蒸、焙、炒面团淀粉水解试验的最佳pH值和酶比的确定及表征

S. B. M. Abduh, V. P. Bintoro, V. D. Yunianto, Y. B. Pramono
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摘要

消化率是淀粉类食品最重要的营养功能。不幸的是,在印度尼西亚,由于涉及酶的方法相对具有挑战性,这种功能尚未得到广泛研究。本研究旨在确定α-淀粉酶(AA)和葡萄糖淀粉酶(GA)淀粉水解试验的最佳pH和酶比,并将其应用于蒸、烤、炒小麦面团的表征。为了优化,在37°C的条件下,酶与底物比(E/S)为100 mL/g,水解120分钟。然后对来自印度尼西亚三龙岛Banyumanik的三个主要面团生产商的小麦面团样品进行淀粉水解,质地,化学分析,感官和快感测试。采用主成分分析(PCA)对收集的数据进行分析。在确定的条件下,最佳pH为6.6,AA/GA比为0.5。就加工面团的质量而言,蒸制面团质地粘连,口感柔软,香气宜人,口感甘甜,是小组成员最喜欢的。烤出来的面团质地坚硬,灰分高,颜色呈褐色。油炸后的面团淀粉水解度高,质地有嚼劲,附着力强,颗粒固体,蛋白质含量高,脂肪含量相对较高。感官评价结果表明,油炸后的油条呈现出油腻、腐臭、洋香、苦咸的味道。结果表明,在温度37℃、酶底比100 mL/g、反应时间120 min的条件下,pH为6.6、AA/GA比为0.5时,小麦面团淀粉水解效果最佳。此外,蒸制的面团与烘制和油炸的面团相比,具有独特的性质,而烘制和油炸的面团具有相似的性质。
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Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs
Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (AA) and glucoamylase (GA) for starch hydrolysis tests and apply them to characterize steamed, baked, and fried wheat doughs. For optimization, hydrolysis was carried out at 37 °C with an enzyme-to-substrate ratio (E/S) of 100 mL/g for 120 min. Samples of wheat dough obtained from three major dough producers in Banyumanik, Semarang, Indonesia was then tested for starch hydrolysis, texture, chemical analyses, sensory, and hedonic test. The collected data were analysed using principal component analysis (PCA). Under the determined conditions, the optimal pH and AA/GA ratio were found to be 6.6 and 0.5. Regarding quality of processed doughs, the steamed dough exhibited a cohesive texture, a soft sensory profile with a pleasant aroma, sweet taste, and was most preferred by the panellists. The baked dough was hard in texture, high in ash content, and brown in colour. The fried dough poses high starch hydrolysis, chewy texture, adhesion, solid particles, protein content, and relatively high lipid. The sensory evaluation indicated that the fried dough poses an oily, rancid, foreign aroma, and bitter and salty taste. It can be concluded that at a temperature of 37 °C, an enzyme-to-substrate ratio of 100 mL/g, and a reaction time of 120 min, the optimal starch hydrolysis of processed wheat dough can be achieved at a pH of 6.6 and an AA/GA ratio of 0.5. Furthermore, steaming resulted in a unique property of dough compared to the baked and fried, while the latter two yielded products with similar properties.
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