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.
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2021, Vol. 47 
