木聚糖酶对全麦面团特性的影响研究

Effects of Xylanase on Properties of Whole-Wheat Dough

通过向全麦粉中添加木聚糖酶,研究其不同添加量对全麦面团的混合特性、流变特性、拉伸特性和微观结构的影响。结果发现,随着木聚糖酶添加量的增加,全麦面团的吸水率、面团形成时间降低,面团稳定时间呈现先减少后增加的趋势,蛋白弱化度上升,峰值粘度降低;木聚糖酶的添加使得全麦面团延伸性增加,且在添加量为0.10%时,延伸性最好;木聚糖酶添加量为0.03%时,全麦面团的弹性模量(G")和黏性模量(G")相比于未添加木聚糖酶的全麦面团均有所提高,且在此添加水平,损耗角正切值(tanδ)最低,得到的全麦面团黏弹特性较好;扫描电镜结果显示,木聚糖酶添加量为0.03%,酶反应时间90 min时,面团微观结构更连续,面筋结构得到明显改善。

Xylanase was added to whole wheat flour in different ratio, to study their effects on the mixing characteristics, rheological properties, stretching properties and microstructure of whole wheat dough. The results showed that with the increase in the amount of xylanase, the water absorption rate and dough development time of whole wheat dough decreased, the dough stability time decreased first and then increased, the protein weakening degree increased, and the peak viscosity decreased;The xylanase increased the stretching of the whole wheat dough, and the extensibility was best when xylanase was added in an amount of 0.10%;The elastic modulus (G'') and the loss modulus (G") of the whole wheat dough were improved when 0.03% of the xylanase was added,compared to the whole wheat dough without xylanase, the loss tangent (tanδ) results in better viscoelasticity of the whole wheat dough;Scanning electron microscopy results showed that when the xylanase was added in an amount of 0.03% and the enzyme reaction time was 90 min, the microstructure of the dough was more continuous and the gluten structure was significantly improved.