Department of Food Science and Nutrition, College of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China; Huaian Institute of Nanjing Normal University, Huaian 223200, PR China.
Department of Food Science and Nutrition, College of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China; Huaian Institute of Nanjing Normal University, Huaian 223200, PR China.
Food Chem. 2020 Jan 1;302:125332. doi: 10.1016/j.foodchem.2019.125332. Epub 2019 Aug 5.
Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P < 0.05) greater specific volume, springiness and cohesiveness and lower crumb firmness, gumminess, chewiness than single enzyme treatment. All results highlighted that combination of xylanase and arabinofuranosidase can improve the degrees hydrolysis of WB and its soluble AX xylooligosaccharides produced, having a synergetic effect on the dough rheology and nutritional and quality characteristics of steamed bread.
小麦麸皮经嗜热栖热菌木聚糖酶和阿拉伯呋喃糖苷酶处理后，以面粉重量的 15%添加到馒头中。麦麸的抗氧化能力和水油保持能力提高，同时其可溶性木二糖和酚酸含量增加。结果发现，两种酶处理在降低抗拉伸性、软化度、吸水率和发展时间，以及提高延展性、稳定时间、多孔性和馒头感官特性方面更有效。两种酶处理的比容、弹性和黏附性显著（P < 0.05）高于单一酶处理，而馒头的内部结构硬度、胶粘性和咀嚼性显著（P < 0.05）低于单一酶处理。所有结果都表明，木聚糖酶和阿拉伯呋喃糖苷酶的组合可以提高 WB 的水解程度及其产生的可溶性 AX 木二糖，对面团流变性以及馒头的营养和品质特性具有协同作用。
