麸皮面包改良剂的研制
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摘要
小麦麸皮面包作为一种健康食品因其体积小、硬度大、质构粗糙,为消费者接受的程度受到限制。本论文主要研制复配型麸皮面包添加剂,以改善麸皮面包品质,同时研究纤维素酶和真菌木聚糖酶对麸皮膳食纤维的作用效果,揭示其改善麸皮面包品质的机理。
通过单因素实验和正交试验确定使用真菌α-淀粉酶、真菌木聚糖酶、纤维素酶、葡萄糖氧化酶作为复配型酶制剂的基本配方,其最佳配比为5:5:6:7。验证实验证实复配型酶制剂对麸皮面包体积增大幅度达20.4%,并且改善了面包质构与口感,提高了面包的抗老化性能。
通过单因素实验对六种乳化剂进行分析,从中筛选出作用效果最好的三种乳化剂即硬脂酰乳酸钠(SSL),二乙酰酒石酸单甘酯(DATEM)和琥珀酸单甘酯(SMG),相比较而言,DATEM在增大麸皮面包体积方面效果突出,但抗老化性不足,SSL和SMG作用效果较为全面,最佳配比为SSL:DATEM :SMG=3:4:6。复配型乳化剂能有效改善麸皮面团的机械加工性能并且提升面包品质。
在复配型酶制剂和乳化剂的基础上,加入抗坏血酸,得到最后的复配型麸皮面包改良剂的配方为复配酶制剂0.8%,复配乳化剂80%,抗坏血酸0.4%,分散剂18.8%,此复配型麸皮面包改良剂能有效地提高麸皮面包品质,面包比容增幅达30.2%以上,内部结构有很大改善,面包松软,口感好。
通过研究纤维素酶和真菌木聚糖酶对麸皮膳食纤维可溶性成分相对分子质量分布、水不溶性成分的红外吸收光谱以及组分、物理特性的影响,发现纤维素酶和真菌木聚糖之间具有协同作用。它们水解麸皮细胞壁成分,将不可溶的非淀粉多糖部分转化为可溶性成分,将可溶性非淀粉多糖大分子部分水解为小分子,从而改良了麸皮的焙烤品质和生理功能。
As healthy wheat bran bread is,it is cannot be more popular because it is smaller,harder and of more coarse crumb than white bread.The paper was aimed at improving baking quality of bran bread by additives.In addition,it studied the effect of cellulase and fungle xylanase on diatary fibre from wheat bran to investigate why they could improve bran bread quality.
After single factor tests and orthogonal experiments, fungleα-amylase, fungle xylanase,cellulase and glucose oxidase were chosen to mix as enzyme additives for bran bread. The best ratio was 5:5:6:7.It was found that the enzyme prepare could enlarge volume of bran bread by 20.4 percent and improve the crumb texture .Further more the bread added with mixed enzymes tasted better and staled slower.
After single factor tests and orthogonal experiments, SSL, DATEM and SMG were chosen to mix as emulsifier additives for bran bread. The best ratio was 3:4:6. DATEM was good at enlarging the volume, however it was not so successful in slowing bread staling. Relatively, SSL and SMG acted a full effect.The emulsifier mixture could improve the dough mechanical quality and baking quality.
Based on the chosen enzymes and emulsifiers,the final recipe of compound additives was got by adding ascorbic acid.The most efficient ratio was enzyme mixture 0.8%,emulsifier mixture 80%, ascorbic acid 0.4% and bulking agent 18.8%.The recipe could enlarge the volume by 30.2%.The bread became more soft and delicious.
By studying the change of distribution of SDF relative molecule weight, infrared spectrum of IDF and diatary bran fibre composition and physical characteristics after adding fungle xylanase or/and cellulase, the result showed the synergetic effect.They hydrolyze cell wall,converting the unsoluble non-starch polysaccharide to water soluble components and water soluble non-starch polysaccharides of large relative molecule weight to smallar ones.As a result the baking quality and physiological function of bran bread were improved.
