发酵麦麸对面包面团生化特征及烘焙学特性的影响
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摘要
采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵麦麸中富含多种天然酶,主要包括纤维素酶、木聚糖酶和阿魏酸酯酶;水解酶在面包制作过程中持续作用,促进木聚糖溶解和酚类化合物释放,赋予面包较高的营养价值;与仅添加木聚糖酶的麦麸面包面团相比,马克斯克鲁维酵母发酵麦麸面包面团具有更好的持气性及连续的面筋网络结构,面包全质构特性和比容显著提升。研究结果显示,马克斯克鲁维酵母发酵麦麸可以作为一种天然面包功能配料。
The biochemical,rheological and scanning electron microscope(SEM)analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyceson dough and bread biochemical and baking properties.The results showed that fermented wheat bran was rich in natural enzymes such as cellulase,xylanase and feruloyl esterase.The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making,thereby improving nutrition of the bread.Compared to dough with added xylanase,gas retention,continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved,especially,the texture and specific volume.These results indicated that fermented bran with Marx Kluyveromyces could be used as a natural and functional ingredient for bread making.
The biochemical,rheological and scanning electron microscope(SEM)analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyceson dough and bread biochemical and baking properties.The results showed that fermented wheat bran was rich in natural enzymes such as cellulase,xylanase and feruloyl esterase.The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making,thereby improving nutrition of the bread.Compared to dough with added xylanase,gas retention,continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved,especially,the texture and specific volume.These results indicated that fermented bran with Marx Kluyveromyces could be used as a natural and functional ingredient for bread making.
引文
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[18]QIN Meng-zhen,SHEN Yi-xin.Effect of application of a bacteria inoculant and wheat bran on fermentation quality of peanut vine ensiled alone or with corn stover[J].Journal of Integrative Agriculture,2013,12(3):556-560.
[19]WU Chao,LIU Ruo-shi,HUANG Wei-ning,et al.Effect of sourdough fermentation on the quality of Chinese Northernstyle steamed breads[J].Journal of Cereal Science,2012,56(2):127-133.
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[23]XUE Dong-sheng,LIANG Long-yuan,ZHENG Gang,et al.Expression of Piromyces rhizinflata cellulase in marine Aspergillus niger to enhance halostable cellulase activity by adjusting enzyme-composition[J].Biochemical Engineering Journal,2017,117:156-161.
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[26]赵浩源,张迎亚,蒋侃侃,等.黑曲霉固态发酵产阿魏酸酯酶及酶解麸皮制备阿魏酸[J].林业工程学报,2016,32(5):52-57.
[27]BOSKOV HANSEN H,ANDREASEN M,NIELSEN M,et al.Changes in dietary fibre,phenolic acids and activity of endogenous enzymes during rye bread-making[J].European Food Research and Technology,2014,214(1):33-42.
[28]DORNEZ E,VERJANS P,ARNAUT F,et al.Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making[J].J Agric Food Chem,2011,59(17):9 553-9 562.
[29]VERJANS P,DORNEZ E,DELCOUR J A,et al.Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11Aureobasidium pullulans xylanase[J].Food Chemistry,2010,123(2):331-337.
[30]KATINA K,SALMENKALLIO-MARTTILA M,PARTANEN R,et al.Effects of sourdough and enzymes on staling of high-fibre wheat bread[J].LWT-Food Science and Technology,2006,39(5):479-491.
[31]MESSIA M C,REALE A,MAIURO L,et al.Effects of prefermented wheat bran on dough and bread characteristics[J].Journal of Cereal Science,2016,69:138-144.
[32]DAMEN B,POLLET A,DORNEZ E,et al.Xylanasemediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials[J].Food Chemistry,2012,131(1):111-118.
[2]钟京,王凤,刘娜,等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技,2013,34(9):49-54,57.
[3]ZHU Hui-yan,WANG Feng,HUANG Wei-ning,et al.Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran[J].J Agric Food Chem,2010,58(3):1 878-1 883.
[4]GMEZ M,JIMNEZ S,RUIZ E,et al.Effect of extruded wheat bran on dough rheology and bread quality[J].LWT-Food Science and Technology,2011,44(10):2 231-2 237.
[5]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,36(13):37-42.
[6]严晓鹏,王璋,许时婴.酶制剂对于麸皮面包的改良研究[J].食品添加剂,2007(1):206-209.
[7]熊俐,曹新志,吕开斌,等.复合菌和酶制剂在麸皮面包品质改良上的应用[J].食品研究与开发,2013,34(16):22-25.
[8]黄卫宁,王晓燕,郑建仙,等,新型高膳食纤维法式发酵面包及其生产方法:中国,201110423119.6[P].2012-06-27.
[9]吴玥,周峻岗,吕红.信号肽对木聚糖酶在马克斯克鲁维酵母中分泌表达的影响[J].复旦学报,2017,56(4):446-454.
