| 一株嗜热菌产耐热木聚糖酶对馒头品质和保质期的影响 |
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| 引用本文： | 王石峰,林孔亮,秦晓培,陈学敏,刘培培,郭小虎,张 波.一株嗜热菌产耐热木聚糖酶对馒头品质和保质期的影响[J].食品科学,2011,32(11):137-140. |
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| 作者姓名： | 王石峰 林孔亮 秦晓培 陈学敏 刘培培 郭小虎 张 波 |
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| 作者单位： | 北京联合大学应用文理学院 |
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| 基金项目： | 国家“973”计划项目(2007CB707805) |
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| 摘 要： | 研究嗜热细菌Geobacillus sp. PZH1产耐热木聚糖酶对馒头品质及保质期的影响作用。从嗜热细菌Geobacillus sp. PZH1制备木聚糖酶，添加到面粉中制作馒头，观察其对馒头品质和保质期的影响。结果表明：在馒头中添加适量的耐热木聚糖酶，能明显降低馒头的持水性，提高面筋网络的弹性，改变面团的加工及稳定性能，增大馒头体积，并能有效抑制馒头中细菌的生长，延长馒头的保质期。
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| 关 键 词： | 嗜热细菌 耐热木聚糖酶 面包品质 保质期 |
Effect of Thermo-tolerant Xylanase from Thermophilic Geobacillus sp. PZH1 on the Quality and Shelf-life of Steamed Bread |
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| WANG Shi-feng,LIN Kong-liang,QIN Xiao-pei,CHEN Xue-min,LIU Pei-pei,GUO Xiao-hu,ZHANG Bo.Effect of Thermo-tolerant Xylanase from Thermophilic Geobacillus sp. PZH1 on the Quality and Shelf-life of Steamed Bread[J].Food Science,2011,32(11):137-140. |
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| Authors: | WANG Shi-feng LIN Kong-liang QIN Xiao-pei CHEN Xue-min LIU Pei-pei GUO Xiao-hu ZHANG Bo |
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| Affiliation: | College of Arts and Science, Beijing Union University, Beijing 100191, China |
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| Abstract: | In this paper, the effect of thermo-tolerant xylanase from thermophilic bacterium Geobacillus sp. PZH1 on the quality and shelf-life of steamed bread was investigated. The results showed the thermo-tolerant xylanase significantly elevated the volume of steamed bread and improved its textural properties. Meanwhile, the xylanase restrained the bacterial growth and prolonged the shelf-life of steamed bread. |
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| Keywords: | thermophilic bacterium thermo-tolerant xylanase bread quality shelf-life |
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