摘要
面团水相的性质会影响面团气室结构稳定性,本文对木聚糖酶(xylanase,XYL)处理全麦发酵面团水相溶液的物质组成、流变学特性及泡沫稳定性进行了研究。结果表明:全麦粉中添加60、120μg/g XYL可显著提高水相溶液中阿拉伯木聚糖(arabinoxylan,AX)含量(P<0.05),增幅分别达到35.70%和52.15%,且水相溶液得率显著增加(P<0.05)。与未加酶样品相比,XYL作用下多糖重均分子量由3.001×10^(4)g/mol降低至2.690×10^(4)g/mol。XYL对水相溶液粘度和粘弹性的影响程度与温度密切相关。25℃时,水相溶液粘度随着XYL用量的增加而降低;而在60~62℃附近,水相溶液形成弱的凝胶结构,XYL提高了体系的粘度及水相溶液由溶液向凝胶态转变的初始温度。XYL对全麦面团体系中AX的增溶作用及对流变特性产生的影响显著改善了水相溶液的泡沫稳定性。相关研究结果为从薄层液膜角度阐明XYL改良全麦发酵面团气室稳定性提供理论依据。
The nature of the dough liquor can affect the stability of gas cell structure in the dough.This paper studied the composition,rheological properties and foam stability of the whole wheat fermented dough liquor treated with xylanase(XYL).The results showed that the whole wheat dough added with 60 and 120μg/g XYL could significantly increase the content of arabinoxylan(AX)content in the dough liquor(P<0.05),and the AX increased by 35.70%and 52.15%,respectively.XYL significantly increased the yield of dough liquor.Compared with samples without enzyme,the average molecular weight of polysaccharides decreased from 3.001×104 to 2.690×104 g/mol after XYL treatment.The effect of XYL on the viscosity and viscoelasticity of the dough liquor was closely related to temperature.At 25℃,the viscosity of the dough liquor decreased with the increased amount of XYL.While around 60~62℃,the dough liquor could form a weak gel structure.And XYL could increase the viscosity of the system and the initial temperature at which the dough liquor changed from the solution state to the gel state.Due to the effect of AX solubilization and the rheological properties after XYL treatment in the whole wheat dough,the foam stability of the dough liquor was significantly improved.The relevant research results could provide a theoretical basis for XYL improving the gas cell stability in the whole wheat fermented dough from the perspective of the liquid film.
作者
岳颖
佟立涛
王丽丽
王凤忠
刘丽娅
YUE Ying;TONG Litao;WANG Lili;WANG Fengzhong;LIU Liya(Institute of Food Science and Technology CAAS,Key Laboratory of Agro-products Processing,Ministry of Agriculture,Beijing 100193,China)
出处
《食品工业科技》
CAS
北大核心
2021年第22期86-92,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(31571768)
国家重点研发计划(2018YFD0401005-02)。
关键词
木聚糖酶
全麦面团
水相溶液
流变
泡沫特性
xylanase
whole wheat dough
dough liquor
rheology
foam characteristics
