葡萄糖氧化酶协同鲢鱼酶解产物改良冷冻面团品质的研究

Synergetic effects of glucose oxidase and silver carp muscle hydrolysate on quality improvement of frozen dough

为调控鲢鱼酶解产物(silver carp muscle hydrolysate,SCMH)作为冷冻面团抗冻剂时的负面作用,将葡萄糖氧化酶(glucose oxidase,GOD)混入前期优选的SCMH后加入冷冻面团中,分析其对面包外观和质构、面团拉伸强度和黏附性及面筋形成和性质的影响。结果表明,混入GOD不改变SCMH的抗冻活性,但使SCMH的总抗氧化能力由1243 U/g降至950 U/g;添加GOD可协同SCMH改善面包色泽、硬度、胶着度和咀嚼度,且其冻融4次后的变化比仅添加SCMH组更小;添加SCMH后面团的拉伸强度降低29%,黏附性上升383%,形成的湿面筋易塌陷且在2.5~3.3 min断裂,拉伸长度由空白组的7.5 cm增加至11.97 cm;而协同添加GOD能抵消SCMH对面团流变性质和面筋形成的负面影响,使面团拉伸强度显著高于SCMH组和空白组(P<0.05),面团黏附性和湿面筋断裂时间与空白组相当,面筋形态和延展性明显改善。此外,冻融4次后,SCMH和GOD+SCMH组面团拉伸强度和黏附性均变化不显著,而GOD+SCMH组面筋形态和延展性相对冻融前更佳。结果表明GOD不影响SCMH的抗冻活性,但能协同SCMH改善面包色泽和质构特性,同时降低SCMH的还原性对面团流变性质和面筋形成的负面影响,为SCMH在改良冷冻面团中的实际应用及其有效调控提供了理论依据。

To regulate the negative effect of silver carp muscle hydrolysate(SCMH)on the quality of frozen dough,the glucose oxidase(GOD)was mixed into the previously preferred SCMH and then added into the frozen dough.The effects of GOD and SCMH on the appearance and texture of bread from frozen dough,the tensile strength and adhesion of dough,and the formation and properties of gluten in frozen dough was analyzed.The results showed that GOD did not change the antifreeze activity of SCMH,but decreased the total antioxidant capacity of SCMH from 1243 U/g to 950 U/g.The addition of GOD synergistically improved the color,hardness,consistency,and chewability of bread with SCMH,and the changes after four freeze-thaw cycles were smaller than that of the SCMH-only group.After adding SCMH,the tensile strength of dough decreased by 29%and adhesion increased by 383%,while the formed wet gluten was prone to collapse and fractured within 2.5-3.3 min,and its tensile length increased from 7.5 cm in the control group to 11.97 cm.The synergistic addition of GOD counteracted the negative effects of SCMH on dough rheological properties and gluten formation,resulting in significantly higher dough tensile strength than the SCMH and control groups(P<0.05),comparable dough adhesion and gluten fracturing time with the control group,and significantly improved gluten morphology and ductility.In addition,the tensile strength and adhesion of dough in SCMH and GOD+SCMH groups did not change significantly after four freeze-thaw cycles,while the gluten morphology and ductility of GOD+SCMH group were better than those before freeze-thaw treatment.The results indicated that GOD did not affect the antifreeze activity of SCMH,but could cooperate with SCMH to improve the color and texture properties of bread,and reduce the negative effects of SCMH on the rheological properties and gluten formation of dough.This provided a theoretical basis for the practical application of SCMH in improving frozen dough and its effective regulation.