Application of enzymes in pasta products
I. Application of enzymes in baked foods
In the baked goods in the application of enzyme preparations are mainly amylase, protease, glucose oxidase, xylanase, lipase, etc., the use of these enzyme preparations can increase the volume of bread, improve the color of the bread crust, improve the softness of the bread flesh, as well as delay the aging and extend the preservation period and other functions.
1、Amylase
Baking in the application of amylase is mainly in the production process of bread, a large number of literature shows that the use of amylase can improve or control the processing quality of flour and product quality (such as bread volume, color, shelf life). The addition of αa amylase to flour regulates maltose production and balances carbon dioxide production and dough gas retention; the addition of βa amylase improves pastry filling flavor and also prevents pastry aging.
In the production of bread using malt and & alpha; an amylase, has been decades of history, tests show that: to the flour added 0.5% -0.8% amylase, you can make the flour become perfect, greatly improve the quality of the product, so foreign countries are in the flour amylase enzyme vitality as one of the quality indicators of flour.
2、Protease
Protease is added to flour, so that the protein in the dough is degraded into peptide and amino acid to a certain extent, which leads to the decrease of protein content in the dough and the weakening of dough gluten, which meets the requirements of cookies, cookies, pizza and so on for the dough with weak gluten, meanwhile, the degradation of protein is more conducive to the absorption of nutrients by the human body. Therefore, the production of bread, when the dough is very hard need dough with special flexibility and extensibility, adding protease can improve the physical properties of the dough and bread quality, so that the dough is easy to extend and ripening at a faster rate; In addition to the production of cakes in the key raw material for the egg liquid, adding protease preparations can effectively improve the emulsification of the egg liquid and foaming, thus improving the quality of the cake. It is found that there are some proteases, such as Milen—svme fungal protease, which can hydrolyze some specific chemical bonds within the gluten in the bread production, thus improving the extension of the dough, the symmetry and uniformity of the bread, and the structure and flavor of the bread have an improved network.
3、Glucose oxidase
Glucose oxidase is a new type of enzyme preparation, mainly used in bread special powder. Glucose oxidase because of good oxidizing properties can significantly enhance the gluten of the dough, so that the dough is not sticky, elastic; after waking up, the dough is white and glossy, the organization is delicate; after baking, the volume of the expansion, the air holes are uniform, toughness, non-sticky teeth. Meanwhile, with the increase of glucose oxidase addition, the anti-aging effect of bread also increases.
Glucose oxidase as a flour improver is expected to be widely used. In terms of rheological properties: it can significantly improve the flour’s powder properties, prolong the stabilization time, reduce the softness, improve the evaluation value, improve the flour’s tensile properties, increase tensile resistance, enhance the elasticity, and have a better tolerance for mechanical impact, improve the flour’s pasting properties, improve the maximum viscosity, and reduce the value of the breakage; in the baking of the bread: to make the dough have a good into the oven to expand rapidly, and to increase the volume of the bread.
4、Xylanase
Traditionally used to improve the dough mechanical properties and baking expansion performance of the enzyme is pentanase, also known as hemicellulase, mainly used in European-style bread to adjust the performance of the flour, so that the volume of bread increased. More studies have concluded that WEAX (water-soluble arabinoxylan) in flour favors the improvement of bread quality, while WUAX (water-insoluble arabinoxylan) has an adverse effect. With the addition of xylanase, WUAX is degraded to WEAX, which can significantly shorten the dough formation time and stabilization time. In addition, the quality of bread is mainly determined by the ability of gas production and gas holding capacity, as the addition of xylanase makes WEAX hydrolyzed to xylose, xyloglucan, etc., which provides a carbon source for the growth of the yeast, so that the gas production capacity of the dough is greatly enhanced.
At the same time, the degradation of WUAX to WEAX resulted in a significant increase in the content of the more viscous WEAX, which was wrapped around the liquid film of carbon dioxide bubbles, increasing the strength and extensibility of the gluten —— starch film, optimizing the gluten network, so that bubbles do not easily rupture during baking and the diffusion of carbon dioxide away from the dough was slowed down, which increased the air-holding capacity of the dough The enzyme is a good choice for the production of xylanase. By improving the air production and holding capacity of the dough, xylanase ultimately resulted in bread with increased volume, fine organization, uniform air holes and good texture. In addition, the optimized gluten network slows down the volatilization of water from the bread crust more effectively, which ultimately leads to a decrease in the hardness of the bread crust.
