摘要
研究黑小麦面粉戊聚糖(wheat flour pentosan,WEP)的酶解特性与氧化交联特性。采用木聚糖酶酶解WEP,测定不同加酶量、不同反应时间条件下戊聚糖溶液的黏度变化趋势;并分别采用过氧化氢与过氧化物酶(hydrogen peroxide/peroxidase,H2O2/POX)氧化体系,葡萄糖、葡萄糖氧化酶与过氧化物酶(glucose/glucose oxidase/peroxidase,Glc/GOX/POX)氧化体系,以及FeCl3化学氧化体系,通过测定不同反应体系的黏度变化,确定黑小麦面粉戊聚糖发生氧化交联的体系最适用量。随着木聚糖酶用量的增加,戊聚糖酶解速率增大,当酶用量为10 mg/g底物时,戊聚糖酶解120 min后比黏度下降72%;当酶用量为1mg/g底物时,随着反应时间的延长,酶解程度增大,反应240 min后,戊聚糖酶解液比黏度下降了45%。氧化交联特性研究发现,3种体系下戊聚糖均可不同程度地发生氧化交联反应。在最适用量条件下,化学氧化剂FeCl3产生氧化交联的程度最大,比黏度增幅108.2%,其次为Glc/GOX/POX体系和H2O2/POX体系,分别为51.5%和34.8%。可利用黑小麦面粉戊聚糖的酶解特性与氧化交联特性改变自身的黏度,以增加其应用性。
The enzymatic properties and oxidative cross-linking properties of black wheat flour pentosan(WEP)were studied.Xylanase was used to hydrolyze WEP,and the viscosity of pentosan solution was measured under different enzyme dosage and reaction time.And the viscosity of pentosan solution was also measured under different oxidation systems of hydrogen peroxide/peroxidase(H2O2/POX),glucose/glucose oxidase/peroxidase(Glc/GOX/POX)and Fe Cl3 chemical oxidation system,thus to confirm the optimum concentration of the oxidant reagent.The results showed that with the increase of the amount of xylanase content,the rate of pentosan hydrolysis increased.When the dosage of enzyme was 10 mg/g substrate,the specific viscosity of WEP solution reduced 72%after enzymatic hydrolysis for 120 minutes.When the dosage ofenzyme was 1 mg/g,the rate of enzymatic hydrolysis also increased with increase of reaction time.The specific viscosity of WEP reduced 45%after the reaction of 240 minutes.Oxidative cross-linking characteristics study found that pentosan could be oxidized cross-linked in different degrees under three oxidation systems.Under the most suitable conditions,the degree of oxidative cross-linking of Fe Cl3 was the largest,with a specific viscosity increase of 108.2%,followed by GLC/GOx/POX system and H2O2/POX system,with 51.5%and 34.8%respectively.The enzymatic properties and oxidative cross-linking properties of pentosan from black-grain wheat flour could be used to change its viscosity to increase its applicability.
作者
王红
张顺志
刘瑞
孙元琳
周素梅
WANG Hong;ZHANG Shun-zhi;LIU Rui;SUN Yuan-lin;ZHOU Su-mei(Science Experiments Center,Yuncheng University,Yuncheng 044000,Shanxi,China;College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China;Department of Life Sciences,Yuncheng University,Yuncheng 044000,Shanxi,China;Institute of Food Science and Technology,Chiness Academy of Agricultural Science,Beijing 100193,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第6期19-24,共6页
Food Research and Development
基金
山西省重点研发计划项目(201803D221008-7)
山西省自然科学基金项目(201901D111296)
山西省重点研发计划重点项目(201703D211001-06-01)。
关键词
黑小麦
戊聚糖
酶解特性
氧化交联
黏度
black-grained wheat
pentosan
enzymatic properties
oxidative crosslinking properties
viscosity
