CN103300083B - Method for improving bread baking characteristic by using recombination lipoxygenase - Google Patents
Method for improving bread baking characteristic by using recombination lipoxygenase Download PDFInfo
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- CN103300083B CN103300083B CN201310180887.2A CN201310180887A CN103300083B CN 103300083 B CN103300083 B CN 103300083B CN 201310180887 A CN201310180887 A CN 201310180887A CN 103300083 B CN103300083 B CN 103300083B
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Abstract
The invention relates to a method for improving the bread baking characteristic by using recombination lipoxygenase, and belongs to the technical field of food processing. The method comprises the following steps: adding the recombination lipoxygenase in wheat flour at the ratio of 10-50 U/g, adding the wheat flour, yeast powder, sugar and water into a stirring machine to stir, adding salt and stirring into paste capable to be drawn into a uniform film; performing pre-fermenting, partitioning and weighing, forming and secondary fermenting on the paste in sequence; and baking to obtain a finished product. The recombination lipoxygenase can improve the operation performance of the paste, enhances a gluten matrix, remarkably improves the baking quality such as the specific volume, the hardness, the texture and the bread core color, and can become a novel flour quality modifier replacing potassium bromate, and meanwhile, improves the flour product safety.
Description
Technical field
The present invention relates to the method utilizing restructuring lipoxygenase to improve bread baking characteristic, belong to food processing technology field.
Background technology
Bread is a kind of nutritious instant food.Along with the raising of people's living standard and updating of diet structure, people more and more favor bread.For improving bread, normal some bread improvers of interpolation in bread making process, as oxidant, emulsifying agent, enzyme preparation etc.Particularly must add modifying agent for weak strength flour in bread making process, with improve the biceps of dough, resistance to stirring and sweat in the stability of dough, thus improve the baking property such as specific volume, hardness, quality of bread.In oxidant, the improved effect of potassium bromate to bread baking property is best, but potassium bromate has certain toxicity and carcinogenesis is forbidden both at home and abroad.Therefore, the research of potassium bromate substitute also just becomes and has become study hotspot both domestic and external.Biological enzyme formulation is because catalytic efficiency is high and protein properties, there is feature safely and efficiently, very important effect is played in flower characters improvement, it can improve baking quality, the nutritional quality of Flour product, extend its shelf life, substitute or make up the deficiency of chemical improvement agent to a certain extent.It also avoid the food-safety problem that chemical improvement agent produces simultaneously.Therefore, it is trend of the times that biological enzyme formulation substitutes chemical improvement agent, develops novel, safe, the efficient flour quality improver based on enzyme preparation, has become the task of top priority of domestic and international Machining Flour development.
Lipoxygenase is a kind of novel enzyme preparation, adds the operating characteristics that effectively can improve dough in dough to, improves dough strength, strengthens gluten network structure, thus improves the baking quality such as specific volume, hardness, quality, bread core color of bread.The main cause that lipoxygenase can improve bread be can catalytic molecular oxygen in dough, there is pentadiene 1, the grease of 4 double bonds is oxidized, the hydroperoxides of the instability formed,-SH formation-S-S-in oxidation gluten protein molecule, and energy induced protein molecule aggregation, thus play the effect strengthening gluten, improve bread matter structure, make bread crumb more soft.Meanwhile, the lipoxygenase carotenoid that can be oxidized in flour makes it to fade, and bread core is brightened.At present, commerical grade lipoxygenase not yet occurs, mainly with being rich in the soy meal of LOX as enzyme source, American-European countries extensively adds soy meal in bread, for improving the quality of bread, improves whiteness, but soy meal also exists complicated component, color is dark, the shortcomings such as poor effect, bread flavor are bad.
At present, about restructuring lipoxygenase improves the research of bread, domestic there is not been reported.The present invention is by food-grade engineering bacteria high expression Restruction lipoxygenase, this enzyme effectively can improve the rheological properties of dough in breadmaking, improve the operating characteristics of dough, the remarkable baking property such as specific volume, hardness, quality, bread core color improving bread, reach the improvement effect of potassium bromate, the new bio flour quality improver of alternative potassium bromate can have been become.Meanwhile, restructuring lipoxygenase production cost is low, and green safety, has wide market prospects.