5、Fat oxidase
Fat oxidase added to the flour, can make the flour in the unsaturated fatty acid oxidation, with carotene conjugate oxidation, so as to bleach the flour.
Second, the application of enzymes in noodle processing
Noodle is China’s traditional food, is second only to bread in the world’s second largest convenience staple food, according to statistics of China’s noodle processing with wheat flour accounts for about 40% of the total wheat flour, how to solve the traditional industrialization of noodles is the joint efforts of all noodle researchers and producers of the goal. The raw materials for processing noodles are mainly grain and cereal materials, which are mainly composed of starch and protein as well as a small amount of non-starch carbohydrates and lipids. The processing and molding methods of industrialized noodles are mainly calendering and extrusion, and the selection of enzyme preparations mainly takes into account the composition of raw materials and the processing technology of noodles, in order to ultimately achieve the purpose of improving quality. At present, the following enzyme preparations can be used for noodle processing.
1、Oxidase
Oxidizing enzymes used in noodle processing mainly include glucose oxidase, galactose oxidase, lipoxygenase and some peroxidases, etc., which have certain influence on gluten structure and dough rheological properties. Currently, glucose oxidase and lipoxygenase are more widely used.
Glucose oxidase can consume oxygen to catalyze the oxidation of glucose to produce gluconolactone and release water. The mechanism of glucose oxidase in noodle processing is as follows: oxidation of glucose to generate hydrogen peroxide, thus oxidizing one SH in gluten protein to one S—S one, which helps to form a better protein network structure between gluten proteins, enhances toughness, and is able to improve the processing performance of flour, and it is considered to be a more ideal substitute for potassium bromate.
Lipoxygenase is a kind of oxidoreductase, in the participation of oxygen, cis, cis a 1,4 a pentadienyl unit of unsaturated fatty acids (such as linoleic acid, linolenic acid, arachidonic acid) and esters oxidation, the reaction produces hydrogen peroxide with oxidizing ability, it can act on a variety of different components in the food. The addition of lipoxygenase to noodle making enhances the gluten strength of the dough while preventing the hydrolysis of gluten proteins. In addition, it whitens the flour by destroying the double-bond structure of carotenoids through a coupling reaction. The activity of lipoxygenase in wheat flour is very low and mainly exists in endosperm and bran, but in soybeans, lentils and peas, the activity of lipoxygenase is very high, so some soybean flour with high lipoxygenase activity can be added to improve the quality of noodles.
2、Lipase
Lipase is triglyceride hydrolase, which can catalyze the hydrolysis of natural substrate fats and oils to produce fatty acids, glycerol and glycerol monoester or diester. Flour contains 1%~2% lipids, and most of them are triglycerides, which can be degraded by lipase to generate free fatty acids, glycerol monoesters and glycerol diesters. Therefore, the addition of lipase can obtain the improvement effect of emulsifier on dough. In noodle processing, through the action of this enzyme, the natural lipids in the flour can be modified to form lipids, straight-chain starch complexes, thus preventing the exudation of straight-chain starch in the swelling and cooking process.
3、Xylanase
βA 1,4 xylanase can act on the main chain of xylan to produce different lengths of xylo-oligosaccharides and a small amount of xylose in an endo-cutting manner, which is the most important enzyme in the xylan degradation enzyme system. No research report has been found on the application of xylanase to noodle processing, but because xylanase can hydrolyze pentosans, increase the water solubility of non-starch polysaccharides and decrease their binding force to water, this can release a large amount of bound water. This water can be provided to the starch and gluten, so that the dough forms a better gluten network structure, improves the mechanical processing properties of the dough, and improves the quality of the noodles.
