<i>β</i>-葡聚糖酶对青稞面包质构特性及其风味物质的影响

张烁; 王倩; 郭志顶; 冯晓彬; 佟立涛; 王丽丽; 范蓓; 黄亚涛; 王凤忠; 刘丽娅

doi:10.13386/j.issn1002-0306.2022110125

β-葡聚糖酶对青稞面包质构特性及其风味物质的影响

doi: 10.13386/j.issn1002-0306.2022110125

张烁^1,,
王倩¹,
郭志顶²,
冯晓彬²,
佟立涛¹,
王丽丽¹,
范蓓¹,
黄亚涛¹,
王凤忠^1,*, ,,
刘丽娅^1,*, ,

1.
中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193
2.
沧州市农林科学院，河北沧州 061001

基金项目: 青海省重大科技专项《青稞提质增效关键技术研究与示范》（2021-NK-A3）；国家重点研发专项《特色粮油果蔬作物特征品质分析与特征标准研究》（2021YFD1600100-403）；山西省重点研发专项《特殊膳食食品加工技术研究及应用》（2022）。

详细信息

作者简介:
张烁（1998−），女，硕士研究生，研究方向：食品工程，E-mail：zhangsh0906@163.com

通讯作者:
王凤忠（1972−），男，博士，研究员，研究方向：功能食品与生物活性物质，E-mail：wangfengzhong@sina.com

刘丽娅（1982−），女，博士，副研究员，研究方向：食品营养与健康，食品胶体与界面化学，E-mail：liuliya1218@163.com

中图分类号: TS213.2
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出版历程
- 收稿日期: 2022-11-14
- 刊出日期: 2023-05-15

Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread

1.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
2.
Cangzhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, China

摘要

摘要: 本研究考察β-葡聚糖酶（Beta-glucanase，BGS）对青稞面包比容、质构特性的改良作用及其对面包中挥发性风味物质的影响。通过分析不同浓度BGS（0.02%~0.10%）作用下30%和50%青稞全粉添加量的面包比容、质构、气孔结构、内部色泽及感官评价，考察BGS对面包质构特性的影响，同时采用气相色谱-离子迁移谱分析面包中挥发性风味物质的差异。结果表明，面包的比容、弹性、气孔数随BGS浓度的升高显著增加（P<0.05）。当BGS添加量为0.10%时，30%青稞面包比容与白面包（3.83 mL/g）接近，达到3.46 mL/g；同时，30%和50%青稞面包弹性分别提高了10.36%和43.57%。青稞面包芯部主要挥发性风味物质为酯类、醛类、醇类、酮类和酸类，50%青稞面包酯类、酮类风味物质相对含量高于30%青稞面包，果香味、青草香、花香等青稞特征性香气更为突出。BGS对面包挥发性风味物质组成影响较小，但BGS可提高正己醇、苯甲醛、乙酸乙酯等挥发性风味物质的相对含量，增强青稞面包的果香味。
- β-葡聚糖酶 /
- 青稞全粉 /
- 面包 /
- 质构 /
- 挥发性风味物质
Abstract: This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour. The changes in specific volume, texture, crumb structure and color, and sensory while the BGS levels ranging from 0.02% to 0.10% were analyzed. The volatile flavor compounds in highland barley bread were tested by gas chromatography-ion mobility spectrometry. The results showed that the specific volume, elasticity, and gas cell numbers of highland barley bread all improved significantly (P<0.05) with increasing BGS concentration. When BGS was added at 0.10%, the specific volume of 30% highland barley bread reached up to 3.46 mL/g, close to that of the white bread (3.83 mL/g). Meanwhile, the elasticity of 30% and 50% highland barley bread increased by 10.36% and 43.57%, respectively. The main volatile flavor compounds in the bread core were esters, aldehydes, alcohols, ketones, and acids. The relative content of esters and ketones in 50% barley bread was higher than that in 30% barley bread, and the characteristic aromas of highland barley with fruit flavor, grass flavor, and flower flavor were more prominent. The effects of BGS on the composition of volatile flavor compounds of bread were unobvious. However, it could increase the relative contents of volatile flavor compounds such as n-hexanol, benzaldehyde, and ethyl acetate, and enhance the fruit flavor of highland barley bread.
- β-glucanase /
- whole highland barley flour /
- bread /
- texture /
- volatile flavor compounds

