ATR-FTIR在谷物及食品(面团)体系研究中的应用  

Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System

作　　者：贾春利[1] 黄卫宁[1] Hoseney R C 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]美国堪萨斯州立大学,美国曼哈顿66502

出　　处：《食品科学》2009年第9期277-280,共4页Food Science

基　　金：国家自然科学基金项目(20576046)

摘　　要：本文综述了衰减全反射傅立叶变换红外光谱技术(ATR-FTIR)在谷物及食品(面团)体系研究中的应用。着重介绍了ATR-FTIR谱图与小麦粉或面团(面糊)体系中蛋白质构象、蛋白质水合、淀粉构象、淀粉回生和水解过程之间的关系。ATR-FTIR具有表面敏感性的突出优点,可作为面团表面胶黏性及其形成机理研究中运用的一种新技术手段。Attenuated total reflectance-Fourier transform infrared reflectance （ATR-FTIR） and its application in the research of cereal and food/dough system were reviewed in this paper. The relationships between spectra of ATR-FTIR and conformation of protein and starch, hydration of protein, retrogradation and hydrolysis of starch were mainly introduced. Having superior advantage of surface sensitivity, the uses of ATR-FTIR as a new tool in studying dough stickiness and the mechanism were also described.

关 键 词：ATR—FTIR 谷物 面团 蛋白质 淀粉 表面胶黏性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]