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中国精品科技期刊2020
张玉玺,刘星宇,齐肖亚,等. 耐热小麦阿拉伯木聚糖酶Xyn11A在全麦面包品质改良中的应用[J]. 华体会体育,2024,45(24):82−89. doi: 10.13386/j.issn1002-0306.2024010111.
引用本文: 张玉玺,刘星宇,齐肖亚,等. 耐热小麦阿拉伯木聚糖酶Xyn11A在全麦面包品质改良中的应用[J]. 华体会体育,2024,45(24):82−89. doi: 10.13386/j.issn1002-0306.2024010111.
ZHANG Yuxi, LIU Xingyu, QI Xiaoya, et al. Application of Thermostable Wheat Arabino-xylanase Xyn11A for Quality Improvement of Wholewheat Bread[J]. Science and Technology of Food Industry, 2024, 45(24): 82−89. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010111.
Citation: ZHANG Yuxi, LIU Xingyu, QI Xiaoya, et al. Application of Thermostable Wheat Arabino-xylanase Xyn11A for Quality Improvement of Wholewheat Bread[J]. Science and Technology of Food Industry, 2024, 45(24): 82−89. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010111.

耐热小麦阿拉伯木聚糖酶Xyn11A在全麦面包品质改良中的应用

Application of Thermostable Wheat Arabino-xylanase Xyn11A for Quality Improvement of Wholewheat Bread

  • 摘要: 研究耐热小麦阿拉伯木聚糖酶Xyn11A的高密度发酵生产及其在全麦面包品质改良中的应用。采用高密度发酵法生产Xyn11A,并通过测定糊化特性、流变学特性、比容、质构、差示量热扫描仪(differential scanning calorimeter,DSC)及微观结构等指标,检验其在全麦面包品质改良中的效果。结果显示重组毕赤酵母经5-L发酵罐发酵108 h,上清木聚糖酶酶活力为1884 U/mL。率先将小麦阿拉伯木聚糖酶Xyn11A应用到全麦面团中,糊化特性显示,随着Xyn11A的添加,峰值黏度、谷值黏度、最终黏度呈先下降后增加的趋势。流变学特性显示,不同Xyn11A添加量(0~6 mg/kg),面团延展性从173 mm增加到了181.5 mm。Mixolab测得面团C1(面团稠度最大值)、C2(面筋弱化谷值)、C3(峰值黏度)、C4(保持黏度)、C5-C4(淀粉回生率)分别由1.119、0.443、1.568、1.399、0.963 Nm下降至1.113、0.437、1.512、1.252、0.774 Nm。进一步将小麦阿拉伯木聚糖酶Xyn11A应用到全麦面包中,随着添加量的增加全麦面包比容呈现先上升后下降的趋势,硬度呈现先下降后上升的趋势,当添加量为6 mg/kg时效果最好,与不添加Xyn11A的对照组相比,全麦面包比容增大了15.6%,硬度降低了26%。4 ℃不同贮藏时间(1~5 d)的硬度降低19.4%~23.9%,延缓了面包的老化。DSC显示,熔融温度以及差示扫描量热积分焓值在添加6 mg/kg Xyn11A时,相较不添加Xyn11A的对照组均有所降低,说明Xyn11A的添加延缓了全麦面包的老化。扫描电镜结果显示,Xyn11A添加后,面团微观结构更连续,面包内部网孔更密集均匀。综上,小麦阿拉伯木聚糖酶Xyn11A在全麦面包品质改善及延缓面包老化中呈现了优良的效果,在面制品改良中呈现出良好的潜力。

     

    Abstract: The high cell-density fermentation production of thermostable arabino-xylanase Xyn11A and its application in the whole wheat bread quality improvement were investigated. The high cell-density fermentation method was used to produce Xyn11A, and its effect in whole wheat bread quality improvement was evaluated by determining the pasting characteristics, rheological properties, specific volume, texture, differential scanning calorimeter (DSC) and scanning electron microscopy (SEM). The results showed that the supernatant xylanase enzyme activity was 1884 U/mL after fermentation of recombinant Pichia pastoris in a 5-L fermenter for 108 h. Pioneering the application of wheat arabinoxylanase Xyn11A in whole wheat dough, the gelatinization characteristics showed that with the addition of Xyn11A, the peak viscosity, trough viscosity, and final viscosity exhibited a trend of initially decreasing and then increasing. Rheological properties indicated that with varying amounts of Xyn11A added (0 to 6 mg/kg), the extensibility of the dough increased from 173 mm to 181.5 mm. The Mixolab measurements revealed that the dough's C1 (maximum dough consistency), C2 (gluten weakening trough), C3 (peak viscosity), C4 (retained viscosity), and C5-C4 (starch retrogradation rate) decreased from 1.119, 0.443, 1.568, 1.399, 0.963 Nm to 1.113, 0.437, 1.512, 1.252, 0.774 Nm, respectively. The wheat arabino-xylanase Xyn11A was further applied in whole wheat bread, and the specific volume of whole wheat bread showed a tendency to increase and then decrease, and the hardness showed a tendency to decrease and then increase, and the best effect was achieved when the addition amount was 6 mg/kg, which increased the specific volume of the whole wheat bread by 15.6%, and the hardness decreased by 26% compared with the control group without Xyn11A. Addition 6 mg/kg of Xyn11A in whole wheat bread, the hardness of bread decreased in a range of 19.4%~23.9% at 4 ℃ for different storage time (1~5 d), indicating the enzyme could delay the aging speed. DSC showed that the melting temperature as well as the differential scanning calorimetric integral enthalpy decreased with the addition of 6 mg/kg Xyn11A compared with the control group without Xyn11A, indicating that the addition of Xyn11A delayed the aging of whole wheat bread. SEM results showed that the addition of Xyn11A resulted in a more continuous dough microstructure and a denser and more homogeneous internal mesh of the bread. In summary, wheat arabinoxylanase Xyn11A would show excellent effects in improving the quality of whole wheat bread and delaying the staling process, demonstrating good potential in the modification of baked goods.

     

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