不同分子量水溶性半纤维素对面包品质的影响  

Impacts of water-soluble hemicellulose with varying molecular weights on bread quality

作　　者：张嘉茜 刘思源 王鹏杰[2] 佟毅[3,4] 李义 王灿[6] 赵国淼 梁颖超 任发政 文鹏程 ZHANG Jiaxi;LIU Siyuan;WANG Pengjie;TONG Yi;LI Yi;WANG Can;ZHAO Guomiao;LIANG Yingchao;REN Fazheng;WEN Pengcheng(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Department of Nutrition and Health,China Agricultural University,Beijing 100000,China;National Engineering Research Center of Corn Processing,Changchun 130033,China;COFCO Biotechnology Company Limited,Bengbu 233010,China;Jilin COFCO Biochemical Company Limited,Changchun 130033,China;COFCO Nutrition and Health Research Institute Company Limited,Beijing 102209,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]中国农业大学营养与健康系,北京100000 [3]玉米深加工国家工程研究中心,吉林长春130033 [4]中粮生物科技股份有限公司,安徽蚌埠233010 [5]吉林中粮生化有限公司,吉林长春130033 [6]中粮营养健康研究院有限公司,北京102209

出　　处：《甘肃农业大学学报》2023年第6期201-209,共9页Journal of Gansu Agricultural University

基　　金：“十四五”国家重点研发计划项目“玉米加工增值关键技术研发与产业化示范”(2021YFD2101000/2021YFD2101003);中小企业技术创新基金(21CX6NH280);“伏羲人才”项目(Gaufx-02Y01)。

摘　　要：【目的】研究水溶性半纤维素(Corn bran hemicellulose,CBH)对面包品质的影响。【方法】以玉米麸皮为原料,采用酶法和碱液处理法制备不同分子量的水溶性半纤维素,研究了其不同添加量对高筋小麦粉面包比容、质构、淀粉体外模拟消化、老化、感官评分的影响。【结果】制得分子质量分别为1.9×10^(3) u(CBH-L)、7.0×10^(4) u(CBH-M)、5.1×10^(5) u(CBH-H)的3种水溶性半纤维素。半纤维素对面包外观的完整性及感官评价无明显影响,其硬度、弹性、咀嚼性均显著降低(P<0.05),贮藏7 d,添加CBH-H的面包硬度增长值分别为9.9 N和10.0 N,低于对照组16.7 N,CBH-H可延缓面包老化。半纤维素可增加面包的抗消化性,添加2.4%CBH-H的面包中淀粉消化淀粉比例降低了22.9%。【结论】3种水溶性半纤维素中添加2.4%CBH-L的面包中淀粉消化比例降低最多,该试验为水溶性半纤维素-面包的制备提供了理论依据。【Objective】The effects of different molecular weight water soluble hemicellulose(CBH)on bread quality were studied.【Method】The water-soluble hemicellulose with different molecular weight was prepared from corn bran by enzymatic and alkaline treatment.The effects of different dosage of hemicellu-lose on specific volume,texture,simulated digestion,retrogradation and sensory score of high gluten wheat flour bread were studied.【Result】Three kinds of water-soluble hemicellulose with molecular weights of 1.9×10^(3) u(CBH-L),7.0×10^(4) u(CBH-M)and 5.1×10^(5) u(CBH-H)were prepared,respectively.Hemicellulose had no significant effect on the appearance integrity and sensory evaluation of bread,and its hardness,elasticity and chewability were significantly decreased(P<0.05).After 7 days of storage,the bread hardness increases by adding CBH-H were 9.9 N and 10.0 N,respectively,which was lower than that of the control group by 16.7 N.CBH-H could delay the aging of bread.Hemicellulose can increase the digestibility of bread,and the proportion of starch digestible starch in bread with 2.4%CBH-H is reduced by 22.9%.【Conclusion】The starch digestibility of the bread with 2.4%CBH-L added to the three kinds of water-soluble hemicellulose decreased the most.The experiment provided a theoretical basis for the preparation of water-soluble hemicellulose bread.

关 键 词：面包 水溶性半纤维素 玉米麸皮 感官评价 质构特性 

分 类 号：TS202[轻工技术与工程—食品科学]