Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China.
Int J Biol Macromol. 2022 Nov 30;221:1228-1237. doi: 10.1016/j.ijbiomac.2022.09.024. Epub 2022 Sep 7.
It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G'), loss (G″), and complex (G) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.
研究了魔芋葡甘聚糖（KGM）在不同浓度下对不同黏度对虾糜-小麦面团的流变性、淀粉-面筋-虾糜网络、热特性和水分分布，以及对虾糜-小麦面条的质构特性、蒸煮特性和微观特性的影响。结果表明，面团的储能模量（G'）、损耗模量（G″）和复合模量（G）随着 KGM 的添加而增加。随着 KGM 黏度的增加，自由巯基（SH）含量降至 0.84 μmol/g，自由水含量增加到 8.25%，导致焓值和微观结构密度显著提高。添加 3%的 KGM 可显著提高面条的硬度和拉伸长度。此外，KGM 增强了淀粉-面筋-虾糜网络，改善了面条的蒸煮品质和质构特性。更重要的是，KGM 在小麦粉复合体系中的应用也表现出更好的性能。因此，KGM 引入到虾糜-小麦面团中对面团和面条的宏观和微观特性的优化有显著效果。
