摘要
研究嗜热细菌Geobacillus sp.PZH1产耐热木聚糖酶对馒头品质及保质期的影响作用。从嗜热细菌Geobacillussp.PZH1制备木聚糖酶,添加到面粉中制作馒头,观察其对馒头品质和保质期的影响。结果表明:在馒头中添加适量的耐热木聚糖酶,能明显降低馒头的持水性,提高面筋网络的弹性,改变面团的加工及稳定性能,增大馒头体积,并能有效抑制馒头中细菌的生长,延长馒头的保质期。
In this paper,the effect of thermo-tolerant xylanase from thermophilic bacterium Geobacillus sp.PZH1 on the quality and shelf-life of steamed bread was investigated.The results showed the thermo-tolerant xylanase significantly elevated the volume of steamed bread and improved its textural properties.Meanwhile,the xylanase restrained the bacterial growth and prolonged the shelf-life of steamed bread.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第11期137-140,共4页
Food Science
基金
国家"973"计划项目(2007CB707805)
关键词
嗜热细菌
耐热木聚糖酶
面包品质
保质期
thermophilic bacterium
thermo-tolerant xylanase
bread quality
shelf-life
