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中国精品科技期刊2020
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

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。

     

    Abstract: To improve the texture of red bean wheat noodles, 30 g red bean powder and 70 g wheat flour were mixed and added with 1 U Lipase, 4 U Glucose oxidase, 3 U transglutaminase and 3 U xylanase, respectively. The rheological properties of dough and texture properties of noodles were determined. The results showed that the addition of lipase, glucose oxidase and transglutaminase, increased the hardness of red bean wheat noodles, and the increase amplitude was 3588, 4183 and 6190 g, respectively. The chewiness increased by 1311, 1527 and 2673, respectively. The addition of xylanase decreased the hardness of red bean wheat noodles by 97.67 g, and the chewiness by 134.48 g. In summary, lipase, glucose oxidase and transglutaminase could improve the texture and quality of red bean wheat noodles. Among them, transglutaminase had the most remarkable effect on improving the texture quality of red bean wheat noodles.

     

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