Han Rui, Lin Jiaqi, Hou Jingyao, Xu Xiuying, Bao Saruna, Wei Chaoyue, Xing Jiayue, Wu Yuzhu, Liu Jingsheng
National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Foods. 2023 May 12;12(10):1962. doi: 10.3390/foods12101962.
Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and β-fold content in the model dough was reduced, the destruction of internal network structure was decreased, the exposed starch granules were reduced, and the internal interaction of the dough was enhanced; the texture of the buns became softer and the moisture content increased. In conclusion, ultrasound as a physical modification means can significantly improve the freeze-thaw properties of corn starch, providing new ideas for the development and quality improvement of corn-starch-based instant frozen pasta products.
利用超声波对玉米淀粉进行改性以提高其在冷冻模型面团和面包中的抗冻融性。通过流变学、低场强核磁共振成像、傅里叶红外光谱和扫描电子显微镜进行分析。结果表明，添加经超声改性的玉米淀粉可减少模型面团内水分子的迁移，减弱弹性模量的降低，并增强蠕变恢复效果；模型面团中α-螺旋和β-折叠含量的降低减少，内部网络结构的破坏减少，暴露的淀粉颗粒减少，面团内部相互作用增强；面包的质地变得更柔软，水分含量增加。总之，超声作为一种物理改性手段可显著改善玉米淀粉的冻融性能，为基于玉米淀粉的即食冷冻面食产品的开发和品质提升提供新思路。
