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投稿时间：2023-08-22
投稿时间：2023-08-22
中文摘要: 选取纤维素酶、戊聚糖酶及其复合酶对麦麸进行改性处理，测定酶解前后麦麸和全麦粉物化特性的变化。与对照组相比，复合酶处理使不溶性膳食纤维含量降低29.5%，可溶性膳食纤维含量、低聚糖含量、水溶性阿拉伯木聚糖占比、持水性和持油性分别升高59.5%、635%、125.0%、5%和25.6%，复合酶处理组的回生值最低，粉质质量指数最高，且该组面团结构更均匀且疏松多孔。添加酶解麦麸制作馒头，其感官和质构特性都得以改善，其中复合酶处理的馒头品质最佳，与对照组相比，比容、弹性、回复性和感官评分分别提高25.1%、18.8%、42.9%和15.0%，硬度和咀嚼度分别降低23.0%和21.0%。综上，酶解处理可改善麦麸品质，纤维素酶和戊聚糖酶复合处理效果最佳，可以此复配小麦粉制得高品质的全麦粉及全麦馒头。
Abstract:Cellulase，pentosanase，and their combination were used to modify wheat bran，and the physicochemical properties of wheat bran and whole wheat flour were measured before and after enzymatic hydrolysis.Compared with the control group，the treatment with the enzyme combination reduced the content of insoluble dietary fiber by 29.5% and increased the soluble dietary fiber，oligosaccharides，soluble arabinoxylan，water holding capacity，and oil holding capacity by 59.5%，635%，125.0%，5%，and 25.6%，respectively.The enzyme combination group had the lowest retrogradation value，and the highest farinograph quality number，with the dough being uniform and porous. The addition of hydrolyzed wheat bran improved the sensory and texture properties of steamed bread，and the quality of steamed bread was the best in the enzyme combination group.Compared with the control group，the treatment with the enzyme combination increased the specific volume，elasticity，resilience，and sensory score by 25.1%，18.8%，42.9%，and 15.0% and decreased the hardness and chewiness by 23.0% and 21.0%，respectively.The results indicated that the quality of wheat bran was improved by enzymatic hydrolysis，and the combination of cellulase with pentosanase demonstrated the best effect，which produced high-quality whole wheat flour and whole wheat steamed bread.
文章编号：202505006 中图分类号： 文献标志码：
基金项目:山东省重点研发计划（重大科技创新工程）项目（2020CXGC0108053）
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