| 氧化酶在面团体系中对阿拉伯木聚糖性质影响的研究 |
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| 引用本文： | 周素梅,王璋,许时婴.氧化酶在面团体系中对阿拉伯木聚糖性质影响的研究[J].河南工业大学学报(自然科学版),2002,23(3):28-31. |
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| 作者姓名： | 周素梅 王璋 许时婴 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 研究了葡萄糖氧化酶 (GOX)和富含脂肪氧合酶的活性大豆粉 (SF)在两种面粉 (Ty粉和Jf粉 )面团中的作用情况 .从粉质曲线中反映出GOX可显著提高面团筋力 ,SF下影响则不明显 .由加酶后面团中水可提取阿拉伯木聚糖 (WEAX)的组成和结构的变化知 ,两种氧化酶所作用的WEAX在结构上有一定差别 ;Ty粉面团中的WEAX受GOX的影响较大 ,Jf粉的则受脂肪氧合酶的影响更大 .
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| 关 键 词： | 水可提取阿拉伯木聚糖 葡萄糖氧化酶 活性大豆粉 氧化胶凝 |
| 文章编号： | 1671-1629(2002)03-0028-04 |
| 修稿时间： | 2002年3月18日 |
EFFECTS OF OXIDASES IN DOUGH ON THE CHARACTERISTICS OF ARAB1NOXYLANS |
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| ZHOU Su mei,WANG Zhang,XU Shi ying.EFFECTS OF OXIDASES IN DOUGH ON THE CHARACTERISTICS OF ARAB1NOXYLANS[J].Journal of Henan University of Technology Natural Science Edition,2002,23(3):28-31. |
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| Authors: | ZHOU Su mei WANG Zhang XU Shi ying |
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| Abstract: | The effects of glucose oxidase (GOX) and lipoxygenase active soybean flour (SF) on the dough of two types of flours (Ty flour and Jf flour) were studied. The farinograph showed that addition of GOX markedly strengthened the elasticity of dough, whereas SF exhibited insignificant effect. From the changes of the composition and structure of water extractable arabinoxylans (WEAX) after enzymatic treatment, it was found that WEAX as substrates for these two enzymes differed in structure; WEAX in Ty dough was more susceptible to GOX treatment,whereas WEAX in Jf dough was more susceptible to SF treatment. |
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| Keywords: | water extractable arabinoxylans(WEAX) glucose oxidase (GOX) lipoxyganase active soybean flour (SF) oxidative gelation |
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