重组脂肪氧合酶对面团流变性质及面包品质的影响.pdfVIP

2015-04-01   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：阿拉伯木聚糖(AX)和小麦面筋蛋白(WG)的相互作用对面团的流变学性质和面包的品质影响至关重 要。本文通过测定酶促作用前后面筋蛋白的自由巯基含量、，表面疏水性、，粘弹性等的变化，研究了重组 脂肪氧合酶(Ana-rLOX)对水溶性阿拉伯木聚糖(WEAX)和小麦面筋蛋白相互作用的影响，并进一步探讨了 重组脂肪氧合酶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 后面筋蛋白的自由巯基的含量下降了 21% ，表面疏水性指数增大，流体动力学半径增大了27.3%，面筋蛋 白的粘弹性明显增加；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；粘弹性；面包品质 The Effects of Recombinant Lipoxygenase wheat dough and bread quality REN di, Xie ya-juan, LU zhao-xin, ZHANG cong, BIE xiao-mei, ZHAO hai-zhen, LV feng-xia* (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：The mutual effect between arabinoxylan (AX) and wheat gluten (WG) is essential for the rheological properties of dough and whole-wheat bread. In this paper, changes in gluten free thiol content, surface hydrophobicity and viscoelasticity after enzymatic action are measured to investigatestudy the effects of recombinant lipoxygenase (ana-rLOX) on action between water-soluble arabinoxylan and wheat gluten and further exploration of the result of gluten rheology and bread quality by adding recombinant lipoxygenase and soluble arabinoxylan. The results show that the addition of ana-rLOX / LA and WEAX could decrease free thiol contents by 21%, increase gluten protein surface hydrophobicity and largen hydrodynamic radius by 27.3%. At the same time, the viscoelastic of gluten increased significantly and also improved the dough rheology, thus improving . Bread hardness,gumminess , chewiness lowered , resilience enhanced and accordingly improved the quality of bre