Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran.
Department of Biochemistry, Tarbiat Modares University, Tehran, Iran.
J Texture Stud. 2020 Aug;51(4):631-641. doi: 10.1111/jtxs.12516. Epub 2020 Feb 25.
In this work maltogenic amylase (MAase) was encapsulated into the mixture of maltodexrin and beeswax (BW) for retarding staling of gluten-free bread. The effects of maltogenic amylase (MAase) concentration (8.2, 45, and 82 mg/ml), maltodextrin with dextrose equivalent (DE) 4-7 (MD) (1, 2.5, and 4%) and, BW (1, 2.5, and 4%) on the encapsulation efficiency (EE) of encapsulated enzyme were optimized using RSM. The optimized formulation was MAase with 8.2 mg/ml, MD 4% and BW 1%, leading to the highest EE (79.35%), thus chosen for subsequent experiments. The prepared particles were 1,190.50 nm with PDI of 0.336 and zeta potential of -8.30 mV. Surface morphologies of produced particles were almost spherical with layered appearance. Batter with this formulation led to higher cross over point in frequency sweep than free enzyme-loaded batter. Lower weight loss, higher volume index, darker crust color, whiter crumb color, more aerated microstructure, less hardness in crumb, and higher sensorial acceptability on the first day and during storage period in the breads containing encapsulated MAase was observed.
在这项工作中，麦芽淀粉酶（MAase）被包封到麦芽糊精和蜂蜡（BW）的混合物中，以延缓无麸质面包的陈化。使用 RSM 优化了麦芽淀粉酶（MAase）浓度（8.2、45 和 82mg/ml）、麦芽糊精（DE 4-7）（1、2.5 和 4%）和 BW（1、2.5 和 4%）对包封酶的包封效率（EE）的影响。优化的配方为 8.2mg/ml 的 MAase、4%的 MD 和 1%的 BW，导致最高 EE（79.35%），因此选择用于后续实验。制备的颗粒的粒径为 1190.50nm，PDI 为 0.336，zeta 电位为-8.30mV。制得颗粒的表面形态几乎为球形，具有层状外观。与自由酶负载面糊相比，含有该配方的面糊在频率扫描中具有更高的交叉点。在含有包封 MAase 的面包中，观察到较低的重量损失、较高的体积指数、较暗的外壳颜色、较白的面包屑颜色、更充气的微观结构、面包屑硬度较低以及感官接受度在第一天和储存期间更高。