通过单因素实验和正交试验确定使用真菌α-淀粉酶、真菌木聚糖酶、纤维素酶、葡萄糖氧化酶作为复配型酶制剂的基本配方,其最佳配比为5:5:6:7。验证实验证实复配型酶制剂对麸皮面包体积增大幅度达20.4%,并且改善了面包质构与口感,提高了面包的抗老化性能。
通过单因素实验对六种乳化剂进行分析,从中筛选出作用效果最好的三种乳化剂即硬脂酰乳酸钠(SSL),二乙酰酒石酸单甘酯(DATEM)和琥珀酸单甘酯(SMG),相比较而言,DATEM在增大麸皮面包体积方面效果突出,但抗老化性不足,SSL和SMG作用效果较为全面,最佳配比为SSL:DATEM :SMG=3:4:6。复配型乳化剂能有效改善麸皮面团的机械加工性能并且提升面包品质。
在复配型酶制剂和乳化剂的基础上,加入抗坏血酸,得到最后的复配型麸皮面包改良剂的配方为复配酶制剂0.8%,复配乳化剂80%,抗坏血酸0.4%,分散剂18.8%,此复配型麸皮面包改良剂能有效地提高麸皮面包品质,面包比容增幅达30.2%以上,内部结构有很大改善,面包松软,口感好。
通过研究纤维素酶和真菌木聚糖酶对麸皮膳食纤维可溶性成分相对分子质量分布、水不溶性成分的红外吸收光谱以及组分、物理特性的影响,发现纤维素酶和真菌木聚糖之间具有协同作用。它们水解麸皮细胞壁成分,将不可溶的非淀粉多糖部分转化为可溶性成分,将可溶性非淀粉多糖大分子部分水解为小分子,从而改良了麸皮的焙烤品质和生理功能。
As healthy wheat bran bread is,it is cannot be more popular because it is smaller,harder and of more coarse crumb than white bread.The paper was aimed at improving baking quality of bran bread by additives.In addition,it studied the effect of cellulase and fungle xylanase on diatary fibre from wheat bran to investigate why they could improve bran bread quality.
After single factor tests and orthogonal experiments, fungleα-amylase, fungle xylanase,cellulase and glucose oxidase were chosen to mix as enzyme additives for bran bread. The best ratio was 5:5:6:7.It was found that the enzyme prepare could enlarge volume of bran bread by 20.4 percent and improve the crumb texture .Further more the bread added with mixed enzymes tasted better and staled slower.
After single factor tests and orthogonal experiments, SSL, DATEM and SMG were chosen to mix as emulsifier additives for bran bread. The best ratio was 3:4:6. DATEM was good at enlarging the volume, however it was not so successful in slowing bread staling. Relatively, SSL and SMG acted a full effect.The emulsifier mixture could improve the dough mechanical quality and baking quality.
Based on the chosen enzymes and emulsifiers,the final recipe of compound additives was got by adding ascorbic acid.The most efficient ratio was enzyme mixture 0.8%,emulsifier mixture 80%, ascorbic acid 0.4% and bulking agent 18.8%.The recipe could enlarge the volume by 30.2%.The bread became more soft and delicious.
By studying the change of distribution of SDF relative molecule weight, infrared spectrum of IDF and diatary bran fibre composition and physical characteristics after adding fungle xylanase or/and cellulase, the result showed the synergetic effect.They hydrolyze cell wall,converting the unsoluble non-starch polysaccharide to water soluble components and water soluble non-starch polysaccharides of large relative molecule weight to smallar ones.As a result the baking quality and physiological function of bran bread were improved.
引文
[1]李里特,江正强,芦山.焙烤食品工艺学[M]:.北京:中国轻工业出版社,2000:6-8
[2]张守文.全麦面包和麸皮面包[N].中国食品报,2005-12月-16(B01)
[3]陈凤莲,方桂珍.生物技术在小麦麸皮深加工方面的应用[J].粮食加工,2005 (6):43-45
[4]贺连萍,胡开堂.天然纤维素的溶解技术及其进展[J].天津化工,2006,20(1):7-10
[5]郑学玲,李利民,姚惠源等.小麦麸皮及面粉戊聚糖对面团特性及面包烘焙品质影响的比较研究[J].中国粮油学报,2005,20(2):21-24
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[7]刘明启,孙建义,许英蕾.木聚糖酶分子进化的研究进展[J].中国生物工程杂志,10(2003):62-66
[8] Gilkes, N.R, Henrissat, B., Miller, R. C., et al. Domains in microbialβ-1,4-glycanases: sequence conservation, function, and enzyme families[J]. Microbiol Rev, 1993, 55(2):303-315
[9] Taru Laurikainen, Helena H?rk?nen, Karin Autio,etc. Effects of enzymes in fibre-enriched baking[J]. Sci. Food Agric, 1998(76): 239–249.
