Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Food Chem. 2015 Jan 15;167:447-53. doi: 10.1016/j.foodchem.2014.07.031. Epub 2014 Jul 11.
Enzymatic hydrolysis could be an alternative way to modify flour functionality. The effect of two different enzymes, α-amylase and amyloglucosidase, and their combination on microstructure, oligosaccharide content, crystalline order, pasting, gel hydration, and colour properties of native and extruded wheat flours was investigated. Micrographs showed different mechanisms of actuation of the different enzymes on native and extruded flours, achieving greater than 300% and 500% increases of glucose and maltose contents, respectively, in extruded flours compared with their native counterparts. Native flours displayed higher values of water absorption capacity and swelling power than extruded flours. Flours treated by a combination of amylase and amyloglucosidase showed low swelling power. Regarding colour, native flours were darker and more reddish than extruded flours, whereas flours treated by amyloglucosidase, and therefore had a higher glucose content, were darker and more reddish.
酶解可以是一种改变面粉功能的替代方法。研究了两种不同的酶，α-淀粉酶和糖化酶，及其组合对原麦和挤压麦粉的微观结构、低聚糖含量、结晶有序性、糊化、凝胶水合和颜色性质的影响。显微镜照片显示，不同的酶对原麦和挤压麦粉的作用机制不同，与原麦相比，挤压麦粉中的葡萄糖和麦芽糖含量分别增加了 300%和 500%以上。原麦粉的吸水性和膨胀力高于挤压麦粉。经淀粉酶和糖化酶组合处理的面粉具有较低的膨胀力。就颜色而言，原麦粉比挤压麦粉颜色更深，偏红，而经糖化酶处理的面粉，因此葡萄糖含量更高，颜色更深，偏红。
