酯化麦麸：冷藏过程中中国馒头的物理化学性质、结构和品质改善。
Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage.
机构信息
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China.
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
出版信息
Food Chem. 2024 May 30;441:138324. doi: 10.1016/j.foodchem.2023.138324. Epub 2023 Dec 31.
To develop the application of wheat bran and improve the nutrition and anti-staling capacity of Chinese steamed bread (CSB), oleic acid-esterified wheat bran (OWB) was prepared by esterification of wheat bran with oleic acid, and its physicochemical properties, structure, and quality improvement for CSB during refrigerated storage were investigated. The hydrophilic-lipophilic balance value of OWB was 16.0, the maximum degree of substitution was 0.146, and its emulsifying capacity was similar to that of glycerol monostearate. The starch gelatinization degree of CSB containing 3 % OWB and the control decreased by 19.55 % and 27.12 % within 7 days of refrigerated storage, respectively, while the hardness of CSB with OWB was lower than that with wheat bran. OWB inhibited starch recrystallization and increased bound water in the corresponding CSB, which effectively delayed starch retrogradation. OWB had a positive emulsifying capacity and showed potential as a functional material for preventing retrogradation of starch-based foods.
为了开发麦麸的应用并提高中式馒头（CSB）的营养价值和抗老化能力，通过油酸酯化麦麸制备了油酸酯化麦麸（OWB），并研究了其在冷藏过程中对 CSB 的物理化学性质、结构和质量的改善。OWB 的亲水亲油平衡值为 16.0，最大取代度为 0.146，其乳化能力与单硬脂酸甘油酯相当。在冷藏 7 天内，含有 3%OWB 的 CSB 和对照品的淀粉糊化度分别降低了 19.55%和 27.12%，而含有 OWB 的 CSB 的硬度低于含有麦麸的 CSB。OWB 抑制了淀粉的重结晶并增加了相应 CSB 中的结合水，从而有效地延缓了淀粉的回生。OWB 具有积极的乳化能力，有望成为防止淀粉类食品回生的功能性材料。
Zotero 插件