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图 1 β-葡聚糖酶对青稞面包比容的影响

注：同种青稞面包中不同字母表示差异显著（P<0.05）；图4同。

Figure 1. Effect of β-glucanase on the specific volume of highland barley bread

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图 2 面包切面图

注：A中0.00%~0.10%为30%青稞面包；B中0.00%~0.10%为50%青稞面包。

Figure 2. Cross-sectional appearance of highland barley bread

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图 3 青稞面包感官评价各项得分雷达图

注：A中0.00%~0.10%为30%青稞面包得分；B中0.00%~0.10%为50%青稞面包得分。

Figure 3. Radar chart of highland barley bread sensory evaluation scores

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图 4 β-葡聚糖酶对面包感官评价总分的影响

Figure 4. Effect of β-glucanase on total score of sensory evaluation of highland barley bread

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图 5 青稞面包气相色谱离子迁移谱差异图

注：A：以白面包谱图为背景参照；B：以30%未加酶青稞面包谱图为背景参照；C：以50%未加酶青稞面包谱图为背景参照。

Figure 5. GC-IMS spectra of highland barley bread

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图 6 青稞面包中挥发性风味物质种类的相对含量差异

Figure 6. Difference in the relative content of volatile flavor compound species in highland barley bread

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表 1 青稞面包感官评价标准

Table 1. Criteria for sensory evaluation of highland barley bread

评价项目（分值）	评价标准	分值
外观结构（10分）	外观光滑饱满，表皮色泽均匀	8~10
	外观不饱满，变形严重，表皮色泽差	0~7
弹性（15分）	弹性好，回复性好	11~15
	有一定的弹性，回复性一般	6~10
	弹性不佳，回复性差	0~5
面包芯结构（15分）	组织细腻，气孔均匀细密	11~15
	组织结构一般，有少许大孔洞	6~10
	组织粗糙，气孔不均匀，有较多大孔洞	0~5
面包芯色泽（10分）	色泽均一	8~10
	色泽不均一，有不均匀的棕色	0~7
风味（15分）	有正常面包和杂粮香味，无酸味异味	11~15
	有一定的面包和杂粮香味，无其他异味	6~10
	无正常面包和杂粮香味，有异味	0~5
口感（20分）	柔软细腻，无粘牙感，淡发酵香甜味	16~20
	柔软略粗糙，稍粘牙，略酸或一定异味	10~15
	紧实粗糙，十分粘牙，过酸或异味过重	0~9
接受度（15分）	易接受	10~15
	基本接受	6~9
	难接受	0~5

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表 2 β-葡聚糖酶对青稞面包质构特性的影响

Table 2. Effect of β-glucanase on the texture properties of highland barley bread

组别	加酶量（%）	硬度（g）	粘性（g·sec）	弹性（%）	咀嚼性
白面包	−	124.08±8.99	−0.26±0.89	94.63±3.37	84.08±13.30
30%青稞面包	0.00	584.53±5.70^a	−5.49±0.09^e	82.98±0.14^e	374.02±6.48^a
	0.02	338.32±5.20^b	−2.42±0.07^d	84.15±1.03^de	136.55±4.73^b
	0.04	242.86±5.28^c	−0.73±0.10^c	85.88±1.15^cd	127.29±4.89^b
	0.06	237.97±5.76^c	−0.57±0.09^b	87.10±1.26^bc	115.12±4.25^c
	0.08	207.70±2.78^d	−0.28±0.04^a	89.67±0.53^b	94.45±4.14^d
	0.10	199.49±4.48^d	−0.23±0.05^a	91.58±1.02^a	86.03±3.23^d
50%青稞面包	0.00	904.02±5.44^a	−8.28±1.04^e	56.26±0.81^e	486.89±5.26^a
	0.02	864.30±6.73^b	−6.87±0.70^d	62.94±0.98^d	284.91±4.74^b
	0.04	759.16±7.32^c	−6.13±0.51^cd	66.09±1.17^c	238.48±4.21^c
	0.06	657.11±4.97^d	−5.29±0.0.31^bc	72.22±1.77^b	200.98±5.26^d
	0.08	535.26±5.33^e	−4.37±0.37^b	78.20±1.54^a	170.91±4.93^e
	0.10	462.78±4.82^f	−2.72±0.15^a	80.77±1.98^a	142.59±4.73^f
注：同一列同种青稞面包中不同字母表示差异显著（P<0.05）；表3~表4同。

