摘要
以游离葡萄糖氧化酶(GOD)作对比,根据面团保温过程中小麦粉湿面筋(WG)含量、水溶性蛋白巯基(W-SH)含量和SDS可溶性蛋白巯基(SDS-SH)的变化,研究以海藻酸钠-壳聚糖为壁材的微胶囊化葡萄糖氧化酶(CAGC)对面团中—SH的氧化速度及程度;结合面团动态流变学特性以及电子显微结构观察,检验CAGC对面团面筋结构的改良效果。结果表明:微胶囊化以后CAGC在面团中的氧化速度减慢,作用时间增长;添加CAGC的面团其黏弹性(G*)、回复性(ε(t))、聚合度(tanδ)及显微网络结构均优于游离GOD。
With free glucose oxidase(GOD) as comparison, the speed and degree of oxidation of SH was studied by variations of wet gluten wheat flour(WG) content, soluble protein thiol (W -SH )content and SDS soluble protein thiol content( SDS -SH)during incubation. By means of dynamic rheological properties of dough and microstructure observation, the oxidation effect of CAGC ( wall material for sodium alginate - chitosan) on dough was verified. The re- sults demonstrate that the oxidation of CAGC in dough slowed while enzyme duration of action increased. Moreover, the viscoelastic properties( G ^* ), creep - recovery ( ε(t) ), degree of polymerization ( tanδ ) and microscopic structures were superior to that of free GOD.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第7期17-21,41,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划(2006BAD05A09)
关键词
微胶囊
葡萄糖氧化酶
湿面筋
流变学
显微结构
microencapsulate, glucose oxidase, wet gluten, rheological, microstructure