摘要
研究添加不同质量浓度(0、50、100、150 mg/kg)木聚糖酶对面团中戊聚糖吸水率、内黏度、平均相对分子质量及面团品质的影响,探讨木聚糖酶对面团影响的作用机理。结果表明:木聚糖酶添加量在0~150 mg/kg范围时,戊聚糖吸水能力降低、内黏度下降、平均相对分子质量变小;当添加量为150 mg/kg时,戊聚糖吸水能力最低(水溶性戊聚糖为4.28 g/g,水不溶性戊聚糖为7.56 g/g)、内黏度最小(水溶性戊聚糖为35 m L/g,水不溶性戊聚糖为4 035 m L/g)、平均相对分子质量最小(水溶性戊聚糖为360 298,水不溶性戊聚糖为1 002 309)。木聚糖酶的添加造成面团的吸水率降低、形成时间及稳定时间缩短、弱化度提高、抗拉伸阻力降低、延展性提高,从而改善面团的加工性能。
In this study,we investigated the water absorption capacity,viscosity and molecular weight of arabinoxylan(AX)in dough after xylanase treatment(0、50、100、150mg/kg),as well as its mechanism of action on dough.We found that when xylanase was added in the range of0-150mg/kg,the water absorption capacity and viscosity of AX were decreased,while molecular weight was reduced after this treatment.When the dosage was150mg/kg,the water absorption capacity of AX was the lowest(water extractable arabinoxylan(WEAX)was4.28g/g,water unextractable arabinoxylan(WUAX)was7.56g/g),viscosity was least(WEAX was35mL/g,WUAX was4035mL/g),relative molecular weight was minimum(WEAX was360298,WUAX was1002309).The addition of xylanase reduced water absorption capacity,shortened dough development and stability times,increased weakening degree,reduced resistance to extension and enhanced extensibility,consequently improving dough processability.
作者
许真
王显伦
XU Zhen;WANG Xianlun(School of Food Engineering, Hebi College of Vocation and Technology, Hebi 458030, China;College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第15期196-200,共5页
Food Science
关键词
木聚糖酶
面团品质
戊聚糖
吸水能力
内黏度
分子质量
xylanase
dough quality
arabinoxylan
water absorption capacity
viscosity
molecular weight
