青稞麸皮膳食纤维对面团的冷冻保护作用  

Cryoprotect of Barley Bran Dietary Fiber Against The Dough Function

作　　者：于佳佳[1] 曹娅[1] 张金龙[1] 冯云龙[1] 梁若寒 张艳艳 YU Jia-jia;CAO Ya;ZHANG Jin-long;FENG Yun-long;LIANG Ruo-han;ZHANG Yan-yan(College of Culinary and Catering Management,Xinjiang Vocational University,Urmuqi 830013,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,乌鲁木齐830013 [2]郑州轻工业大学食品与生物工程学院,郑州450001

出　　处：《中国食物与营养》2024年第9期40-44,66,共6页Food and Nutrition in China

基　　金：河南省2022年科技发展计划(项目编号:222102110253)。

摘　　要：目的:研究不同添加量的膳食纤维对面团的冷冻保护作用。方法:采用流变仪、低场核磁和原位拉曼光谱等手段,研究青稞麸皮膳食纤维对冷冻面团水分分布、质构特性、发酵特性和面筋蛋白分子结构的影响。结果:随着青稞膳食纤维添加量的增加,强结合水的含量呈逐渐减小的趋势,减少到7.07%;弱结合水含量呈逐渐增大的趋势,增加到91.23%;自由水含量无显著变化;弹性和粘聚性呈先增大后减小的趋势,其中当膳食纤维添加量为0.5%时,弹性和粘聚性最高,分别为0.44%、0.5%,色氨酸含量最低,酪氨酸含量最高。膳食纤维添加量越多,面团发酵的最高高度越高,达到面团发酵最高高度的时间越短。添加组冷冻面团中的α-螺旋的比例总体高于空白对照组,在添加量为0%和1%时α-螺旋含量分别为26.24%和39.26%,而β-折叠和β-转角比例则相反;但是二硫键的三种构型比例并没有在膳食纤维的影响下有明显差异。结论:添加膳食纤维可以改善冷冻面团的发酵特性,保护面筋蛋白的二级结构。【Objective】To study the cryoprotective effect of dietary fiber with different amounts on dough.【Method】The effects of barley bran dietary fiber on water distribution,texture characteristics,fermentation characteristics and molecular structure of gluten protein in frozen dough were studied by means of rheometer,low field NMR and in-situ Raman spectroscopy.【Result】As the amount of barley dietary fiber added increased,the content of strongly bound water tended to decrease gradually to 7.07%.The content of weakly bound water tended to increase gradually to 91.23%.There was no significant change in the content of free water.The elasticity and cohesiveness tended to increase and then decrease,with the highest elasticity and cohesiveness at 0.44% and 0.5% respectively,the lowest tryptophan content and the highest tyrosine content when dietary fiber was added at 0.5%.The more dietary fiber is added,the higher the maximum height of dough fermentation and the shorter the time to reach the maximum height of dough fermentation.The proportion of α-helices in the frozen dough was generally higher in the addition group than in the control group,with 26.24% and 39.16%ofα-helices at 0% and 1%addition,respectively,while the opposite was true for the proportion of β-sheet and β-turn.However,the ratios of the three configurations of the disulfide bond did not differ significantly under the influence of dietary fiber.【Conclusion】These results indicated that the fermentation characteristics of the frozen dough were improved and the secondary structure of the gluten was protected by the addition of dietary fiber.

关 键 词：青稞麸皮 膳食纤维 冷冻面团 蛋白二级结构 水分分布 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]