Summary of the invention
The present invention seeks to the above-mentioned defect for prior art, a kind of method utilizing restructuring lipoxygenase to improve bread baking characteristic is provided, for a new approach is started in China's wheaten food matter improvement.
Object of the present invention realizes by following technical scheme:
Utilize restructuring lipoxygenase to improve a method for bread baking characteristic, restructuring lipoxygenase, wheat flour, dusty yeast, sugar, water join in mixer and stir, and add salt and are stirred to dough and can be drawn into uniform film; The dough obtained is carried out successively pre fermentation, segmentation is weighed, shaping, secondary fermentation; Bake and obtain finished product; Wherein, described wheat flour 95 ?100 weight portions, dusty yeast 1 ?2 weight portions, salt 1 ?1.5 weight portions, water 55 ?60 weight portions, soft white sugar 8 ?10 weight portions.
The addition of described restructuring lipoxygenase in flour or Flour product be 10 ?50U/g wheat flour.
Described utilization restructuring lipoxygenase improves the method for bread baking characteristic, specifically in comprising following steps:
(1) prepare material: wheat flour 95 ?100 parts; Dusty yeast 1 ?2 weight portions; Salt 1 ?1.5 weight portions; Water 55 ?60 weight portions; Restructuring lipoxygenase 10 ?50U/g flour; Soft white sugar 8 ?10 weight portions, and be dissolved in water, mixed stand-by;
(2) and face: load weighted wheat flour, dusty yeast, restructuring lipoxygenase, water to be added and in the alms bowl of face, with 160 ?the speed of 200r/min stir 3.5 ?5min, finally add salt continue stirring 1 ?1.5min;
(3) pre fermentation: the dough of becoming reconciled is placed in proofing box and proofs, temperature control 35 ?38 DEG C, relative humidity 80% ?85%, ferment to 20 ?30min time, take out and be divided into two blocks of doughs identical in quality and weigh, by dough respectively at tablet press machine 0.6cm place, continue to proof 20 ?30min after roll-in for several times;
(4) shaping: to take out dough in proofing box, bread forming machine rubs circle with the hands, shaping sabot;
(5) secondary fermentation: the dough after sabot is continued proof 70 ?90min;
(6) cure: the dough after proofing is put in baking box cure 16 ?20min, oven temperature be 215 ?220 DEG C.
Described restructuring lipoxygenase prepares by the following method.
(1) build containing Anabaena PCC 7120 fat oxygenase gene ana ?the anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium of LOX: I. clone Anabaena PCC 7120 fat oxygenase gene ana ?LOX, its sequence is SEQ ID NO.1; II. Anabaena PCC 7120 fat oxygenase gene ana ?LOX be connected with secretion expression carrier pHBSR obtain pHBSR ?ana ?LOX composing type recombinant expression carrier; III.pHBSR ?ana ?LOX composing type recombinant expression carrier electricity transforming B bacillus host WB800 obtain containing Anabaena PCC 7120 fat oxygenase gene ana ?the anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium of LOX;
(2) described anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium is inoculated in liquid amount be 58 ?63mL/250mL add 15 ?18g/L lactose LB culture medium in, 27 ?30 DEG C, cultivate under 180rpm condition 85 ?90h, collected by centrifugation supernatant, obtains restructuring lipoxygenase crude enzyme liquid;
(3) utilize step (2) obtain restructuring lipoxygenase crude enzyme liquid through ultrafiltration, add filler, spraying dry, obtain solid powdery restructuring lipoxygenase.
Beneficial effect:
1, the present invention provides a kind of method utilizing restructuring lipoxygenase to improve bread baking characteristic first.This restructuring lipoxygenase effectively can improve the resistance to stirring of dough, increase dough strength, improve the qualities such as the specific volume of bread, hardness, quality, bread core color, its improved effect is better than the soy meal with activity of fatty oxygenase, and it is suitable with chemical gluten-strengthening agent potassium bromate improved effect, can become the new bio flour quality improver of alternative potassium bromate, a new approach has been started in the development for China's green flour modifying agent.
