葡萄糖氧化酶对全麦面团及全麦馒头品质改良的影响
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摘要
将葡萄糖氧化酶(glucose oxidase,GOD)应用于全麦馒头的制作,通过测定面团的流变、热机械、吹泡特性以及全麦馒头品质的相关指标,研究该酶对全麦面团及馒头品质的影响。实验结果表明,随着GOD添加量的增加(小于300 U/kg),全麦面团的稳定时间增加,但对全麦粉吸水率没有显著改变;峰值粘度(C3)、保持粘度(C4)增加,表示面团的糊化稳定性越好,面团稳定性增加;当GOD的添加量为300 U/kg时,全麦面团的弹性模量、粘性模量最大,tanδ值最低,全麦面团固体特性增强,机械强度增大;面团P值、L值、W值增加,改善了面团的韧劲、延展性和持气性。与空白组对照可知,随着GOD添加量的增大(小于300 U/kg),馒头的比容呈现增加趋势并且硬度、咀嚼性以及黏附显著降低,品质得到改善,但是过量的GOD(500 U/kg)反而对其品质有负面的影响。因此添加GOD 300 U/kg时,可改善面团的网络结构,改良全麦馒头的品质。
Glucose oxidase( GOD) was applied to the production of whole wheat steamed bread.The effects of glucose oxidase on qualities whole wheat steamed bread and its dough were studied by measuring the rheological properties,thermomechanical properties,alveograph properties and the quality indicators of whole wheat steamed bread.The results showed that the stability time of whole wheat dough increased with the increasing of GOD content( less than 300 U/kg),but there was no significant change in the water absorption and dough development time. Peak viscosity( C3) and retention viscosity( C4) increased,indicating the stability of the dough was stronger. When the amount of GOD addition was 300 U/kg,the elastic modulus and viscous modulus of the whole wheat dough the largest,the tan δ value was the lowest,the solid characteristics of the whole wheat dough are enhanced,and the mechanical strength increased.300 U/kg GOD addition increased the P value,L value and W value of the dough,improved the toughness,ductility and gas holding capacity of the dough.The quality parameters of whole wheat steamed bread showed that,with the addition of GOD increasing( less than 300 U/kg),the specific volume increased,while hardness,chewiness and adhesion of steamed bread significantly reduced,and the quality was improved,but excessive GOD( 500 U/kg) had a negative impact on its quality.In summary,when GOD 300 U/kg is added,the network structure of the dough and the quality of the whole wheat steamed bread can be improved.
Glucose oxidase( GOD) was applied to the production of whole wheat steamed bread.The effects of glucose oxidase on qualities whole wheat steamed bread and its dough were studied by measuring the rheological properties,thermomechanical properties,alveograph properties and the quality indicators of whole wheat steamed bread.The results showed that the stability time of whole wheat dough increased with the increasing of GOD content( less than 300 U/kg),but there was no significant change in the water absorption and dough development time. Peak viscosity( C3) and retention viscosity( C4) increased,indicating the stability of the dough was stronger. When the amount of GOD addition was 300 U/kg,the elastic modulus and viscous modulus of the whole wheat dough the largest,the tan δ value was the lowest,the solid characteristics of the whole wheat dough are enhanced,and the mechanical strength increased.300 U/kg GOD addition increased the P value,L value and W value of the dough,improved the toughness,ductility and gas holding capacity of the dough.The quality parameters of whole wheat steamed bread showed that,with the addition of GOD increasing( less than 300 U/kg),the specific volume increased,while hardness,chewiness and adhesion of steamed bread significantly reduced,and the quality was improved,but excessive GOD( 500 U/kg) had a negative impact on its quality.In summary,when GOD 300 U/kg is added,the network structure of the dough and the quality of the whole wheat steamed bread can be improved.
引文
[1]刘丽娅,岳颖,蔺艳君,等.复合酶制剂对全麦馒头品质的改良作用[J].中国粮油学报,2019(2):5.
[2]赵吉凯,王凤成,付文军,等.轻碾脱皮对全麦粉及其馒头品质的影响[J].食品科学,2017,38(21):158-164.
[3]蔺艳君.复合酶处理对全麦馒头品质的改良作用[D].北京:中国农业科学院,2016.
