壳聚糖微载体固定化葡萄糖氧化酶的制备及其对小麦粉烘焙品质的改良
首发时间:2011-10-20
摘要:本文研究了一种应用壳聚糖微载体固定化的葡萄糖氧化酶改良中筋小麦粉面包烘焙品质的方法。研究结果表明,相对于游离葡萄糖氧化酶,壳聚糖微载体固定化的葡萄糖氧化酶可以更好地提高中筋小麦粉面包的烘焙品质;壳聚糖微载体起着固定化葡萄糖氧化酶,作为微反应器产生和控释过氧化氢的作用。以面包比容、质构为指标,对壳聚糖微载体固定化葡萄糖氧化酶的制备工艺进行了优化,筛选出最佳固定化酶制剂,并考察了它的参考使用配方,最终面包品质得到了明显的提高:弹性比对照增加了21.2%,硬度降低了35.5%,比容升高了22.2%。
For information in English, please click here
PREPARATION OF GLUCOSE OXIDASE-LOADED MICROPARTICLES AND ITS USE IN BREADMAKING
Abstract:This article provides a method for improvement of breadmaking quality of all purpose flour by GO instead of potassium bromate. Studies have shown that, compared to free GO, adding glucose oxidase-loaded chitosan microparticles may improve the baking qualities more efficiently. The role of chitosan microparticles was to immobilize GO and, to be applied as a micro reactor for the production and the release of hydrogen peroxide. Bread quality parameters, such as specific volume and texture profiles, were taken as the index to optimize the preparation of GO-loaded microparticles. The optimum preparation was filtered out and a reference formulation was examined for its use. With the addition of immobilized GO, a significant improvement of bread quality can be obtained:the the specific volume and springness of bread increases 22.2% and 21.2% respectively, and the hardness decreases 35.5%.
Keywords: glucose oxidase chitosan micro-carrier bread improver texture profiles
基金:
论文图表:
引用
No.****
同行评议
共计0人参与
勘误表
壳聚糖微载体固定化葡萄糖氧化酶的制备及其对小麦粉烘焙品质的改良
评论
全部评论0/1000