2, restructuring lipoxygenase of the present invention is by food-grade engineering bacteria high expression, and obtains through simple purge process again, and its production cost is significantly less than the active soybean flour on market, green safety, has wide market prospects
3, the present invention improves the method for bread baking characteristic by restructuring lipoxygenase, in bread making process need not again in order to oil recovery enhancement one by one add various additive, simplify production process, simple and easy to do, production cost is low, safe and effective.
Accompanying drawing explanation
The production procedure of Fig. 1 bread
The cross section of the different bread of Fig. 2 is compared
A, blank, b, add 2% soy meal, c, add 50ug/g potassium bromate, d, add 30U/g ana ?rLOX.
Detailed description of the invention
Embodiment 1
The structure of restructuring anabena (Anabaena sp.PCC7120) lipoxygenase expression vector transforming B bacillus WB800 refers to Chinese patent application 201210027230.8 description embodiment 1 ~ 4.Described restructuring lipoxygenase prepares by the following method:
(1) build containing Anabaena PCC 7120 fat oxygenase gene ana ?the anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium of LOX: I. clone Anabaena PCC 7120 fat oxygenase gene ana ?LOX, its sequence is SEQ ID NO.1; II. Anabaena PCC 7120 fat oxygenase gene ana ?LOX be connected with secretion expression carrier pHBSR obtain pHBSR ?ana ?LOX composing type recombinant expression carrier; III.pHBSR ?ana ?LOX composing type recombinant expression carrier electricity transforming B bacillus host WB800 obtain containing Anabaena PCC 7120 fat oxygenase gene ana ?the anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium of LOX;
(2) described anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium is inoculated in liquid amount be 58 ?63mL/250mL add 15 ?18g/L lactose LB culture medium in, 27 ?30 DEG C, cultivate under 180rpm condition 85 ?90h, collected by centrifugation supernatant, obtains restructuring lipoxygenase crude enzyme liquid;
(3) utilize step (2) obtain restructuring lipoxygenase crude enzyme liquid through ultrafiltration, add filler, spraying dry, obtain solid powdery restructuring lipoxygenase, enzyme is lived as 52000U/g.Enzyme activity determination method: the phosphate buffer 2.79mL getting pH6.0, enzyme liquid 10uL, Linoleic Acid solution 200uL, measure absorbance in 234nm place after mixing.In 1min, 3mL reaction system increases by 0.001 as a Ge Meihuo unit U in the absorbance of 234nm.
Utilize above-mentioned restructuring lipoxygenase to improve the method for bread baking characteristic, adopt following processing step:
(1) material is prepared: wheat flour 98 parts, dusty yeast 1 part, soft white sugar 8 parts, salt 1 part, 55 parts, water, restructuring lipoxygenase 10U/g flour;
(2) soft white sugar is dissolved in water, mixes stand-by;
(3) load weighted wheat flour, dusty yeast, restructuring lipoxygenase pressed powder, water added and in the alms bowl of face, stirs 4.5min with the speed of 160r/min, finally adding salt and continue rapid stirring 1.5min;
(4) pre fermentation: the dough of becoming reconciled is placed in proofing box and proofs, temperature control 35 ?38 DEG C, relative humidity 80% ?85%, when fermenting to 20min, take out and be divided into two blocks of doughs identical in quality and weigh; By dough respectively at tablet press machine 0.6cm place, continue to proof 20min after roll-in for several times;
(5) shaping: to take out dough in proofing box, bread forming machine rubs circle with the hands, shaping sabot;
(6) secondary fermentation: the dough after sabot is continued to proof 70min;
(7) cure: be put in baking box by the dough after proofing and cure 16min, oven temperature is 218 DEG C.
After cooling 2h under obtained bread room temperature, carry out attributional analysis to it, loaf volume compares blank increases 60cm
3, specific volume increases by 11.3%, and bread hardness declines 37.31%, bread core L
*value increase by 1.2 units, in recovery, comparatively blank improves 6.60%; Compared with interpolation 2% soy meal, loaf volume increases 66cm
3, specific volume increases by 15.6%, improves baking quality of bread.
