甜荞全谷物粉对小麦面团流变特性及鲜湿面条品质的影响  

Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles

作　　者：闫铭欢 贺家亮[1] 王立博 陈静 任艳娟 张恒云 张彬[1] 刘文超[1] 王昊然 吴伟菁 罗登林[1,2] YAN Minghuan;HE Jiaiang;WANG Libo;CHEN Jing;REN Yanjuan;ZHANG Hengyun;ZHANG Bin;LIU Wenchao;WANG Haoran;WU Weijing;LUO Dengin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Engineering Research Center of Food Material,Luoyang 471023,China;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Xiamen Medical College,Xiamen 361023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品原料工程技术研究中心,河南洛阳471023 [3]北京农学院食品科学与工程学院,北京102206 [4]厦门医学院,福建厦门361023

出　　处：《食品科学》2024年第10期72-79,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(32202096);河南省重点研发与推广专项(科技攻关)(232102110159,232102110126);河南省重大公益专项(201300110300);教育部产学合作协同育人项目(220503880205011);河南科技大学博士科研启动基金项目(13480082)。

摘　　要：本实验探究并分析甜荞全谷物粉对小麦面团流变学特性及鲜湿面条质构特性、水分分布、蛋白质二级结构及分子质量分布、微观结构和色泽的影响。结果表明:当甜荞全谷物粉添加量为30%时,面团具有较高的G’(5.3×10^(5) Pa),且tanδ值达到最小值0.50;在此添加量下,鲜湿面条弹性达到最大值(0.97),α-螺旋相对含量最高(28.30%),面条内部的微观结构更加致密均匀。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果显示,随甜荞全谷物粉的添加量增加,荞麦蛋白特有的亚基条带也随之加深。与对照组相比,甜荞全谷物粉可使部分紧密结合水向弱结合水和自由水状态迁移,且随添加量的增加,面条L*值显著下降,a*和b*值均不同程度地提高,整体呈红黄色。综上所述,当甜荞全谷物粉添加量为30%时,可赋予鲜湿面条良好的机械性能及加工品质。The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough,and the textural characteristics,water distribution,secondary structure and molecular mass distribution of proteins,microstructure,and color of fresh noodles.The results demonstrated that the dough with 30%whole common buckwheat flour had a higher G’(5.3×10^(5) Pa)and a minimum tanδvalue of 0.50.The resulting noodles had a maximum elasticity of 0.97,a maximumα-helix content of 28.30%,and a denser and more homogenous microstructure.According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)data,the band intensities of buckwheat protein subunits increased with increasing addition of whole common buckwheat flour.Compared with the control group,the addition of whole common buckwheat flour caused partial transformation of tightly bound water to weakly bound water and free water.As the addition of common buckwheat flour increased,the L*value of noodles decreased significantly,the a*and b*values increased to varying degrees,and as a result the overall color turned reddish and yellow.In conclusion,the addition of 30%whole common buckwheat flour can improve the mechanical properties and processing quality of fresh noodles.

关 键 词：甜荞全谷物粉 面团 流变特性 面条 质构特性 微观结构 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]