微胶囊化葡萄糖氧化酶对面团氧化作用研究

Rearch on the Effects of Microencapsulated Glucose Oxidase on the Oxidation of Dough

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.