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[17] LAURIKAINEN,T., HAèRKOèNEN,H., AUTIO, K. and POUTANEN, K. Effects of enzymes in fibre-enriched baking[J]. Journal of Science and Food Agriculture, 1998(76): 239-249
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[25]郑学玲,李利民,姚惠源.小麦麸皮水溶性戊聚糖的分离及分级纯化[J] .无锡轻工大学学报,2004,23(2):1-4
[26]鲁杰,石淑兰,刑效功等. NaOH预处理对植物纤维素酶解特性的影响[J].纤维素科学与技术,2004,12(1):1-6
[27]胡叶碧,王璋.纤维素酶和木聚糖酶对玉米皮膳食纤维组成和功能特性的影响[J].食品工业科技,2006,27(11):103-105
[28]徐明,邵佩兰.麦麸膳食纤维性能的影响因素研究[J].粮油加工与食品机械,2003(12):59-63
[29] Arpathsra Sangnarka, Athapol Noomhorm. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J]. Food Chemistry ,2003 (80):221–229
[30]孟庆红,淀粉酶的作用机理及在面包和饲料中的应用[J].粮食与饲料工业,1997年(6):34
[31]刘媛媛,王瑞芳.小麦粉粉质测定方法及存在问题分析[J].河南农业科学,2004(7):32-34
[32] Zobel, Baked goods freshness: Technology, evaluation, and inhibition of staling(M). New York:105–129
[33] Veraverbeke, J. A. Delcour, Recent advances in enzymes in grain processing(M). Leuven, Belgium: Laboratory of Food Chemistry (K.U. Leuven):221–226
[34] Zobel, H. F., Senti, F. R.. The bread staling problem. X-ray diffraction studies on breads containing a cross-linked starch and a heat-stable amylase[J]. Cereal Chemistry, 1959(36) :441–451.
[35] Hug-Iten, S., Escher, F., Conde-Petit, B.. Staling of Role of amylose and amylopectin and influence of starchdegrading enzymes[J].Cereal Chemistry, 2003(80):654–661.
[36]郑学玲,李利民,姚惠源等.小麦麸皮戊聚糖对面包烘焙品质影响的研究[J] .郑州工程学院学报, 2003,24(4):9-13
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[53]杨学举,屈平,张彩英等.小麦A型淀粉粒大小对淀粉特性及面包品质的影响[J],河北农业大学学报, 2004 ,27(5): 1-5
[2]张守文.全麦面包和麸皮面包[N].中国食品报,2005-12月-16(B01)
[3]陈凤莲,方桂珍.生物技术在小麦麸皮深加工方面的应用[J].粮食加工,2005 (6):43-45
[4]贺连萍,胡开堂.天然纤维素的溶解技术及其进展[J].天津化工,2006,20(1):7-10
[5]郑学玲,李利民,姚惠源等.小麦麸皮及面粉戊聚糖对面团特性及面包烘焙品质影响的比较研究[J].中国粮油学报,2005,20(2):21-24
[6] Bernger,J.F.,C. Frixon,J. Bigliardie,etc.Production,purification and properties of thermo-stable xylanase from Clostridium stercorarium. Can. [J]. Microbiol. 1985(31): 635-643.
[7]刘明启,孙建义,许英蕾.木聚糖酶分子进化的研究进展[J].中国生物工程杂志,10(2003):62-66
[8] Gilkes, N.R, Henrissat, B., Miller, R. C., et al. Domains in microbialβ-1,4-glycanases: sequence conservation, function, and enzyme families[J]. Microbiol Rev, 1993, 55(2):303-315
[9] Taru Laurikainen, Helena H?rk?nen, Karin Autio,etc. Effects of enzymes in fibre-enriched baking[J]. Sci. Food Agric, 1998(76): 239–249.
