Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality.
Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality.
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鱼腥藻脂氧合酶对全麦面团特性及面包品质的影响
DOI：
10.1002/fsn3.1782
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发表时间：
2020-10
影响因子：
3.9
通讯作者：
Lu F
中科院分区：
文献类型：
--
作者：
Shi K;Wang P;Zhang C;Lu Z;Chen M;Lu F
研究了纯化的重组鱼腥藻脂氧合酶（ana-rLOX）对全麦面团流变特性和面包品质的影响。添加ana-rLOX的全麦面团的亮度得到改善，优于过氧化苯甲酰处理的面团。通过粉质仪、拉伸仪和动态流变测试分析了ana-rLOX对面团强度的影响。与对照相比，40IU/g ana-rLOX 处理的面团稳定时间增加了 35.4%，粉质质量数增加了 27.4%。此外，ana-rLOX 以剂量依赖性方式改善了抗延伸性以及弹性模量和粘性模量。与对照相比，用ana-rLOX处理的面包的高度和比容分别增加了17.3%和15.2%，并且光亮度、白度以及其他质地参数，如硬度、弹性、咀嚼性、回弹力和粘性均显着改善。总体而言，本研究的结果表明 ana-rLOX 在提高全麦面粉质量方面具有广阔的应用前景。研究了纯化的重组鱼腥藻脂氧合酶（ana-rLOX）对全麦面团流变特性和面包品质的影响。
The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated with benzoyl peroxide. The effect of ana‐rLOX on the strength of dough was analyzed by farinograph, extensograph, and dynamic rheological tests. Compared with the control, the stability time of dough treated with 40 IU/g ana‐rLOX increased by 35.4% and the farinograph quality number increased by 27.4%. In addition, the resistance to extension, as well as the elastic and viscous modulus, was improved by ana‐rLOX in a dose‐dependent manner. The height and specific volume of bread treated with ana‐rLOX increased by 17.3 and 15.2%, respectively, compared with the control, and the lightless, whiteness, and other textural parameters, such as hardness, springiness, chewiness, resilience, and gumminess, were significantly improved. Overall, the results of this study suggest the promising application of ana‐rLOX in enhancing quality of whole wheat flour. The effects of purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological properties of whole wheat dough and the quality of bread were investigated.
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影响因子：
0.6
作者：
Matsushita, Koki;Santiago, Dennis Marvin;Yamauchi, Hiroaki
通讯作者：
Yamauchi, Hiroaki
影响因子：
8.8
作者：
Junqueira, R. M.;Castro, I. A.;Oliveira, K. C.
通讯作者：
Oliveira, K. C.
影响因子：
8.8
作者：
Hidalgo, Alyssa;Brandolini, Andrea;Pompei, Carlo
通讯作者：
Pompei, Carlo
影响因子：
6
作者：
Lamsal, B. P.;Faubion, J. M.
通讯作者：
Faubion, J. M.
影响因子：
3.8
作者：
Li, Juan;Hou, Gary G.;Gehring, Kathleen
通讯作者：
Gehring, Kathleen