酶制剂对面团流变特性的影响  

Effect of Xylanase and Fungamyl α-amylase on the Rheological Properties of Dough

作　　者：李华 LI Hua(College of Chemical Engineering and Food ,Zhengzhou Institute of Technology,Zhengzhou 450044, Chin)

机构地区：[1]郑州工程技术学院化工食品学院,郑州450044

出　　处：《中州大学学报》2018年第2期121-124,共4页Journal of Zhongzhou University

摘　　要：与传统改良剂相比,酶制剂由于其作用机理的特殊性,具有绿色安全的特点。研究了木聚糖酶(Xylanase)、真菌α-淀粉酶(Fungamylα-amylase)、葡萄糖氧化酶以及复合酶制剂对面团流变性质的影响。结果表明,四类酶对面团流变特性的影响不同。木聚糖酶和真菌α-淀粉酶能降低面团的弹性成份,其中真菌α-淀粉酶对面团流变性改变的影响最大;葡萄糖氧化酶使面团的面筋数量增多,网络增强,面团抗机械搅拌的能力也增强;复合酶能更好协同单一酶的作用影响面团品质。Comparing with the traditional improver,the enzyme preparation has the characteristics of green safety due to its special mechanism of action. This paper studies the effect of Xylanase,Fungamyl α-amylase,glucose oxidase and compound enzyme on the rheological properties of dough. The result shows that the effect of the four types of enzymes on the rheological properties of dough is different. Xylanase and fungal α-amylase can reduce the elasticity of the dough. Among them,the fungal α-amylase has the greatest effect on the rheological changes of the dough; glucose oxidase increases the amount of gluten in the dough,enhances the network,and improves the ability of the dough to resist mechanical agitation; the complex enzyme can better influence the quality of the dough in concert with the effect of a single enzyme.

关 键 词：木聚糖酶 真菌Α-淀粉酶 葡萄糖氧化酶 复合酶 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]