Haghighat-Kharazi Sepideh, Reza Kasaai Mohammad, Milani Jafar Mohammadzadeh, Khajeh Khosro
Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Mazandaran Iran.
Department of Biochemistry Tarbiat Modares University Tehran Iran.
Food Sci Nutr. 2020 Sep 20;8(11):5888-5897. doi: 10.1002/fsn3.1865. eCollection 2020 Nov.
Staling of bakery products especially gluten-free products is a challenge on the development of these products. For retarding staling of gluten-free bread, maltogenic amylase (MAase) at concentrations of 8.2, 45, and 82 mg/ml was encapsulated into beeswax (BW) at 1%, 2.5%, and 4% levels. Results showed the treatment with 8.2 mg/ml MAase and 2.5% beeswax had the highest encapsulation efficiency (42.04%) and chosen for subsequent experiments. The size of encapsulated particles was 362.70 nm and had a zeta potential of -15.35 mV. Surface morphology of encapsulated MAase was almost spherical with layered appearance. The free and encapsulated MAase with the activity of 5.2 µmol/min were used in gluten-free batter and breads, respectively. In the rheological tests, batters containing free and encapsulated MAase showed lower cross over point than control batter (without enzyme or wall material) (59 and 53 Hz, respectively). Encapsulated MAase contained bread had darker crust, whiter and softer crumb, and more aerated structure in comparison with free MAase loaded one. Both breads containing MAase as free or encapsulated had higher moisture content and water activity in crust and crumb than control bread. However, bread with free MAase had softer crumb after four days of storage, and bread with encapsulated MAase had higher sensorial acceptability than other breads after 2 and 4 days of storage.
烘焙产品尤其是无麸质产品的老化是这些产品开发中的一个挑战。为延缓无麸质面包的老化，将浓度为8.2、45和82毫克/毫升的麦芽糖化淀粉酶（MAase）分别以1%、2.5%和4%的水平包封于蜂蜡（BW）中。结果表明，8.2毫克/毫升MAase与2.5%蜂蜡的处理具有最高的包封效率（42.04%），并被选用于后续实验。包封颗粒的大小为362.70纳米，zeta电位为-15.35毫伏。包封的MAase的表面形态几乎呈球形且有分层外观。活性为5.2微摩尔/分钟的游离MAase和包封MAase分别用于无麸质面糊和面包中。在流变学测试中，含有游离MAase和包封MAase的面糊的交叉点频率低于对照面糊（不含酶或壁材）（分别为59和53赫兹）。与负载游离MAase的面包相比，含有包封MAase的面包表皮颜色更深，面包心更白、更软，且结构更疏松。含有游离或包封MAase的面包在表皮和面包心中的水分含量和水分活度均高于对照面包。然而，储存四天后，含游离MAase的面包面包心更软，而含包封MAase的面包在储存2天和4天后的感官可接受性高于其他面包。
