枝链霉菌S. rameus L2001产木聚糖酶对馒头品质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 25-29.

枝链霉菌S. rameus L2001产木聚糖酶对馒头品质的影响

李勇如1，李秀婷1,*，朱运平2，滕超3，孙宝国3

1.北京工商大学食品学院 2.北京市食品风味化学重点实验室 3.食品添加剂与配料北京高校工程研究中心

收稿日期:2011-09-23 修回日期:2012-07-21 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 李秀婷 E-mail:lixt@th.btbu.edu.cn
基金资助:
国家自然科学基金;北京市属高等学校人才强教计划资助项目

Effect of Xylanase from S. rameus L2001 on the Properties of Steamed Breads

Received:2011-09-23 Revised:2012-07-21 Online:2012-09-15 Published:2012-11-09
Contact: Xiu-Ting LI E-mail:lixt@th.btbu.edu.cn
Supported by:
;Funding Project for Academic Human Resources Development in Institutions of Higher Learning Under the Jurisdiction of Beijing Municipality

摘要/Abstract

摘要： 在馒头制作过程中添加适量枝链霉菌S. rameus L2001产木聚糖酶，研究木聚糖酶L2001对馒头比容、延展率、硬度、含水量、颜色等品质的影响，并进行保存实验。结果表明：木聚糖酶L2001最佳加酶量为0.9mg/kg，此时馒头体积最大且硬度最小，比容比对照增加了9.14%，延展率提高了16.39%，硬度下降了19.0%。在馒头保存实验中，保存时间在10h以内时，硬度、内聚性、胶着性及咀嚼性数值变化缓慢，超过10h，硬度明显增加，内聚性、胶着性及咀嚼性数值有减小趋势。加酶量0.9mg/kg条件下，馒头硬度、内聚性、胶着性及咀嚼性数值均偏小，此时木聚糖酶的抗老化效果最明显。

关键词: 木聚糖酶, 馒头, 应用, 改良, 品质

Abstract: In the present study, the effect of xylanase from S. rameus L2001 on the specific volume, extension rate, hardness, moisture content and color of steamed bread was investigated. The results showed that the optimal amount of xylanase in steamed breads was 0.9 mg/kg. The prepared samples had the largest volume and the smallest hardness, and showed a 9.14% increase in specific volume, a 16.39% increase in extension rate, and a 19.0% decrease in hardness compared with the control samples. During the first 10 h of storage, the hardness, cohesiveness, adherence, and chewiness of steamed breads changed slowly, but the hardness obviously increased and the values of cohesiveness, adherence, and chewiness tended to decrease with increasing storage time. The addition of xylanase from S. rameus L2001 at 0.9 mg/kg resulted in decreases in the hardness, cohesiveness, adherence, and chewiness of steamed breads. As a consequence, the ageing of steamed breads was inhibited most obviously.

Key words: xylanase, steamed breads, application, improvement, quality

中图分类号:

TS201

李勇如1，李秀婷1,*，朱运平2，滕超3，孙宝国3. 枝链霉菌S. rameus L2001产木聚糖酶对馒头品质的影响[J]. 食品科学, 2012, 33(17): 25-29.

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