食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 222 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031000

研究报告

木瓜蛋白酶联合沙蒿籽胶对面团的增筋作用及机理研究

  • 卫晓怡 ,
  • 苏婷婷 ,
  • 司晓晶 ,
  • 张路遥 ,
  • 韩梅 ,
  • 崔琳琳
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  • (上海商学院 酒店管理学院食品系,上海,200235)
第一作者:博士,副教授(通信作者,E-mail:weixy@sbs.edu.cn)

收稿日期: 2022-01-31

  修回日期: 2022-04-01

  网络出版日期: 2022-09-02

基金资助

上商启明星科研项目(11999-3061);上海市自然科学基金项目(20ZR1440200);上海商学院校级一流本科课程建设项目(SBS-2022-XJJK-01);上海商学院校级教育教学改革研究项目(SBS-2022-XJJG-02);上海商学院大学生创新创业项目;上商青年科研创新团队项目(14KY-QNTD05)

收起

Effect and mechanism of papain combined with Artemisia sphaerocephala Krasch gum on gluten reinforcement in dough

  • WEI Xiaoyi ,
  • SU Tingting ,
  • SI Xiaojing ,
  • ZHANG Luyao ,
  • HAN Mei ,
  • CUI Linlin
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  • (Department of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, China)

Received date: 2022-01-31

  Revised date: 2022-04-01

  Online published: 2022-09-02

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摘要

我国面粉加工存在品质变异范围大以及优质高筋粉不足等问题,亟待开发安全有效的增筋剂。该研究探讨了木瓜蛋白酶联合沙蒿籽胶对面团的增筋作用与机理。研究结果显示,30.7 ℃条件下,3.9 U/g木瓜蛋白酶与1.1%沙蒿籽胶(质量分数)复配加入面粉,效果优于常用增筋剂偶氮甲酰胺。分析木瓜蛋白酶与沙蒿籽胶对面团作用显示,一定条件下,木瓜蛋白酶对面筋蛋白中的醇溶蛋白较谷蛋白有更快的酶解速度,相对提高表现高筋力的谷蛋白的蛋白占比,同时沙蒿籽胶以其高黏性和持水性增加湿面筋含量、面筋指数,两者共同作用提高面筋筋力以增大馒头比容。

关键词： 面筋; 木瓜蛋白酶; 沙蒿籽胶; 醇溶蛋白; 谷蛋白; 增筋剂; 馒头

本文引用格式

卫晓怡 , 苏婷婷 , 司晓晶 , 张路遥 , 韩梅 , 崔琳琳 . 木瓜蛋白酶联合沙蒿籽胶对面团的增筋作用及机理研究[J]. 食品与发酵工业, 2022 , 48(15) : 222 -229 . DOI: 10.13995/j.cnki.11-1802/ts.031000

Abstract

Due to the large variation of flour processing-functional attributes and the low yield of high-gluten flour in China, there is high demand on developing of safe and effective wheat gluten fortifier. This study discussed the effect and mechanism of gluten reinforcement in dough using papain combined with Artemisia sphaerocephala Krasch gum (ASKG). Our result showed that optimized gluten reinforcement was obtained by using 3.9 U/g of papain and 1.1 % of ASKG (on weight basis) at 30.7 ℃ which was better than the common reinforcing agent azoformamide in flour. Analyzing data showed that under certain conditions, papain had a faster enzymatic hydrolysis rate on the gliadin of gluten protein than gluten, increasing the proportion of glutenin in gluten protein to result in gluten reinforcement. On the other hand, the high viscosity and water-holding capacity of ASGK increased wet gluten content and gluten index. To be concluded, the combination of papain and ASGK could significantly improve the gluten reinforcement and increase the specific volume of steamed bread.

Key words： gluten; papain; Artemisia sphaerocephala Krasch gum; gliadin; glutenin; gluten fortifier; steamed bread

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