解析全麦粉加工过程中面团劣化的机理：含不同分子量阿拉伯木聚糖的谷朊蛋白的案例研究。
Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China.
出版信息
Food Chem. 2024 Jan 30;432:137199. doi: 10.1016/j.foodchem.2023.137199. Epub 2023 Aug 18.
This study aims to the effect of arabinoxylan (AX) on gluten quality. Ultrasonic treatment is utilized to degrade water unextractable arabinoxylans (WUAX) from wheat bran, which obtains three molecular weights of AX. The results indicate that the shear viscosity and particle size of AX were decreased and the ζ-potential was increased after ultrasonic treatment. Analysis of the gluten shows that the free SH of gluten with 6% WUAX, SAX10, and SAX30 (ultrasound duration for 10 min and 30 min) was increased by 51.9%, 48.1%, and 17.0%, respectively, whereas the free SH of 2% SAX30-gluten was increased by 19.8%. Furthermore, WUAX impaired the viscoelasticity properties of gluten, while SAX30 improved the viscoelasticity of gluten. WUAX induced the open, fragile, and discontinuous structure of gluten. On the contrary, SAX30 promoted the formation of the compact and regular gluten structure. Overall, ultrasonic as a non-chemical treatment could be used to improve the quality of whole-wheat foods.
本研究旨在探讨阿拉伯木聚糖（AX）对面筋质量的影响。采用超声处理的方法从麦麸中降解水不溶性阿拉伯木聚糖（WUAX），得到三种不同分子量的 AX。结果表明，超声处理后 AX 的剪切黏度和粒径减小，ζ-电位增加。对面筋的分析表明，添加 6% WUAX、SAX10 和 SAX30（超声处理时间分别为 10 min 和 30 min）的面筋游离 SH 分别增加了 51.9%、48.1%和 17.0%，而添加 2% SAX30-面筋的游离 SH 仅增加了 19.8%。此外，WUAX 会降低面筋的黏弹性，而 SAX30 则可改善面筋的黏弹性。WUAX 会诱导面筋形成开放、脆弱和不连续的结构，而 SAX30 则促进了更为紧凑和规则的面筋结构的形成。总的来说，超声作为一种非化学处理方法，可以用来改善全麦食品的品质。
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