细菌乳糖酶对全麦面包质量和微观结构的影响
Jingjing Wang1,2, Han Bai1, Ran Zhang1,2
1School of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Journal of microbiology and biotechnology
|November 2, 2023
概括
哈洛马纳斯 (Halomonas alkaliantartica laccase) (LacHa) 通过增强面团质地和延长保质期,改善全麦面包的质量. 这种酶修改了无质蛋白质,为制品中的面粉改良剂提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 酶学 是一种酶学.
- 生物技术是生物技术.
背景情况:
- 全麦面粉具有低质含量,影响面团的弹性和粘度.
- 无质蛋白质的酶修饰可以创建一个类似质的网络,这对食品加工至关重要.
- 哈洛莫纳斯 (Halomonas alkaliantartica laccase) (LacHa) 在改善全麦食品质量的潜力方面得到了探索.
研究的目的:
- 为了研究Halomonas alkaliantartica laccase (LacHa) 对全麦面包质量参数的影响.
- 为了确定LacHa的最佳剂量用于全麦面包生产.
- 了解 LacHa 改善面包特性的机制.
主要方法:
- 全麦面粉的酶性处理,使用Halomonas alkaliantartica laccase (LacHa).
- 评估面包质量参数,包括特定的体积和质地.
- 对面团微观结构,无质蛋白质提取率和自由硫基含量的分析.
主要成果:
- 确定LacHa的最佳剂量为4U/100g全麦面粉.
- 用最佳的LacHa剂量处理的全麦面包显示出更好的特定体积和质地.
- 拉卡治疗延长了全麦面包的保质期,并促进了无质蛋白的交叉链接.
结论:
- 藻类 (LacHa) 有效地改善全麦面包的质地和质量.
- LacHa通过交叉链接无质蛋白质作为面粉改良剂,增强面团的性能.
- LacHa显示出在制食品行业有很大的应用潜力.
相关概念视频
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...