不同醋酸酯淀粉对冷冻熟面条品质特性的影响
Effect of different starch acetates on the quality characteristics of frozen cooked noodles.
作者信息
Zhang Kangyi, Zhao Di, Ma Xiaojing, Guo Dongxu, Tong Xiaofeng, Zhang Yun, Qu Lingbo
机构信息
Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China.
Henan Agricultural University Zhengzhou China.
出版信息
Food Sci Nutr. 2022 Jan 28;10(3):678-688. doi: 10.1002/fsn3.2692. eCollection 2022 Mar.
The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze-thaw stability, and crystalline morphology analyzed by XRD ( < .05). The FCN with the addition of 20% CAS exhibited slow deterioration of textural properties during holding for 30 min. The analysis of the changes in the content of free SH group and glutenin macropolymer (GMP) demonstrated that the addition of CAS promoted protein disulfide cross-linking and decreased protein mobility during holding. Fourier transform infrared spectroscopy (FT-IR) revealed that FCN with the addition of CAS had low decrement in α-helix and β-sheet during holding, indicating that starch acetates contributed to the maintenance of the gluten network structure.
研究了由豌豆、玉米和小麦淀粉制备的具有相同取代度的醋酸淀粉的理化性质及其对冷冻熟面条（FCN）品质的影响。结果表明，由于通过X射线衍射分析（<0.05）得到的三种醋酸淀粉具有不同的蓝色值、冻融稳定性和结晶形态，它们对FCN的品质有不同影响。添加20%玉米醋酸淀粉（CAS）的FCN在保存30分钟期间质地特性的劣化缓慢。对游离巯基（SH）含量和麦谷蛋白大聚体（GMP）变化的分析表明，添加CAS促进了蛋白质二硫键交联，并在保存期间降低了蛋白质的流动性。傅里叶变换红外光谱（FT-IR）显示，添加CAS的FCN在保存期间α-螺旋和β-折叠的减少量较低，表明醋酸淀粉有助于维持面筋网络结构。
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