添加阿拉伯木聚糖酶对荞麦馒头品质的影响  

Effects of Arabinoxylanase on the Quality of Buckwheat Chinese Steamed Bread

作　　者：郑玉娇 郭晓娜[1] 朱科学[1] ZHENG Yujiao;GUO Xiaona;ZHU Kexue(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2020年第7期99-104,共6页Journal of Food Science and Biotechnology

基　　金：江苏省“六大人才高峰”高层次人才资助项目(NY-009)。

摘　　要：为了改善荞麦馒头品质,研究了添加阿拉伯木聚糖酶对荞麦馒头品质特性(比容、扩展比、质构及感官评价)和老化特性的影响。通过低场核磁实验测定荞麦馒头储藏期间的水分分布及水分迁移,探讨阿拉伯木聚糖酶改善荞麦馒头品质及抗老化的作用机制。结果表明,当阿拉伯木聚糖酶添加量在质量分数40 mg/kg时,荞麦馒头的品质改善效果最明显,感官评价得分最高。储藏期间,与空白组相比,添加质量分数40 mg/kg的阿拉伯木聚糖酶,馒头硬度明显减小。添加阿拉伯木聚糖酶后,T_(21)增加,T_(22)减小,A_(21)减小,A_(22)增大,结合水含量减少,自由水含量增大,水分较好地保持在面团中,说明添加阿拉伯木聚糖酶可以降低荞麦馒头硬度,延缓馒头老化。In order to improve the quality of buckwheat Chinese steamed bread(CSB),this paper mainly studied the effects of arabinoxylanase on the quality characteristics(specific volume,expansion ratio,texture and sensory evaluation)and anti-stalingcapacity of buckwheat CSB.The water distribution and water migration during the storage of buckwheat CSB were determined by low-field nuclear magnetic experiments.The mechanism of arabinoxylanase for improving the quality and anti-staling capacityof buckwheat CSB was discussed.The results showed that the quality improvement of buckwheat CSB was the most obvious when the addition of arabinoxylanase was 40 mg/kg,and the sensory evaluation score was the highest.Compared with the blank group,the addition of 40 mg/kg arabinoxylanase reduced the hardness of the steamed bread significantly during the storage.When arabinoxylanase was added,T21 and A22 were increased and T22 and A21 were decreased,combined water content was decreased and free water content was increased,and moisture was remained well in the dough.Therefore,the addition of arabinoxylanase can reduce the hardness of buckwheat CSB and delay the aging of CSB.

关 键 词：阿拉伯木聚糖酶 荞麦馒头 品质 老化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]