Sang Shangyuan, Ou Changrong, Fu Yaqian, Su Xueqian, Jin Yamei, Xu Xueming
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China.
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
Food Chem X. 2022 Apr 28;14:100319. doi: 10.1016/j.fochx.2022.100319. eCollection 2022 Jun 30.
This study aimed to investigate the effect of fish skin gelatin (, 0.5%, or 1.0%, flour basis) on the properties of wheat () dough and bread. Compared with the control group, the addition of 1.0% gelatin increased the storage modulus and the maximum resistance of dough, resulting in a longer rupture time and a larger final gas-retention volume of the dough. Bread characteristics showed that the specific loaf volume and crumb cell size both increased. Molecular dynamics simulation indicated that gelatin and glutenin segments formed a complex, where a large amount of hydroxyl groups on the surface retarded water mobility in bread. Gelatin-glutentin complexes with the high water-holding capacity inhibited water diffusion from marginal crumb to crust, and decreased starch retrogradation enthalpy and firming rate of crumb. Thus, fish skin gelatin might be a good improver of wheat dough and bread.
本研究旨在探究鱼皮明胶（以面粉计为0.5%或1.0%）对小麦面团和面包特性的影响。与对照组相比，添加1.0%的明胶可提高面团的储能模量和最大抗阻力，使面团的破裂时间延长，最终气体保留体积增大。面包特性表明，面包比容和面包心气孔尺寸均有所增加。分子动力学模拟表明，明胶和麦谷蛋白片段形成了一种复合物，其表面大量的羟基阻碍了面包中水分的移动。具有高持水能力的明胶-麦谷蛋白复合物抑制了水分从面包边缘向面包皮的扩散，并降低了面包心的淀粉回生焓和硬化速率。因此，鱼皮明胶可能是一种很好的小麦面团和面包改良剂。
