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酵母GOD对面包面团内H_2O_2水平影响的初探 被引量:1

Discussion on the Influence of Yeast GOD on H2O2 Level in Dough for Bread
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摘要 探讨添加酵母、葡萄糖氧化酶(GOD)以及葡萄糖后面团中过氧化氢(H_2O_2)浓度的变化规律。结果显示,面粉自身会产生一定量的H_2O_2,酵母和GOD的添加均会促进面团中H_2O_2水平提高。在含有酵母和GOD的面团中添加一定量的葡萄糖有利于H_2O_2的生成。其中,GOD的影响是决定性的。发酵过程中pH值的降低引起过氧化氢酶的失活可能是造成面团体系内H_2O_2积存增加的重要原因之一。
机构地区 武汉工业学院
出处 《面粉通讯》 2003年第3期31-34,共4页
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