优化复合酶改善面包品质研究

Study on the Optimization of Compound Enzymes for Improving Bread Quality

研究脂肪酶、葡萄糖氧化酶和木聚糖酶单因素条件对面包出品率、比容、质地以及感官品质影响,三种酶复配采用响应面优化实验设计。实验结果表明,脂肪酶、葡萄糖氧化酶和木聚糖酶单独使用均能提高面包品质。优化实验结果表明,当这三种酶复配使用,脂肪酶、葡萄糖氧化酶及木聚糖酶之间存在协同增效作用,最优配方为:脂肪酶16.65 mg/kg、葡萄糖氧化酶21.7 mg/kg和木聚糖酶32.9 mg/kg。生物酶是一类特殊的蛋白,作为食品添加剂具有很高的安全性,本研究对提高面包安全性,改善面包整体品质,增进人体健康具有重要的意义。

Effects of the application of lipase, glucose oxidase or xylanase alone on the production rate, specific volume, texture and sensory quality of the bread were studied. Statistical experimental designs with response surface method（RSM） had been employed for optimizing the use of enzyme combinations. Results showed that addition of enzyme alone could improve bread quality partially. Furthermore, when these three enzymes were mixed and used as compound enzymes, better quality bread were obtained. The results indicated there was a good synergistic effect among lipase, glucose oxidaseand and xylanase. Among them, adding glucose oxidase with 16.65 mg/kg, lipase with 21.7 mg/kg and xylanase with 32.9 mg/kg was the best for the sensory quality of bread. Enzymes are specialized proteins and security additives, our research has important implications for impoving the safety and quality of bread and promoting individual health.