漆酶协同阿魏酸对小麦面团理化特性及面包品质的影响

doi:10.12141/j.issn.1000-565X.240221

华南理工大学学报(自然科学版) ›› 2025, Vol. 53 ›› Issue (4): 113-124.doi: 10.12141/j.issn.1000-565X.240221

漆酶协同阿魏酸对小麦面团理化特性及面包品质的影响

李冰¹, 何敏¹, 何霓¹, 潘志琴¹, 张霞¹, 陈欣冉¹, 李均羿³, 李琳¹^,²

^1.华南理工大学食品科学与工程学院/广东省天然产物绿色加工与产品安全重点实验室，广东广州 510640
^2.东莞理工学院化学工程与能源技术学院，广东东莞 523808
^3.北京师范大学-香港浸会大学联合国际学院理工科技学院，广东珠海 519000

收稿日期:2024-05-07 出版日期:2025-04-25 发布日期:2024-07-05
作者简介:李冰（1972—），女，博士，教授，主要从事食品与生物化工研究。E-mail： bli@scut.edu.cn
基金资助:
广东省重点领域研发计划项目(2020B020226007)

Effect of Laccase Synergy with Ferulic Acid on the Rheological Properties of Wheat Dough and the Quality of Bread

LI Bing¹, HE Min¹, HE Ni¹, PAN Zhiqin¹, ZHANG Xia¹, CHEN Xinran¹, LI Junyi³, LI Lin¹^,²

^1.School of Food Science and Engineering/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety，South China University of Technology，Guangzhou 510640，Guangdong，China
^2.School of Chemical Engineering and Energy Technology，Dongguan University of Technology，Dongguan 523808，Guangdong，China
^3.Faculty of Science and Technology，Beijing Normal University-Hong Kong Baptist University United International College，Zhuhai 519000，Guangdong，China

Received:2024-05-07 Online:2025-04-25 Published:2024-07-05
About author:李冰（1972—），女，博士，教授，主要从事食品与生物化工研究。E-mail： bli@scut.edu.cn
Supported by:
the Key-Area Research and Development Program of Guangdong Province(2020B020226007)

摘要/Abstract

摘要：

我国是小麦种植大国，但国产小麦粉的品质不能完全满足高质量面包制品的生产需求。目前，漆酶（LAC）和阿魏酸（FA）对小麦面包品质的影响研究主要集中讨论二者单独对面包烘焙性能的影响，而LAC和FA的复合添加对小麦面包烘焙性能的影响尚不明确。因此，利用质构仪、流变仪、低场核磁共振分析仪、扫描电子显微镜以及气相离子迁移谱风味分析联用仪等仪器，研究了LAC和FA对小麦面团流变特性、水分迁移特性及微观结构的影响，并进一步探究了小麦面包的比容、色泽、质构和挥发性物质等品质特性的变化。结果表明：与对照组和FA组相比，LAC组和LAC+FA组的面团具有较低的弱化度，且面团的最大拉伸阻力增大，延伸度降低，面团硬化。此外，通过低场核磁共振分析的结果发现，LAC和FA无论是单独或复合添加均可以使不易流动水从T_21b状态转变为T_21a状态，即LAC和FA单独或复合使用均能使水分的自由度下降，使水分与面团组分结合更紧密，对面团中水分迁移产生一定影响。面团的扫描电子显微镜结果表明，LAC和FA的复合添加使面团的面筋网络更加完整、均一。在面包方面，LAC组和LAC+FA组均降低了面包芯的硬度，且对挥发性物质的组成和含量影响均很小。因此，LAC及其复合FA的添加对面团强度和面包的品质改善有积极作用。

关键词: 漆酶, 阿魏酸, 面团, 流变特性, 水分迁移特性, 微观结构, 面包品质

Abstract:

China is a large wheat-growing country, but the quality of domestic wheat flour can not fully meet the production demands of high-quality bread products. At present, research on the effects of laccase (LAC) and ferulic acid (FA) on wheat bread quality mainly focuses on their individual effects on bread baking performance, while the combined addition of LAC and FA on wheat bread baking performance remains unclear. Therefore, this study utilized various instruments, including a texture analyzer, rheometer, low-field nuclear magnetic resonance analyzer, scanning electron microscope, and gas-phase ion mobility spectrometry-flavor analysis coupled instrument, to investigate the effects of LAC and FA on the rheological properties, moisture migration characteristics, and microstructure of wheat dough.The results show that compared to the control and FA groups, the doughs in the LAC and LAC+FA groups exhibit lower weakening, with increased maximum stretching resistance and reduced extensibility, leading to dough hardening. Additionally, results from low-field nuclear magnetic resonance analysis showed that both individual and combined additions of LAC and FA could convert the immobile water from the T_21b state to the T_21a state. This indicates that LAC and FA, whether added alone or in combination, reduce the freedom of water, leading to a tighter binding of water with dough components, thus influencing moisture migration in the dough. Scanning electron microscopy (SEM) results of the dough show that the complex addition of LAC and FA results in a more complete and homogeneous gluten network. In terms of bread quality, both the LAC group and the LAC+FA group reduce the hardness of the bread crumb, with minimal impact on the composition and content of volatile compounds. Therefore, the addition of LAC and its combination with FA positively contribute to improving dough strength and bread quality.

