葡萄糖氧化酶对小麦粉品质改良研究

STUDY ON IMPROVING WHEAT FLOUR QUALITY BY GLUCOSE OXIDASE

采用液相色谱法测定了添加适量葡萄糖氧化酶的面团洗出的面筋中15种氨基酸,除精氨酸较对照组稍低外,其余各项均高于对照组。激光共聚焦拉曼光谱测定结果显示,过量添加葡萄糖氧化酶造成对面筋蛋白的过度氧化,对制品品质起到恶化作用;扫描电子显微镜测定结果表明:添加适量葡萄糖氧化酶改善了面筋在面团中松散的状态;而添加过量葡萄糖氧化酶时,面团内面筋集结成束,这种结构对整个面团的加工性能造成不利的影响。

15 kinds of amino acids of gluten from flour dough added to proper quantifies glucose oxidase were higher than counter group except for argine by liguid chromatography method. The results determined by FT-Raman and confocal Raman technology showed that protein in the gluten was peroxided when the over - dose glucose oxidase was added, as a result, the products＇ quality would be worsening. The results determined by scanning the electronic microscopic indicated that the bulking property of the gluten in the flour dough was improved when proper quantities of glucose oxidase was added; but the over - dose glucose oxidase could induce that the gluten became compact and bundle, and the structure did certainly not benefit the processing quality of flour dough.