蔗糖酯与淀粉酶改善海绵蛋糕品质特性
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摘要
采用两种不同淀粉酶(麦芽糖淀粉酶、α-淀粉酶)和两种不同亲水亲油平衡(hydrophilic lipophilic balance,HLB)值的蔗糖酯(S-1670、S-570)进行蛋糕品质改良研究,通过面糊表面张力与密度分析、质构分析、低场核磁分析和热分析法等多种手段对海绵蛋糕面糊界面特性、烘焙与贮藏特性进行评价。结果表明,HLB值为16的蔗糖酯可以减小面糊体系密度,降低表面张力,从而增强起泡性能和持水能力。低场核磁共振和差示扫描量热法结果表明,同时引入两种不同淀粉酶比使用单一淀粉酶与HLB值为16的蔗糖酯的协同作用效果更佳,其中横向弛豫时间T_(22)从8.521 ms缩短至4.501ms,蛋糕老化速率k值从0.041d~(-1)降低至0.035d~(-1),这表明它们能增加蛋糕体系持水能力,减缓老化速率,从而提高了在4℃条件下贮藏35 d后的海绵蛋糕品质。HLB值为16的蔗糖酯作用效果在0～21d表现较好,而淀粉酶的作用效果则在贮藏后期的21～35 d表现突出。
The effect of two different enzymes(maltogenic amylase and α-amylase) and two sucrose esters with different hydrophilic lipophilic balance(HLB) values(S-1670 and S-570) on batter interface properties and baking and storage characteristics of sponge cake. The results showed that the foaming ability and water-holding capacity of cake batter containing sucrose ester with an HLB value of 16(S-1670) increased because of its decreased density and surface tension compared to the blank control. The low-filed nuclear magnetic resonance(LF-NMR) and differential scanning calorimetric(DSC) data showed that the system containing simultaneously both enzymes and sucrose ester S-1670 had shorter relaxation time T_(22)(4.501 ms) and lower staling rate(0.035 d~(-1)) compared to 8.521 ms and 0.041d~(-1) for that containing maltogenic amylase alone, thereby improving the quality of sponge cake after 35 d of storage at 4 ℃. Sucrose ester S-1670 exerted its effect during the first 21 days of storage, while the enzymes exerted their effect from day 21 to 35.
The effect of two different enzymes(maltogenic amylase and α-amylase) and two sucrose esters with different hydrophilic lipophilic balance(HLB) values(S-1670 and S-570) on batter interface properties and baking and storage characteristics of sponge cake. The results showed that the foaming ability and water-holding capacity of cake batter containing sucrose ester with an HLB value of 16(S-1670) increased because of its decreased density and surface tension compared to the blank control. The low-filed nuclear magnetic resonance(LF-NMR) and differential scanning calorimetric(DSC) data showed that the system containing simultaneously both enzymes and sucrose ester S-1670 had shorter relaxation time T_(22)(4.501 ms) and lower staling rate(0.035 d~(-1)) compared to 8.521 ms and 0.041d~(-1) for that containing maltogenic amylase alone, thereby improving the quality of sponge cake after 35 d of storage at 4 ℃. Sucrose ester S-1670 exerted its effect during the first 21 days of storage, while the enzymes exerted their effect from day 21 to 35.
引文
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[2]HAO Y H,WANG F,HUANG W N,et al.Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein[J].Food Hydrocolloids,2016,57:153-159.DOI:10.1016/j.foodhyd.2016.01.006.
[3]宋臻善,李嘉瑜,周雪松.亲水胶体对海绵蛋糕品质的影响[J].现代食品科技,2013(9):2206-2210.DOI:10.13982/j.mfst.1673-9078.2013.09.043.
[4]DOUBLIER J L,CHOPLIN L.A rheological description of amylose gelation[J].Carbohydrate Research,1989,193:215-226.
[5]GUDMUNDSSON M.Retrogradation of starch and the role of its components[J].Thermochimica Acta,1994,246(2):329-341.
[6]张峦,黄立群,喻晓蔚,等.重组华根霉脂肪酶的酶学性质及其对面团热机械学和烘焙特性的影响[J].食品科学,2010,31(13):158-163.
[7]李珍妮,王宏兹,黄卫宁,等.重组华根霉脂肪酶协同转谷氨酰胺酶提高冷冻面团抗冻发酵特性的研究[J].食品科学,2011,32(17):109-113.
[8]BIJTTEBIER A,GOESAERT H,DELCOUR J A.Temperature impacts the multiple attack action of amylases[J].Biomacromolecules,2007,8(3):765.DOI:10.1108/02635570610649880.
