大豆乳清废水提取脂肪氧合酶对面条加工特性的影响
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摘要
以大豆乳清废水中提取的脂肪氧合酶为食品改良剂添加到面条加工中,研究其添加量对面条蒸煮特性、质构特性及感官品质的影响。结果表明:脂肪氧合酶添加量在0.2%～1.0%范围内,面条的吸水率呈上升趋势,而干物质损失率、弹性、硬度等品质特性呈V型变化。当脂肪氧合酶添加量为0.6%时,面条最佳蒸煮时间、断条率及干物质损失率达到最小值,而面条的硬度、弹性及咀嚼性分别增至7861.318g、0.903和3 719.072,且脂肪氧合酶添加量对面条黏着性的影响呈先减后增的趋势,当其添加量为0.6%时,面条的黏着性降至-102.62(g·s)。此外,根据面条感官测评结果可知脂肪氧合酶可有效改善面条的黏弹性、色泽及表观状态等感官品质,且当其添加量在0.6%～0.8%范围内,易被消费者所接受。
In this paper,the effect of the addition of different amounts of lipoxygenase extracted from soybean whey wastewater as a food improver to noodles on its cooking characteristics,texture characteristics and sensory quality were studied.The results showed that the water absorption rate of noodles increased with increasing addition of lipoxygenase in the range of 0.2%-1.0%,while the dry matter loss rate,springiness and hardness showed a V-shaped curve.At an addition level of 0.6%,the optimum cooking time,and the minimum stripping rate and dry matter loss rate were attained,while the hardness,springiness and chewiness increased to 7 861.3 18 g,0.903 and 3 719.072,respectively.Moreover,the adhesiveness decreased at first,reaching -102.62(g·s)at an addition level of 0.6% and then increased with increasing addition of lipoxygenase.In addition,according to the sensory evaluation results,lipoxygenase could effectively improve the sensory properties such as viscoelasticity,color and appearance of noodles,and the noodles with 0.6%-0.8% lipoxygenase were well accepted by consumers.
In this paper,the effect of the addition of different amounts of lipoxygenase extracted from soybean whey wastewater as a food improver to noodles on its cooking characteristics,texture characteristics and sensory quality were studied.The results showed that the water absorption rate of noodles increased with increasing addition of lipoxygenase in the range of 0.2%-1.0%,while the dry matter loss rate,springiness and hardness showed a V-shaped curve.At an addition level of 0.6%,the optimum cooking time,and the minimum stripping rate and dry matter loss rate were attained,while the hardness,springiness and chewiness increased to 7 861.3 18 g,0.903 and 3 719.072,respectively.Moreover,the adhesiveness decreased at first,reaching -102.62(g·s)at an addition level of 0.6% and then increased with increasing addition of lipoxygenase.In addition,according to the sensory evaluation results,lipoxygenase could effectively improve the sensory properties such as viscoelasticity,color and appearance of noodles,and the noodles with 0.6%-0.8% lipoxygenase were well accepted by consumers.
引文
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[25]康志敏,张康逸,盛威,等.青麦仁面条工艺优化及品质研究[J].食品工业科技,2 0 1 7,3 8(7):2 6 2-2 6 8.D O I:1 0.1 3 3 8 6/j.issn1002-0306.2017.07.043.
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[30]张艳,阎俊,肖永贵,等.中国鲜面条耐煮特性及评价指标[J].作物学报,2012(11):2078-2085.DOI:10.3724/SP.J.1006.2012.02078.
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[32]CATO L,HALMOS A L,SMALL D M.Measurement of lipoxygenase in Australian white wheat flour:the effect of lipoxygenase on the quality properties of white salted noodles[J].Journal of the Science of Food&Agriculture,2010,86(11):1670-1678.DOI:10.1002/jsfa.2539.
[33]王睿.面条品质的影响因素研究进展[J].重庆第二师范学院学报,2009,22(6):19-22.
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[35]HU X Z,WEI Y M,WANG C,et al.Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality[J].Food Research International,2007,40(1):1-6.DOI:10.1016/j.foodres.2006.05.003.
[36]汪晓鸣.重组鱼腥藻脂肪氧合酶催化小麦蛋白质氧化的机理[D].南京:南京农业大学,2014:108-117.
[37]任娣,谢亚娟,陆兆新,等.重组脂肪氧合酶对面团流变性质及面包品质的影响[J].食品科学,2015,36(13):1-6.DOI:10.7506/spkx1002-6630-201513001.
[38]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011(3):22-25.DOI:10.3969/j.issn.1673-6044.2011.03.011.
