添加外源戊聚糖酶对小麦淀粉与谷朊粉分离效果的影响  

Effect of adding pentosanase on separation of wheat starch and gluten

作　　者：李明菲[1] 郑学玲[1] 卞科[1] 刘翀[1] 洪静[1] 李璐[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11期25-29,共5页Cereals & Oils

基　　金：国家和河南省小麦产业技术体系建设专项资金(CARS–03;S2010–01–G06);教育部新世纪优秀人才项目(NCET–11–0940);河南省高校科技创新团队(13IRTSTHN008)

摘　　要：该文以市售金苑特一粉为原料,在小麦粉中添加0%、0.2%、0.4%、0.6%、0.8%、1.0%的戊聚糖酶以制备样品。以上述添加戊聚糖酶的系列小麦粉分离纯化A–淀粉和谷朊粉,测定纯化后小麦A–淀粉与谷朊粉的干基得率以及纯度,并测定A–淀粉的理化指标,探索戊聚糖酶对淀粉和谷朊粉分离效果的影响。实验结果表明,戊聚糖酶与小麦粉的白度呈极显著负相关(ρ<0.01,r=–0.744);与小麦粉的湿面筋含量无显著相关性(ρ>0.05);与A–淀粉的得率呈显著正相关(ρ<0.05,r=0.720);与谷朊粉得率无显著相关性(ρ>0.05);与水溶物含量无显著相关(ρ>0.05)。Used the first unique wheat flour of Jinyuan as raw material, the subject added 0%,0.2%, 0.4%,0.6%,0.8% pentosanase to prepare samples. With a series of wheat flour above, A-starch and gluten were separated and extracted. By measuring the yield and purity of A-starch and gluten, and determining the physicochemical index of A-starch, the effects of pentosanase on separation of starch and gluten were explored. The experimental results showed that wheat flour whiteness had significant negative correlation （ p 〈0.01, r=-0.744 ） with pentosanase content. Wet gluten content, yield of wheat gluten and water-soluble content had no correlation （ p 〉0.05 ） with pentosanase content. Rate of A-starch had significant positive correlation （ p 〉0.05, r=0.720 ） with pentosanase content.

关 键 词：小麦面粉 A-淀粉 谷朊粉 戊聚糖酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]