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]