Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Faculty of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland.
Food Chem. 2021 Oct 1;358:129882. doi: 10.1016/j.foodchem.2021.129882. Epub 2021 Apr 20.
Thermal analyses were used to determine thermal properties and transitions in model dough and gluten network induced by five oil pomaces obtained from seeds of black seed, pumpkin, hemp, milk thistle and primrose. The model dough was supplemented with 3%, 6% and 9% of the pomaces. Analysis of TGA parameters of supplemented model dough and gluten showed that both objects were thermally stable. However, analysis of difference TGA thermograms indicated that samples supplemented with pomaces differ in thermal behaviour. The differences were confirmed by DSC results. In the case of model dough, supplementation caused appearance of two endothermic peaks at ca. 295 and 340 °C and significant increase in transition enthalpy. Modified gluten thermograms showed one exothermic peak at 280 °C which enthalpy changed slightly with increase in pomace content. The present results indicated that model dough is characterized by more ordered structure comparing to control and gluten samples.
采用热分析方法测定了由黑种草籽、南瓜籽、大麻籽、水飞蓟籽和月见草籽五种油渣制得的模型面团和面筋网络的热特性和转变。在模型面团中添加 3%、6%和 9%的油渣。补充了模型面团和面筋的 TGA 参数分析表明，这两种物质的热稳定性都很好。然而，TGA 差热图谱的分析表明，添加油渣的样品在热行为上存在差异。DSC 结果证实了这一点。对于模型面团，添加油渣导致在大约 295 和 340°C 出现两个吸热峰，并使相变焓显著增加。改性面筋的热图谱显示在 280°C 处有一个放热峰，其焓随油渣含量的增加而略有变化。研究结果表明，与对照和面筋样品相比，模型面团的结构更有序。