[4]刘姣.酶法处理小麦麸皮对全麦面条品质的影响研究[D].长沙:湖南农业大学,2016.
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[6]尚加英,胡军,李利民,等.小麦粉改良剂对面团流变学特性的影响[J].粮油食品科技,2017,25(4):6-12.
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[8]Liu L,Yang W,Cui S W,et al.Effects of pentosanase and glucose oxidase on the composition,rheology and microstructure of whole wheat dough[J].Food Hydrocolloids,2018,84:545-551.
[9]郝春明.全麦粉的制备及其品质特性研究[D].郑州:河南工业大学,2013.
[10]王晓艳,王宏兹,黄卫宁,等.高膳食纤维面团热机械学及面包的烘焙特性[J].食品科学,2011,32(13):78-83.
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[12]马永生,张煌,李逸群,等.响应面分析压延工艺对面团的吹泡特性的影响[J].食品科技,2016,41(2):192-200.
[13]张强涛,周玲,曹阳,等.不同类型小麦粉吹泡仪指标与品质指标间相关性分析[J].现代面粉工业,2018,32(4):23-27.
[14]王军,程晶晶,杨璐,等.糙米超微全粉对馒头品质的影响[J].食品与发酵工业,2017,43(6):219.
[15]Sharma B,Gujral H S,Solah V.Effect of incorporating finger millet in wheat flour on mixolab behavior,chapatti quality and starch digestibility[J].Food chemistry,2017,231:156-164.
[16]Liu T,Hou G G,Cardin M,et al.Quality attributes of wholewheat flour tortillas with sprouted whole-wheat flour substitution[J].LWT-Food Science and Technology,2017,77:1-7.
[17]Amiri A,Shahedi M,Kadivar M.Evaluation of physicochemical properties of gluten modified by glucose oxidase and xylanase[J].Journal of Cereal Science,2016,71:37-42.
[18]Mandal A.Review on microbial xylanases and their applications[J].Cellulose,2015,42(2):45-52.
[19]Peressini D,Pin M,Sensidoni A.Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids[J].Food Hydrocolloids,2011,25(3):340-349.
[20]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,2010,51:366-373.
[21]Bender D,Nemeth R,Cavazzi G,et al.Characterization of rheological properties of rye arabinoxylans in buckwheat model systems[J].Food Hydrocolloids,2018,80:33-41.
[22]杨炜.酶制剂在全麦馒头品质改良中的应用及其机理研究[D].无锡:江南大学,2017.
[23]刘燕琪,李梦琴,周玉瑾,等.葡萄糖氧化酶对面团水分状态及蛋白质结构的影响[J].现代食品科技,2014,30(10):126-133,140.
[24]赵君兰.全自动吹泡仪及其应用[J].现代面粉工业,2018,31(2):19-23.
[25]王雨生,耿欣,陈海华,等.酶制剂对面团流变学特性和面包品质的影响[J].中国食品学报,2012,12(9):128-136.
[26]Altinel B,nal S S.The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal[J].Journal of Food Science&Technology,2017,54:1628-1637.
[27]Altnel B,nal S S.The effects of amyloglucosidase,glucose oxidase and hemicellulase utilization on the rheological behaviour of dough and quality characteristics of bread[J].International Journal of Food Engineering,2017,13(2):1.
[28]张纷,赵亮,靖卓,等.藜麦-小麦混合粉面团特性及藜麦馒头加工工艺研究[J].食品科学,2019:1-15.
[29]钟雪婷,华苗苗,任元元,等.马铃薯全粉对小麦面团及其馒头质构、品质影响的研究[J].食品与发酵科技,2018,54(5):32-35.
[30]谢洁,陈宁春,张斌.真菌α-淀粉酶和葡萄糖氧化酶对全麦面粉品质的改良[J].南方农业学报,2012,43(6):843-846.
[2]赵吉凯,王凤成,付文军,等.轻碾脱皮对全麦粉及其馒头品质的影响[J].食品科学,2017,38(21):158-164.
[3]蔺艳君.复合酶处理对全麦馒头品质的改良作用[D].北京:中国农业科学院,2016.
[4]刘姣.酶法处理小麦麸皮对全麦面条品质的影响研究[D].长沙:湖南农业大学,2016.
