Xu Fen, Liu Wei, Liu Qiannan, Zhang Chunjiang, Hu Honghai, Zhang Hong
Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing China.
Hefei CAAS Nutridoer Co. Ltd. Academy of Food Nutrition and Health Innovation Chinese Academy of Agricultural Sciences Hefei China.
Food Sci Nutr. 2020 Mar 25;8(5):2279-2287. doi: 10.1002/fsn3.1506. eCollection 2020 May.
This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch-wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities increased with the increase in potato starch fraction. The breakdown and setback values of samples decreased with increasing gluten content, and the endothermic enthalpy showed a similar variation trend. The gelatinization temperature of the samples increased significantly as the gluten proportion increased. Morphological observation showed that the gluten protein was wrapped around potato starch granules and the starch granules have a diluting effect on gluten network. Moreover, gluten formed a water diffusion barrier out of the starch granules, this barrier effect and the competitive hydration between starch and gluten could primarily explain the delayed gelatinization temperatures.
本研究调查了在机械剪切和加热条件下，不同淀粉/面筋比例的马铃薯淀粉-小麦面筋复合体系的粘度、热性能、热机械性能和微观结构特性。结果表明，峰值粘度、低谷粘度和最终粘度随马铃薯淀粉比例的增加而增加。样品的崩解值和回生值随面筋含量的增加而降低，吸热熔解焓呈现相似的变化趋势。随着面筋比例的增加，样品的糊化温度显著升高。形态学观察表明，面筋蛋白包裹在马铃薯淀粉颗粒周围，淀粉颗粒对面筋网络有稀释作用。此外，面筋在淀粉颗粒外部形成了水扩散屏障，这种屏障效应以及淀粉与面筋之间的竞争性水合作用可以主要解释糊化温度延迟的原因。
