Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making
Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making
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用于无麸质米面包制作的蛋白酶处理米糊的动态粘弹性
DOI：
10.1080/09168451.2018.1427549
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发表时间：
2018
期刊：
影响因子：
--
通讯作者：
Akihiro Nishioka
中科院分区：
文献类型：
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作者：
Yuji Honda;Nanami Inoue;Reina Sugimoto;Kenji Matsumoto;Tomonori Koda;Akihiro Nishioka
木瓜蛋白酶（半胱氨酸蛋白酶）、枯草菌素（丝氨酸蛋白酶蛋白酶SD-AY10）和溶杆菌素（金属蛋白酶蛋白酶SD-NY10）使无麸质米面包的比体积比未处理的面包提高了19-63%。相比之下，Newlase F（天冬氨酸蛋白酶）对米面包的体积没有扩大作用。在流变学分析中，无麸质米糊的粘弹性也取决于蛋白酶的种类。主成分分析（PCA）表明，35°C时的储存模量（G′）和损耗模量（G′和G″）以及G′和G″的最大值是影响体积膨胀的重要因素。从米糊粘弹性参数的主成分分析来看，木瓜蛋白酶和蛋白SD-AY10提高了无麸质米面包制作的粘弹性，蛋白SD-NY有效扩大了无麸质米面包。蛋白SD-NY与其他蛋白酶处理的流变学特性不同。
Papain (cysteine protease), subtilisin (Protin SD-AY10, serine protease), and bacillolysin (Protin SD-NY10, metallo protease) increased the specific volume of gluten-free rice breads by 19–63% compared to untreated bread. In contrast, Newlase F (aspartyl protease) did not expand the volume of the rice bread. In a rheological analysis, the viscoelastic properties of the gluten-free rice batters also depended on the protease categories. Principal component analysis (PCA) analysis suggested that the storage and loss moduli (G′ and G″, respectively) at 35 °C, and the maximum values of G′ and G″, were important factors in the volume expansion. Judging from the PCA of the viscoelastic parameters of the rice batters, papain and Protin SD-AY10 improved the viscoelasticity for gluten-free rice bread making, and Protin SD-NY effectively expanded the gluten-free rice bread. The rheological properties differed between Protin SD-NY and the other protease treatments.