蛋白酶对韧性饼干品质的改良作用  

Study on the effect of protease on the quality of biscuits

作　　者：姚晓丹 徐学明[1,2] 吴凤凤[1] 周星[1] YAO Xiao-dan;XU Xue-ming;WU Feng-feng;ZHOU Xing(School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;State Key Laboratory of Food Science and Technology, J iangnan University, Wuxi, Jiangsu 214122, China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与机械》2018年第3期39-43,48,共6页Food and Machinery

基　　金："十三五"国家重点研发计划子课题(编号:2016YFD0400701);国家重点基础研究发展计划(973计划)(编号:201513003)

摘　　要：在低筋粉中分别添加不同比例的木瓜蛋白酶(PAP)、中性蛋白酶(NEP)、菠萝蛋白酶(BRP)制作饼干,以添加焦亚硫酸钠(SMS)和半胱氨酸(CYS)的饼干为对照,将比容、质构、色度作为评价指标,研究不同蛋白酶对饼干品质的改良作用及差异。试验结果表明,3种蛋白酶均能增大饼干比容、改良饼干质构,且PAP的效果最优。当添加量相同时,PAP对饼干品质的提升效果优于SMS与CYS,NEP与BRP效果弱于SMS对照组,但优于CYS对照组。面团流变、面粉溶剂保留率、面筋蛋白分子量分布研究表明蛋白酶添加改良饼干品质的主要原因是酶有效降低了面筋蛋白中谷蛋白大分子聚合体的含量,从而弱化了面筋,与SMS或CYS弱化面筋的方式存在本质差异。The effect of Papayaprotease（PAP）,Neutral protease（NEP）and Bromelain protease（BRP）on the qualities of biscuit with different dosages were studied on specific volume,texture and color of hard biscuit compared with the addition of Sodium metabisulfite（SMS）and cysteine（CYS）,respectively.The results showed that all the 3 proteases could improve the specific volume,texture of biscuit.With the same amount of addition,PAP has the best effect of improving the qualities of biscuit than SMS and CYS.NEP and BRP were weaker than SMS,but better than CYS.It was found that degradation of glutenin macromolecule polymer in gluten was the major factor to weaken the gluten and improve the quality of biscuit for the proteases＇ addition after the parameters of dough rheology,flour solvent retention capacity（SRC）and gluten protein molecular weight distribution.were determined.Essential differences between the proteases and the chemical additives in the way to weaken the gluten were found.

关 键 词：饼干 蛋白酶 品质改良 面筋蛋白 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]