重组脂肪氧合酶对面团流变性质及面包品质的影响-食品科学.pdfVIP

※基础研究 食品科学 2015, Vol.36, No.13 1 重组脂肪氧合酶对面团流变性质及 面包品质的影响 任 娣，谢亚娟，陆兆新，张 充，别小妹，赵海珍，吕凤霞* （南京农业大学食品科技学院，江苏南京 210095 ） 摘  要：通过测定酶促作用前后面筋蛋白（wheat gluten ，WG ）的自由巯基含量、表面疏水性、黏弹性等的 变化，研究了重组脂肪氧合酶（pET-32a-ana-lipoxygenase ，ana-rLOX ）对水溶性阿拉伯木聚糖（water-soluble arabinoxylan，WEAX ）和WG相互作用的影响，并探讨了ana-rLOX对面包品质改良的作用。结果表明，与添加WEAX 的样品相比，加入ana-rLOX和WEAX后WG 的自由巯基含量下降了21%，表面疏水性指数增大，流体动力学半径增大 了27.3%，WG 的黏弹性明显增加；面包的硬度、胶着性、咀嚼性降低，回复性增强，明显改善了面包品质。 关键词：重组鱼腥藻脂肪氧合酶；水溶性阿拉伯木聚糖；面筋蛋白；黏弹性；面包品质 Effect of Recombinant Lipoxygenase on Rheological Properties of Wheat Dough and Bread Quality REN Di, XIE Yajuan, LU Zhaoxin, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen, LÜ Fengxia* (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract: The interaction between arabinoxylan and wheat gluten is essential for rheological properties of dough and whole- wheat bread. In this paper, free thiol content, surface hydrophobicity and viscoelasticity of wheat gluten after enzymatic action were measured to investigate the effect of recombinant lipoxygenase (ana-rLOX) on the interaction between water- soluble arabinoxylan (WEAX) and wheat gluten. Meanwhile, further exploration of gluten rheology and bread quality was conducted by adding recombinant lipoxygenase and soluble arabinoxylan. The results showed that the addition of ana- rLOX and WEAX could decrease free thiol content by 21%, increase gluten protein surface hydrophobicity and enlarge hydrodynamic radius by 27.3%. At the same time, the viscoelasticity of gluten was significantly enhanced and bread quality was remarkably improved as indicated by reduced harness, gumminess, chewiness and increased resilience. Key wor