Embodiment 2
The restructuring preparation of lipoxygenase, purifying and dry run are with embodiment 1, and difference is: utilize above-mentioned restructuring lipoxygenase to improve the method for bread baking characteristic, adopt following processing step.
(1) material is prepared: wheat flour 99 parts, dusty yeast 1.5 parts, soft white sugar 9 parts, salt 1.2 parts, 58 parts, water, restructuring lipoxygenase 30U/g flour;
(2) soft white sugar is dissolved in water, mixes stand-by;
(3) load weighted wheat flour, dusty yeast, restructuring lipoxygenase, water added and in the alms bowl of face, stirs 4min with the speed of 180r/min, finally adding salt and continue rapid stirring 1.2min;
(4) pre fermentation: the dough of becoming reconciled is placed in proofing box and proofs, temperature control 35 ?38 DEG C, relative humidity 80% ?85%, when fermenting to 25min, take out and be divided into two blocks of doughs identical in quality and weigh.By dough respectively at tablet press machine 0.6cm place, continue to proof 25min after roll-in for several times;
(5) shaping: to take out dough in proofing box, bread forming machine rubs circle with the hands, shaping sabot;
(6) secondary fermentation: the dough after sabot is continued to proof 80min;
(7) cure: be put in baking box by the dough after proofing and cure 18min, oven temperature is 220 DEG C.
After cooling 2h under obtained bread room temperature, carry out attributional analysis to it, loaf volume compares blank increases 65cm
3, specific volume increases by 18.2%, and bread hardness declines 47.44%, bread core L
*value increase by 1.9 units, in recovery, comparatively blank improves 12.86%.Loaf volume increases 80cm compared with interpolation 2% soy meal
3, specific volume increases by 25.3%; Improving the effects such as bread baking characteristic quite compared with interpolation 50ug/g potassium bromate, significantly improve baking quality of bread.
Embodiment 3
The restructuring preparation of lipoxygenase, purifying and dry run are with embodiment 1, and difference is: utilize above-mentioned restructuring lipoxygenase to improve the method for bread baking characteristic, adopt following processing step:
(1) material is prepared: wheat flour 100 parts, dusty yeast 2 parts, soft white sugar 10 parts, salt 1.5 parts, 60 parts, water, restructuring lipoxygenase 50U/g flour;
(2) soft white sugar is dissolved in water, mixes stand-by;
(3) load weighted wheat flour, dusty yeast, restructuring lipoxygenase, water added and in the alms bowl of face, stirs 3.5min with the speed of 200r/min, finally adding salt and continue rapid stirring 1min;
(4) pre fermentation: the dough of becoming reconciled is placed in proofing box and proofs, temperature control 35 ?38 DEG C, relative humidity 80% ?85%, when fermenting to 30min, take out and be divided into two blocks of doughs identical in quality and weigh.By dough respectively at tablet press machine 0.6cm place, continue to proof 30min after roll-in for several times;
(5) shaping: to take out dough in proofing box, bread forming machine rubs circle with the hands, shaping sabot;
(6) secondary fermentation: the dough after sabot is continued to proof 90min;
(7) cure: be put in baking box by the dough after proofing and cure 20min, oven temperature is 220 DEG C.
After cooling 2h under obtained bread room temperature, carry out attributional analysis to it, loaf volume compares blank increases 76cm
3, specific volume increases by 29.1%, and bread hardness declines 49.3%, bread core L
*value increase by 2 units, in recovery, comparatively blank improves 13.6%.Loaf volume increases 82cm compared with interpolation 2% soy meal
3; There was no significant difference in bread baking characteristic etc. is being improved compared with interpolation 50ug/g potassium bromate.
Bread evaluate: bread sensory evaluation scores standard with reference to GB/T14611 ?2008, the results are shown in Table 1.
Table 1 bread organoleptic quality is evaluated
Note: 1: blank group, does not namely add any modifying agent; 2: add interpolation 2% soy meal; 3: add 50ug/g potassium bromate; 4: add 30U/gAna ?rLOX.
