Yan Yizhe, Xue Xinhuan, Jin Xueyuan, Niu Bin, Chen Zhenzhen, Ji Xiaolong, Shi Miaomiao, He Yuan
College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China.
School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, China.
Front Nutr. 2022 Aug 11;9:951588. doi: 10.3389/fnut.2022.951588. eCollection 2022.
In this study, wheat flour (WF) was modified by annealing (ANN) using plasma-activated water (PAW) for the first time. Compared with WF and DW-WF, the results of scanning electron microscopy (SEM) and particle-size analysis showed that the granule structure of wheat starch in PAW-WF was slightly damaged, and the particle size of PAW-WF was significantly reduced. The results of X-ray diffraction and Fourier transforming infrared spectroscopy indicated that PAW-ANN could reduce the long-range and short-range order degrees of wheat starch and change the secondary structure of the protein in WF, in which the content of random coils and α-helices was significantly increased. In addition, the analysis of solubility, viscosity, and dynamic rheological properties showed that PAW-ANN improved the solubility and gel properties of WF and decreased its viscosity properties and short-term regeneration. PAW-ANN, as a green modification technology, has the potential for further application in WF modification, as well as in the production of flour products.
在本研究中，首次使用等离子体活化水（PAW）对小麦粉（WF）进行退火（ANN）改性。与WF和去离子水小麦粉（DW-WF）相比，扫描电子显微镜（SEM）和粒度分析结果表明，PAW-WF中小麦淀粉的颗粒结构略有受损，且PAW-WF的粒度显著减小。X射线衍射和傅里叶变换红外光谱结果表明，PAW-ANN可降低小麦淀粉的长程和短程有序度，并改变WF中蛋白质的二级结构，其中无规卷曲和α-螺旋的含量显著增加。此外，溶解度、粘度和动态流变学性质分析表明，PAW-ANN改善了WF的溶解度和凝胶性质，并降低了其粘度性质和短期回生。PAW-ANN作为一种绿色改性技术，在WF改性以及面粉制品生产中具有进一步应用的潜力。
