4种改良剂对冷冻熟面中糊化特性、组分及结构的影响  

Effect of four improvers on the pasting properties, components and microstructure of frozen cooked noodles

作　　者：曹莼 陆启玉[1] 刘紫鹏 李盘欣 CAO Chun;LU Qi-yu;LIU Zi-peng;LI Pan-xin(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 511442,Guangdong,China;Henan Nanjiecun(Group)Co.,Ltd.,Luohe 462000,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]华南理工大学食品科学与工程学院,广东广州511442 [3]河南南街村(集团)有限公司,河南漯河462000

出　　处：《粮食与油脂》2020年第8期45-50,共6页Cereals & Oils

基　　金：国家自然科学基金项目(21276065、21076061)。

摘　　要：选用木薯淀粉、谷朊粉、复合磷酸盐和瓜尔胶4种面粉改良剂,通过快速黏度分析仪、高效液相色谱、低场脉冲核磁共振和扫描电镜对面粉糊化特性、蛋白质分子量分布、水分分布和微观结构进行测定。结果表明:木薯淀粉、复合磷酸盐和瓜尔胶对面粉糊化黏度有明显提升;木薯淀粉、谷朊粉和瓜尔胶可抑制大分子蛋白质断裂或降解;木薯淀粉和瓜尔胶可降低水分的自由度,提高深层结合水含量;谷朊粉、复合磷酸盐和瓜尔胶三者能有效地强化面条内部结构。Cassava starch, wheat gluten, compound phosphate and guar gum were selected as the four improvers, and the pasting properties, molecular weight distribution of proteins, moisture distribution and internal microstructure were determined by using rapid viscosity analyzer(RVA), high performance liquid chromatography(HPLC), low field nuclear magnetic resonance(LFNMR) and scanning electron microscope(SEM). Results showed that cassava starch, compound phosphate and guar gum could increase pasting viscosity of flour, and cassava starch, gluten and guar gum could inhibit the breakdown or degradation of macromolecular protein. Cassava starch and guar gum could reduce the degree of freedom of moisture and improve the content of deepbound water. Wheat gluten, compound phosphate and guar gum could strengthen the internal structure of FCN.

关 键 词：改良剂 淀粉 蛋白质 水分 微观结构 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]