戊聚糖酶对面粉水溶物及面粉品质的影响(Ⅱ)  

Effect of Pentosanase on Water-soluble Substance and the Quality of Wheat Flour(Ⅱ)

作　　者：逯蕾[1] 韩小贤[1] 郑学玲[1] 刘翀[1] 马燕[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：《食品研究与开发》2016年第15期40-44,共5页Food Research and Development

基　　金：公益性行业(农业)科研专项经费资助(201303070):传统粮食加工制品产业化关键技术装备研究与示范

摘　　要：向软麦、中硬麦和硬麦各4种面粉中分别加入40 mg/kg戊聚糖酶,测定面粉水溶物组分、水溶物粘度和面粉品质变化,来探讨戊聚糖酶对面粉水溶物的影响。研究发现添加戊聚糖酶后面粉的水溶物含量、可溶性总糖和水溶性戊聚糖含量均有明显增加,加酶后面粉水溶物的相对黏度和增比黏度明显增大。对加酶后的面粉水溶物与水溶物黏度及面粉品质进行相关性分析可知,加酶后水溶物黏度与加酶后面粉水溶性戊聚糖呈极显著正相关,加酶后面粉的水溶物含量、可溶性总糖含量均与加酶后面粉峰值黏度、最低黏度、最终黏度、衰减值、回生值和峰值时间呈极显著负相关。4 kinds of soft wheat flour, 4 kinds of middle hard wheat and 4 kinds of hard wheat were selected for adding 40 mg/kg pentosanase respectively to measure the indexes. It showed that after adding pentosanase water-soluble content, total soluble sugar and water-soluble pentosan content all increased, as well as the viscosity of water-soluble substances. After adding pentosanase, the viscosity of water-soluble substances was signifi cantly positively associated with water-soluble pentosan. Water-soluble content and total soluble sugar content both had a significantly negative correlation with the peak viscosity, trough viscosity, final viscosity, breakdown values, setback values and peak time.

关 键 词：戊聚糖酶 面粉水溶物 水溶物黏度 水溶性蛋白 水溶性总糖 水溶性戊聚糖 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]