文献类型： 外文期刊

作者： Chen, Guoxing ¹ ; Zhao, Ruixuan ¹ ; Zhang, Yixuan ¹ ; Liu, Qiannan ¹ ; Guo, Zhiqian ³ ; Zhang, Guohui ³ ; Wu, Tao ² ; Liu, Wei ¹ ; Hu, Honghai ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol,Integrated Lab Potato Stap, Beijing 100081, Peoples R China

2.Tianjin Univ Sci & Technol, Food Biotechnol Engn Res Ctr, Minist Educ, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

3.Ningxia Acad Agr & Forestry Sci, Guyuan Branch, Guyuan, Ningxia, Peoples R China

4.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

关键词： dough; flavourzyme; microstructure; rheology

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2024 年 89 卷 2 期

页码：

收录情况： SCI

摘要： The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (alpha-amylase, beta-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 +/- 2 degrees C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.