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| 几种酶制剂对面粉品质特性影响的研究 | |
| 引用本文： | 杨铭铎,孙兆远,侯会绒,贾庆胜.几种酶制剂对面粉品质特性影响的研究[J].中国粮油学报,2009,24(12). |
| 作者姓名： | 杨铭铎 孙兆远 侯会绒 贾庆胜 |
| 作者单位： | 1. 哈尔滨商业大学中式快餐研究发展中心博士后科研基地,哈尔滨,150076 2. 江苏食品职业技术学院,淮安,223003 3. 黑龙江北大荒丰缘麦业集团有限公司,哈尔滨,150076 |
| 基金项目： | 黑龙江省教育厅振兴老工业基地重点项目，国家人事部留学回国人员科技活动择优资助项目 |
| 摘 要： | 研究了多种酶制剂对面粉品质特性的影响,并对其作用机理进行初步分析,结果表明:葡萄糖氧化、酶脂肪酶F、脂肪酶S使得静态抽提麦胶蛋白、酸溶性麦谷蛋白和游离巯基含量和面皮的粘着力都有不同程度的减小,面筋交联度、二硫键含量和面皮的硬度、弹性、凝胶性、咀嚼性、回复性增加,但总巯基含量基本不变;木聚糖酶则增加了硬度、凝胶性和咀嚼性,降低了面皮的弹性和回复性;通过微观结构分析可知,酶制剂可使蛋白质相互结合,蛋白质网络有明显的立体感. |
| 关 键 词： | 酶制剂 面粉 特性 改良 |
Effects of Enzyme Preparations on Wheat Flour Characteristics |
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| Yang Mingduo,Sun Zhaoyuan,Hou Huirong,Jia Qingsheng.Effects of Enzyme Preparations on Wheat Flour Characteristics[J].Journal of the Chinese Cereals and Oils Association,2009,24(12). | |
| Authors: | Yang Mingduo Sun Zhaoyuan Hou Huirong Jia Qingsheng |
| Abstract: | The effects of sereral enzyme preparations on the characteristics of wheat flour were studied.Results:When lipase F,lipase S or glucose oxidase is added to wheat flour,the contents of gliadin,soluble glutenin and free mercapto decrease,and dough cohesiveness declines.Meanwhile,the cross-link degree,disulfide bond content,dough hardness,springiness,gumminess,chewiness and resilience increase.But these additives have little effect on the total content of mercapto.Xylanase can make hardness,gumminess and chewiness enhanced,and make springiness and resilience declined.The network of gluten becomes tridimensional when an enzyme preparation is added to wheat flour. |
| Keywords: | enzyme wheat flour characteristics improvement |
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