Key words: laccase, ferulic acid, wheat dough, rheological properties, moisture migration properties, microstructure, bread quality

中图分类号:

TS213.2

李冰, 何敏, 何霓, 潘志琴, 张霞, 陈欣冉, 李均羿, 李琳. 漆酶协同阿魏酸对小麦面团理化特性及面包品质的影响[J]. 华南理工大学学报(自然科学版), 2025, 53(4): 113-124.

LI Bing, HE Min, HE Ni, PAN Zhiqin, ZHANG Xia, CHEN Xinran, LI Junyi, LI Lin. Effect of Laccase Synergy with Ferulic Acid on the Rheological Properties of Wheat Dough and the Quality of Bread[J]. Journal of South China University of Technology(Natural Science Edition), 2025, 53(4): 113-124.

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样品名称	吸水率/%	形成时间/min	稳定时间/min	弱化度/FU
对照	62.47±0.12^ab	2.77±0.06^b	3.87±0.15^b	93.33±2.31^b
FA	62.53±0.12^a	3.00±0.10^b	3.77±0.12^b	102.33±3.79^a
LAC	62.60±0.20^a	3.00±0.20^b	4.37±0.21^a	59.67±1.53^c
LAC+FA	62.13±0.31^b	3.87±0.06^a	3.93±0.06^b	63.33±3.51^c

样品名称	ΔE	L*	a*	b*
对照	71.28 ± 0.81^a	66.65 ± 1.58^a	4.80 ± 1.72^a	24.66 ± 2.16^a
FA	71.67 ± 1.96^a	67.81 ± 1.60^ab	3.36 ± 0.83^a	22.92 ± 1.03^a
LAC	73.87 ± 1.35^a	69.58 ± 1.59^ab	3.92 ± 0.15^a	24.46 ± 0.31^a
LAC+FA	74.10 ± 1.46^a	70.14 ± 1.61^b	3.297 ± 0.64^a	23.66 ± 1.52^a

序号	化合物名称	CAS号	分子式	相对分子质量	保留指数	保留时间/s	相对迁移时间
1	异戊醇	C123513	C₅H₁₂O	88.10	735.900	231.101	1.499 3
2	异丁醇	C78831	C₄H₁₀O	74.10	630.700	158.049	1.383 7
3	甲基苯甲醇	C98851	C₈H₁₀O	122.20	1 058.100	731.887	1.189 6
4	芳樟醇	C78706	C₁₀H₁₈O	154.25	1 092.000	788.223	1.223 1
5	正己醇	C111273	C₆H₁₄O	102.20	866.800	373.659	1.648 7
6	正丁醇	C71363	C₄H₁₀O	74.10	677.200	183.490	1.179 7
7	2，3-丁二醇	C513859	C₄H₁₀O₂	90.10	789.400	284.701	1.370 5
8	5-甲基-2-呋喃甲醇	C3857258	C₆H₈O₂	112.10	955.200	533.381	1.263 1
9	5-甲基-2-呋喃甲醇	C3857258	C₆H₈O₂	112.10	952.800	528.390	1.565 8
10	2-乙基己醇	C104767	C₈H₁₈O	130.20	1 006.400	638.904	1.793 8
11	正壬醛	C124196	C₉H₁₈O	142.20	1 108.400	815.119	1.490 6
12	反-2-辛烯醛	C2548870	C₈H₁₄O	126.20	1 056.800	729.695	1.327 5
13	异戊醛	C590863	C₅H₁₀O	86.10	649.600	167.434	1.195 4
14	正丁醛	C123728	C₄H₈O	72.10	604.600	146.351	1.286 2
15	苯甲醛	C100527	C₇H₆O	106.10	952.900	528.630	1.150 0
16	苯甲醛	C100527	C₇H₆O	106.10	953.300	529.476	1.460 3
17	正己醛	C66251	C₆H₁₂O	100.20	787.500	282.780	1.554 4
18	苯乙醛	C122781	C₈H₈O	120.20	1 038.400	697.949	1.261 1
19	2，3-戊二酮	C600146	C₅H₈O₂	100.10	163.258	636.300	1.216 7
20	2-戊酮	C107879	C₅H₁₀O	86.10	694.200	195.328	1.131 0
21	2-庚酮	C110430	C₇H₁₄O	114.20	892.400	412.174	1.263 6
22	2，3-丁二酮	C431038	C₄H₆O₂	86.10	592.200	141.069	1.172 0
23	2-丁酮	C78933	C₄H₈O	72.10	589.800	140.018	1.241 3
24	乙酸乙酯	C141786	C₄H₈O₂	88.10	616.700	151.644	1.333 6
25	丁酸丁酯	C109217	C₈H₁₆O₂	144.20	1 003.500	633.237	1.342 6
26	异戊酸甲酯	C556241	C₆H₁₂O₂	116.20	793.100	288.528	1.211 8
27	2-甲基丁酸	C116530	C₅H₁₀O₂	102.10	867.300	374.272	1.480 9
28	4-戊烯酸	C591800	C₅H₈O₂	100.10	897.700	421.103	1.438 6
29	1，4-二氧六环	C123911	C₄H₈O₂	88.10	710.000	207.870	1.328 8
30	2-正戊基呋喃	C3777693	C₉H₁₄O	138.20	993.900	614.134	1.249 0
31	2，3，5-三甲基吡嗪	C14667551	C₇H₁₀N₂	122.20	987.600	601.313	1.169 1

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漆酶协同阿魏酸对小麦面团理化特性及面包品质的影响

Effect of Laccase Synergy with Ferulic Acid on the Rheological Properties of Wheat Dough and the Quality of Bread

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