耐酸性α–淀粉酶在酸面团面包抗老化中的应用

Application of Acid Resistant α-Amylase in Anti-aging of Sourdough Bread

以商业α–淀粉酶及不加酶的样品为对比,考察一种新的耐酸性α–淀粉酶AmyE在酸面团面包抗老化方面的作用.测定了面团的pH、总酸度及还原糖含量,分析了7d储藏过程中面包心的质构、水分含量及回生焓的变化.与添加商业α–淀粉酶的样品和对照样品相比,补充AmyE的样品面团中还原糖含量更高,其储藏过程中的质构变化更优,即具有较小的硬度和咀嚼度,较大的弹性.加入耐酸性α–淀粉酶后,面包心在贮存期间水分的散失明显减缓,回生焓上升趋势减慢,其中添加AmyE15U/g的效果最好,并且优于添加等量商业α–淀粉酶.这表明耐酸性α–淀粉酶AmyE在延缓酸面团面包老化方面效果显著.

The purpose of this study was to investigate the anti-aging effect of a new acid resistant,α-amylase AmyE,in sourdough bread,in comparison with the commercial α-amylase and also with the control without any enzymes.The pH value,total titratable acidity and reducing sugar content of the dough were measured.Texture,moisture content and retrogradation enthalpy of bread crumb during 7 days of storage were analyzed.Compared with the commercial α-amylase supplemented dough and the control,the reducing sugar content of the AmyE supplemented dough was higher,its texture was better during storage,and it had smaller hardness and chewiness but greater elasticity.After adding α-amylase,the moisture loss of bread crumb obviously slowed down and the trend of enthalpy increase was slower during storage.In three different concentrations of AmyE,15 U/g flour exhibited the best effect and was superior to the commercial α-amylase of the same concentration.The results showed that acid resistant α-amylase AmyE has some significant effect on the aging of sourdough bread.