磷酸盐对小麦面条面筋网络结构和品质的影响。
Effect of phosphate salts on the gluten network structure and quality of wheat noodles.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China.
出版信息
Food Chem. 2021 Oct 1;358:129895. doi: 10.1016/j.foodchem.2021.129895. Epub 2021 Apr 20.
The effects of three phosphate salts (PS) on the secondary structure, microstructure of gluten, rheological properties of dough and water status of noodles were investigated to determine the mechanisms underlying the changes in the quality of noodles. Changes in the secondary structure detected were the increased number of β-sheet and decreased number of random coil structures. PS reduced the content of free sulfhydryl (SH) and increased the content of disulfide (SS) bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that the band density of the high molecular regions of the gluten was reduced. The results showed that adding PS induced a more compact microstructure and improved the G' and G'' values of the dough. After adding PS, the water-solids interaction in noodles was enhanced by the decreased water mobility. It was concluded that PS promoted the water holding capacity of the noodles and strengthened the gluten network.
研究了三种磷酸盐（PS）对谷朊粉二级结构、微观结构、面团流变学特性和面条水分状态的影响，以确定面条品质变化的内在机制。检测到的二级结构变化是β-折叠结构数量增加和无规卷曲结构数量减少。PS 降低了游离巯基（SH）的含量，增加了二硫键（SS）的含量。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）分析表明，谷朊粉高分子区域的条带密度降低。结果表明，添加 PS 会导致更紧密的微观结构，并提高面团的 G'和 G''值。添加 PS 后，面条中的固液相互作用增强，水的流动性降低。可以得出结论，PS 提高了面条的持水能力，增强了面筋网络。
Zotero 插件