Ha Eunbin, Kweon Meera
Nutrition Education Major, Department of Education, Pusan National University, Busan 46241, Republic of Korea.
Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.
Foods. 2024 Oct 3;13(19):3158. doi: 10.3390/foods13193158.
This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour.
本研究考察了木聚糖酶的影响，重点关注水可提取阿拉伯木聚糖（WE-AX）和水不可提取阿拉伯木聚糖（WU-AX）的水解，以及不同面筋强度面粉的品质和制面性能。将面粉分为强筋（S）、中筋（M）和弱筋（W）三类，用两种木聚糖酶（WE和WU）在0.01%至0.2%的浓度范围内进行处理。测量了诸如溶剂保持能力（SRC）、SDS沉降体积、面团搅拌特性和面条特性等参数。SRC结果显示，面粉S具有最高的持水能力、面筋强度和阿拉伯木聚糖含量。木聚糖酶处理降低了面粉S的水SRC值，并增加了SDS沉降体积，其中木聚糖酶WU的效果更明显，表明面筋强度有潜在增强。在较高酶浓度下，木聚糖酶的影响更为显著，对面团搅拌特性、新鲜面条的抗性和延展性有差异，产生更柔软且可拉伸的面条。用木聚糖酶处理的面粉制成的熟面条更柔软，硬度和咀嚼性降低，尤其是由面粉S和M制成的面条。本研究得出结论，WE-AX和WU-AX会影响面条质地；因此，根据面粉的面筋强度，通过木聚糖酶控制它们的降解可以生产出具有不同质地的面条。
