甲壳多糖衍生物对小麦粉品质的影响  

Effect of Chitosan Derivatives on Wheat Flour Quality

作　　者：伍修德 梅媛 甘成云 万浏郁 郑毓[3] 丁贝贝 王学东 肖甚圣 WU Xiude;MEI Yuan;GAN Chengyun;WAN Liuyu;ZHENG Yu;DING Beibei;WANG Xuedong;XIAO Shensheng(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education,Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430048,China;Angel Yeast Co.,Ltd.,Yichang 443000,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,农产品加工与转化湖北省重点实验室,湖北武汉430048 [3]安琪酵母股份有限公司,湖北宜昌443000

出　　处：《食品科技》2023年第12期164-170,共7页Food Science and Technology

基　　金：武汉轻工大学校立项目(2023Y13)。

摘　　要：为改善小麦粉品质,利用拉伸仪、粉质仪和黏度仪等,探究不同添加量的甲壳多糖衍生物(壳寡糖、低聚壳聚糖和壳聚糖)对小麦粉粉质、拉伸、糊化和面筋特性的影响。结果表明,随着甲壳多糖衍生物添加量增加,面团形成时间和稳定时间显著增加(P<0.05),弱化度显著下降,面筋蛋白强度增强,拉伸面积、最大拉伸阻力和拉伸阻力逐渐上升;拉伸延伸度随壳寡糖和低聚壳聚糖的添加量增加而减小,随壳聚糖含量增加而增大;且甲壳多糖衍生物的添加可以提高淀粉的热稳定性,延缓淀粉回升,有效抑制淀粉糊化;此外,甲壳多糖衍生物能够增强面筋网络结构,面筋指数随壳寡糖和低聚壳聚糖添加量的增加而增加,但随壳聚糖添加量的增加而减少。整体而言,甲壳多糖衍生物的加入能改善小麦粉的品质,该研究结果可为优化小麦粉品质提供理论参考。In order to improve the quality of wheat flour,the effects of chitosan derivatives(chitooligosaccharides,oligo-chitosan and chitosan)added in different amounts on the properties of wheat flour,farinograph stretching,gelatinization and gluten were investigated by farinograph,extensograph and viscometer.Results showed that with the increase of chitosan derivatives addition,dough formation time and stability time increased significantly(P<0.05),and weakening degree dropped significantly,gluten strength enhancement,the tensile area,maximum tensile resistance and tensile resistance increased.The tensile elongation decreases with the addition of chito-oligosaccharides and oligo-chitosan,and increases with the increase of chitosan content.The addition of chitosan derivatives can improve the thermal stability of starch,delay the starch retrogradation,effectively restrain the starch gelatinization.In addition,the chitosan derivatives can strengthen the gluten network structure,with the increase of the chito-oligosaccharides and oligo-chitosan,gluten index increased,but decreases with the increase of adding amount of chitosan.On the whole,chitosan derivatives can improve the quality of wheat flour,and this study can provide theoretical reference for optimizing the quality of wheat flour.

关 键 词：小麦粉 甲壳多糖衍生物 面筋品质 物理性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]