Tian Boyu, Zhou Chenxia, Li Dongxiao, Pei Jiawei, Guo Ailiang, Liu Shuang, Li Huijing
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
Key Laboratory of Crop Growth Regulation of Hebei Province, College of Agronomy, Hebei Agricultural University, Baoding 071001, China.
Foods. 2021 Oct 13;10(10):2427. doi: 10.3390/foods10102427.
This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread.
本研究考察了半纤维素酶用量（20、40和60 mg/kg面粉）对富含小麦糊粉层面粉的面包品质及流变学特性的影响。结果表明，半纤维素酶可使面团软化并提高延展性。在半纤维素酶最佳用量（40 mg/kg面粉）下，与对照组相比，面包比容增加了40.91%，面包心硬度降低了104.57%。分子间作用力表明，添加半纤维素酶后，醒发过程中的面筋网络主要通过二硫键、疏水相互作用和氢键得到强化，而非通过离子键。傅里叶红外光谱表明，半纤维素酶的水解活性催化了从α-螺旋到β-折叠的转变，这证实了在40 mg/kg面粉用量下，面筋的粘弹性增强。这些结果表明，半纤维素酶的水解作用有助于面筋结构的改变，从而改善富含小麦糊粉层面包的品质。
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