Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Food Res Int. 2022 Jun;156:111112. doi: 10.1016/j.foodres.2022.111112. Epub 2022 Mar 9.
In order to elucidate the mechanism underlying the effect of different-sizes potato starch on dough during freeze-thaw treatment, the rheological properties, moisture distribution, secondary structure, and relative crystallinity of dough were investigated. The results showed that the storage modulus (G'), loss modulus (G″), and complex modulus (|G*|) of dough increased as a result of the freeze-thaw treatment, and the effect was more obvious as the starch granular sizes increased. The higher β -sheet and T contents reflected the higher viscoelasticity and freeze-thaw sensitivity, which may be related to the higher degree expansion of amylose. In contrast, dough with small-sized starch had higher intermolecular interactions, and denser structure, lower water migration, showing that this has better resistance and higher stability. The presented mechanisms may contribute to the better understanding of the effects of freeze-thaw process on model dough properties.
为了阐明不同粒径的马铃薯淀粉在冻融处理过程中对面团作用的机理，研究了面团的流变特性、水分分布、二级结构和相对结晶度。结果表明，随着冻融处理的进行，面团的储能模量（G'）、损耗模量（G"）和复数模量（|G*|）均增加，且粒径越大效果越明显。较高的β-折叠和 T 含量反映了较高的粘弹性和冻融敏感性，这可能与直链淀粉的更高程度的膨胀有关。相比之下，小粒径淀粉的面团具有更高的分子间相互作用和更致密的结构，较低的水分迁移，表明其具有更好的抗性和更高的稳定性。所提出的机制可能有助于更好地理解冻融过程对模型面团性质的影响。
