高直链玉米淀粉与面筋蛋白比例对复合面条加工适应性的影响  

The Impact of High Amylose Maize Starch to Gluten Protein Ratio on the Processing Adaptability of Composite Noodles

作　　者：于子轩 樊铭聪 李言[1] 王立[1] 钱海峰[1] YU Zi-xuan;FAN Ming-cong;LI Yan;WANG Li;QIAN Hai-feng(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮油食品科技》2024年第4期61-68,共8页Science and Technology of Cereals,Oils and Foods

基　　金：“十四五”国家重点研发计划项目(2022YFD2100303)。

摘　　要：为探究高直链玉米淀粉(HAMS)、面筋蛋白和燕麦麸皮粉用于面条产品的加工适应性,将燕麦麸皮粉与不同比例(2∶2、3∶2、4∶2、5∶2)的HAMS与面筋蛋白混合并制备复合面条,分析其面团热机械学特性、面团动态流变学特性、面条食用品质和面条微观结构等。结果表明,随着HAMS比例增加,复合面团的吸水率显著降低(P<0.05),面团形成时间和稳定时间缩短;储能模量和损耗模量增加,损耗角正切(Tanδ)降低且均小于1,蠕变恢复率先增加后降低。随着HAMS比例增加,复合面条L值增加,a值和b值降低,蒸煮吸水率和蒸煮损失率降低,蒸煮后硬度、弹性和咀嚼性降低。扫描电子显微镜(SEM)和激光共聚焦显微镜(CLSM)结果显示,当HAMS与面筋蛋白比例超过4∶2时,HAMS颗粒能够更均匀地嵌在面筋网络中,使面筋网络形成更致密的结构,进而提升面条加工特性。本研究为功能性复合面条加工提供了新思路。To investigate the processing adaptability of high amylose maize starch(HAMS),gluten protein and oat bran in noodle products,the composite noodles were prepared using oat bran with different ratios(2∶2,3∶2,4∶2,5∶2)of HAMS and gluten protein,and thermomechanical properties and dynamic rheological properties of composite dough,eating quality and microstructure of composite noodle were analyzed.The results showed that with the increase of HAMS ratio,the water absorption of the composite dough significantly decreased(P<0.05),and the dough development time and stability time shortened.With the increase of HAMS ratio,both storage modulus and loss modulus increased,but Tanδdecreased and remained below 1.Creep recovery rate initially increased then decreased.As the HAMS ratio increased,the L value of composite noodles increased,while the a value and b value decreased.The cooking water absorption rate and cooking loss rate of composite noodles decreased,and the hardness,elasticity and chewiness of cooked noodles decreased.Scanning electron microscopy(SEM)and confocal laser scanning microscopy(CLSM)results showed that when the ratio of HAMS to gluten protein exceeded 4:2,HAMS particles could embed more uniformly within the gluten network,which led to the formation of a denser structure and thereby enhancing the processing characteristics of noodles.This study provides new insights for the development of functional composite noodles.

关 键 词：高直链玉米淀粉 面筋蛋白 面条 加工适应性 食用品质 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学] S-3[轻工技术与工程—食品科学与工程]