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[1]高媛,代小梅,李俏,等.成熟小麦种子中残留的α-淀粉酶对小麦馒头品质的影响[J].应用与环境生物学报,2021,27(01):121-128.[doi:10.19675/j.cnki.1006-687x.2020.02001]
 GAO Yuan,DAI Xiaomei,et al.Effects of α-amylase retained in mature wheat grain on the quality of steamed bread[J].Chinese Journal of Applied & Environmental Biology,2021,27(01):121-128.[doi:10.19675/j.cnki.1006-687x.2020.02001]
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成熟小麦种子中残留的α-淀粉酶对小麦馒头品质的影响()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
27卷
期数:
2021年01期
页码:
121-128
栏目:
研究论文
出版日期:
2021-02-25

文章信息/Info

Title:
Effects of α-amylase retained in mature wheat grain on the quality of steamed bread
作者:
高媛代小梅李俏潘志芬谢容翟会生邓光兵
1中国科学院成都生物研究所 成都 610041 2中国科学院大学 北京 100049
Author(s):
GAO Yuan1 2 DAI Xiaomei1 2 LI Qiao1 PAN Zhifen1? XIE Rong1 2 ZHAI Huisheng1 & DENG Guangbing1
1 Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China 2 University of Chinese Academy of Sciences, Beijing 100049, China
关键词:
α-淀粉酶馒头质构特性微观结构小麦
Keywords:
α-amylase steamed bread texture characteristics microstructure wheat
DOI:
10.19675/j.cnki.1006-687x.2020.02001
摘要:
α-淀粉酶通过降解淀粉产生发酵糖,并改变淀粉的物化特性,进而影响小麦制品的品质,其影响与α-淀粉酶来源、含量及小麦制品种类有关. 成熟小麦籽粒中残留的α-淀粉酶活性存在极大差异,为了解迟熟α-淀粉酶对馒头品质的影响,以重组自交系群体中α-淀粉酶活性极端的小麦品系为材料,比较高低酶活材料制作的馒头品质之间的差异;并依据小麦材料α-淀粉酶活性的分布范围,设定不同的外源α-淀粉酶浓度,研究外源α-淀粉酶对小麦馒头质构、感官品质及微观结构的影响. 结果显示,过高的内源α-淀粉酶含量(降落值小于300 s)会导致馒头的高径比及质构参数下降,这种变化趋势与添加过多外源α-淀粉酶的效果类似;α-淀粉酶含量过高,造成淀粉糊化过度,产气过多,馒头内部结构被破坏,持气能力降低,馒头塌陷;降落值不低于300 s的材料制作的馒头品质较好. 本研究表明成熟种子中残留的α-淀粉酶对馒头品质有显著影响,优质馒头品种选育时应关注小麦α-淀粉酶活性的差异. (图4 表11 参35)
Abstract:
α-Amylase can catalyze starch into fermented sugar and modify the physiochemical properties of starch, and thus have an impact on the quality of wheat food products. This in turn depends on the sources and concentration of α-amylase and the types of wheat-based foods. There are significant differences in the activity of the retained α-amylase in mature wheat grains from different varieties, but few studies on its effect on the quality of steamed breads have been reported, especially for late-maturity α-amylase. In this study, steamed breads were made from wheat lines with extreme α-amylase activity in the recombinant inbred line population and their quality differences were compared. Meanwhile, the effects of different exogenous α-amylase concentrations, which were in accordance with the distribution of endogenous α-amylase among the wheat population, were evaluated based on the quality of wheat steamed breads. The results showed that a high concentration of endogenous α-amylase would lead to a decrease in height to diameter and texture parameters, which were similar to the effects produced from high exogenous α-amylase; high concentrations of α-amylase induced excessive starch gelatinization, excessive gas production, decreased gas holding capacity, damaged internal structure, and caused the collapse of steamed breads. Lines with a falling number of more than 300 s are of better quality for steamed bread production. This study indicated that the residual α-amylase in mature grains had a significant effect on the quality of wheat steamed breads and particular attention should be paid to α-amylase activity in the development of superior wheat steamed bread varieties.

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更新日期/Last Update: 2021-02-25