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绵毛嗜热丝孢菌(Thermomyces lanuginosus)木聚糖酶对面包品质的改善 被引量：8

Effect of a Thermostable Xylanase from Thermomyces lanuginosus on Bread Quality
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摘要 研究了绵毛嗜热丝菌（Thermomyces lanuginosus）W205耐热木聚糖酶的添加量对面包品质及老化的影响。结果表明，添加2．5～5mg／kg纯酶为较适酶添加量。在此添加量下，面包比容增加17％，面包瓤硬度与高径比略为下降，面包内部质构明显提高，老化速率放缓。 A xylanase from Thermomyces lanuginosus W205 was investigated for its effects on the improvement of bread quality and bread staling. The purified xylanase was used as an additive at different dosage during mixing of wheat flour. The effects of xylanase addition on the dough rheology property and the final bread quality were analyzed. At the optimum dosage （2.5--5 mg/kg）, remarkable increase（17% in specific volume and a little decrease in the ratio of height to width were noticed. Improvements of crumb structure were also observed, and staling rate reduced, which were revealed under the condition of this experiment.
作者 陈威威 江正强 王瑞君
机构地区 中国农业大学食品科学与营养工程学院
出处 《食品与发酵工业》 CAS CSCD 北大核心 2008年第12期1-5,共5页 Food and Fermentation Industries
基金 “863”计划课题(No.2006AA102303) 高等学校全国优秀博士学位论文作者专项资金(No.200555)部分内容
关键词 木聚糖酶 面包 绵毛嗜热丝菌 老化 比容 xylanase, bread, Thermornyces lanuginosus, staling, specific volume
分类号 TS213.21 [轻工技术与工程—粮食、油脂及植物蛋白工程] Q93-939 [生物学—微生物学]
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参考文献16

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  • 3Courtin CM, Gelders GG, Delcour JA. Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking [J]. Cereal Chemistry, 2001, 5:564-571.
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二级参考文献13

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  • 8Courtin, C. M.,Gelders,et al. and Delcour, J. A. The use of two endoxylanases with different substrate selectivity provides insight into the functionality of arabinoxylans in wheat flour breadmaking. Cereal Chemistry 2001, 78:564-571
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食品与发酵工业
2008年 第12期

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