酶催化处理对回添发酵麸皮面团加工特性的影响  

Effects of enzyme catalyzed treatment on processing properties of dough added with fermented bran

作　　者：徐景懿 崔添玉 辛嘉英[1,2] 宋琪 贺姣[1] 张卫丹 XU Jingyi;CUI Tianyu;XIN Jiaying;SONG Qi;HE Jiao;ZHANG Weidan(Key Laboratory of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China;State Key Laboratory of Oxo Synthesis&Selective Oxidation,Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences,Lanzhou 730000,Gansu,China)

机构地区：[1]哈尔滨商业大学食品科学与工程重点实验室,黑龙江哈尔滨150028 [2]中国科学院兰州物理化学研究所羰基合成与选择氧化国家重点实验室,甘肃兰州730000

出　　处：《粮食与油脂》2025年第5期25-29,36,共6页Cereals & Oils

基　　金：黑龙江省自然科学基金项目(LH2020C063)。

摘　　要：以回添发酵麸皮的小麦粉为研究对象,利用铜合甲烷氧化菌素(Mb-Cu)进行拟酶催化,以改善回添发酵麸皮小麦粉面团的加工特性,并评估Mb-Cu拟酶催化和过氧化物酶(POD)催化对回添发酵麸皮小麦粉面团加工特性的改善效果。结果表明:Mb-Cu和POD均能够催化阿魏酸二聚并使阿魏酸与面筋蛋白分子中酪氨酸共价交联,从而改善面团的加工特性;Mb-Cu拟酶催化比POD催化制备的面团在糊化特性、流变特性、质构特性、拉伸特性方面的品质及加工特性更佳。说明Mb-Cu可作为POD替代品用于改善回添发酵麸皮面团的加工特性。Taking wheat flour added with fermented bran as the research object, methanobactin-Cu(Mb-Cu), added was used as simulated enzyme catalyst to improve the processing properties of wheat flour dough added with fermented bran. The improvement effects of Mb-Cu simulated enzyme catalysis and peroxidase(POD) catalysis on the processing properties of wheat flour dough added with fermented bran was evaluated. The results showed that both Mb-Cu and POD could catalyze the dimerization of ferulic acid and covalently cross-link ferulic acid with tyrosine in gluten protein molecules, thereby improving the processing properties of dough. The dough prepared by Mb-Cu simulated enzyme catalysis had better quality and processing properties in terms of gelatinization, rheological, textural, and tensile properties compared to POD catalysis. Overall, it indicated that Mb-Cu could be used as a POD substitute to improve the processing properties of dough added with fermented bran.

关 键 词：小麦粉 发酵麸皮 过氧化物酶 加工特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]