School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China.
Food Chem. 2019 Jul 30;287:11-19. doi: 10.1016/j.foodchem.2019.02.084. Epub 2019 Feb 23.
In this study, the inhibiting effects of low-molecular weight polyols on the deterioration of gluten network and noodle texture were systematically investigated, based on dough rheological properties, and the macroscopic, structural and water status changes of gluten protein during storage of fresh noodles. Both glycerol and propylene glycol significantly restrained the decrease of GMP gel weight, LA-SRC value, hardness and springiness, and the increase of cooking loss. SEM showed that polyols retarded the collapse of gluten network, with still continuous gluten fibrils. The inner structure of polyol noodles was much less damaged after 2 days, with more uniform moisture distribution in MRI images. Potential dynamic depolymerization and repolymerization interactions were detected for protein components during processing and cooking, which might contribute to the textural changes. Low-molecular weight polyols inhibited the collapse of gluten network and deterioration of noodle texture although they showed no inhibiting effect on microbial growth.
在这项研究中，基于面团流变学特性以及新鲜面条储存过程中面筋蛋白的宏观、结构和水分状态变化，系统研究了低分子量多元醇对面筋网络劣化和面条质地的抑制作用。甘油和丙二醇都显著抑制了 GMP 凝胶重量、LA-SRC 值、硬度和弹性的降低，以及蒸煮损失的增加。SEM 表明多元醇延缓了面筋网络的崩溃，仍有连续的面筋纤维。2 天后，多元醇面条的内部结构受损程度较小，MRI 图像中水分分布更加均匀。在加工和烹饪过程中，检测到蛋白质组分的潜在动态解聚和再聚合相互作用，这可能是导致质地变化的原因。低分子量多元醇虽然对微生物生长没有抑制作用，但能抑制面筋网络的崩溃和面条质地的劣化。
