超声波对醒面过程中面团流变学特性、水分分布及蛋白二级结构的影响  

Effects of Ultrasonic-Assisted Resting on Dough Rheological Properties, Water Distribution and Protein Secondary Structure

作　　者：张艳艳 李银丽 吴萌萌 李佳乐 李可 张华 ZHANG Yanyan;LI Yinli;WU Mengmeng;LI Jiale;LI Ke;ZHANG Hua(Collaborative Innovation Center for Food Production and Safety,Henan Key Laboratory of Cold Chain Food Qualify and Safety Control,School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,食品生产与安全河南省协同创新中心,河南省冷链食品质量安全控制重点实验室,河南郑州450002

出　　处：《食品科学》2018年第21期72-77,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B06-05);河南省重大科技专项(141100110400)。

摘　　要：醒面过程是非发酵面团加工过程中的一个重要工序,本实验在非发酵面团醒面过程中施加低频超声场,通过旋转流变仪、低场核磁共振仪、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)仪、扫描电子显微镜(scanning electron microscope,SEM)等仪器研究超声波对醒面过程中面团流变学特性、水分分布、蛋白二级结构和微观结构的影响。结果表明:超声波提高了面团的弹性模量和黏性模量;超声组面团水分分布由吸附水向结合水移动,结合水含量呈现先增加后趋于稳定的趋势,而吸附水含量变化趋势与之相反;超声波辅助醒面25 min时,与对照组样品相比,超声组面团的结合水含量提高了44.0%,吸附水含量下降了11.0%;FTIR分析和SEM观察结果显示超声波辅助醒面能改变面团的二级结构和微观结构,从而改善面团的品质。本研究为超声波辅助醒面改善非发酵面团的品质提供理论依据。The resting process is an important step during the processing of non-fermented dough.In this paper,the effects of ultrasonic-assisted resting on the rheological properties,water distribution,protein secondary structure and microstructure of dough was studied by a rotational rheometer,low-field nuclear magnetic resonance,Fourier transform infrared spectroscopy(FTIR)and scanning electron microscopy(SEM).The results showed that ultrasonic-assisted resting could improve the elastic modulus and viscous modulus of dough.The water distribution state moved from adsorbed to bound water;the content of bound water increased to reach a plateau,whereas the opposite trend was observed for the content of adsorbed water.The content of bound water in the ultrasonic-treated dough was increased by 44.0%and the content of adsorbed water was decreased by 11.0%compared with the control sample after resting for 25 min.The results of FTIR and SEM analysis showed that ultrasonic-assisted resting could improve the quality of dough by changing the secondary structure of proteins and microstructure of dough.These results provide a theoretical basis for improving the quality of dough by ultrasonic-assisted resting.

关 键 词：超声波 醒面 流变学特性 水分分布 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]