摘要
Abstract
In this study,we investigated the water absorption capacity,viscosity and molecular weight of arabinoxylan (AX) in dough after xylanase treatment (0、50、100、150 mg/kg),as well as its mechanism of action on dough.We found that when xylanase was added in the range of 0-150 mg/kg,the water absorption capacity and viscosity of AX were decreased,while molecular weight was reduced after this treatment.When the dosage was 150 mg/kg,the water absorption capacity of AX was the lowest (water extractable arabinoxylan (WEAX) was 4.28 g/g,water unextractable arabinoxylan (WUAX) was 7.56 g/g),viscosity was least (WEAX was 35 mL/g,WUAX was 4 035 mL/g),relative molecular weight was minimum (WEAX was 360 298,WUAX was 1 002 309).The addition of xylanase reduced water absorption capacity,shortened dough development and stability times,increased weakening degree,reduced resistance to extension and enhanced extensibility,consequently improving dough processability.关键词
木聚糖酶/面团品质/戊聚糖/吸水能力/内黏度/分子质量Key words
xylanase/dough quality/arabinoxylan/water absorption capacity/viscosity/molecular weight分类
轻工纺织
