【作者】 舒琴； 魏天予； 刘夏雨； 刘思宇； 陈启和；

【Author】 Shu Qin;Wei Tianyu;Liu Xiayu;Liu Siyu;Chen Qihe;Department of Food Science and Nutrition,Zhejiang University;Key Laboratory for Food Microbial Technology of Zhejiang Province;

【机构】 浙江大学食品科学与营养系； 浙江省食品微生物技术研究重点实验室；

【摘要】 本研究旨在探讨甘露糖赤鲜糖醇脂(MEL-A)作为改良剂和抑菌剂在冷冻面团中的双重作用及潜在机理。流变仪数据结果显示MEL-A显著增强了冷冻面团的流变特性,差示扫描量热仪(DSC)结果揭示MEL-A降低了冷冻面团中可冻结水的含量。通过蛋白胶电泳、游离疏基含量检测和扫描电镜观察,MEL-A可与面筋蛋白互相交联形成三维网络结构,提高面团的韧性、强度和搅拌耐力,有效避免冰晶对面筋结构的破坏。通过对面包的质构特性分析,MEL-A改善了面团持气性,增大了面包体积。此外,1.5%的MEL-A可有效杀死99.97%的蜡状芽孢杆菌以及75.54%的芽孢,同时对面团中酵母的活力影响较小,对面团的发酵特性几乎无影响。综上所述,MEL-A可作为冷冻面团改良剂,增加面筋网络的强度,提高冷冻面团的韧性,改善面团的持气性,增大面包体积。另一方面,MEL-A可作为抑菌剂,有效抑制蜡样芽孢杆菌及其芽孢的生长,防止由芽孢杆菌属引起的面包腐败变质,在烘焙行业有广泛的应用前景。更多还原

【Abstract】 Biosurfactants have been put into applications in breadmaking industry,while the effects of mannosylerythritol lipid-A(MEL-A) on gluten network of frozen dough,bread quality and microbial spoilage were firstly investigated in this study.MEL-A significantly enhanced rheological property of frozen dough through rheometer,decreased the content of freezable water(15.26%) in the frozen dough through differential scanning calorimeter(DSC).Further experiments showed MEL-A promoted forming aggregates by interacting with the gluten proteins and strengthened the gluten network through molecular weight distribution measurement and microstructure observation,effectively avoiding the damage of ice crystal.A series of bread assessments illustrated MEL-A improved the loaf volume,gas retention ability and textural property.Besides,MELA(1.5%) killed 99.97% vegetative cells and 75.54% spores of Bacillus cereus,while showing a little inactivating impact on yeasts.The findings of this study indicated that MEL-A has great potential to be a bifunctional food additive of antifreeze and antimicrobial properties in baking industry.更多还原