Enzyme-modified small iced wheat dough and gluten protein

By studying the effects of different amounts of xylanase and β-glucanase on wheat dough and gluten protein, this study solved the problem of lack of theoretical support in the existing technology, optimized the texture and thermal properties of the dough, and improved the stability and structural compactness of gluten protein.

CN122149953APending Publication Date: 2026-06-05CHANGCHUN UNIV
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Patent Information

Application Number
CN202610426178.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-02
Publication Date
2026-06-05

AI Technical Summary

Technical Problem

There is no systematic research on the regulatory effects of xylanase and β-glucanase on the structure of wheat flour and gluten protein in wheat flour dough, which affects the texture and thermal properties of wheat flour dough and lacks theoretical support and technical reference.

Method used

By combining different amounts of xylanase (Xyn) and β-glucanase (β-Glu), and using texture determination, free thiol and disulfide bond determination, thermal property analysis, dynamic rheology and creep-recovery determination, gluten protein preparation and fluorescence spectroscopy analysis, the effects of these additives on wheat dough and gluten protein were investigated.

Benefits of technology

The study optimized the texture, thermal properties, and rheological properties of mini iced wheat dough, improved the stability and structural compactness of gluten proteins, and provided theoretical support and application reference for enzyme-modified mini iced wheat dough.

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Abstract

The invention discloses small iced wheat dough modified by enzyme and gluten protein. The preparation method comprises the following steps: preparing small iced wheat dough with different addition amounts of Xyn and beta-Glu; determining the texture of the small iced wheat dough according to different addition amounts of Xyn, beta-Glu and Xyn + beta-Glu; determining and analyzing free sulfydryl and disulfide bonds of the small iced wheat dough according to different addition amounts of Xyn, beta-Glu and Xyn + beta-Glu; measuring and analyzing the thermal characteristics of the small iced wheat dough by using Xyn, beta-Glu and Xyn + beta-Glu; determining and analyzing dynamic rheology and creep-recovery of the small iced wheat dough by using Xyn, Xyn, beta-Glu and Xyn + beta-Glu; analyzing the influence of Xyn, beta-Glu and Xyn + beta-Glu on the small iced wheat gluten protein; different addition amounts of the three kinds of added enzymes have significant difference (Plt; the influence rules of Xyn, beta-Glu and Xyn + beta-Glu with different addition amounts on the dough are basically consistent, the hardness and the chewiness of the dough are in a trend of firstly decreasing and then increasing along with the increase of the addition amounts, the hardness decrease of 4mg / kg Xyn + 40mg / kg beta-Glu is most obvious to 776.873 + / -31.969 g, and the hardness decrease is 24.89% lower than that of small iced wheat dough without addition of enzyme.
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