食品科学2012，Vol.33Issue(17)：25-29,5.
枝链霉菌S．rameusL2001产木聚糖酶对馒头品质的影响
Effect of Xylanase from S. rameus L2001 on the Properties of Steamed Breads
摘要
Abstract
In the present study, the effect of xylanase from S. rameus L2001 on the specific volume, extension rate, hardness, moisture content and color of steamed bread was investigated. The results showed that the optimal amount of xylanase in steamed breads was 0.9 mg/kg. The prepared samples had the largest volume and the smallest hardness, and showed a 9.14% increase in specific volume, a 16.39% increase in extension rate, and a 19.0% decrease in hardness compared with the control samples. During the first 10 h of storage, the hardness, cohesiveness, adherence, and chewiness of steamed breads changed slowly, but the hardness obviously increased and the values of cohesiveness, adherence, and chewiness tended to decrease with increasing storage time. The addition of xylanase from S. rameus L2001 at 0.9 mg/kg resulted in decreases in the hardness, cohesiveness, adherence, and chewiness of steamed breads. As a consequence, the ageing of steamed breads was inhibited most obviously.关键词
木聚糖酶/馒头/应用/改良/品质Key words
xylanase/steamed breads, application, improvement/quality分类
轻工纺织引用本文复制引用
李勇如,李秀婷,朱运平,滕超,孙宝国..枝链霉菌S．rameusL2001产木聚糖酶对馒头品质的影响[J].食品科学,2012,33(17):25-29,5.基金项目
基金项目：国家自然科学基金项目 （）
北京市属高等学校人才强教计划资助项目 （）
