酶制剂对全麦馒头面团水相溶液理化性质的影响  

Effects of enzymeon physicochemical properties of dough liquor extracted from whole wheat Mantou dough

作　　者：江志坚 刘丽娅[2] 丁岚[2] 周素梅[2] 王立[1] JIANG Zhi-jian;LIU Li-ya;DING Lan;ZHOU Su mei;WANG Li(School of Food Science and Technology of Jiangnan University,Wuxi,Jiangsu 214122,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品与机械》2018年第5期38-43,53,共7页Food and Machinery

基　　金：国家自然科学基金(编号:31571768;31471679;31471617)

摘　　要：从单一戊聚糖酶(Pn)、葡萄糖氧化酶(Gox)以及双酶复合引起的面团水相理化特性变化层面揭示酶制剂对馒头品质的改良机制。结果表明:Pn和Gox均促进了面团水相溶液得率的提高,水相溶液中的蛋白和戊聚糖含量发生了显著的变化,气泡粒径大小和稳定性得到了显著的改善,界面蛋白吸附膜质地更为致密。Pn或Gox引起的面团水相溶液理化性质的变化,尤其是泡沫稳定性的改善,是全麦馒头比容增大、硬度减小、形成更加均匀和细腻的内部结构的重要原因之一。The improved mechanism of steamed bread quality by pentosanase（Pn）,glucose oxidase（Gox）and complex enzymes was revealed according to the changes in physicochemical characteristics of the dough liquor.The results showed that both Pn and Gox promoted the yield of the dough liquor,the contents of protein and pentosan in the dough liquor changed significantly,the foaming stability and particle size were significantly improved,and the adsorption membrane of protein became dense in texture.The change of the physicochemical properties of the dough liquor caused by Pn or Gox,especially the improvement of foaming stability,may be one of the important reasons for the increase of the specific volume,the decrease of hardness,and the formation of a more uniform and delicate internal structure of whole wheat Mantou.

关 键 词：全麦馒头 面团水相 戊聚糖酶 葡萄糖氧化酶 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]