不溶性膳食纤维和阿魏酸对馒头品质和谷蛋白聚集特性的影响。
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, PR China.
出版信息
Food Chem. 2021 Dec 1;364:130444. doi: 10.1016/j.foodchem.2021.130444. Epub 2021 Jun 24.
The effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on steamed bread quality and gluten aggregation properties were investigated. IDF and FA increased the hardness and decreased the specific volume of steamed bread, except for 0.3 g of FA. Compared to the control sample, the hardness of steamed bread with 0.3 g of FA decreased by 36%, and the specific volume increased by 10.91%. FA promoted gluten aggregation through a cross-linking reaction because the sodium dodecyl sulfate extractable protein (SDSEP) of gluten with 1.8 g of FA decreased by 61.32% compared to the control sample under non-reducing condition. The ζ-potential of gluten during the proofing and steaming stages decreased by 46.64% and 68.10% with the increase in IDF, which showed that IDF promoted gluten aggregation by reducing the electrostatic repulsion. Gluten aggregation caused by IDF and FA could be the main reason for steamed bread deterioration.
研究了不溶性膳食纤维（IDF）和阿魏酸（FA）对馒头品质和面筋聚集特性的影响。IDF 和 FA 增加了馒头的硬度，降低了馒头的比容，除了 0.3 g 的 FA。与对照样品相比，添加 0.3 g FA 的馒头的硬度降低了 36%，比容增加了 10.91%。FA 通过交联反应促进面筋聚集，因为在非还原条件下，添加 1.8 g FA 的面筋的十二烷基硫酸钠可提取蛋白（SDSEP）比对照样品减少了 61.32%。随着 IDF 的增加，面筋在发酵和蒸制阶段的 ζ-电位分别降低了 46.64%和 68.10%，这表明 IDF 通过减少静电排斥促进了面筋聚集。IDF 和 FA 引起的面筋聚集可能是馒头劣化的主要原因。
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