摘要
脂肪酶具有环保、安全、高效等优点,运用新型脂肪酶来改善面包和馒头品质成为国内外研究的热点之一。脂肪酶在面包和馒头体系中的作用底物是脂类,脂类是面粉中的次要成分,但其种类和含量影响着产品的特性和质量。脂肪酶的添加使体系中产生极性脂,适量极性脂会增加面包中气室的稳定性,增大面包体积。该文简述了面粉中内源性脂的种类及其功能效应、脂肪酶的催化机制及其在发酵面制品中作用底物、脂肪酶对面包和馒头等发酵制品品质的影响等,指出了脂肪酶对馒头和面包品质改良机制的研究,将是未来脂肪酶在面包和馒头中应用的研究方向。
Lipase has the advantages of environmental protection,safety and high efficiency.Using new lipase to improve the quality of bread and steamed bread has become one of the research hots.The substrates of lipase in bread and steamed bread system are lipids.Lipids are the secondary component in flour,but their type and content affect the characteristics and quality of products.The application of lipase in bread quality improvement has achieved some results.The addition of lipase produces polar lipids in the system.An appropriate amount of polar lipids will increase the stability of air chamber in bread and increase the volume of bread.The application of lipase in the improvement of steamed bread quality has been studied,but the mechanism is not clear.The latest progress in three aspects was summarized:the types and functional effects of endogenous lipids in flour,catalytic mechanism of lipase and its role as substrate in fermented flour products,and the effect of lipase on the quality of fermented products such as bread and steamed bread.It is pointed out that the research on the improvement mechanism of lipase on the quality of steamed bread and bread will be the research direction of the application of lipase in bread and steamed bread in the future.
作者
王新伟
成高民
李蕊
赵仁勇
WANG Xinwei;CHENG Gaomin;LI Rui;ZHAO Renyong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第11期332-337,共6页
Food and Fermentation Industries
基金
河南省自然科学基金项目(222300420423)
国家重点研发计划项目(2018YFD0401000)。
关键词
馒头
面包
脂肪酶
脂质
极性脂
非极性脂
steamed bread
bread
lipase
lipids
polar lipids
non-polar lipids
