关键词: 脂肪氧合酶, 食品改良剂, 面条, 蒸煮特性, 质构特性, 感官特性

Abstract: In this paper, the effect of the addition of different amounts of lipoxygenase extracted from soybean whey wastewater as a food improver to noodles on its cooking characteristics, texture characteristics and sensory quality were studied. The results showed that the water absorption rate of noodles increased with increasing addition of lipoxygenase in the range of 0.2%–1.0%, while the dry matter loss rate, springiness and hardness showed a V-shaped curve. At an addition level of 0.6%, the optimum cooking time, and the minimum stripping rate and dry matter loss rate were attained, while the hardness, springiness and chewiness increased to 7 861.318 g, 0.903 and 3 719.072, respectively. Moreover, the adhesiveness decreased at first, reaching ?102.62 (g·s) at an addition level of 0.6% and then increased with increasing addition of lipoxygenase. In addition, according to the sensory evaluation results, lipoxygenase could effectively improve the sensory properties such as viscoelasticity, color and appearance of noodles, and the noodles with 0.6%–0.8% lipoxygenase were well accepted by consumers.

Key words: lipoxygenase, food improver, noodles, cooking characteristics, texture characteristics, sensory characteristics