木瓜蛋白酶联合沙蒿籽胶对面团的增筋作用及机理研究

Effect and mechanism of papain combined with Artemisia sphaerocephala Krasch gum on gluten reinforcement in dough

我国面粉加工存在品质变异范围大以及优质高筋粉不足等问题,亟待开发安全有效的增筋剂。该研究探讨了木瓜蛋白酶联合沙蒿籽胶对面团的增筋作用与机理。研究结果显示,30.7℃条件下,3.9 U/g木瓜蛋白酶与1.1%沙蒿籽胶(质量分数)复配加入面粉,效果优于常用增筋剂偶氮甲酰胺。分析木瓜蛋白酶与沙蒿籽胶对面团作用显示,一定条件下,木瓜蛋白酶对面筋蛋白中的醇溶蛋白较谷蛋白有更快的酶解速度,相对提高表现高筋力的谷蛋白的蛋白占比,同时沙蒿籽胶以其高黏性和持水性增加湿面筋含量、面筋指数,两者共同作用提高面筋筋力以增大馒头比容。

Due to the large variation of flour processing-functional attributes and the low yield of high-gluten flour in China,there is high demand on developing of safe and effective wheat gluten fortifier.This study discussed the effect and mechanism of gluten reinforcement in dough using papain combined with Artemisia sphaerocephala Krasch gum(ASKG).Our result showed that optimized gluten reinforcement was obtained by using 3.9 U/g of papain and 1.1%of ASKG(on weight basis)at 30.7℃which was better than the common reinforcing agent azoformamide in flour.Analyzing data showed that under certain conditions,papain had a faster enzymatic hydrolysis rate on the gliadin of gluten protein than gluten,increasing the proportion of glutenin in gluten protein to result in gluten reinforcement.On the other hand,the high viscosity and water-holding capacity of ASGK increased wet gluten content and gluten index.To be concluded,the combination of papain and ASGK could significantly improve the gluten reinforcement and increase the specific volume of steamed bread.