采用国家标准局发布的QB-T1803-1993方法测定了中温α-淀粉酶的活力,结果表明该酶活力为2465.9u/mL.在此基础上,研究了中温α-淀粉酶的部分酶学性质,结果表明:中温α-淀粉酶的最适温度为60℃、最适pH为6.0.根据中温α-淀粉酶的一些基本性质,探讨了中温α-淀粉酶作为面包焙烤添加剂的可行性.从流变学的观点看,硬度增加是面包老化的重要标志.通过研究面包硬度的变化与中温α-淀粉酶添加量之间的关系,发现中温α-淀粉酶有一定的抗老化效果.结果表明,在适当的添加范围内(0.5～1.5ml/100g面粉),中温α-淀粉酶可以明显地增加面包的比容,减小面包皮和面包心的硬度,改善面包质地,提高面包的焙烤品质.研究为中温α-淀粉酶作为面包添加剂应用到面包工业中提供了一定的理论依据.%We measured the activity of moderate temperature a-amylase by the QB-T1803-1993. The activity was 2465. 9u/mL. The properties of moderate temperature a-amylase were studied based on the result of the enzyme activity. The result showed that the optimum temperature of the a-amylase was 60 t , and the optimal pH was 6. 0. According to the properties of the moderate temperature a-amylase, we discussed the feasibility about moderated temperature a-amylase as a bread baking additives. In Rheology, the hardness was the important symbol of the aging of steamed bread. Therefore, we studied the relation between the hardness of the bread and the addition of a-amylase. The result showed the a-amylase had positive effect in slowing down bread stalling. In the range of 0. 5 -1.5 ml/100g flour, moderate temperature a-amylase could obviously increase the specific volume of bread, reduce the hardness of bread skin and bread crumbs, improve the baking quality of bread.
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