木聚糖酶与葡萄糖氧化酶对改良馒头品质及延缓老化速度具有重要影响，但两种酶对馒头品质的影响机理及其协同作用却因面团体系的复杂性至今尚未得到明确的解析。阿拉伯木聚糖（AX）是两种酶协同作用的重要联系纽带，本研究拟以AX-淀粉-面筋蛋白关键组分重构面团模型，探索两种酶在微观水平上对面团体系关键组分分子结构、分子构象、互作行为的影响规律。采用特异性内切木聚糖酶及葡萄糖氧化酶协同作用于AX，表征酶解产物分子结构及凝胶特性；通过动态热机械分析、红外光谱分析、荧光各向异性等方法结合NMR及X衍射分析技术从分子水平探究两种酶协同作用对重构面团体系生物大分子互作的影响机制；以介电弛豫谱法分析酶作用对重构面团发酵行为的影响规律，探究通过酶法调控重构面团流变特性及发酵特性，建立馒头品质提升途径。本项目的成功实施将为推进我国传统面主食的工业化进程奠定科学基础，具有重要的社会意义和科学价值

Xylanase and glucose oxidase have an important effect on the improvement of the quality of Steamed bread and delaying aging speed, but the effect mechanism of two kinds of enzyme and their synergistic on quality of Steamed bread has not yet been clearly analysis because of the complexity of the dough system. Arabia xylan (AX) is an important link of two kinds of enzymes, this study intends to re-construct the dough model using the key components including AX, starch and gluten, exploring the effect of two enzymes on the molecular structure, molecular conformation, interaction behavior of the key components in cluster system at a micro level. After AX was hydrolyzed by specific xylanase and glucose oxidase, the molecular characterization and gel properties of enzyme products of AX will be investigated. By dynamic mechanical thermal analysis, infrared spectrum analysis, fluorescence anisotropy, NMR and X diffraction the mechanism of the influence of two enzymes on the biological macromolecules interaction in the reconstruction of dough system from the molecular level will be explored. The influence rules of enzyme action on the behavior of reconstructed dough fermentation will be investigated using dielectric relaxation spectroscopy. Based on the research of the rheological properties and fermentation characteristics of dough and steamed bread, enzymatic regulation will be used to enhance the quality of steamed bread. The successful implementation of this project will lay the scientific foundation for promoting our country's traditional surface staple food industrialization and has important social significance and scientific value.