文档介绍：南京师范大学毕业论文α-L- 阿拉伯糖苷酶对全麦馒头粉面团的影响学生姓名: XX 学号: XXXXXXXX 指导教师: XXX 教授院系: XXXXXXX 学科专业:食品科学与工程答辩日期: 2015 年5月 16号南京师范大学 I 摘要本实验中采用来源于短小芽孢杆菌的阿拉伯糖苷酶,对小麦木聚糖的酶解条件(pH 、温度和时间)分别进行优化,结果表明:最适 pH ,最适温度为 45℃, 最适酶解时间为 14h 。分别将不加酶、 40 U/g 、 60U/g 的阿拉伯糖苷酶处理的木聚糖添加到馒头粉中,对其进行粉质参数、烘焙特性和抗氧化活性的比较研究,观察酶对小麦粉粉质曲线和馒头加工过程及馒头品质的影响。结果表明:小麦木聚糖的加入可以使馒头粉的吸水量和弱化度减小,面团形成时间和稳定时间增加;而加入阿拉伯糖苷酶可以使面团的稳定时间进一步增加,弱化度减小,改善了面团面筋的网络结构, 提高了面团的稳定性和强度。加酶的混合粉可以使馒头体积增大,内瓤结构气孔均匀细密;还可以使馒头的咀嚼性和弹性提高,其中,提高加酶量的效果更加明显,对馒头的感官品质和质构特性有显著的改善作用。小麦木聚糖和其酶解产物都可以提高馒头清除 ABTS ·+自由基的能力,并且提高阿拉伯糖苷酶的浓度能更好的增加馒头的抗氧化活性。关键词:木聚糖; 阿拉伯糖苷酶;全麦馒头;粉质参数南京师范大学 II Abstract This experiment adopts the Arab glycosidase from short bacillus, the wheat xylan enzymatic hydrolysis conditions (pH, temperature and time) were optimized respectively, the results showed that the optimum pH , the optimum temperature 45℃, the optimum enzymolysis time for 14h. Take not add enzyme, 40 U/g, 60 U/g Arab xylan glycosidase treatment added to the steamed bread powder, powder to qualitative parameters, baking characteristics parative study of antioxidant activity, enzyme on wheat flour powder processing process curve and steamed bread and steamed bread quality. Observe the effects of processing different additive on flour farinogram and baking quality . The results showed that: adding bran bun can lead to shorten the settling time, degree of softening, increased adhesion, make bun specific volume decreases, the hardness increases elasticity, decreased sensory quality. Join 60 U/g arabinosidase mixed powder can make whole wheat bread during storage water loss rate decreased significantly, significantly improved sensory quality and bun baking properties. Therefore, the impact of whole wheat bread baking properties can be improved by the addition of enzyme degradation of xylan. Wheat xylan and its enzyme solution product can improve the ability of steamed bread to remove ABTS+ free radicals, and increase the concentration of the Arab glycosidase can better increase the