健康安全的新型脂肪酶在面制品中的增白应用研究

通过脂肪酶在馒头、面条中的应用实验,研究微生物脂肪酶对面制品白度的影响,探索脂肪酶对面制品增白的作用机理。结果表明,LBK-4000脂肪酶添加量为3ppm时,面团白度改善非常明显,色差仪分析馒头白度从86.913(对照组)提高到88.944,而当添加量超过3mg/kg时,该脂肪酶对馒头白度的改善趋于平缓。LBK-4000脂肪酶对面条面片有明显的增白效果,在1mg/kg 5mg/kg的添加范围内,面片白度随其用量的增加而不断提高,5mg/kg时达到最大;而当添加量超过5mg/kg时,面片白度提升趋于平缓。对4种不同来源的脂肪酶进行应用效果比较,结果表明,在同样3mg/kg添加量的条件下,4种脂肪酶对馒头、面条的增白效果存在一定差异,其中相对空白组,LBK-4000脂肪酶的增白效果最显著。LBK-4000脂肪酶对馒头和面条的白度有明显的改善,在面制品中有广阔的应用前景。

Application research of new developed healthy lipase on flour products' whiteness increase

Performing the application experiments of microorganism lipase effecting on the Whiteness of bread and pasta/noodle is to explore the mechanism of lipase increasing the flour products whiteness.The studies demonstrated that the whiteness of the dough is increased obviously at 3ppm dosage of LBK-4000 lipase and the colorimeter reading from 86.913(the control value)to 88.944;at more than 3ppm dosage of LBK-4000 lipase,the whiteness increasement of Steam Bun is not obvious;during 1-5 ppm dosage of lipase,the whiteness of the bread crumb is whiter and whiter with increasing dosage;above 5 ppm dosage of LBK-4000 lipase,the whiteness increasement of the bread crumb is not obvious.Compared with the performents of 4 different origin lipase at 3ppm dosage,stream bun,pasta/noodle were given good whiteness whereas LBK-4000 lipase is found to be the best.LBK-4000 Lipase can increase the whiteness of flour products obviously.The future of its application on flour products will be brilliant.