3种种皮胶的结构特征及其对面包品质的影响  

Structural Characteristics of Seed Coat Gums from Three Sources and Their Effect on Bread Quality

作　　者：初晓钰 贺超 武淑芬[1] 刘欢欢 郭庆彬 应歆 张立峰 王云龙 孙振欧 CHU Xiaoyu;HE Chao;WU Shufen;LIU Huanhuan;GUO Qingbin;YING Xin;ZHANG Lifeng;WANG Yunlong;SUN Zhen′ou(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Beijing Key Laboratory of Nutritional Health and Food Safety,Beijing Engineering Laboratory of Nutritional Food Research for the Elderly,Nutrition and Health Research Institute Co.,Ltd.,COFCO,Beijing 102209,China;Shandong Bao′an Kang Biotechnology Co.,Ltd.,Linyi 273300,Shandong,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,中粮营养健康研究院有限公司,北京102209 [3]山东保安康生物科技有限公司,山东临沂273300

出　　处：《食品研究与开发》2024年第1期19-25,共7页Food Research and Development

基　　金：国家自然科学基金项目(32072173);天津市科技计划项目(22YDTPJC00370)。

摘　　要：为充分开发利用种皮胶资源,拓展种皮胶应用领域,采用水提醇沉法提取沙蒿胶(Artemisia sphaerocephala Krasch. gum,ASKG)、亚麻籽胶(flaxseed gum,FG)和奇亚籽胶[chia(Salvia hispanica L.)seed gum,CSG],对其基本分子结构进行表征,同时考察其对面包品质的影响。结果表明:ASKG、FG和CSG均具有典型的多糖类红外光谱特征,相对分子量分别为(476.2±8.1)、(1 456.4±15.9)、(2 335.6±10.8)kDa。ASKG主要由木糖、半乳糖、甘露糖、葡萄糖和葡萄糖醛酸组成,FG主要由木糖、阿拉伯糖、半乳糖和半乳糖醛酸组成,CSG主要由木糖、葡萄糖醛酸和阿拉伯糖组成。添加ASKG、FG和CSG(1%)能提高面团中自由水的比例,改善面包的弹性和咀嚼性,降低硬度和内聚性。并且,面包的比容和含水量增加,烘焙损失降低,品质得到改善。其中,ASKG相对FG和CSG可以更显著降低面包芯的硬度,制备的面包感官评分最高。To fully develop and utilize the resources and expand the application of seed coat gums(SCGs),Artemisia sphaerocephala Krasch.gum(ASKG),flaxseed gum(FG)and chia(Salvia hispanica L.)seed gum(CSG)were characterized in terms of their basic molecular structures,and the effects on bread quality were also investigated.The results showed that ASKG,FG and CSG all had typical infrared spectral characteristics of polysaccharides,with relative molecular weights of(476.2±8.1),(1456.4±15.9)and(2335.6±10.8)kDa,respectively.Specifically,ASKG is mainly composed of xylose,galactose,mannose,glucose and glucuronic acid;FG is mainly composed of xylose,arabinose,galactose and galacturonic acid;CSG is mainly composed of xylose,glucuronic acid and arabinose.The addition of ASKG,FG and CSG(1%)increased the free water in the dough,improved the elasticity and chewiness of the bread,and reduced the hardness and cohesiveness.Moreover,the specific volume and water content of bread were increased,and baking losses were reduced,thus improving the quality.Among them,ASKG could reduce the hardness of bread core more significantly compared with FG and CSG,and the prepared bread had the highest sensory score.

关 键 词：沙蒿胶 亚麻籽胶 奇亚籽胶 结构特性 功能特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]