谷蛋白和醇溶蛋白对冷冻熟面条表面粘性的影响。
Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.
机构信息
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.
Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China.
出版信息
J Texture Stud. 2023 Oct;54(5):681-692. doi: 10.1111/jtxs.12755. Epub 2023 Mar 30.
The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were investigated. The addition of glutenin and gliadin reduced the surface tackiness (3.60 and 3.50 N) of recooked FCNs stored for 0 min. The addition of glutenin increased the rigidity of the gluten network and the compactness of FCNs and made the FCNs have a moisture-distribution with multilayers. The addition of gliadin increased the tensile distance of FCNs, restricted water migration during frozen storage, and increased the membranous structure of the gluten network to wrap starch particles. Glutenin had a stronger effect on reducing the surface tackiness of FCNs than gliadin. In the future, the synergistic effects of different proportions of glutenin and gliadin on the gluten network of FCNs could be further studied.
谷朊粉和麦醇溶蛋白对面条表面粘性的作用机制尚不清楚。本研究探讨了谷朊粉和麦醇溶蛋白对面条表面粘性的影响。添加谷朊粉和麦醇溶蛋白后，复热冷冻熟面条（FCN）的表面粘性（3.60 和 3.50N）降低。添加谷朊粉增加了面筋网络的刚性和 FCN 的紧密性，使 FCN 的水分分布具有多层性。添加麦醇溶蛋白增加了 FCN 的拉伸距离，限制了冷冻储存过程中的水分迁移，并增加了包裹淀粉颗粒的面筋网络的膜状结构。与麦醇溶蛋白相比，谷朊粉对面条表面粘性的降低作用更强。未来，可以进一步研究不同比例的谷朊粉和麦醇溶蛋白对 FCN 面筋网络的协同作用。
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