竹荪菌粉与小麦粉混合制备馒头的品质特性研究  

Characteristics of dictyophora steamed bread mixed with probiotic bacteria

作　　者：杨士春[1] 杨仁杰[2] 李积胜 李硕[4] YANG Shi-chun YANG Ren-jie LI Ji-sheng LI Shuo(Laboratory of Agricultural Analysis, Tianjin Agricultural University, Tianjin 300384,China College of Engineering and Technology, Tianjin Agricultural University, Tianjin 300384, China Tianjin Eight White Nine Purple Biotechnology Co. , Ltd. , Tianjin 300350, China Tian University of Traditional Chinese Medicine, Tianjin 300192, China)

机构地区：[1]天津农学院农业分析测试中心,天津300384 [2]天津农学院工程技术学院,天津300384 [3]天津市八白九紫生物有限公司,天津300350 [4]天津中医药大学第一附属医院,天津300192

出　　处：《粮食与饲料工业》2016年第10期31-34,共4页Cereal & Feed Industry

基　　金：国家自然科学基金项目(31201359);天津市自然科学基金(14JCYBJC30400)

摘　　要：为探究竹荪菌粉产品的品质特性,对其进行酶活力测试,脂肪酶活力为50.80 U/g,蛋白酶活力为44.40U/g,CMC纤维素酶活力为93.61U/g,纤维素酶滤纸酶活力为33.88U/g,活性肽活力为26.28mg/g。利用竹荪菌粉产品与普通小麦粉以1∶25的比例混合制备馒头,对竹荪菌粉馒头中微量元素含量进行测定,镁、锌、钙、铁、钾、硒含量分别为19.03、3.61、10.27、1.28、82.34、0.14mg/100g。相对于普通馒头,竹荪菌粉产品与普通小麦粉混合制备的馒头中蛋白质的二级结构中β-转角的含量普遍降低,分别从普通馒头的30.53%降低到3个混合馒头样品中的26.57%、23.15%和13.56%;α-螺旋+β-折叠的含量普遍升高,分别从普通馒头的52.86%升高到3个混合馒头样品中的62.51%、65.89%和75.70%。结果表明,竹荪菌粉馒头与普通馒头相比具有更好的品质特性。To explore the quality characteristics of probiotic bacteria powder, the enzyme activities were detected using stand- ard methods, lipase activity 50.80 U/g, protease activity 44.40 U/g, CMC cellulase activity 93.61 U/g, cellulase filter en- zyme activity 33.88 U/g, peptide activity 26.28 mg/g. Fresh dictyophora product and wheat flour were mixed in a ratio of 1 ： 25. And the trace elements were detected, the magnesium content of 19.03 mg/100g,zinc content of 3.61 mg/100 g, calci- um content of 10.27 mg/100 g, iron content of 1.28 mg/100 g, potassium content of 82.34 mg/100 g, selenium content of 0.14 mg/100 g. Comparing with the ordinary bread, the β-turn protein content of the secondary structure of the steamed bread was lower, reduced from 30.53% to 26.57%, 23.15% and 13. 56% of the three steamed bread samples,respectively. And the contents of a-helix ＋β -sheet generally increased, rising from 52. 86% to 62.51%, 65.89% and 75.70% ,respectively. The results showed that characteristics of fresh dictyophora steamed bread were better.

关 键 词：竹荪菌粉 小麦粉 馒头 蛋白质 二级结构 稳定性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]