[10]王宝英,王莉,王立福.麸皮面包的功能性及工艺探索[J].食品科学,1997,18(9):18-21
[11]周本谦,贺峰.麸皮面包的研制[EB/OL]. http://www.xzsw.net/xsky/14/14-5-10.htm
[12]郑建仙.功能性食品学[M] .北京:中国轻工业出版社,2003.22-27
[13]李小满.面包改良剂功能与特性的研究(Ⅰ) [J].中国食品添加剂,2001 (1):20-23
[14]B. S. and Stauffer, C. E. Advances in Baking Technology[M].Glasgow, Blackie,1993. 371-396
[15]张文福.食品乳化剂在面包生产中的应用[J]. 2006, 27(4):185-187
[16] HASEBORG, E. and HIMMELSTEIN, A. Quality problems with high-fibre breads solved by use of hemicellulase enzymes[J]. Cereal Foods World, 1988(33): 419-422.
[17] LAURIKAINEN,T., HAèRKOèNEN,H., AUTIO, K. and POUTANEN, K. Effects of enzymes in fibre-enriched baking[J]. Journal of Science and Food Agriculture, 1998(76): 239-249
[18] MOSS, R. Wholemeal bread quality-processing and ingredient interactions[J], Food Australia, 1989(41): 694-697
[19]奚文槺,汤洪.冷冻面食品技术初探[J] .粮食与油脂,1996 (3):2-5
[20]罗富庚.酶制剂在面粉中的应用[J].粮食与饲料工业,1995(4):11
[21]大连轻工业学院编.食品分析[M].北京:中国轻工业出版社,1994
[22] Delcour, J.A., Vanhanel, S. and Greest, C.D. Physico-Chemical and Functional Properties of Rye Nonstarch Polysaccharides.1: Colorrimetric of Pentosans and Their Relative Mono-saccharides Composition in Fractional Rye Products[J]. Cereal Chemistry, 1989(66): 107-111
[23]钟志惠.西点工艺学[M]:上册.成都:四川科学技术出版社,2005.306
[24] AACC 32一07.Approved Methods of the American Association of Cereal Chemists(1 0th ed)[M].St Paul, MN:The Association,2000.
[25]郑学玲,李利民,姚惠源.小麦麸皮水溶性戊聚糖的分离及分级纯化[J] .无锡轻工大学学报,2004,23(2):1-4
[26]鲁杰,石淑兰,刑效功等. NaOH预处理对植物纤维素酶解特性的影响[J].纤维素科学与技术,2004,12(1):1-6
[27]胡叶碧,王璋.纤维素酶和木聚糖酶对玉米皮膳食纤维组成和功能特性的影响[J].食品工业科技,2006,27(11):103-105
[28]徐明,邵佩兰.麦麸膳食纤维性能的影响因素研究[J].粮油加工与食品机械,2003(12):59-63
[29] Arpathsra Sangnarka, Athapol Noomhorm. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J]. Food Chemistry ,2003 (80):221–229
[30]孟庆红,淀粉酶的作用机理及在面包和饲料中的应用[J].粮食与饲料工业,1997年(6):34
[31]刘媛媛,王瑞芳.小麦粉粉质测定方法及存在问题分析[J].河南农业科学,2004(7):32-34
[32] Zobel, Baked goods freshness: Technology, evaluation, and inhibition of staling(M). New York:105–129
[33] Veraverbeke, J. A. Delcour, Recent advances in enzymes in grain processing(M). Leuven, Belgium: Laboratory of Food Chemistry (K.U. Leuven):221–226
[34] Zobel, H. F., Senti, F. R.. The bread staling problem. X-ray diffraction studies on breads containing a cross-linked starch and a heat-stable amylase[J]. Cereal Chemistry, 1959(36) :441–451.
[35] Hug-Iten, S., Escher, F., Conde-Petit, B.. Staling of Role of amylose and amylopectin and influence of starchdegrading enzymes[J].Cereal Chemistry, 2003(80):654–661.
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