葡萄糖氧化酶和过氧化氢酶对面团与面包品质的影响

本文研究了葡萄糖氧化酶（glucose oxidase，简称GOD）、过氧化氢酶（catalase，简称CAT）及其复合酶对面团发酵体积以及面团和面筋持水率、巯基、二硫键及微观结构的影响，进而将其对面包的质量、比容、感官指标及质构指标的影响进行了比较分析。研究结果表明GOD添加量为15 mg/kg时，面包比容从4.33 mL/g显著增加到5.52 mL/g。GOD添加量为20 mg/kg时，面包硬度、胶粘性和咀嚼性分别为233.33 g、141.00 mJ和704.82 mJ，与空白组相比具有显著性（p<0.05）差异。而添加GOD的面包的内聚性无显著差异。当CAT添加量为10 mg/kg时，面包比容显著增加到4.98 mL/g。CAT浓度为15 mg/kg时，面包硬度、胶黏性和咀嚼性显著降低，而内聚性显著增强。复合添加GOD、CAT使面团发酵体积增大，且优于添加单一酶的效果。添加GOD 可以促进面团持水率增加到64.38%，而CAT及复合酶组间显著（p<0.05）降低面团及面筋持水率。添加GOD、CAT可显著降低(p<0.05)面团中巯基含量，增加二硫键含量，其中复合酶组变化率最大。从面团及面筋微观结构上，添加GOD、CAT与空白组相比，可促进面团中面筋网络的改善，并使面筋结构孔洞更均一，面筋网络更完整、连续。

Effects of Glucose Oxidase and Catalase on Dough and Bread Quality

The effects on fermentation volume of dough and the water holding rate, sulfhydryl group, disulfide bond and microstructure of dough and gluten were analyzed by adding glucose oxidase (GOD), catalase (CAT) and their complex enzymes. Then the effects on the weight, specific volume, sensory index and texture index of bread were compared and clarified. The results showed that when the concentration of GOD was at 15 mg/kg, the specific volume of the bread was increased from 4.33 mL/g to 5.52 mL/g. Then, when the concentration of GOD was at 20 mg/kg, the hardness, stickiness and chewiness of the bread were the lowest, such as 233.33 g, 141.00 mJ and 704.82 mJ, which was significant difference (p<0.05) with the control group. However, adding GOD has no significant difference in internal cohesion. The concentration of CAT was at 10 mg/kg, the specific volume of the bread was increased to 4.98 mL/g. When the concentration of CAT was at 15 mg/kg, the hardness, adhesive viscosity and chewiness of the bread were reduced significantly (p<0.05), while cohesion was significantly enhanced. The volume of dough fermentation was increased by complex GOD and CAT. The effects of complex enzyme on the volume of the dough were better than that of single enzyme. The water-holding rate of dough could be increased to 64.38 percent by adding GOD, while it was significantly (p<0.05) reduced by adding CAT and complex enzyme in the water-holding rate of dough and gluten. The content of sulfhydryl group in dough was significantly reduced but increased in the content of disulfide bond of the dough by adding GOD and CAT. While the change rate of sulfhydryl group and disulfide bond was the largest in complex enzyme group. About the microstructure of the dough and gluten by adding GOD and CAT, gluten network was improved and more even, unbroken and continuous than that in the control group.