两种a-淀粉酶对小麦粉降落数值及糊化特性影响的研究.docVIP

两种a-淀粉酶对小麦粉降落数值及糊化特性影响的研究 两种α-淀粉酶对小麦粉降落数值及糊化特性影响的研究 方婳婳1王凤成，张强涛，王晓玲 1 2 1 （1河南工业大学，河南郑州市450001；2中粮（新乡）小麦有限公司，河南新乡 453000） 摘要：本文分别对添加真菌α-淀粉酶和细菌α-淀粉酶的小麦粉的降落数值和糊化特性进行对比研究，结果表明：随着这2种α-淀粉酶的添加，小麦粉的降落数值均呈下降趋势，其中细菌α-淀粉酶对小麦粉降落数值影响更显著；对于糊化特性，真菌α-淀粉酶的添加，对其影响并不显著，而细菌α-淀粉酶的添加，使其除糊化温度外的各项粘度指标均呈下降趋势。 关键词：真菌α-淀粉酶；细菌α-淀粉酶；降落数值；糊化特性 The effect of two α-amylase on Falling Number and Gelatinization Characteristics of Wheat Flour Abstract: The falling number and gelatinization characteristics of wheat flour which were added with fungal α-amylase and bacteria α-amylase are compared in this study. The result shows that falling number decreases with the addition of two α-amylase increasing, the bacteria α-amylase affects more significantly on falling number of wheat flour； The fungal α-amylase has no significant effects on gelatinization characteristics, but bacteria α-amylase causes indexes (expect peak temperature) of gelatinization characteristics to decrease . Keywords: fungal α-amylase；bacteria α-amylase；falling number；gelatinization characteristics 在面粉品质研究中，小麦粉的降落数值及糊化特性作为两个至关重要的品质指标被广泛应用到面粉品质评价中。降落数值通常用来反映小麦粉中α-淀粉酶活性的高低，降落数值越高， α-淀粉酶活性越小。在面制食品中，大量研究显示，小麦粉的糊化特性，如糊化温度、峰值粘度、回生值等，均与面条、馒头等面制食品的外观和食用品质有着十分密切的关系 糊化温度（℃） 64.0 64.5 64.5 峰值粘度（cp） 2580 2422 2454 3 最低粘度(cp) 1328 1288 1306 最终粘度(cp) 2784 2656 2693 衰减值(cp) 1252 1134 1148 回生值(cp) 1456 1368 1387 75 100 150 200 300 0 25 50 2 75 100 150 200 300 0 25 50 3 75 100 150 200 300 64.0 64.5 64.0 62.8 63.5 63.5 63.6 63.5 64.0 64.0 63.5 64.0 64.0 63.0 62.5 62.0 63.5 63.0 64.0 63.0 62.5 2461 2421 2395 2415 2448 2611 2604 2580 2563 2567 2511 2582 2523 2620 2573 2513 2557 2487 2522 2474 2618 1310 1287 1270 1290 1312 1409 1408 1378 1405 1408 1348 1404 1385 1508 1490 1467 1497 1454 1474 1466 1503 2700 2665 2665 2694 2752 2913 2949 2870 2877 2847 2844 2912 2864 3177 3078 3061 3066 2991 2988 2990 3136 1151 1134 1125 1125 1136 1202