4、Glutamine transaminase
In the production of noodles, adding TGase (glutamine transaminase), by adjusting the amount of enzyme and reaction time can control the texture of noodles, so that the taste is significantly improved. Because the gluten network structure of the dough is strengthened by covalent cross-linking, the starch in the dough can be better wrapped in this network structure, and the solids released into the boiling water after cooking will be reduced, and at the same time, the surface stickiness of the noodle decreases, so that it is not easy to be formed into large lumps during cooking, and the turbidity of the noodle soup will be reduced; moreover, the covalent cross-linking structure formed by TGase is heat-resistant, so that the noodle can be maintained for a longer period of time in hot soup. Moreover, the covalent cross-linking structure formed by TGase is heat-resistant, so the noodles can maintain the elastic structure for a longer period of time in the hot soup, which improves the taste of the noodles. In the processing of noodles, lye is generally added to improve the texture, give the elasticity of noodles, and make them have good flavor, aroma, color, etc., but the addition of lye makes part of the lysine become lysalanine, which reduces its nutritional value, and also aggravates the burden on the kidneys, which is unfavorable to human health, and the amount of lye can be reduced by the addition of TGase, or even not, so that the noodles can still maintain a better texture and taste. The noodles can still maintain a better texture and taste.
Synergistic effect of enzyme
Compound enzyme compounding technology and formulation will be the first form of flour improver research. Although it is known that enzymes have many roles, a single enzyme is often a specific enzyme, and the improvement of its product quality is often indirect. A mixture of several enzyme preparations often has a synergistic effect, playing & ldquo;1+1>2” effect, but also reduce the use of a single enzyme. Compound enzyme preparations are also widely used in noodle products. Pentokinase or xylanase can produce synergistic effects when used in combination with fungal amylase. Generally, the right amount of pure xylanase increases the volume of the dough, but when the amount is too high, the dough becomes too sticky. When combining xylanase with small amounts of fungal amylase, it is possible to use smaller amounts of just one amylase and xylanase to produce a larger volume of dough with a better overall quality score and avoid the problem of stickiness.
Lipases do not make the dough sticky and can greatly improve the stability of the dough and the structure of the bread flesh, so that synergism between xylanase or amylase and lipase offers many possibilities for improving the quality of the bread.
The combination of glucose oxidase, which strengthens the dough but makes it dry and hard, and high doses of fungal amylase, which imparts better dough elongation, provides synergistic effects. In addition, when these two enzymes are used together with a small amount of ascorbic acid, the dough is not only very stable, but also increases the water absorption capacity by 1-2%, resulting in a greater increase in bread volume and a crunchier crust, improving the overall sensory quality of the bread.
Lipase (EC 3.1.1.3) can catalyze the hydrolysis of fats and oils, so that the natural lipids in the flour can be modified to form a lipid, protein, and straight-chain starch complex, thus preventing the phenomenon of straight-chain starch exudation during the cooking process.
To summarize, various enzymes are able to play a positive role in flour quality improvement and have a good prospect of application in flour industry. Enzyme preparation is a kind of pure natural biological products, non-toxic, harmless, safe and efficient, the enzyme itself is protein, it can be said that enzyme preparation is the standard green food additives, enzyme preparation can improve the quality of our country’s flour, so that it is close to or up to the quality of foreign high-quality wheat flour, to make a better noodle products, and enzyme preparation as a flour quality improver, has the advantages of the chemical improver can not be compared. Therefore, it is necessary to increase the research on the mechanism of enzyme preparation and the characteristics of flour, flour products, dosage, etc., in order to achieve a wide range of applications and better application results, according to the different characteristics of various types of wheat flour, combined with the special effects of different enzyme preparations, and make good use of synergistic effects between enzyme preparations, which will surely bring new vigor and vitality to the noodle products processing industry.
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| Compound Glucoamylase | 9032-08-0 |
| Pullulanase | 9075-68-7 |
| Xylanase | 37278-89-0 |
| Cellulase | 9012-54-8 |
| Naringinase | 9068-31-9 |
| β-Amylase | 9000-91-3 |
| Glucose oxidase | 9001-37-0 |
| alpha-Amylase | 9000-90-2 |
| Pectinase | 9032-75-1 |
| Peroxidase | 9003-99-0 |
| Lipase | 9001-62-1 |
| Catalase | 9001-05-2 |
| TANNASE | 9025-71-2 |
| Elastase | 39445-21-1 |
| Urease | 9002-13-5 |
| DEXTRANASE | 9025-70-1 |
| L-Lactic dehydrogenase | 9001-60-9 |
| Dehydrogenase malate | 9001-64-3 |
| Cholesterol oxidase | 9028-76-6 |