应用生物技术进行面粉品质改良的研究报告  

Study Report on the Application of Biotechnology to Improve the Quality of Wheat Flour

作　　者：张守文[1] 李丹[1] 陈凤莲[1] 周云[1] 

机构地区：[1]哈尔滨商业大学食品与药物工程学院,哈尔滨150076

出　　处：《中国食品学报》2002年第3期7-15,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省自然科学基金(No.C-9819)

摘　　要：应用生物技术,根据协同增效原理和几种酶制剂对面粉的不同改良作用的特点,采用丹麦生产的葡萄糖氧化酶、脂肪酶、复合酶3种酶制剂,小麦活性面筋谷朊粉,配制成以混合酶制剂为主要成分的复合型改良剂对面粉进行改良通过先进的Braber粉质仪和拉伸仪测定面团流变学特性的变化,检验混合酶制剂改良面粉品质的效果实验结果表明:谷朊粉、葡萄糖氧化酶、复合酶和脂肪酶混合配制,可以起到作用互补,协同增效,显著改善面粉品质的效果谷朊粉和葡萄糖氧化酶对面团形成过程起主要作用,能显著增强面筋网络结构,提高面团筋力和弹韧性;According to coordinate improvement principle and different improvement effect characteristics of several kinds of enzyme preparations , through biotechnology , we mix up Nove 's Gluzyme BG, Novozym 677 BG , Fungamgl Super MA and Wheat Vital Gluten Flour into a kind of compound improvement additive whose main ingredient is compound enzyme preparation so as to improve the quality of wheat flour. Using Brahender farinograph and extensigraph to test the variation of the rheological behavior to examine the effect of compound enzyme preparations on the quality of wheat flour.The result suggest that mixed together gluten flour, Gluzyme BG, Novozym 677 BG, Fungamgl Super MA can benefit and coordinate each other so as to signally improve the effect of additive to improve the quality of wheat flour. Gluten and Gluzyme BG have a main effect on the process of the forming of dough. They can strengthen the gluten network texture , improve dough s elastics and toughness; while Fungamgl Super MA and Novozym 677 BG have much effect on stretching Characteristic after dough formation.

关 键 词：生物技术 面粉 品质改良 研究报告 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]