菌酶协同改性麸皮对重组全麦粉及其挂面品质的影响  

Effect of bacteria-enzyme synergistic modified bran on qualities of recombinant whole wheat flour and its

作　　者：李燕华 李力[1] 田潇凌 黄芮 马森[1] LI Yanhua;LI Li;TIAN Xiaoling;HUANG Rui;MA Sen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《轻工学报》2023年第6期18-27,共10页Journal of Light Industry

基　　金：“十四五”国家重点研发计划项目(2021YFD21009003);国家自然科学基金面上项目(32272249);河南省高校科技创新人才项目(23HASTIT033)。

摘　　要：为减弱麸皮对全麦粉制品产生的不利影响,采用纤维素酶、木聚糖酶协同担子菌的改性方法处理麸皮,并将其回添至小麦粉中制备重组全麦粉及其挂面,通过测定该全麦粉的粉质特性、动态流变学特性及全麦挂面的力学特性、蒸煮特性、质构特性等,探究菌酶协同改性麸皮对重组全麦粉及其挂面品质的影响。结果表明:与未改性处理麸皮相比,经菌酶协同改性5 d后的麸皮,其组分含量发生显著变化,不溶性膳食纤维(IDF)含量降低了20.5%,蛋白质含量提高了16.1%,可溶性阿拉伯木聚糖(WEAX)含量显著提高了442.6%(P<0.05);重组全麦粉的质量指数和稳定时间均显著提升(P<0.05),面团黏弹性增加;全麦挂面的蒸煮损失率和断条率降低,折断力和柔韧性提高,硬度显著降低,弹性显著提高(P<0.05)。综上,菌酶协同改性处理通过降解麸皮中的IDF,从而提高可溶性膳食纤维(SDF)含量来提高重组全麦粉的品质,进而改善全麦挂面的品质,且回添酶解后发酵5 d麸皮的重组全麦粉及其挂面的品质较好。In order to reduce the adverse effects of bran on whole wheat flour products,the bran was modified by cellulase and xylanase in cooperation with basidiomycetes,and then it was added back to wheat flour to prepare recombinant whole wheat flour and its noodles.The effects of bacteria-enzymes synergistic modified bran on the quality of recombinant whole wheat flour and its noodles were investigated by determining the powder properties,dynamic rheological properties,and mechanical,cooking,and textural properties of whole wheat noodles.The results showed that compared with the unmodified bran,the content of the components of the bran changed significantly after 5 days of synergistic modification.The content of insoluble dietary fiber(IDF)decreased by 20.5%,the content of protein increased by 16.1%,and the content of soluble arabinoxylan(WEAX)increased significantly by 442.6%(P<0.05).The quality index and stability time of recombinant whole wheat flour were significantly increased(P<0.05),and the dough viscoelasticity was increased.The cooking loss rate and breaking rate of whole wheat noodles were decreased,the breaking force and flexibility were increased,the hardness was significantly decreased,and the elasticity was significantly increased(P<0.05).In summary,the synergistic modification treatment of bacteria and enzymes improves the quality of recombinant whole wheat flour by degrading IDF in bran and increasing the content of soluble dietary fiber(SDF),thereby improving the quality of whole wheat noodles.Moreover,the quality of recombinant whole wheat flour and noodles fermented with bran for 5 days after enzymatic hydrolysis is better.

关 键 词：小麦麸皮 菌酶协同改性 全麦粉 全麦挂面 品质特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]