检测冷冻面团储藏期间葡萄糖氧化酶对理化特性的影响  

The Effect of Glucose Oxidase on Physicochemical Properties of Frozen Dough during Storage

作　　者：孟嫚 吕瑶瑶 钟光波 谢康妮 高颖 周宇益 周晓群 杨哪[4] MENG Man;LYU Yaoyao;ZHONG Guangbo;XIE Kangni;GAO Ying;ZHOU Yuyi;ZHOU Xiaoqun;YANG Na(Licheng Detection&Certification Group Co.,Ltd.,Zhongshan 528437,China;College of Light Industry,Liaoning University,Shenyang 110036,China;INDUC Scientific Co.,Ltd.,Wuxi 214035,China;College of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]利诚检测认证集团股份有限公司,广东中山528437 [2]辽宁大学轻型产业学院,辽宁沈阳110036 [3]英都斯特(无锡)感应科技有限公司,江苏无锡214035 [4]江南大学食品学院,江苏无锡214122

出　　处：《现代食品》2024年第8期176-179,共4页Modern Food

基　　金：国家自然科学基金面上项目(32172353);江苏省优秀青年基金项目(BK20211582);江苏省农业科技自主创新资金项目(CX(22)2041);无锡市科技发展资金项目(G20223003)。

摘　　要：为了改善冷冻面团品质下降的现象,本文以冷冻玉米面团为原料,通过对玉米面团的持水特性、谷蛋白溶胀指数和玉米饼的质构特性的测定,探讨了葡萄糖氧化酶(GOX)对面团冻藏前后玉米饼品质的影响。结果表明,当GOX的添加量为0.010%时,改良效果最好,与对照组相比,其面团保水性提高了30.44%,谷蛋白溶胀指数提高了13.12%;产品硬度下降了20%左右。本研究为添加GOX改善玉米饼的品质提供理论参考。In order to improve the phenomenon of quality degradation of frozen dough,this paper investigated the effect of glucose oxidase(GOX)on the quality of tortillas before and after dough freezing by measuring the water holding properties of corn dough,gluten bloating index,and textural properties of tortillas.The results showed that the best improvement effect was achieved when GOX was added at 0.010%,which increased the water retention of the dough by 30.44%,increased the gluten swelling index by 13.12%;and the hardness of the product decreased by about 20%compared with the control group.This study provides theoretical references for adding GOX to improve the quality of corn tortillas.

关 键 词：冷冻面团 葡萄糖氧化酶 玉米饼 品质改良 

分 类 号：TS201.3[轻工技术与工程—食品科学]