[10]FONSECA G G,HEINZLE E,WITTMANN C,et al.The yeast Kluyveromyces marxianus and its biotechnological potential[J].Appl Microbiol Biotechnol,2008,79(3):339-354.
[11]陈成,汪洪涛,陈宝宏,等.马克斯克鲁维酵母发酵产β-葡聚糖工艺优化[J].食品工业,2015,36(1):133-136.
[12]黄卫宁,贾春利,李先玉,等.食品(面团)体系表面胶粘性的流变学机理及其表征[J].食品与生物技术学报,2006,25(2):120-126.
[13]ZHANG Hui,SANG Qing.Production and extraction optimization of xylanase andβ-mannanase by Penicillium chrysogenum QML-2and primary application in saccharification of corn cob[J].Biochemical Engineering Journal,2015,97:101-110.
[14]DHILLON G S,OBEROI H S,KAUR S,et al.Value-addition of agricultural wastes for augmented cellulase and xylanase production through solid-state tray fermentation employing mixedculture of fungi[J].Industrial Crops and Products,2011,34(1):1 160-1 167.
[15]FIGUEROAESPINOZA M C,POULSEN C,BORCH S J,et al.Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes:Effect of a fungal caccase on the flour extracts oxidative gelation[J].Journal of Agricultural&Food Chemistry,2002,50(22):6 473-6 484.
[16]ZHAO Hui-min,GUO Xiao-na,ZHU Ke-xue.Impact of solid state fermentation on nutritional,physical and flavor properties of wheat bran[J].Food Chemistry,2017,217:28-36.
[17]祝义伟,周令国,叶宸志,等.香菇柄中可溶性糖的测定[J].农产品加工,2015(1):43-45.
[18]QIN Meng-zhen,SHEN Yi-xin.Effect of application of a bacteria inoculant and wheat bran on fermentation quality of peanut vine ensiled alone or with corn stover[J].Journal of Integrative Agriculture,2013,12(3):556-560.
[19]WU Chao,LIU Ruo-shi,HUANG Wei-ning,et al.Effect of sourdough fermentation on the quality of Chinese Northernstyle steamed breads[J].Journal of Cereal Science,2012,56(2):127-133.
[20]ANDREASEN M F,KROON P A,WILLIAMSON G,et al.Esterase activity able to hydrolyze dietary antioxidant hydroxycinnamates is distributed along the intestine of mammals[J].J.Agric.Food Chem,2001,49:5 679-5 684.
[21]WANG Yu-guo,WANG Xiao-nan,TANG Ren-tao,et al.A novel thermostable cellulase from Fervidobacterium nodosum[J].Journal of Molecular Catalysis B:Enzymatic,2010,66(3/4):294-301.
[22]KUGE T,WATANABE A,HASEGAWA S,et al.Functional analysis of arabinofuranosidases and a xylanase of Corynebacterium alkanolyticum for arabinoxylan utilization in Corynebacterium glutamicum[J].Appl Microbiol Biotechnol,2017,101(12):5 019-5 032.
[23]XUE Dong-sheng,LIANG Long-yuan,ZHENG Gang,et al.Expression of Piromyces rhizinflata cellulase in marine Aspergillus niger to enhance halostable cellulase activity by adjusting enzyme-composition[J].Biochemical Engineering Journal,2017,117:156-161.
[24]LYND L R,WEIMER P J,VAN ZYL W H,et al.Microbial cellulose utilization:Fundamentals and biotechnology[J].Microbiology and Molecular Biology Reviews,2002,66(3):506-577.
[25]VLJAME P,PETTERSSON G,JOHANSSON G.Mechanism of substrate inhibition in cellulose synergistic degradation[J].Eur.J.Biochem,2001,268:4 520-4 526.
[26]赵浩源,张迎亚,蒋侃侃,等.黑曲霉固态发酵产阿魏酸酯酶及酶解麸皮制备阿魏酸[J].林业工程学报,2016,32(5):52-57.
[27]BOSKOV HANSEN H,ANDREASEN M,NIELSEN M,et al.Changes in dietary fibre,phenolic acids and activity of endogenous enzymes during rye bread-making[J].European Food Research and Technology,2014,214(1):33-42.
[28]DORNEZ E,VERJANS P,ARNAUT F,et al.Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making[J].J Agric Food Chem,2011,59(17):9 553-9 562.
[29]VERJANS P,DORNEZ E,DELCOUR J A,et al.Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11Aureobasidium pullulans xylanase[J].Food Chemistry,2010,123(2):331-337.
[30]KATINA K,SALMENKALLIO-MARTTILA M,PARTANEN R,et al.Effects of sourdough and enzymes on staling of high-fibre wheat bread[J].LWT-Food Science and Technology,2006,39(5):479-491.
[31]MESSIA M C,REALE A,MAIURO L,et al.Effects of prefermented wheat bran on dough and bread characteristics[J].Journal of Cereal Science,2016,69:138-144.
[32]DAMEN B,POLLET A,DORNEZ E,et al.Xylanasemediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials[J].Food Chemistry,2012,131(1):111-118.