[39]江凌燕,秦文,梁爱华.速冻方便米饭的品质特性及最佳品质评价指标的确立[J].食品科学,2008,29(11):49-53.DOI:10.3321/j.issn:1002-6630.2008.11.004.
[40]MUDGIL D,BARAK S,KHATKAR B S.Optimization of textural properties of noodles with soluble fiber,dough mixing time and different water levels[J].Journal of Cereal Science,2016,69:104-110.DOI:10.1016/j.jcs.2016.02.015.
[41]DHINGRA S,JOOD S.Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour[J].Food Chemistry,2002,77(4):479-488.DOI:10.1016/S0308-8146(01)00387-9.
[2]周孝伟.重组脂肪氧合酶的培养条件优化及其在小麦粉中的应用[D].南京:南京农业大学,2011:1-7.
[3]王学东,李庆龙,张声华.酶制剂在我国面粉工业中的应用及研究进展[J].粮食与饲料工业,2002(1):1-4.DOI:10.3969/j.issn.1003-6202.2002.01.001.
[4]OSBORNE B G,WILLIS K H,BARRETT G M.Survival of bromate and bromide in bread baked from white flour containing potassium bromate[J].Journal of the Science of Food&Agriculture,2010,42(3):255-260.DOI:10.1002/jsfa.2740420308.
[5]王洋.酶制剂及其作用机理[J].现代畜牧科技,2 0 1 2(1):7 1.DOI:10.3969/j.issn.1673-1921.2012.01.070.
[6]TATSUMI E,KONISHI Y,TSUJIYAMA S.Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing[J].Biotechnology Letters,2016,38(11):1-6.DOI:10.1007/s10529-016-2176-2.
[7]杨其林,刘钟栋.面粉改良剂中酶制剂应用及发展趋势[J].粮食与油脂,2007(6):10-15.DOI:10.3969/j.issn.1008-9578.2007.06.004.
[8]彭荷花,鲁战会,李里特.面条用品质改良剂综述[J].食品科技,2004(7):78-82.DOI:10.13684/j.cnki.spkj.2004.07.028.
[9]温纪平,林江涛,工晓曦,等.酶制剂对面团流变学特性及面食品制作品质的影响[J].食品科技,2003,28(4):44-46.DOI:10.13684/j.cnki.spkj.2003.04.017.
[10]LAMSAL B P,FAUBION J M.Effect of an enzyme preparation on wheat flour and dough color,mixing,and test baking[J].LWT-Food Science and Technology,2009,42(9):1461-1467.DOI:10.1016/j.lwt.2009.04.003.
[11]储力前,付永彬.膜分离技术在大豆蛋白废水处理中的应用研究[J].给水排水,2000,26(5):36-38.DOI:10.13789/j.cnki.wwe1964.2000.05.015.
[12]SORGENTINI D A,WAGNER J R.Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins[J].Journal of Food Biochemistry,1999,23:489-507.DOI:10.1111/j.1745-4514.1999.tb00033.x.
[13]居乃琥.酶工程研究和酶产业的新进展(II):国内外酶制剂工业的现状、发展趋势和对策建议[J].食品与发酵工业,2000,26(4):38-43.DOI:10.13995/j.cnki.11-1802/ts.2000.04.010.
[14]张晓双,张瑜,雷一名.酶在面制品中的应用[J].现代面粉工业,2014,28(3):28-31.DOI:10.3969/j.issn.1674-5280.2014.03.012.
[15]PATELD D,PATELR R,THAKKARV R.Purification,characterization and application of lipoxygenase isoenzymes from Lasiodiplodia theobromae[J].Applied Biochemistry&Biotechnology,2015,175(1):513-525.DOI:10.1007/s12010-014-1278-3.
[16]ARDA S,VURAL G.Effects ofβ-carotene on soybean lipoxygenase activity:kinetic studies[J].European Food Research&Technology,2007,224(6):743-748.DOI:10.1007/s00217-006-0368-z.
[17]麻浩,张雪丹,王显生,等.具不同脂肪氧合酶同工酶的大豆种子提取液漂白β-胡萝卜素的能力差异[J].大豆科学,2010,29(4):681-687.
[18]闫静芳,王红霞,郭玉鑫,等.脂肪氧合酶的研究及应用进展[J].食品安全质量检测学报,2013(3):799-805.
[19]HAYWARD S,CILLIERS T,SWART P.Lipoxygenases:from isolation to application[J].Comprehensive Reviews in Food Science&Food Safety,2016,16(1).DOI:10.1111/1541-4337.12239.
[20]KIEFFER R,MATHEIS G,BELITZ H D,et al.Occurrence of lipoxygenase,catalase and peroxidase in wheat flours with different baking performances[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung,1982,175(1):5-7.