[9]胥奇.面包、蛋糕抗老化剂的研制[D].广州:华南理工大学,2012.
[10]孙明辉.蔗糖酯对大米粉物性及冷冻米饭品质影响研究[D].杭州:浙江工商大学,2013.
[11]HOSOMI K.Studies on frozen dough baking.The effects of sugar esters with various HLB values[J].Journal of the Japanese Society for Food Science&Technology,1992,39(9):806-812.
[12]TANG M M,HONG Y,GU Z B,et al.The effect of xanthan on short and long-term retrogradation of rice starch[J].Journal of Food Science&Biotechnology,2013,65(7/8):702-708.DOI:10.1002/star.201200170.
[13]CAI X R,HONG Y,GU Z B,et al.The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations[J].Food Research International,2011,44(9):3079-3086.DOI:10.1016/j.foodres.2011.07.036.
[14]李嘉瑜,宋臻善,郭桦,等.复合海绵蛋糕品质改良剂的研制[J].现代食品科技,2013(2):383-387.DOI:10.13982/j.mfst.1673-9078.2013.02.038.
[15]王凤,陈诚,杨紫璇,等.不同乳化剂在中日两国面粉重油蛋糕面糊体系中的比较研究[J].食品与机械,2017,33(1):1-6.DOI:10.13652/j.issn.1003-5788.2017.01.001.
[16]贾春利,汤晓娟,黄卫宁,等.羧甲基纤维素改善冷冻蛋糕体系热力学与烘焙特性研究[J].食品工业科技,2012,33(16):327-331.DOI:10.13386/j.issn1002-0306.2012.16.052.
[17]郝月慧,汤晓娟,黄卫宁,等.糖醇对鸡蛋液功能特性及无糖海绵蛋糕烘焙品质的影响[J].食品工业科技,2015,36(3):49-53.DOI:10.13386/j.issn1002-0306.2015.03.001.
[18]TANG X J,WANG F,JIA C L,et al.Effect of olestra on microstructure,rheological properties and baking properties of snack cake[J].Food Science,2013,1:1-7.
[19]DELEU L J,WILDERJANS E,HAESENDONCK I V,et al.Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter[J].Food Hydrocolloids,2015,49:208-215.DOI:10.1016/j.foodhyd.2015.03.014.
[20]BONG D.Effects of sucrose,sugar alcohols and whey protein concentration on foaming properties of native whey protein concentrate and whey protein isolate[J].Food Science Honors Theses&Research Papers,2010,1:1-29.
[21]MIZUKOSHI M,MAEDA H,AMANO H.Model studies of cake baking.II.Expansion and heat set of cake batter during baking[J].Cereal Chemistry,1980,57(5):352-355.
[22]STAMPFLI L,NERSTEN B.Emulsifiers in bread making[J].Food Chemistry,1995,52(4):353-360.
[23]ALI T M,HASNAIN A.Effect of emulsifiers on complexation and functional properties of oxidized white sorghum(Sorghum bicolor)starch[J].Journal of Cereal Science,2013,57(1):107-114.DOI:10.1016/j.jcs.2012.10.005.
[24]BASEET HSS,MORRISCA,NEDDERS ENJP,et al.Monoglyceride and emulsifier compositions and processes of producing the same:US 20070009643 A1[P/OL].http://www.google.com/patents/US20070009643.
[25]MARTIN M L,HOSENEY R C.A mechanism of bread firming.II.Role of starch hydrolyzing enzymes[J].Cereal Chemistry,1991:503-507.
[26]CHEN L,TIAN Y B,SUN B H,et al.Rapid,accurate,and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR[J].Food Chemistry,2017,233:525-529.DOI:10.1016/j.foodchem.2017.04.147.
[27]CHEN L,TIAN Y Q,TONG Q Y,et al.Effect of pullulan on the water distribution,microstructure and textural properties of rice starch gels during cold storage[J].Food Chemistry,2017,214:702-709.DOI:10.1016/j.foodchem.2016.07.122.
[28]ELIASSON A C,CARLSON T L G,LARSSON K,et al.Some effects of starch lipids on the thermal and rheological properties of wheat starch[Triticum][J].Staerke,1981,19(4):130-134.
[29]KIMSHIN M S,MARI F,RAO P A,et al.Oxygen-17 nuclear magnetic resonance studies of water mobility during bread staling[J].Journal of Agricultural&Food Chemistry,1991,39(11):1915-1920.DOI:10.1021/jf00011a004.
[30]LAURAB I,BEATRIZ L D M,MARIAC A.A study of the retrogradation process in five argentine rice starches[J].LWT-Food Science and Technology,2010,43(4):670-674.DOI:10.1016/j.lwt.2009.11.011.