Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (14): 85-90    DOI: 10.13995/j.cnki.11-1802/ts.023398
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
γ-聚谷氨酸对面条面团流变学特性和微观结构的影响
刘芳, 皇高峰, 王青, 张继冉, 徐淑霞, 张世敏, 吴坤*
(河南农业大学 生命科学学院,河南 郑州,450002)
Effect of poly-γ-glutamic acid on rheological properties and microstructure of noodle dough
LIU Fang, HUANG Gaofeng, WANG Qing, ZHANG Jiran, XU Shuxia, ZHANG Shimin, WU Kun*
(College of Life Sciences,Henan Agricultural University,Zhengzhou 450002,China)
下载:  HTML   PDF (3378KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 将γ-聚谷氨酸(poly-γ-glutamic acid,γ-PGA)按一定比例加入面粉中,研究γ-PGA对面条面团基础流变学、微观结构、糊化特性、水分分布的影响。结果表明,随着γ-PGA添加量(质量分数为0.00%~1.50%)的增加,面条面团的拉伸最大力和拉伸面积先增大后减小;在添加量为0.75%时,损耗模量(G″)和损耗因子tanδ都达到最大值,在添加量为1.00%时,储能模量(G')达到最小值;随着γ-PGA添加量的增加,面筋网络微观结构变得不均匀,疏松,网络被破坏,淀粉颗粒之间间隙变大,淀粉膨胀,形状变得不规则;添加γ-PGA使面条面团粉峰值黏度,衰减值及峰值时间降低,糊化温度升高,在γ-PGA添加量为1.00%~1.25%时回生值降低;添加γ-PGA的面条面团对弱结合水的束缚能力增强,面条面团中结合水含量减少,弱结合水含量增加。添加0.75%γ-PGA制得的面条最佳。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
刘芳
皇高峰
王青
张继冉
徐淑霞
张世敏
吴坤
关键词:  γ-聚谷氨酸  面条面团  面条  流变学特性  微观结构  水分迁移    
Abstract: Poly-γ-glutamic acid (γ-PGA) can affect the properties of dough and improve the quality of noodles. To further study the specific mechanism of action of poly-γ-glutamic acid on noodle dough, Poly-γ-glutamic acid was added to flour in a certain proportion. The effects of γ-PGA on the basic rheology, microstructure, pasting properties and water distribution of noodle dough were studied. The results showed that the maximum tensile force and the stretched area of the noodle dough both increased first and then decreased with the increase of γ-PGA in the range of 0.00%-1.50%. The loss modulus and the loss factor both reached maximum when the addition amount was 0.75%, and G'reached the minimum value when the addition amount was 1.00%. Moreover, with the increase of the amount of γ-PGA (0.00%-1.50%), the microstructure of the gluten network became uneven, loose and damaged. And the gap between the starch particles became larger, and the starch swelled and became irregular. Furthermore, the addition of γ-PGA also reduced the peak viscosity, breakdown value and peak time of noodle dough powder. Additionally, the pasting temperature increased and the setback value decreased when the amount of γ-PGA was 1.00% to 1.25%. The noodle dough added with γ-PGA had a stronger binding force to weakly bound water, the content of bound water decreased and the content of weakly bound water increased. The best quality noodles were obtained with 0.75% γ-PGA addition.
Key words:  poly-γ-glutamic acid    noodle dough    noodle    rheological properties    microstructure    moisture migration
收稿日期:  2020-01-16                出版日期:  2020-07-25      发布日期:  2020-08-17      期的出版日期:  2020-07-25
基金资助: 河南省高等学校重点科研项目(19A180017)
作者简介:  硕士研究生(吴坤教授为通讯作者,E-mail:wukun63@126.com)
引用本文:    
刘芳,皇高峰,王青,等. γ-聚谷氨酸对面条面团流变学特性和微观结构的影响[J]. 食品与发酵工业, 2020, 46(14): 85-90.
LIU Fang,HUANG Gaofeng,WANG Qing,et al. Effect of poly-γ-glutamic acid on rheological properties and microstructure of noodle dough[J]. Food and Fermentation Industries, 2020, 46(14): 85-90.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023398  或          http://sf1970.cnif.cn/CN/Y2020/V46/I14/85
[1] SHIH I, VAN Y. The production of poly-(γ-glutamic acid) from microorganisms and its various applications[J]. Bioresource Technology, 2001, 79(3):207-225.
