| 微胶囊化葡萄糖氧化酶对面粉烘焙品质的改良研究 |
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| 引用本文： | 王霞,朱科学,钱海峰,周惠明,顾耀兴.微胶囊化葡萄糖氧化酶对面粉烘焙品质的改良研究[J].食品与发酵工业,2008,34(5):66-70. |
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| 作者姓名： | 王霞 朱科学 钱海峰 周惠明 顾耀兴 |
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| 作者单位： | 1. 江南大学食品学院食品科学与技术国家重点实验室,江苏无锡,214122
2. 淮安新丰面粉有限公司,江苏淮安,223001 |
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| 摘 要： | 为改善葡萄糖氧化酶对面粉的改良效果,文中通过与游离葡萄糖氧化酶做对比,研究了海藻酸钠—壳聚糖包埋后的微胶囊化葡萄糖氧化酶(CACH-GOD)对面粉粉质特性、拉伸特性和焙烤品质的影响。结果显示:微胶囊化葡萄糖氧化酶的对面团的作用速度更为合理,对面粉的粉质、拉伸特性有明显的改善效果。添加微胶囊化葡萄糖氧化酶的面包品质好,面包的比容、高径比和质构评价指标都优于游离的葡萄糖氧化酶。
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| 关 键 词： | 葡萄糖氧化酶 微胶囊 粉质特性 拉伸特性 质构分析 |
| 修稿时间： | 2007年12月26 |
Improvement of Immobilized Glucose Oxidase on Quality of Wheat Flour's Baking |
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| Wang Xia,Zhu Kexue,Qian Haifeng,Zhou Huiming,Gu Yaoxing.Improvement of Immobilized Glucose Oxidase on Quality of Wheat Flour's Baking[J].Food and Fermentation Industries,2008,34(5):66-70. |
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| Authors: | Wang Xia Zhu Kexue Qian Haifeng Zhou Huiming Gu Yaoxing |
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| Abstract: | The effects of mieroencapsulated glucose oxidase embedded with sodium alginate-chitosan (CACH-GOD)on farinograph,extensograms and baking quality of flour were studied with free glucose oxi- dase as control.The results suggested that the catalytic rate of microencapsulated glucose oxidase was more beneficial to bread quality improvement,which had good effects on farinograph and extensograms quality of flour.The specific volume,height-width ratio and texture of breads containing microencapsulated glucose oxidase were also better than the control of free enzyme. |
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| Keywords: | glucose oxidase microencapsulate farinograph extensograms texture analysis |
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