木聚糖酶对速冻馒头品质影响及其作用机理  

Effect of Xylanase on Quality of Frozen Steamed Bread and Mechanism

作　　者：王显伦[1,2] 王玮[2] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,武汉403070 [2]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2016年第4期6-9,15,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2007BAD74B02)

摘　　要：速冻馒头在储藏过程中口感和品质均会下降,需加入合适的添加剂改善其品质。通过木聚糖酶对不同冻藏时间馒头的比容、色泽、淀粉糊化度等指标研究,评价了木聚糖酶添加量对速冻馒头品质的影响。结果表明,随着冻藏时间的延长,速冻馒头的比容下降,而木聚糖酶的加入使速冻馒头的比容、色泽、淀粉糊化度和面筋的持水率明显增加,表明木聚糖酶对馒头品质的改善具有良好的促进作用。水分迁移试验表明,木聚糖酶能将更多的结合水固定在大分子物质上,阻止自由水的流失,改善水分分配状态,提高馒头的品质。木聚糖酶可作为速冻馒头良好的品质改良剂。The taste and quality of frozen steamed bread turned worse during storage, so proper additive was needed to improve its quality. The effect of xylanase on the quality of steamed bread was studied by determining the indexes such as specific volume, color, and starch gelatinization degree of steamed bread during storage. The results indicated that the specific volume of steamed bread was decreased with the increase of frozen storage time. Adding xylanase increased the specific volume of steamed bread. The color, starch gelatinization degree and gluten moisture absorption was also in- creased, indicating that the quality of steamed bread improved. Misture movement experiment showed that xylanase could fix more bound water on the maeromolecular material, and prevented the loss of free water, improving the moisture been redistributed and making the quality more better. Xylanase can be as a good quality improver of steamed bread.

关 键 词：木聚糖酶 品质改善 作用机理 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]