四种生物酶对红豆小麦面团流变性质和面条质构性质的影响

季香青 杨定宽 曾承 慕思雨 刘思琪 于思文 段翠翠 李晓磊 李丹

季香青,杨定宽,曾承,等. 四种生物酶对红豆小麦面团流变性质和面条质构性质的影响[J]. 食品工业科技,2021,42(20):94−99. doi:  10.13386/j.issn1002-0306.2021020031
引用本文: 季香青,杨定宽,曾承,等. 四种生物酶对红豆小麦面团流变性质和面条质构性质的影响[J]. 食品工业科技,2021,42(20):94−99. doi:  10.13386/j.issn1002-0306.2021020031
JI Xiangqing, YANG Dingkuan, ZENG Cheng, et al. Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat[J]. Science and Technology of Food Industry, 2021, 42(20): 94−99. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020031
Citation: JI Xiangqing, YANG Dingkuan, ZENG Cheng, et al. Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat[J]. Science and Technology of Food Industry, 2021, 42(20): 94−99. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020031

四种生物酶对红豆小麦面团流变性质和面条质构性质的影响

doi: 10.13386/j.issn1002-0306.2021020031
基金项目: 国家自然科学基金委(31671801);吉林省科技厅(20190701075GH);吉林省发改委(2020C036-7);吉林省教育厅(JJKH20200578KJ)
详细信息
    作者简介:

    季香青(1997−),女,硕士研究生,研究方向:食品科学与工程,E-mail:875861251@qq.com

    通讯作者:

    李晓磊(1978−),女,博士,教授,研究方向:食品生物技术,E-mail:xiaolei97@163.com

    李丹(1972−),男,博士,教授,研究方向:食品生物技术,E-mail:drlidan@sina.com

  • 中图分类号: TS213.2

Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat

  • 摘要: 为了改善红豆小麦面条的质构品质,本文将30 g红豆粉和70 g小麦粉混合并分别添加1 U脂肪酶、4 U葡萄糖氧化酶、3 U谷氨酰胺转氨酶、3 U木聚糖酶测定其面团的流变性质和面条的质构性质。结果表明,添加脂肪酶、葡萄糖氧化酶、谷氨酰胺转氨酶均使红豆小麦面条的硬度增加,其增大幅度依次为3588、4183、6190 g,咀嚼度依次增加了1311、1527、2673。添加木聚糖酶降低红豆小麦面条的硬度,降低幅度为97.67 g,咀嚼度减小了134.48。综上,脂肪酶、葡萄糖氧化酶、氨酰胺转氨酶均可提升红豆小麦面条的质构品质。其中,氨酰胺转氨酶应用效果最为显著。
  • 图  1  添加不同酶制剂的红豆小麦面团的弹性模量(G′)曲线

    Figure  1.  Elastic modulus(G′) curve of red bean wheat dough with different enzymatic preparation

    图  2  添加不同酶制剂的红豆小麦面团的黏性模量(G′′)曲线

    Figure  2.  Viscosity modulus(G′′) curve of red bean wheat dough with different enzymatic preparation

    图  3  添加不同酶制剂的红豆小麦面团的损耗角正切值(tan δ=G′′/G′)曲线

    Figure  3.  Curve of loss angle tangent value(tan δ=G′′/G′) of red bean wheat dough with different enzymatic preparation

    图  4  添加不同酶制剂制作出的红豆小麦面条的黏聚性和回复性

    Figure  4.  Cohesion and resilience of red bean wheat noodles made with different enzymes

    注:不同小写字母表示同一指标的不同实验组差异显著,P<0.05;图5~图7同。

    图  5  添加不同酶制剂制作出的红豆小麦面条的硬度、胶着度及咀嚼度

    Figure  5.  Hardness, adhesion and chewiness of red bean wheat noodles made with different enzymes

    图  6  添加不同酶制剂制作出的红豆小麦面条的最大拉伸力

    Figure  6.  Maximum tensile force of red bean wheat noodles made with different enzymes

    图  7  添加不同酶制剂制作出的红豆小麦面条的拉伸距离

    Figure  7.  Tensile distances of red bean wheat noodles made with different enzymes

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  • 收稿日期:  2021-02-05
  • 网络出版日期:  2021-09-01
  • 刊出日期:  2021-10-11

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