食品科学2025，Vol.46Issue(19)：89-97,9.DOI:10.7506/spkx1002-6630-20250520-129
酶制剂作用下淀粉超分子结构演变及其对冷冻面团馒头品质的影响
Effects of Enzyme Addition on the Evolution of Starch Supramolecular Structure and the Quality of Steamed Bread Made with Starch from Frozen Dough
摘要
Abstract
The effect of addition of mixtures of α-amylase and transglutaminase(TGase)on the quality,starch multiscale structure and physicochemical properties of frozen dough and the quality of steamed bread made with starch extracted from frozen dough.The results showed that enzymatic treatment decreased the content of freezable water in the dough system(13.84%-11.56%)and induced the formation of a starch-protein interfacial interlocking structure,inhibiting phase separation caused by freeze-thaw cycles.The double-helix content(36.2%-30.5%)and short-range order(R1 045/1 022=0.93-0.79)of starch decreased,and the amorphous region content increased(59.5%-60.1%),leading to a decrease in the gelatinization temperature and gelatinization enthalpy(ΔH),an increase in peak viscosity and rheological properties,and higher elasticity and viscosity.In addition,repeated freeze and thaw of starch in dough decreased the specific volume of steamed bread(2.03-1.78 mL/g),and significantly increased the hardness and chewiness.Enzymatic treatment of starch in dough improved the specific volume and texture properties of steamed bread.The specific volume and texture properties of steamed bread made with starch from frozen dough with 900 U/kg of α-amylase were closer to the level of the unfrozen control group,the specific volume increased from 1.78 to 1.95 mL/g,and the hardness decreased from 1 281.38 to 920.67 g.In conclusion,enzymatic treatment can improve the processing quality of frozen dough by affecting the structure and physicochemical properties of starch.关键词
酶制剂/冷冻面团/淀粉/理化性质/馒头品质Key words
enzyme preparations/frozen dough/starch/physicochemical properties/steamed bread quality分类
轻工纺织引用本文复制引用
王宏伟,朱莹莹,申慧珊,苏东民,王菲,贾梦圆,张华,张莹莹,宋梦锟,张艳艳,刘兴丽,赵学伟..酶制剂作用下淀粉超分子结构演变及其对冷冻面团馒头品质的影响[J].食品科学,2025,46(19):89-97,9.基金项目
河南省重点研发项目(231111113200) （231111113200）
河南省高校科技创新人才支持计划项目(25HASTIT040) （25HASTIT040）
河南省高等学校青年骨干教师培养计划项目(2024GGJS078) （2024GGJS078）
河南省国际科技合作项目(252102521006) （252102521006）
