环糊精稳定Pickering乳液在无麸质大米面包中的应用  

Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread

作　　者：李学红 龚晶晶 李敏杰 辛迪加 张露 陆勇 LI Xuehong;GONG Jingjing;LI Minjie;XIN Dijia;ZHANG Lu;LU Yong(Collaborative Innovation Center of Food Production and Safety,Henan Key Laboratory of Cold Chain Food Qualify and Safety Control,College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China;Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Zhengzhou University of Light Industry,Zhengzhou 450000,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,食品生产与安全河南省协同创新中心,河南省冷链食品质量安全控制重点实验室,河南郑州450000 [2]郑州轻工业大学,冷链食品加工与安全控制教育部重点实验室,河南郑州450000

出　　处：《食品工业科技》2025年第2期104-111,共8页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(212102110089)。

摘　　要：为研究环糊精(Cyclodextrin,CDs)稳定Pickering乳液对无麸质大米面包品质的影响,分别制备了α-环糊精(α-CD)、β-环糊精(β-CD)和γ-环糊精(γ-CD)稳定的玉米油Pickering乳液,并将其应用于无麸质大米面包中,对面包比容、质构、水分分布及老化热焓等指标进行了检测。结果表明,三种环糊精(CDs)稳定玉米油Pickering乳液均具有很好的稳定性,将其用在大米面包中,发现相比空白组,虽然CDs及CDs稳定乳液均能够增大面包比容、改善面包内部结构和质构特性,提高面包的保水性及延缓面包老化,但CDs稳定乳液的应用效果更为明显;三种环糊精中,α-CD对面包品质改善及抗老化效果最好,其次为γ-CD和β-CD。三种CDs稳定的Pickering乳液具有显著提升大米面包品质和延缓老化的作用。To investigate the effect of cyclodextrins(CDs)stabilized Pickering emulsions on the quality of gluten-free rice bread,the corn oil Pickering emulsions stabilized byα-CD,β-CD orγ-CD were prepared and applied to gluten-free rice bread respectively.The specific volume,texture,water distribution and aging enthalpy of the breads were detected.Results showed that the three kinds of CDs-stabilized corn oil Pickering emulsions all had good stability.When they were used in rice bread,it was found that compared with the blank group,both CDs and CDs-stabilized emulsions could increase the specific volume of bread,improve the internal structure and texture characteristics,promote the water holding capacity and delay the aging of rice bread,but the application effects of CDs-stabilized emulsion were more obvious.Among the three types of CDs,α-CD had the best effect on bread quality improvement and anti-aging properties,followed byγ-CD andβ-CD.Three CDs-stabilized Pickering emulsions can significantly enhance the quality of rice bread and delay the aging processes.

关 键 词：无麸质 大米面包 Pickering乳液 环糊精 感官品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]