[21]吕莹果,张芳芳,陈洁.响应面法分析酶制剂对面条品质的改良作用[J].中国食品添加剂,2013(1):175-180.DOI:10.3969/j.issn.1006-2513.2013.01.026.
[22]牛丽亚,龙俊敏,肖建辉,等.小麦胚芽添加量对面条品质影响的研究[J].食品科技,2016,41(2):181-184.DOI:10.13684/j.cnki.spkj.2016.02.034.
[23]张慧娟,黄莲燕,张小爽,等.青稞面条品质改良的研究[J].食品研究与开发,2 0 1 7,3 8(1 3):7 5-8 1.D O I:1 0.3 9 6 9/j.issn.1005-6521.2017.13.016.
[24]AYDIN E,GOCMEN D.Cooking quality and sensorial properties of noodle supplemented with oat flour[J].Food Science&Biotechnology,2011,20(2):507-511.DOI:10.1007/s10068-011-0070-1.
[25]康志敏,张康逸,盛威,等.青麦仁面条工艺优化及品质研究[J].食品工业科技,2 0 1 7,3 8(7):2 6 2-2 6 8.D O I:1 0.1 3 3 8 6/j.issn1002-0306.2017.07.043.
[26]NICOLAS J,DRAPRON R.10-Lipoxygenase and some related enzymes in breadmaking[J].Lipids in Cereal Technology,1983:213-235.DOI:10.1016/B978-0-12-079020-3.50016-7.
[27]BORRELLI G M,DE LEONARDIS A M,PLATANI C,et al.Distribution along durum wheat kernel of the components involved in semolina colour[J].Journal of Cereal Science,2008,48(2):494-502.DOI:10.1016/j.jcs.2007.11.007.
[28]王晓曦,雷宏,曲艺,等.面粉中的淀粉组分对面条蒸煮品质的影响[J].河南工业大学学报(自然科学版),2010,31(2):24-27.
[29]张豫辉,陆启玉.淀粉及其结构、性质对面条品质影响的研究进展[J].粮食与油脂,2014(12):20-23.DOI:10.3969/j.issn.1008-9578.2014.12.006.
[30]张艳,阎俊,肖永贵,等.中国鲜面条耐煮特性及评价指标[J].作物学报,2012(11):2078-2085.DOI:10.3724/SP.J.1006.2012.02078.
[31]STEFFOLANI M E,RIBOTTA P D,PéREZ G T,et al.Effect of glucose oxidase,transglutaminase,and pentosanase on wheat proteins:relationship with dough properties and bread-making quality[J].Journal of Cereal Science,2010,51(3):366-373.DOI:10.1016/j.jcs.2010.01.010.
[32]CATO L,HALMOS A L,SMALL D M.Measurement of lipoxygenase in Australian white wheat flour:the effect of lipoxygenase on the quality properties of white salted noodles[J].Journal of the Science of Food&Agriculture,2010,86(11):1670-1678.DOI:10.1002/jsfa.2539.
[33]王睿.面条品质的影响因素研究进展[J].重庆第二师范学院学报,2009,22(6):19-22.
[34]YADAV B S,YADAV R B,KUMARI M,et al.Studies on suitability of wheat flour blends with sweet potato,colocasia and water chestnut flours for noodle making[J].LWT-Food Science and Technology,2014,57(1):352-358.DOI:10.1016/j.lwt.2013.12.042.
[35]HU X Z,WEI Y M,WANG C,et al.Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality[J].Food Research International,2007,40(1):1-6.DOI:10.1016/j.foodres.2006.05.003.
[36]汪晓鸣.重组鱼腥藻脂肪氧合酶催化小麦蛋白质氧化的机理[D].南京:南京农业大学,2014:108-117.
[37]任娣,谢亚娟,陆兆新,等.重组脂肪氧合酶对面团流变性质及面包品质的影响[J].食品科学,2015,36(13):1-6.DOI:10.7506/spkx1002-6630-201513001.
[38]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011(3):22-25.DOI:10.3969/j.issn.1673-6044.2011.03.011.
[39]江凌燕,秦文,梁爱华.速冻方便米饭的品质特性及最佳品质评价指标的确立[J].食品科学,2008,29(11):49-53.DOI:10.3321/j.issn:1002-6630.2008.11.004.
[40]MUDGIL D,BARAK S,KHATKAR B S.Optimization of textural properties of noodles with soluble fiber,dough mixing time and different water levels[J].Journal of Cereal Science,2016,69:104-110.DOI:10.1016/j.jcs.2016.02.015.
[41]DHINGRA S,JOOD S.Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour[J].Food Chemistry,2002,77(4):479-488.DOI:10.1016/S0308-8146(01)00387-9.