| 微胶囊化葡萄糖氧化酶对面团氧化作用研究 |
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| 引用本文： | 王霞,张天亮,周惠明.微胶囊化葡萄糖氧化酶对面团氧化作用研究[J].中国粮油学报,2012,27(7):17-21,41. |
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| 作者姓名： | 王霞 张天亮 周惠明 |
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| 作者单位： | 1. 潍坊医学院,潍坊,261053
2. 江南大学食品学院,无锡,214122 |
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| 基金项目： | 国家科技支撑计划(2006BAD05A09) |
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| 摘 要： | 以游离葡萄糖氧化酶(GOD)作对比,根据面团保温过程中小麦粉湿面筋(WG)含量、水溶性蛋白巯基(W-SH)含量和SDS可溶性蛋白巯基(SDS-SH)的变化,研究以海藻酸钠-壳聚糖为壁材的微胶囊化葡萄糖氧化酶(CAGC)对面团中—SH的氧化速度及程度;结合面团动态流变学特性以及电子显微结构观察,检验CAGC对面团面筋结构的改良效果。结果表明:微胶囊化以后CAGC在面团中的氧化速度减慢,作用时间增长;添加CAGC的面团其黏弹性(G*)、回复性(ε(t))、聚合度(tanδ)及显微网络结构均优于游离GOD。
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| 关 键 词： | 微胶囊 葡萄糖氧化酶 湿面筋 流变学 显微结构 |
| 收稿时间： | 2011/10/11 0:00:00 |
| 修稿时间： | 2012/3/28 0:00:00 |
Effects of Microencapsulated Glucose Oxidase on the Oxidation of Dough |
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| Wang Xia
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Zhang Tianliang
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Zhou Huiming.Effects of Microencapsulated Glucose Oxidase on the Oxidation of Dough[J].Journal of the Chinese Cereals and Oils Association,2012,27(7):17-21,41. |
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| Authors: | Wang Xia Zhang Tianliang Zhou Huiming |
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| Affiliation: | 2 (Weifang Medical College,Major of Food Quality and Food Safety1,Weifang 261053)(Food College of Jiangnan University2,Wuxi 214122) |
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| Abstract: | With free glucose oxidase(GOD)as comparison,the speed and degree of oxidation of SH was studied by variations of wet gluten wheat flour(WG)content,soluble protein thiol(W-SH)content and SDS soluble protein thiol content(SDS-SH)during incubation.By means of dynamic rheological properties of dough and microstructure observation,the oxidation effect of CAGC(wall material for sodium alginate-chitosan)on dough was verified.The results demonstrate that the oxidation of CAGC in dough slowed while enzyme duration of action increased.Moreover,the viscoelastic properties(G*),creep-recovery(ε(t)),degree of polymerization(tanδ)and microscopic structures were superior to that of free GOD. |
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| Keywords: | microencapsulate glucose oxidase wet gluten rheological microstructure |
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