木聚糖酶对戊聚糖及面团品质的影响  

Effect of Xylanase on Arabinoxylan and Dough Quality

作　　者：许真[1] 王显伦[2] XU Zhen;WANG Xianlun(School of Food Engineering, Hebi College of Vocation and Technology, Hebi 458030, China;College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

机构地区：[1]鹤壁职业技术学院食品工程学院,河南鹤壁458030 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2017年第15期196-200,共5页Food Science

摘　　要：研究添加不同质量浓度(0、50、100、150 mg/kg)木聚糖酶对面团中戊聚糖吸水率、内黏度、平均相对分子质量及面团品质的影响,探讨木聚糖酶对面团影响的作用机理。结果表明:木聚糖酶添加量在0~150 mg/kg范围时,戊聚糖吸水能力降低、内黏度下降、平均相对分子质量变小;当添加量为150 mg/kg时,戊聚糖吸水能力最低(水溶性戊聚糖为4.28 g/g,水不溶性戊聚糖为7.56 g/g)、内黏度最小(水溶性戊聚糖为35 m L/g,水不溶性戊聚糖为4 035 m L/g)、平均相对分子质量最小(水溶性戊聚糖为360 298,水不溶性戊聚糖为1 002 309)。木聚糖酶的添加造成面团的吸水率降低、形成时间及稳定时间缩短、弱化度提高、抗拉伸阻力降低、延展性提高,从而改善面团的加工性能。In this study,we investigated the water absorption capacity,viscosity and molecular weight of arabinoxylan(AX)in dough after xylanase treatment(0、50、100、150mg/kg),as well as its mechanism of action on dough.We found that when xylanase was added in the range of0-150mg/kg,the water absorption capacity and viscosity of AX were decreased,while molecular weight was reduced after this treatment.When the dosage was150mg/kg,the water absorption capacity of AX was the lowest(water extractable arabinoxylan(WEAX)was4.28g/g,water unextractable arabinoxylan(WUAX)was7.56g/g),viscosity was least(WEAX was35mL/g,WUAX was4035mL/g),relative molecular weight was minimum(WEAX was360298,WUAX was1002309).The addition of xylanase reduced water absorption capacity,shortened dough development and stability times,increased weakening degree,reduced resistance to extension and enhanced extensibility,consequently improving dough processability.

关 键 词：木聚糖酶 面团品质 戊聚糖 吸水能力 内黏度 分子质量 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]