摘要
利用中性蛋白酶、谷氨酰胺转氨酶、普鲁兰酶和葡萄糖氧化酶复合作用对玉米粉进行修饰,改善其粘弹性和延展性。在研究多种蛋白酶和淀粉酶改性过程中,以改性条件和改性程度为基础,选择合适的酶进行复合改性,并利用Stable TA.XT plus质构分析仪对玉米粉的粘弹性和延展性进行分析。结果表明,单种酶对玉米粉的改性程度有限,不能满足加工要求;多种酶复合改性能使玉米粉的粘弹性和延展性有较大改善,使普通玉米粉的粘度由46.59 Pa.s提高到213.85 Pa.s,延展性由10.21mm提高到28.26mm,恢复性由7.84%提高到31.04%,硬度由16.52g提高到276.13g。
Abstract： Corn flour was modified by neutral protease, glutamine transaminase, pullulanase, and glucose oxidase to improve viscoe- lastic and extensibility of corn dough. In the modification process of protease and amylase, modified conditions and degree selected as basis, the viscoelastic and extensibility of corn dough were measured with Stable TA. XT plus. Results showed that single species of enzyme had a limit extent of modification. Compound enzyme deeply improved the viscoelastic and extensibility, and viscoelastic, extensibility, resilience and hardness improved from 46. 59 Pa.s, 10. 21mm, 7. 84% , and 16. 52g to 213.85 Pa. s, 28. 26ram, 31.04% , and 276. 13g respectively.
出处
《中国食物与营养》
2012年第3期49-53,共5页
Food and Nutrition in China
基金
国家"863"计划"玉米绿色供应链技术创新与装备研制"(项目编号:2008AA100802)
关键词
复合酶
玉米粉
改性
质构特性
multienzyme
corn flour
modification
texture property
