食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 157-167.doi: 10.7506/spkx1002-6630-201105035

• 基础研究 • 上一篇    下一篇

丙烯酰胺抑制剂对曲奇面团流变学和烘焙特性的影响

Mohamed ABDEL-SHAFI ABDEL-SAMIE,黄卫宁*,李珍妮,Okkyung Kim CHUNG   

  1. 江南大学 食品科学与技术国家重点实验室
  • 收稿日期:2010-12-22 修回日期:2011-02-21 出版日期:2011-03-15 发布日期:2011-03-03
  • 通讯作者: 黄卫宁 E-mail:wnhuang@jiangnan.edu.cn
  • 基金资助:
    美国农业部国际合作项目[A-(86269)];加拿大农业部国际交流与合作项目(CCSIC-Food-00107);
    国家“863”计划项目(2007AA100401);国家自然科学基金项目(20576046)

Effects of Acrylamide Inhibition by Asparaginase and Sugar Substitution on Cookie Dough Rheology and Baking Attributes

Mohamed ABDEL-SHAFI ABDEL-SAMIE,HUANG Wei-ning*,LI Zhen-ni,Okkyung Kim CHUNG   

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Received:2010-12-22 Revised:2011-02-21 Online:2011-03-15 Published:2011-03-03
  • Contact: HUANG Wei-ning E-mail:wnhuang@jiangnan.edu.cn

摘要: 通过引入天冬酰胺酶和/或甜菊苷到曲奇配方中替代部分糖以抑制其生产过程中丙烯酰胺的生成,分析单独或同时添加这两种配料时曲奇面团的动态流变学特性、硬度和曲奇饼干的烘焙感官特性。结果表明:当单独添加天冬酰胺酶(1000 ASNU)时可降低曲奇样品中天冬酰胺含量(0.045mg/g)的67%,从而抑制95%丙烯酰胺的生成,且不会影响曲奇产品的烘焙特性。而天冬酰胺酶和甜菊苷同时添加时可抑制样品中96%丙烯酰胺的生成。动态流变学结果表明:引入天冬酰胺酶不会影响曲奇面团的流变学性质,而甜菊苷的加入会增加面团的弹性模量G'和黏性模量G〃,这是因为甜菊苷替代面团中糖成分后促进曲奇面团面筋网络的形成。但是,部分糖被取代后会改变曲奇的一些烘焙特性,如:水分含量增加,曲奇饼干颜色变淡,延展率和破碎力降低。感官分析结果表明:感官评定者不能接受45%和60%糖取代量的曲奇,但可以接受15%或30%糖取代量的曲奇。

关键词: 丙烯酰胺, 天冬酰胺酶, 取代糖, 抗氧化剂

Abstract: Acrylamide inhibition through reducing the acrylamide precursors including asparagine and reducing sugars, by the use of asparaginase and/or substituting some of the added sugar using stevioside were investigated for their effects on dynamic rheology, hardness of dough, and for baking and sensory properties of the prepared cookies. Using 1000 Asparaginase Unit (ASNU) reduced the asparagine contents 67% of the asparagine content of control sample (0.045 mg/g), and that could inhibit 95% of the formed acrylamide in the control sample without affecting the cookie quality attributes. Together with substituting sugars achieved more than 96% inhibition of acrylamide formed in the control sample (160.6). Dynamic rheological results showed that asparaginase did not have effects on G', G〃or tanδ, while sugar substitution increased G' and G〃 because of the development of gluten network in the cookie dough with the sugar substitution because of the absence of 15%, 30%, 45% and 60% of sugar. Substituting sugars altered some of the cookie quality attributes such as, increased moisture contents, less color development, less spread ratio, less breaking forces which was reflected to the lower acceptance for the panelists which did not accept the 45% and 60%, but substituting 15% or 30% sugar was accepted for the panelists.

Key words: acrylamide, asparaginase, sugar substitution, antioxidant

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