戊聚糖酶对面粉中淀粉-面筋蛋白分离效果的影响  

Effect of pentosanase on the separation of starch-gluten protein in flour

作　　者：孙亚森 郑学玲[1] SUN Yasen;ZHENG Xueling(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《食品科技》2019年第11期138-142,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31671892);河南省小麦产业技术体系专项资金项目(S2010-01-G06)

摘　　要：研究戊聚糖酶的不同添加量、不同添加方式以及面团法和面糊法2种分离方式对小麦粉中淀粉-面筋蛋白分离效果的影响。结果表明:戊聚糖酶的添加比例与A淀粉得率呈显著正相关(P<0.05,r=0.835),戊聚糖酶在和面过程中加入比在面粉中加入得到淀粉和面筋蛋白的提取率更大;与面糊法相比面团法得到的A淀粉和面筋蛋白的得率和提取率较高,但纯度较低;戊聚糖酶的添加量与面筋指数呈现显著正相关(P<0.05,r=0.839);随着戊聚糖酶含量的增加,面粉峰值黏度、低谷黏度、最终黏度、回生值减少,糊化温度升高。戊聚糖酶的加入改善了面粉品质,也使得淀粉和面筋蛋白更易分离。The effects of different addition amount of pentosanase, different addition methods and different methods on the separation of starch-gluten protein from wheat flour were studied. The results showed that the addition ratio of pentosanase was significantly positively correlated with the yield of A starch(P<0.05, r=0.835). The extraction rate of starch and gluten protein were higher when pentosanase was added during the blending process than directly to the flour. Compared to the batter method, the dough method had higher yield and extraction rate of A starch and gluten protein, but the purity were lower. The amount of pentosanase added was significantly positively correlated with the gluten index(P<0.05, r=0.839). As the pentosanase content increased, the peak viscosity, trough viscosity, final viscosity and the retrogradation value of the flour decreased. And the gelatinization temperature increased. The addition of pentosanase improved the quality of the flour and also made starch and gluten protein easier to separate.

关 键 词：戊聚糖酶 A淀粉 面筋指数 分离效果 

分 类 号：TS211.4^+3[轻工技术与工程—粮食、油脂及植物蛋白工程]