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。
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.
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