[2] 王国良, 关阳, 张秀荣, 等. γ-聚谷氨酸在食品中的功能性研究进展[J]. 食品工业, 2013,34(10):210-213.
[3] CHIUNG-YUAN LEE M K. Effect of g-polyglutamate on the rheological properties and microstructure of tofu[J]. Food Hydrocolloids, 2011,25:1 034-1 040.
[4] MITSUIKI M, MIZUNO A, TANIMOTO H, et al. Relationship between the antifreeze activities and the chemical structures of oligo- and poly(glutamic acid)[J]. Journal of Agricultural and Food Chemistry, 1998, 46(3):891-895.
[5] 李超然, 吴坤, 刘燕琪, 等. γ-聚谷氨酸对面团性质及面条质构特性的影响[J]. 河南农业大学学报, 2014,48(2):204-209.
[6] LIM S, KIM J, SHIM J, et al. Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts[J]. Food Science and Biotechnology, 2012, 21(1):247-252.
[7] 姬晓月, 王双燕, 耿鹏, 等. γ-聚谷氨酸对速冻水饺品质的影响[J]. 食品与发酵工业, 2018,44(12):180-187.
[8] 王杰. γ-聚谷氨酸对淀粉特性的影响研究[D]. 郑州: 河南农业大学, 2016.
[9] 姬晓月. γ-聚谷氨酸对小麦面筋蛋白特性影响的研究[D]. 郑州: 河南农业大学, 2018.
[10] 刘劲哲. 小麦面团流变学特性与馒头品质分析[J]. 粮食储藏, 2016(45): 28-32.
[11] 杨玉玲, 关二旗, 李萌萌, 等. 不同和面方式对面团流变特性及面条品质的影响[J]. 河南工业大学学报(自然科学版), 2019,40(5):18-24;52.
[12] 张华文, 田纪春, 邓志英, 等. 拉伸仪和质构仪测定面团拉伸特性的比较分析[J]. 作物学报, 2005(11):137-139.
[13] WANG K, LUO S, CAI J, et al. Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure[J]. Food Chemistry, 2016,197:168-174.
[14] DEKKERS B L, EMIN M A, BOOM R M, et al. The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation[J]. Food Hydrocolloids, 2018,79:273-281.
[15] SHENG X, MA Z, LI X, et al. Effect of water migration on the thermal-vacuum packaged steamed buns under room temperature storage[J]. Journal of Cereal Science, 2016,72:117-123.
[16] LINDSAY M P, SKERRTT J H, et al. The glutenin macropolymer of wheat flour doughs: Structure-function perspectives[J]. 1999,10(8):247-253.
[17] 陈洁, 汪磊, 吕莹果, 等. 食盐对烩面面团品质和面筋网络结构的影响[J]. 中国粮油学报, 2017,32(4):24-30.
[18] 曹名锋, 金映虹, 解慧, 等. γ-聚谷氨酸的微生物合成、相关基因及应用展望[J]. 微生物学通报, 2011,38(3):388-395.
[19] HU Y, WANG L, LI Z. Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment[J]. Journal of Cereal Science, 2017,76:222-228.
[20] PENG B, LI Y, DING S, et al. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose[J]. Food Chemistry, 2017,233:369-377.
[21] LI Q, LIU R, WU T, et al. Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy[J]. Food Research International, 2017,95:19-27.
[22] 张可欣, 蒋慧, 汤晓娟, 等. 复合酶制剂对甜酒酿面包发酵烘焙特性的影响[J]. 食品科学, 2018,39(1):16-21.
[23] 张康逸, 康志敏, 王继红, 等. 青麦粉添加对馒头面团及面筋蛋白结构的影响[J]. 现代食品科技, 2019,35(2):82-88.
[24] 马永强, 韩春然, 石忠志, 等. 小麦醇溶蛋白的研究进展[J]. 食品科学, 2006,27(12):813-817.
[25] 郭晓娟, 刘成梅, 吴建永, 等. 亲水胶体对淀粉理化性质影响的研究进展[J]. 食品工业科技, 2016,37(6):367-371.
[26] SHYU Y, HWANG J, HSU C. Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid[J]. LWT - Food Science and Technology, 2008,41(6):982-987.
[27] 王军, 程晶晶, 王周利, 等. 黑小豆超微全粉对面团流变学特性及馒头品质的影响[J]. 中国食品学报, 2019,19(1):103-110.