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表 3 β-葡聚糖酶对青稞面包气孔结构的影响

Table 3. Effect of β-glucanase on the crumb structure of highland barley bread

组别	加酶量（%）	单位面积（mm²）气孔数	气孔直径（mm）	孔壁厚度（mm）	气孔面积占比（%）
白面包	−	1.50±0.12	2.01±0.27	0.44±0.02	51.20±0.89
30%青稞面包	0.00	1.37±0.09^c	1.70±0.12^c	0.44±0.01^b	48.10±0.62^c
	0.02	1.59±0.11^b	2.00±0.17^bc	0.46±0.01^ab	50.63±1.10^b
	0.04	1.82±0.06^a	2.18±0.09^bc	0.48±0.01^a	51.90±0.60^ab
	0.06	1.79±0.11^a	2.20±0.09^bc	0.48±0.01^a	51.73±0.61^ab
	0.08	1.84±0.12^a	2.22±0.14^a	0.48±0.01^a	52.00±0.44^a
	0.10	1.60±0.09^b	1.94±0.14^bc	0.45±0.01^b	50.67±0.55^ab
50%青稞面包	0.00	1.32±0.08^d	1.66±0.06^d	0.43±0.01^d	49.27±0.32^c
	0.02	1.42±0.03^cd	1.71±0.02^d	0.45±0.01^bc	50.43±0.23^b
	0.04	1.46±0.02^c	1.86±0.03^c	0.43±0.00^cd	51.00±0.36^b
	0.06	1.58±0.03^b	2.10±0.02^b	0.46±0.01^ab	50.97±0.21^b
	0.08	1.73±0.10^a	2.23±0.12^a	0.47±0.01^a	51.87±0.70^a
	0.10	1.65±0.04^ab	1.97±0.05^c	0.46±0.01^ab	50.77±0.12^b

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表 4 β-葡聚糖酶对青稞面包芯色泽的影响

Table 4. Effect of β-glucanase on the color parameters of highland barley bread

组别	加酶量（%）	色泽
组别	加酶量（%）	L^*	a^*	b^*
白面包	−	85.75±0.57	5.64±0.36	22.68±0.96
30%青稞面包	0.00	69.00±0.73^b	6.71±0.20^a	20.73±0.31^c
	0.02	71.35±1.15^a	6.26±0.06^c	21.57±0.18^b
	0.04	71.27±0.65^a	6.46±0.15^bc	21.85±0.38^ab
	0.06	71.49±1.17^a	6.57±0.13^ab	21.87±0.16^ab
	0.08	70.54±0.64^a	6.50±0.07^b	22.01±0.15^a
	0.10	71.31±0.72^a	6.53±0.04^ab	22.16±0.21^a
50%青稞面包	0.00	66.38±0.57^a	7.56±0.09^e	21.92±0.12^e
	0.02	66.69±1.41^a	8.09±0.08^d	23.56±0.05^d
	0.04	66.59±0.48^a	8.36±0.05^c	24.94±0.06^c
	0.06	67.27±0.36^a	8.68±0.04^b	25.60±0.13^b
	0.08	66.70±0.28^a	8.64±0.07^b	25.73±0.18^b
	0.10	66.78±0.06^a	8.92±0.09^a	26.48±0.18^a

