摘要
中温α-淀粉酶是一种非常重要的食品工业用酶。利用DNS法测定中温α-淀粉酶活力,在pH 5.6、温度60℃条件下该酶活力为(4 068±24)U/g。在此基础上,研究中温α-淀粉酶部分酶学性质,结果表明:中温α-淀粉酶的最适温度为60℃、最适pH值为5.6。根据粉质曲线,中温α-淀粉酶可以明显降低鲜湿面条面团的形成时间,从而提高生产效率。适量添加中温α-淀粉酶能够明显改善鲜湿面条的感官和质构品质,添加范围可以在16 mL/100 kg^32 mL/100 kg面粉,其中24 mL/100 kg面粉的添加量较为适宜。
Mesophilicα-amylase was a kind of important food industrial enzymes. The activity of mesophilicα-amylase as determined by DNS method was found to be （4068 ±24） U/g at pH 5.6 and 60℃.Next, partial properties of mesophilicα-amylase such as its optimal temperature, optimal pH, were investigated. The opti-mal temperature and pH of the mesophilicα-amylase were 60℃and pH 5.6, respectively. Based on its partial characterization, the feasibility of application of mesophilicα-amylase as flour products additive was studied. The farinograph showed that as flour products additive its use could reduce dough forming time. Moreover, mesophilicα-amylase not only markedly improved the sensory score of noodles, it also led to an increase in the chewingness of noodles. The added amount ranged from 16 mL/100 kg to 32 mL/100 kg wheat flour among which the optimal addition was 24 mL/100 kg wheat flour.
作者
何承云
孙俊良
李光磊
师玉忠
肖猛
HE Cheng-yun SUN Jun-liang LI Guang-lei SHI Yu-zhong XIAO Meng(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, Chin)
出处
《食品研究与开发》
CAS
北大核心
2017年第13期104-108,共5页
Food Research and Development
基金
新乡市科技攻关计划项目(CXGG16027)
河南省高等学校重点科研项目资助计划(16A550013)
关键词
中温α-淀粉酶
面条
鲜湿面条
mesophilicα-amylase
noodles
wet-fresh noodles