[5]陈凤莲,汪洋,刘琳琳,等.酶制剂及谷类添加物对小麦面团流变特性及烘焙制品的影响[J].粮食加工,2016(2):12-14.
[6]尚加英,胡军,李利民,等.小麦粉改良剂对面团流变学特性的影响[J].粮油食品科技,2017,25(4):6-12.
[7]Renzetti S,Courtin C M,Delcour J A,et al.Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations:Rheological,biochemical and microstructural background[J].Food Chemistry,2010,119(4):1465-1473.
[8]Liu L,Yang W,Cui S W,et al.Effects of pentosanase and glucose oxidase on the composition,rheology and microstructure of whole wheat dough[J].Food Hydrocolloids,2018,84:545-551.
[9]郝春明.全麦粉的制备及其品质特性研究[D].郑州:河南工业大学,2013.
[10]王晓艳,王宏兹,黄卫宁,等.高膳食纤维面团热机械学及面包的烘焙特性[J].食品科学,2011,32(13):78-83.
[11]Tang L,Yang R,Hua X,et al.Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour[J].Food Chemistry,2014,161:1-7.
[12]马永生,张煌,李逸群,等.响应面分析压延工艺对面团的吹泡特性的影响[J].食品科技,2016,41(2):192-200.
[13]张强涛,周玲,曹阳,等.不同类型小麦粉吹泡仪指标与品质指标间相关性分析[J].现代面粉工业,2018,32(4):23-27.
[14]王军,程晶晶,杨璐,等.糙米超微全粉对馒头品质的影响[J].食品与发酵工业,2017,43(6):219.
[15]Sharma B,Gujral H S,Solah V.Effect of incorporating finger millet in wheat flour on mixolab behavior,chapatti quality and starch digestibility[J].Food chemistry,2017,231:156-164.
[16]Liu T,Hou G G,Cardin M,et al.Quality attributes of wholewheat flour tortillas with sprouted whole-wheat flour substitution[J].LWT-Food Science and Technology,2017,77:1-7.
[17]Amiri A,Shahedi M,Kadivar M.Evaluation of physicochemical properties of gluten modified by glucose oxidase and xylanase[J].Journal of Cereal Science,2016,71:37-42.
[18]Mandal A.Review on microbial xylanases and their applications[J].Cellulose,2015,42(2):45-52.
[19]Peressini D,Pin M,Sensidoni A.Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids[J].Food Hydrocolloids,2011,25(3):340-349.
[20]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,2010,51:366-373.
[21]Bender D,Nemeth R,Cavazzi G,et al.Characterization of rheological properties of rye arabinoxylans in buckwheat model systems[J].Food Hydrocolloids,2018,80:33-41.
[22]杨炜.酶制剂在全麦馒头品质改良中的应用及其机理研究[D].无锡:江南大学,2017.
[23]刘燕琪,李梦琴,周玉瑾,等.葡萄糖氧化酶对面团水分状态及蛋白质结构的影响[J].现代食品科技,2014,30(10):126-133,140.
[24]赵君兰.全自动吹泡仪及其应用[J].现代面粉工业,2018,31(2):19-23.
[25]王雨生,耿欣,陈海华,等.酶制剂对面团流变学特性和面包品质的影响[J].中国食品学报,2012,12(9):128-136.
[26]Altinel B,nal S S.The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal[J].Journal of Food Science&Technology,2017,54:1628-1637.
[27]Altnel B,nal S S.The effects of amyloglucosidase,glucose oxidase and hemicellulase utilization on the rheological behaviour of dough and quality characteristics of bread[J].International Journal of Food Engineering,2017,13(2):1.
[28]张纷,赵亮,靖卓,等.藜麦-小麦混合粉面团特性及藜麦馒头加工工艺研究[J].食品科学,2019:1-15.
[29]钟雪婷,华苗苗,任元元,等.马铃薯全粉对小麦面团及其馒头质构、品质影响的研究[J].食品与发酵科技,2018,54(5):32-35.
[30]谢洁,陈宁春,张斌.真菌α-淀粉酶和葡萄糖氧化酶对全麦面粉品质的改良[J].南方农业学报,2012,43(6):843-846.