Effects of mutant thermostable α-amylases on rheological properties of wheat dough and bread
Effects of mutant thermostable α-amylases on rheological properties of wheat dough and bread
复制标题
突变型耐热α-淀粉酶对小麦面团和面包流变特性的影响
DOI：
10.1094/cchem.2003.80.6.722
复制
发表时间：
2003
期刊：
影响因子：
2.4
通讯作者：
N. Morita
中科院分区：
文献类型：
--
作者：
T. Maeda;T. Hashimoto;Masashi Minoda;Shin;N. Morita
从解淀粉芽孢杆菌F中分离纯化出具有不同热稳定性的耐热突变株α-淀粉酶(21B、M111和M77)，并将其作为面包改良剂。采用长时间发酵海绵面团的方法进行了突变酶的烘焙试验。在配料中添加适量的突变α-淀粉酶，与添加外型α-淀粉酶Novamyl(NM)相比，显著增加了面包的比容，改善了面包屑的柔软度。M77延缓面包粉老化的效果最好。然而，面包屑在储存过程中的柔软程度与热稳定性无关。所有突变的α-淀粉酶都削弱了面团的混合特性，而它们却增强了发酵面团的特性。其中，M77和NM对面团品质的影响不同，但面包品质基本一致。M77面团对长时间烘焙过程的耐受性较强，这可能是由于M77面团具有较强的耐受性。
ABSTRACT Thermostable mutant α-amylases (21B, M111, and M77) with various degrees of thermostability were purified from Bacillus amyloliquefaciens F and used as improvers for breadmaking. Test baking with the mutant enzymes was conducted using the long fermentation sponge-dough method. Addition of an appropriate amount of mutant α-amylases to the ingredients distinctly increased the specific volume of the bread and improved the softness of breadcrumb as compared with the addition of Novamyl (NM), an exo-type α-amylase. M77 was the most effective in retarding the staleness of breadcrumb. The softness of breadcrumb during storage, however, was not correlated with the thermostability. All mutant α-amylases weakened the mixing property of the dough, whereas they strengthened the property of fermented dough. Especially, M77 and NM had different effects on the dough properties, but their bread qualities were similar to each other. The strong tolerance of M77 dough to the long baking process might be due to the ...