粮食与油脂
糧食與油脂
양식여유지
Cereals & Oils
2015年
11期
25-29
,共5页
李明菲%郑学玲%卞科%刘翀%洪静%李璐
李明菲%鄭學玲%卞科%劉翀%洪靜%李璐
리명비%정학령%변과%류충%홍정%리로
小麦面粉%A-淀粉%谷朊粉%戊聚糖酶
小麥麵粉%A-澱粉%穀朊粉%戊聚糖酶
소맥면분%A-정분%곡원분%무취당매
wheat flour%A-starch%gluten%pentosanase
该文以市售金苑特一粉为原料,在小麦粉中添加0%、0.2%、0.4%、0.6%、0.8%、1.0%的戊聚糖酶以制备样品。以上述添加戊聚糖酶的系列小麦粉分离纯化A–淀粉和谷朊粉,测定纯化后小麦A–淀粉与谷朊粉的干基得率以及纯度,并测定A–淀粉的理化指标,探索戊聚糖酶对淀粉和谷朊粉分离效果的影响。实验结果表明,戊聚糖酶与小麦粉的白度呈极显著负相关(ρ<0.01, r=–0.744);与小麦粉的湿面筋含量无显著相关性(ρ>0.05);与A–淀粉的得率呈显著正相关(ρ<0.05,r=0.720);与谷朊粉得率无显著相关性(ρ>0.05);与水溶物含量无显著相关(ρ>0.05)。
該文以市售金苑特一粉為原料,在小麥粉中添加0%、0.2%、0.4%、0.6%、0.8%、1.0%的戊聚糖酶以製備樣品。以上述添加戊聚糖酶的繫列小麥粉分離純化A–澱粉和穀朊粉,測定純化後小麥A–澱粉與穀朊粉的榦基得率以及純度,併測定A–澱粉的理化指標,探索戊聚糖酶對澱粉和穀朊粉分離效果的影響。實驗結果錶明,戊聚糖酶與小麥粉的白度呈極顯著負相關(ρ<0.01, r=–0.744);與小麥粉的濕麵觔含量無顯著相關性(ρ>0.05);與A–澱粉的得率呈顯著正相關(ρ<0.05,r=0.720);與穀朊粉得率無顯著相關性(ρ>0.05);與水溶物含量無顯著相關(ρ>0.05)。
해문이시수금원특일분위원료,재소맥분중첨가0%、0.2%、0.4%、0.6%、0.8%、1.0%적무취당매이제비양품。이상술첨가무취당매적계렬소맥분분리순화A–정분화곡원분,측정순화후소맥A–정분여곡원분적간기득솔이급순도,병측정A–정분적이화지표,탐색무취당매대정분화곡원분분리효과적영향。실험결과표명,무취당매여소맥분적백도정겁현저부상관(ρ<0.01, r=–0.744);여소맥분적습면근함량무현저상관성(ρ>0.05);여A–정분적득솔정현저정상관(ρ<0.05,r=0.720);여곡원분득솔무현저상관성(ρ>0.05);여수용물함량무현저상관(ρ>0.05)。
Used the first unique wheat flourof Jinyuan as raw material,the subject added 0%、0.2%、0.4%、0.6%、0.8% pentosanase to prepare samples. With a seriesof wheat flour above,A–starch and gluten were separated and extracted. By measuring the yield and purityof A–starch and gluten,and determining the physicochemical indexof A–starch,the effectsof pentosanaseon separationof starch and gluten were explored. The experimental results showed that wheat flour whiteness had significant negativecorrelation(ρ<0.01,r=–0.744) with pentosanasecontent. Wet glutencontent,yieldof wheat gluten and water-solublecontent had nocorrelation(ρ>0.05) with pentosanasecontent. Rate of A–starch had significant positivecorrelation(ρ>0.05,r=0.720) with pentosanasecontent.