葡萄糖氧化酶对小麦粉品质的影响研究

Studies on Improvement of Wheat Flour Quality by Glucose Oxidase

应用快速黏度分析仪(RVA)、动态流变仪、扫描电子显微镜(SEM)及液相色谱(LC)研究了葡萄糖氧化酶(GOD)对小麦粉糊化特性、动态流变学性质、面团微结构及面筋中氨基酸的影响。研究表明:添加25、50和75 mg/kg葡萄糖氧化酶的面糊的峰值黏度和最终黏度降低,衰减值增大。添加葡萄糖氧化酶的面团弹性模量(G′)和黏性模量(G″)增加。在给定频率下,面团弹性模量大于黏性模量;添加葡萄糖氧化酶面团面筋网络结构增强,淀粉颗粒镶嵌于面筋网络;面筋蛋白质氨基酸含量发生变化。

The effects of glucose oxidase （ GOD ） on the gelatinization properties, dynamic rheological properties, microstructure and amino acids of gluten were investigated by using a rapid visco -analyser （RVA） , a dynamic rheometer, a scanning electron microscope （SEM） and a liquid chromatography （LC）. The results showed that when adding GOD of 25, 50 and 75 mg/kg, the peak viscosity and final viscosity of flour paste decreased, but the breakdown value increased. The elastic modulus （G′） and viscous modulus （G＂） increased through addition of GOD. The elastic modulus was higher than the viscous modulus under any given frequency; through addition of GOD; the dough gluten network structure was strengthened and starch granules embedded in the gluten network; adding GOD changed the amount of amino acids in gluten.