Claims (2)
1. the method utilizing restructuring lipoxygenase to improve bread baking characteristic, it is characterized in that: restructuring lipoxygenase, wheat flour, dusty yeast, sugar, water are joined in mixer and stirs, add salt and be stirred to dough and can be drawn into uniform film; The dough obtained is carried out successively pre fermentation, segmentation is weighed, shaping, secondary fermentation; Bake and obtain finished product; Wherein, described wheat flour 95-100 weight portion, dusty yeast 1-2 weight portion, salt 1-1.5 weight portion, water 55-60 weight portion, soft white sugar 8-10 weight portion; The addition of restructuring lipoxygenase in wheat flour is 10-50 U/g wheat flour; Described restructuring lipoxygenase prepares by the following method:
(1) the anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium containing Anabaena PCC 7120 fat oxygenase gene ana-LOX is built:
. clone's Anabaena PCC 7120 fat oxygenase gene ana-LOX, its sequence is SEQ ID NO.1;
. Anabaena PCC 7120 fat oxygenase gene ana-LOX is connected with secretion expression carrier pHBSR and obtains pHBSR-ana-LOX composing type recombinant expression carrier;
. pHBSR-ana-LOX composing type recombinant expression carrier electricity transforming B bacillus host WB800 obtains the anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium containing Anabaena PCC 7120 fat oxygenase gene ana-LOX;
(2) described anabena lipoxygenase recombination bacillus subtilis genetic engineering bacterium is inoculated in liquid amount be 58-63 mL/250mL add in the LB culture medium of 15-18 g/L lactose, 27-30 DEG C, cultivate 85-90 h under 180 rpm conditions, collected by centrifugation supernatant, obtains restructuring lipoxygenase crude enzyme liquid;
(3) utilize step (2) obtain restructuring lipoxygenase crude enzyme liquid through ultrafiltration, add filler, spraying dry, obtain solid powdery restructuring lipoxygenase.
2. the method utilizing restructuring lipoxygenase to improve bread baking characteristic according to claim 1, is characterized in that comprising following steps:
(1) material is prepared: take wheat flour 95-100 part; Dusty yeast 1-2 weight portion; Salt 1-1.5 weight portion; Water 55-60 weight portion; Restructuring lipoxygenase 10-50 U/g wheat flour; Take soft white sugar 8-10 weight portion, and be dissolved in water, mix stand-by;
(2) and face: load weighted wheat flour, dusty yeast, restructuring lipoxygenase, the water that dissolved soft white sugar are added and in the alms bowl of face, stirs 3.5-5 min with the speed of 160-200 r/min, finally adds salt and continue to stir 1-1.5 min;
(3) pre fermentation: the dough of becoming reconciled is placed in proofing box and proofs, temperature controls at 35-38 DEG C, relative humidity 80%-85%, when fermentation is to 20-30 min, take out and be divided into two blocks of doughs identical in quality and weigh, by dough respectively at tablet press machine 0.6 cm place, continue to proof 20-30 min after roll-in for several times;
(4) shaping: to take out dough in proofing box, bread forming machine rubs circle with the hands, shaping sabot;
(5) secondary fermentation: the dough after sabot is continued to proof 70-90 min;
(6) cure: be put in baking box by the dough after proofing and cure 16-20 min, oven temperature is 215-220 DEG C.
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| CN108719891A (en) * | 2018-06-06 | 2018-11-02 | 铜陵白姜发展有限责任公司 | A method of improving ginger pickling product mouthfeel |
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| CN1270610C (en) * | 2005-04-20 | 2006-08-23 | 江苏省农业科学院 | Application of blue mould in preventing and treating plant soil infected disease |
| CN101085981B (en) * | 2006-06-08 | 2010-05-12 | 河南农业大学 | Edible mushroom liquid strain solidifying processing method |
| CN101381698A (en) * | 2008-10-23 | 2009-03-11 | 江南大学 | Recombinant corynebacterium crenatum for over expression of N-acetylglutamate kinase and application thereof |
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| CN102549150A (en) * | 2009-09-03 | 2012-07-04 | 帝斯曼知识产权资产管理有限公司 | Baking enzyme composition as SSL replacer |
| CN102559622A (en) * | 2012-02-08 | 2012-07-11 | 南京农业大学 | Method for high-efficiency production of recombinant lipoxygenase by using Bacillus subtilis |
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