葡萄糖氧化酶和戊聚糖酶对面团流变学性质的影响

Effects of Glucose Oxidase and Pentosanase on Rheological Property of Dough

应用粉质仪、拉伸仪和动态流变仪,研究了葡萄糖氧化酶(GOD)和戊聚糖酶(PE)对面包粉和中筋粉流变学性质的影响。结果表明,GOD增大了两种小麦粉的吸水率、形成时间和稳定时间、降低了弱化度,而PE对小麦粉粉质的作用效果与GOD相反;添加GOD后两种小麦粉的拉伸阻力和拉伸面积都增大,而PE的作用主要表现在改善了小麦粉的延伸度,拉伸阻力下降;两种酶共同使用时小麦粉的稳定时间增加,延伸性和拉伸面积增大,粉质和拉伸特性得到全面改善。在频率扫描过程中,添加GOD的两种面团弹性模量(G′)和黏性模量(G″)增大,损耗角正切值tanδ减小,其中GOD对中筋粉的影响大于面包粉。PE使面团的G′和G″下降,tanδ增大,而两种酶同时添加时有协同增效作用。

The effects of glucose - oxidase （GOD） and pentosanase （PE） on the theological property of bread flour and medium strength flour were investigated by farinograph, extensograph and dynamic rheometer. Results show that addition of GOD to the two types of flour results in increased water absorption rate, developing time, stability time, tenacity and deformation energy, meantime leads to decreased degree of softening and extensibility; while the addition of PE has reverse effects and mainly results in decreased tenacity and improved flour extensibility. Co - using of the both enzymes leads to increased water absorption rate, stability time, extensibility and deformation energy, roundly improves flour quality and tensile property. Scanning at frequency 0.1 to 20 Hz, the addition of GOD causes increased storage modulus （G′） and loss modulus （G＂） but decreases loss tangent （tanδ）, while addition of PE causes the contrary results. Co - using of the both enzymes displays synergistic effects.