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表 5 青稞面包中挥发性风味物质的相对含量

Table 5. Relative content of volatile flavor compounds in highland barley bread

种类	化合物	风味描述^{[30, 32,34-35]}	化合物相对含量（%）
			白面包	30%青稞面包			50%青稞面包
			白面包	0.00%	0.04%	0.10%	0.00%	0.04%	0.10%
醇类	3-甲基丁醇	酒味、发酵味、果香	14.21	11.39	12.312	11.654	9.437	8.64	9.601
	2-甲基-1-丙醇	酒香味	12.176	9.714	10.451	9.998	8.232	7.547	8.39
	乙醇	酒香味	11.467	9.073	9.748	9.204	7.563	7.155	8.133
	丙醇^*	酒味、发酵味	4.253	2.112	2.448	2.466	0.926	0.964	1.534
	正己醇^*	青草香、果香、甜香	1.69	1.237	1.522	1.445	0.954	0.806	1.139
	正戊醇^*	果香、酒香味	1.125	0.92	1.032	0.962	0.821	0.655	0.851
	丁醇^*	酒香味	0.83	0.592	0.662	0.563	0.701	0.462	0.573
	甲醇	−	0.445	0.329	0.352	0.312	0.219	0.196	0.254
	1-戊烯-3-醇	特殊的刺激性辣味	0.199	0.329	0.374	0.345	0.405	0.358	0.441
	3-甲基-3-丁烯-1-醇^*	水果甜味	0.19	0.163	0.164	0.162	0.153	0.174	0.179
	1-辛烯-3-醇	蘑菇、干草味	0.172	0.144	0.164	0.173	0.125	0.121	0.167
	庚醇	青草香、果香	0.108	0.13	0.153	0.148	0.126	0.118	0.148
	顺-2-戊烯-1-醇	青草香、果香	0.07	0.06	0.072	0.071	0.057	0.04	0.066
酯类	乙酸乙酯	水果香味	5.167	6.996	6.846	7.309	6.692	6.647	6.959
	丁酸乙酯	草莓香、苹果香	0.855	3.902	3.848	3.22	5.875	5.212	4.738
	己酸乙酯^*	果香、花香	0.839	0.941	0.956	0.813	1.612	1.52	1.057
	乙酸异戊酯^*	果香、甜香	0.812	4.148	2.277	8.459	5.071	5.302	4.924
	异丁酸乙酯	水果味	0.486	4.921	3.491	2.446	6.556	7.139	5.47
	辛酸乙酯	苹果味、花香味	0.461	0.202	0.235	0.239	0.185	0.189	0.177
	2-甲基丁酸乙酯*	水果味	0.385	1.972	1.551	0.826	3.802	4.752	2.983
	3-甲基丁酸乙酯*	水果味、甜味	0.128	0.444	0.87	0.252	1.115	1.447	0.864
	异丁酸异丁酯	水果味	0.096	0.058	0.074	0.084	0.075	0.122	0.062
	丙酸乙酯	薄荷香	0.051	1.475	0.752	0.905	1.82	2.382	1.749
	戊酸乙酯	甜味、果味	0.035	0.032	0.034	0.034	0.088	0.104	0.044
	乙酸戊酯	果味、甜味	0.03	0.054	0.033	0.129	0.088	0.096	0.079
	乙酸异丁酯	水果香味	0.028	0.112	0.058	0.563	0.389	0.417	0.233
	丁酸异丁酯	甜味、水果味	0.019	0.047	0.048	0.043	0.079	0.048	0.057
	乙酸丙酯	水果香味	0.012	0.054	0.04	0.161	0.065	0.045	0.07
酮类	3-羟基-2-丁酮	黄油味、青草味	12.833	18.107	16.748	14.353	18.263	19.181	19.334
	丙酮	薄荷香气	7.154	5.416	5.875	5.455	4.922	4.646	5.087
	2-丁酮	薄荷香气	1.906	0.774	1.026	0.751	0.628	0.547	0.702
	2-庚酮^*	梨香味	0.527	0.743	0.771	0.685	0.936	0.87	0.911
	2-戊酮	酒和薄荷气味	0.151	0.259	0.296	0.204	0.552	0.395	0.537
	4-甲基-2-戊酮	青草味	0.016	0.039	0.022	0.032	0.081	0.145	0.097
醛类	壬醛^*	柑橘、肥皂味	4.243	0.765	1.069	0.896	0.441	0.337	0.528
	丙醛^*	−	1.272	0.725	0.881	0.797	0.608	0.563	0.684
	苯甲醛	坚果香、苦杏仁味	0.649	0.159	0.252	0.268	0.139	0.133	0.207
	丁醛	辛辣味、草味、麦芽味	0.633	1.049	0.957	1.04	1.083	1.108	1.09
	己醛^*	青草香	0.542	0.172	0.268	0.295	0.108	0.142	0.147
	反式-2-庚烯醛^*	微脂芳香	0.536	0.198	0.266	0.299	0.147	0.114	0.152
	2-甲基丁醛	苹果气味	0.396	0.236	0.363	0.375	0.28	0.257	0.345
	庚醛^*	水果香味	0.371	0.267	0.45	0.433	0.178	0.183	0.226
	反式-2-壬烯醛	柑橘味、脂香味	0.353	0.138	0.157	0.168	0.113	0.084	0.101
	反式-2-辛烯醛	青草、脂肪味	0.325	0.253	0.29	0.269	0.234	0.2	0.186
	乙醛	果味、甜味	0.293	0.216	0.237	0.211	0.176	0.17	0.182
	反式-2-戊烯醛	果味、苦杏仁味	0.23	0.185	0.261	0.211	0.118	0.082	0.139
	2-甲基丙醛	花香、果香、草香	0.166	0.077	0.147	0.13	0.073	0.051	0.075
	正戊醛	木香、水果香	0.017	0.061	0.041	0.147	0.094	0.089	0.096
酸类	乙酸^*	酸味、水果香、醋香	8.445	5.893	6.405	7.471	4.472	2.92	3.688
酸类	2-甲基丙酸^*	酸味、黄油味	1.966	1.472	1.638	1.633	1.537	3.266	3.081
醚类	二甲基硫醚	奶油味、玉米味、腥味	0.414	1.091	0.850	0.740	1.490	1.767	1.341
呋喃类	四氢呋喃	特殊的刺激味	0.223	0.155	0.160	0.152	0.095	0.094	0.120
注：带“*”化合物相对含量为该化合物的单体与二聚体之和；部分风味特征描述来自http://www.thegoodscentscompany.com/search2.html。

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