Liu Wenjun, Brennan Margaret, Brennan Charles, You Linfeng, Tu Dawei
School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China.
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
Foods. 2023 Jan 6;12(2):273. doi: 10.3390/foods12020273.
The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (p < 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.
本研究调查了α-淀粉酶（6 ppm和10 ppm）、木聚糖酶（70 ppm和120 ppm）和纤维素酶（35 ppm和60 ppm）单独及相互作用对添加15%燕麦麸的中式馒头（CSB）理化特性和营养品质的影响。结果表明，单一酶能显著提高CSB的比容和质地。与单一酶相比，当浓度为6、70和35 ppm时，复合酶使CSB的比容提高到最高值（2.51 mL/g），硬度降低到最小值（233.61 g）。在化学和营养特性方面，添加单一酶变化不大，而复合酶（6、70和35 ppm）显著（p < 0.05）降低了总淀粉含量，从37.52%降至34.11%，从而使体外消化2小时期间还原糖释放曲线下的面积（AUC）从344.61增加到371.26。因此，酶组合可显著改善燕麦麸CSB的品质，但会降低燕麦麸CSB的营养价值。
