内源性酶活对面团流变特性及面筋网络微观结构的影响  

Effects of Endogenous Enzymes on Rheological Properties of Dough and Microstructure of Gluten Network

作　　者：吴昊 张艳艳 申慧珊 李敏 刘兴丽 张华 Wu Hao;Zhang Yanyan;Shen Huishan;Li Min;Liu Xingli;Zhang Hua(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001;Food Laboratory of Zhongyuan,Luohe 462300)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南省冷链食品质量安全控制重点实验室,郑州450001 [2]中原食品实验室,漯河462300

出　　处：《中国粮油学报》2024年第11期53-59,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：本研究通过向重组粉中添加蛋白酶、α-淀粉酶、脂肪酶和混合酶(蛋白酶+α-淀粉酶+脂肪酶),分析内源性酶对面团流变特性、水分状态以及面筋网络微观结构的影响。结果发现,添加3种酶均会导致面团弹性的降低,α-淀粉酶显著降低面团的黏性(P<0.05),而脂肪酶显著增大面团的黏性(P<0.05),混合酶对面团黏弹性的影响与α-淀粉酶相似。3种酶均导致面团强结合水比例降低,蛋白酶与脂肪酶导致弱结合水比例上升,自由水比例降低,而α-淀粉酶则导致弱结合水比例降低,自由水比例上升,表明3种酶对水分分布的作用机制不同。添加蛋白酶,面团中面筋网络分支率减小,终点率增大,表明蛋白酶降低了面筋网络的均匀性、连续性;而添加α-淀粉酶与脂肪酶,面筋网络分支率增大,终点率降低,表明α-淀粉酶与脂肪酶均可增大面团面筋网络均匀性、连续性。In this study,the effects of endogenous enzymes on the rheological properties,moisture distribution and microstructure of gluten network were analyzed by adding protease,α-amylase,lipase and mixed enzyme(protease+α-amylase+lipase)to recombinant flour.The results indicated that the addition of the three enzymes could lead to the reduction of dough elasticity,α-amylase significantly reduced the viscosity of dough(P<0.05),while lipase significantly increased the viscosity of dough(P<0.05),and the effect of mixed enzymes on the viscosity of dough was similar to that ofα-amylase.The three enzymes led to a decrease in the proportion of strongly bound water in the dough,where protease and lipase led to an increase in the proportion of weakly bound water and a decrease in the proportion of free water,whileα-amylase led to a decrease in the proportion of weakly bound water and an increase in the proportion of free water,indicating that the three enzymes differ in the mechanism of action on water distribution.With the addition of protease,the branching rate of the gluten network decreased,and the endpoint rate increased,indicating that protease reduced the homogeneity and continuity of the gluten network;whereas with the addition ofα-amylase and lipase,the branching rate of the gluten network increased and the endpoint rate decreased,respectively,indicating that bothα-amylase and lipase increased the homogeneity and continuity of the gluten network of the dough.

关 键 词：内源酶 面团 流变特性 水分分布 面筋网络 

分 类 号：TS202.1[轻工技术与工程—食品科学]