Distribution of Enzymes in Wheat Flour Mill Streams
Distribution of Enzymes in Wheat Flour Mill Streams
复制标题
小麦面粉厂流中酶的分布
DOI：
10.1006/jcrs.2000.0393
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发表时间：
2001
影响因子：
3.8
通讯作者：
P. Rao
中科院分区：
文献类型：
--
作者：
K. Rani;U. Rao;K. Leelavathi;P. Rao
关于商业滚筒面粉厂的磨料流中功能酶分布的信息很少；这些信息可用于选择合适的流来混合高或低水平的特定酶，以获得烘焙产品所需的功能特性。从商业中强小麦品种中获得的一系列面粉流。对旁遮普的α-淀粉酶、蛋白酶、脂加氧酶、儿茶酚氧化酶和过氧化物酶进行了分析。与还原面粉相比，破碎面粉具有较低的 α-淀粉酶活性和蛋白酶。在第 5 次和第 6 次还原面粉中观察到最高的 α-淀粉酶活性，而在第 4 次还原传代中观察到最高的蛋白酶活性。儿茶酚氧化酶活性在碎粉流中最高，而脂氧合酶活性在最后的碎粉部分（第五碎粉）中最高。过氧化物酶活性在不同的工厂流中分布不均匀。麸皮部分（麸皮片、麸皮粗和麸皮精）含有高浓度。脂氧合酶、儿茶酚氧化酶和过氧化物酶。 Atta 是一种由精制面粉、麸皮和短裤组成的研磨副产品，含有高浓度。 α-淀粉酶和低浓度。蛋白酶。粗面粉部分显示出相对较低的α-淀粉酶活性。
Little information exists regarding the distribution of functional enzymes in mill streams from commercial roller flour mills; such information could be useful in the selection of suitable streams for blending for high or low levels of specific enzymes, in order to obtain desired functional properties in bakery products. A range of flour streams obtained from commercial medium strong wheat var. Punjab were analysed for alpha-amylase, proteinase, lipooxygenase, catechol oxidase and peroxidase. Break flours had less alpha-amylase activity and proteinase than reduction flours. Highest alpha-amylase activity was observed in the 5th and 6th reduction flours, while highest proteinase activity was observed in the 4th reduction passage. Catechol oxidase activity was highest in break flour streams, while lipoxygenase activity was highest in the last of the break flour fractions (5th break). Peroxidase activity was distributed unevenly among the various mill streams. Bran fractions (bran flakes, bran rough and bran delux) contained high concn. of lipooxygenase, catechol oxidase and peroxidase. Atta, a milling by-product comprised of refined flour, bran and shorts, contained high concn. of alpha-amylase and low concn. of proteinase. The semolina fraction showed relatively low alpha-amylase activity.