摘要
采用蛋白酶、脱支酶、乳酸菌胞外酶处理玉米面粉,用RVA测其糊化曲线,筛选出对糊化性质有所改善的生物酶及其用量,并分析其改良机理。结果表明:蛋白酶可明显改善原面粉的糊化性质,其回生值和破损值都减小;脱支酶的作用效果不明显;乳酸菌胞外酶在一定浓度下也可以改善面粉的糊化性质。
This text used different biological enzymes to work on dry milling maize powder, by testing the viscosity shown on RVA, selected biological enzymes amounts and variety based on viscosity curve., and analyzed their mechanism simply. The results showed that protease could evidently improve the pasting properties of corn flour, the setback and the breakdown were decreased; The effects of debranching enzyme were not evident; Lactobacillus cell-free enzyme with certain concentration could also improve the pasting properties of corn flour.
出处
《食品科技》
CAS
北大核心
2006年第10期52-54,共3页
Food Science and Technology
关键词
玉米面粉
酶
糊化性质
黏度
乳酸菌
corn flour
enzyme
pasting properties
viscosity
lactobacillus
