Qu Chenling, Yang Qiankui, Ding Lina, Wang Xueke, Liu Shengqiang, Wei Min
College of Food Science and Technology, Henan University of Technology, No. 100 of Lianhua Street, Zhengzhou, 450001, People's Republic of China.
School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, 450001, People's Republic of China.
BMC Chem. 2021 Oct 16;15(1):57. doi: 10.1186/s13065-021-00782-x.
In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.
为了稳定全麦粉并延长其保质期，本文采用微波加热麦麸以灭活脂肪酶。研究了微波加热麦麸对稳定化全麦粉脂肪酶活性、面筋特性、面团特性和储存稳定性的影响，以及由稳定化全麦粉制作的馒头品质。此外，应用分子对接来解释其作用机制。结果表明，微波可降低脂肪酶活性，保持全麦粉面团和馒头的品质，并延缓酸败。分子对接结果显示，脂肪酶催化中心附近氨基酸链的构象发生变化，使底物难以进入催化中心，从而阻止了脂肪底物的水解。