[28] 左小博. 亲水性胶体对大米淀粉物化特性的影响[D]. 杭州: 浙江工商大学, 2016.
[29] 张煌, 马永生, 李逸群, 等. 压延工艺对面团微观结构及水分分布的影响[J]. 食品工业, 2016,37(7):210-215.
[30] JIA C, YANG W, YANG Z, et al. Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread[J]. Journal of Cereal Science, 2017,75:10-16.
[31] 张艳荣, 郭中, 刘通, 等. 微细化处理对食用菌五谷面条蒸煮及质构特性的影响[J]. 食品科学, 2017,38(11):110-115.
[32] 姜绍通, 钟昔阳, 潘丽军, 等. 超高压改性谷朊粉对面条加工品质的影响[J]. 农业机械学报, 2010,41(3):153-157.
[1] 王秋玉, 朱文政, 薛盼盼, 沙文轩, 苏嘉敏, 章海风, 周晓燕. 冻融循环对预醒发冷冻豆沙包品质的影响[J]. 食品与发酵工业, 2021, 47(9): 215-222.
[2] 施悦, 包玉龙, 张文锦, 陈舒涵, 周鹏. 蛋白强化对鲜面条食用品质的改善[J]. 食品与发酵工业, 2020, 46(9): 135-140.
[3] 鲍诗晗, 李诗雯, 何玉英, 李佳琪, 王家琪, 兰天, 孙翔宇, 马婷婷. 烹饪方式对胡萝卜感官品质及营养素含量的影响[J]. 食品与发酵工业, 2020, 46(8): 149-156.
[4] 李素云, 李星科, 张华, 张艳艳, 刘兴丽, 王宏伟. 大米多肽对冷冻面团发酵特性及馒头品质的影响[J]. 食品与发酵工业, 2020, 46(8): 162-166.
[5] 蓝蔚青, 刘嘉莉, 许巧玲, 谢晶. 植酸与竹醋液对冰藏大黄鱼品质、微生物与水分迁移的影响[J]. 食品与发酵工业, 2020, 46(7): 173-179.
[6] 汪经邦, 李沛韵, 谢晶, 刘大勇. 不同贮藏温度对暗纹东方鲀水分迁移、质构和色泽的影响及其货架期预测[J]. 食品与发酵工业, 2020, 46(6): 73-81.
[7] 黄山, 汪楠, 张月, 张甫生, 郑炯. 机械球磨处理对麻竹笋壳膳食纤维理化性质及结构的影响[J]. 食品与发酵工业, 2020, 46(5): 115-120.
[8] 陈金凤, 汪月, 马云翔, 蒲东艳, 崔彦利, 夏玉秀, 张盛贵. 马铃薯淀粉对面团流变学特性及酥性饼干品质的影响[J]. 食品与发酵工业, 2020, 46(5): 121-127.
[9] 汪楠, 黄山, 张月, 张甫生, 郑炯. 高温蒸煮协同纤维素酶改性竹笋膳食纤维[J]. 食品与发酵工业, 2020, 46(4): 13-18.
[10] 陈艳, 周小玲, 李娜, 李向红, 俞健, 王发祥, 刘永乐. 干面条色泽影响因素的相关性分析[J]. 食品与发酵工业, 2020, 46(4): 85-91.
[11] 司艺蕾, 艾志录, 许梦言, 范会平, 王雪竹. 占比90%紫薯全粉面条加工工艺优化[J]. 食品与发酵工业, 2020, 46(3): 160-166.
[12] 林柳, 陶宁萍. 鱼头汤在体外仿生消化系统中的运动参数优化及消化特性研究[J]. 食品与发酵工业, 2020, 46(23): 92-98.
[13] 李可, 李燕, 刘俊雅, 赵颖颖, 刘骁, 赵卫东, 白艳红. 竹笋膳食纤维结合预乳化植物油对低脂猪肉糜乳化稳定性和流变学特性的影响[J]. 食品与发酵工业, 2020, 46(20): 9-14.
[14] 史胜娟, 刘丽莉, 张孟军, 郝威铭, 李媛媛, 杨晓盼. 微波真空冷冻干燥功率对鸡蛋清水分迁移及凝胶微观结构的影响[J]. 食品与发酵工业, 2020, 46(20): 15-20.
[15] 张毅, 万金庆, 杨帆, 冷争争. 低盐冰温脱水牡蛎的贮藏性[J]. 食品与发酵工业, 2020, 46(19): 136-142.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn