Abstract: Maltodextrin is an intermediate product in the process of starch hydrolysis and has excellent functional characteristics, thus it is widely used in food baking. This study aims to prepare a modified maltodextrin by enzymatic method, which can be used in bread making and effectively improve the quality of bread. Branching enzyme and 4,6-a-glucosyltransferase were selected to compound and prepare modified maltodextrin. Reaction conditions were optimized and the product was added to bread making in different proportions. The improvement of modified maltodextrin on bread′s quality was studied. The results showed that with branching enzyme (CyBE), which can specifically transfer DP 6-10 malt oligosaccharides to form branched chains, and the 4,6-a-glucosyltransferase, which can transfer single glucose to produce isomaltopolysaccharide linked with continuous α-1,6-glycosidic bonds(GTF13), compounding, the modified maltodextrin obtained could reduce the hardness of bread by 71.01%, and obviously delayed the aging of bread during long-term storage, when added to bread making at 5% addition amount. At the same time, the ability of the bread to resist oxidation free radicals was improved, and the scavenging rate of DPPH, ABTS cation ion and hydroxyl free radicals was increased by 2, 8, and 4 times, respectively. This study provided a new technical idea for the application of enzymatically modified maltodextrins in the improvement of bread quality.
李娜,陈晟,吴敬. 改性麦芽糊精的酶法制备及其在烘焙制品中的应用[J]. 食品与发酵工业, 2021, 47(16): 147-151.
LI Na,CHEN Sheng,WU Jing. Enzymatic preparation of modified maltodextrin and its application in bakery products[J]. Food and Fermentation Industries, 2021, 47(16): 147-151.
 应欣, 卢玉, 李义, 等.麦芽糊精的功能特性及其应用研究进展[J].中国粮油学报, 2019, 34(12):131-137. YING X, LU Y, LI Y, et al.Research advance in maltodextrins functionality and application[J].Journal of the Chinese Cereals and Oils Association, 2019, 34(12):131-137.  赵娅, 顾正彪.马铃薯麦芽糊精的组分分析与性能研究[J].食品与发酵工业, 2007, 33(10):66-71. ZHAO Y, GU Z B.Research on composition and performance of maltodextrin produced from potato starch[J].Food and Fermentation Industries, 2007, 33(10):66-71.  姚舒婷, 智慧, 沈欣怡, 等.脂肪替代品在烘焙行业中的研究进展[J].食品与发酵工业, 2020, 46(6):285-291. YAO S T, ZHI H, SHEN X Y, et al.Research progress of fat substitutes in baking industry[J].Food and Fermentation Industries, 2020, 46(6):285-291.  张晶, 刘亚伟, 方宏兵.修饰麦芽糊精在食品工业中的应用[J].食品工业科技, 2010, 31(10):426-429. ZHANG J, LIU Y W, FANG H B.Application of modified maltdextrin in food industry[J].Science and Technology of Food Industry, 2010, 31(10):426-429.  DLUZEWSKA E, PRZYBYSZ M A.The effect of the addition of water, soy protein, inulin, and maltodextrin on the quality of dough and gluten-free breads[J].Italian Journal of Food Science, 2018, 30(4):762-774.  李方华, 窦光朋, 杜倩, 等.抗性糊精在低热量蛋糕中代替蔗糖的应用研究[J].中国食品添加剂, 2020, 31(1):124-127. LI F H, DOU G P, DU Q, et al.Resistant dextrin replacing sugar in low calorie cake[J].China Food Additives, 2020, 31(1):124-127.  李才明, 李阳, 顾正彪, 等.麦芽糊精的支化修饰及其特性研究进展[J].中国食品学报, 2018, 18(10):1-8. LI C M, LI Y, GU Z B, et al.Research progress on branched modification and characteristics of maltodextrin[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(10):1-8.  HAYASHI M, SUZUKI R, COLLEONI C, et al.Bound substrate in the structure of cyanobacterial branching enzyme supports a new mechanistic model[J].Journal of Biological Chemistry, 2017, 292(13):5 465-5 475.  LI D, ZHAO Y K, FEI T, et al.Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility[J].Food Hydrocolloids, 2019, 96:134-139.  吴敬, 陈晟, 王蕾, 等.一种4,6-α-葡萄糖基转移酶及其在抗性糊精生产中的应用:中国,CN111424047A[P].2020-07-17. WU J, CHEN S, WANG L, et al.4,6-α-glucosyltransferase and its application in production of resistant dextrin:China,CN111424047A[P].2020-07-17.  PARK S H, NA Y, KIM J, et al.Properties and applications of starch modifying enzymes for use in the baking industry[J].Food Science and Biotechnology, 2018, 27(2):299-312.  SWIECA M, SE,CZYK L, GAWLIK-DZIKI U, et al.Bread enriched with quinoa leaves-The influence of protein-phenolics interactions on the nutritional and antioxidant quality[J].Food Chemistry, 2014, 162:54-62.  WANG P P, LUO Z G, PENG X C.Encapsulation of vitamin E and soy isoflavone using spiral dextrin:Comparative structural characterization, release kinetics, and antioxidant capacity during simulated gastrointestinal tract[J].Journal of Agricultural and Food Chemistry, 2018, 66(40):10 598-10 607.  SUN Y X, LI T B, LIU J C.Structural characterization and hydroxyl radicals scavenging capacity of a polysaccharide from the fruiting bodies of Auricularia polytricha[J].Carbohydrate Polymers, 2010, 80(2):377-380.  INOKUMA T, VRINTEN P, SHIMBATA T, et al.Using the hexaploid nature of wheat to create variability in starch characteristics[J].Journal of Agricultural and Food Chemistry, 2016, 64(4):941-947.  GIDLEY M.Factors affecting rate and end-products of wheat grain fibre fermentation[J].Cereal Chemistry, 2021, 98:S17-S17.  赵娅, 顾正彪.麦芽糊精溶液稳定性的研究[J].中国粮油学报, 2008, 23(4):96-101. ZHAO Y, GU Z B.Study on stability of maltodextrin[J].Journal of the Chinese Cereals and Oils Association, 2008, 23(4):96-101.  PYCIA K, JAWORSKA G, TELEGA J, et al.Effect of adding potato maltodextrins on baking properties of Triticale flour and quality of bread[J].LWT, 2018, 96:199-204.  GAWLIK D U, SWIECA M, DARIUSZ D.Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.)[J].Journal of Agricultural & Food Chemistry, 2012, 60(18):4 603-4 612.  祝琳, 吴龙, 陈小强, 等.茶多酚与多糖的相互作用:作用机理及功能特性变化研究进展[J].茶叶科学, 2019, 39(2):203-210. ZHU L, WU L, CHEN X Q, et al.Interaction between tea polyphenols and polysaccharides:Progress in research on mechanism and function[J].Journal of Tea Science, 2019, 39(2):203-210.