| 耐热木聚糖酶对面包老化作用探讨 |
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| 引用本文： | 李秀婷,李里特,江正强,杨绍青.耐热木聚糖酶对面包老化作用探讨[J].食品与发酵工业,2006,32(1):23-27. |
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| 作者姓名： | 李秀婷 李里特 江正强 杨绍青 |
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| 作者单位： | 1. 北京工商大学,北京,100037
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 研究了纯化的耐热木聚糖酶对面包老化的影响作用,探讨了耐热木聚糖酶影响面包老化的动力学。研究证明,适量添加耐热木聚糖酶的面包品质得到了明显改善,并且老化速度变缓,老化速率常数相比对照组下降幅度高达48%。耐热木聚糖酶对面包老化的影响作用显著。
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| 关 键 词： | 耐热木聚糖酶 面包 老化 动力学 |
| 收稿时间： | 05 20 2005 12:00AM |
| 修稿时间： | 2005年5月20日 |
Effect of a Thermostable Xylanase on Bread-staling |
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| Li Xiuting,Li Lite,Jiang Zhengqiang,Yang Shaoqing.Effect of a Thermostable Xylanase on Bread-staling[J].Food and Fermentation Industries,2006,32(1):23-27. |
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| Authors: | Li Xiuting Li Lite Jiang Zhengqiang Yang Shaoqing |
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| Affiliation: | 1College of Chemistry and Environment Engineering, Beijing Technology and Business University, Beijing 100037, China ; 2 College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China |
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| Abstract: | This experment investigated the effect of a purified thermostable xylanase on the staling process of bread.The influence of the thermostable xylanase on the crumb firming kinetics was also evaluated.Addition of appropriate amount of xylanase signficantly elevated the bread volume and improved the organizational structure of the bread,delayed the staling process,too.At this enzyme level,the crumb firming rate constant was decreased by 48% and the staling process was delayed. |
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| Keywords: | thermostable xylanase bread Staling firming kinetics |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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