膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响

Effects of Dietary Fiber and Ferulic Acid on Properties of Dough and Gluten

研究膳食纤维(dietary fiber,DF)和阿魏酸(ferulic acid,FA)单一及复配添加对面团及面筋蛋白结构和性质的影响。结果表明,DF的添加使面团吸水率、形成时间、黏度崩解值分别显著增加了2.36%~7.76%、18.15%~69.18%、61.11%~283.33%,FA的添加使面团回生值显著增加了90.48%~97.62%,而FA与DF复配添加可改善二者对面团热机械学性质造成的影响;DF组和FA组面筋蛋白的黏弹性模量与对照组相比明显增加;DF组和FA组面筋蛋白的热变性温度(Tp)、热变性焓值(ΔH)、二硫键含量与对照组相比显著下降,质量损失率显著增大,表明添加DF、FA后面筋蛋白结构稳定性下降;扫描电子显微镜观察表明添加DF、FA后面筋蛋白平滑有序的微观结构变得松散、无序,而复合添加DF和FA后面筋蛋白的微观结构较单独添加等量DF、FA时有所改善。

The effect of dietary fiber (DF) and ferulic acid (FA) individually and in combination on the structure and properties of dough and gluten was examined. The results showed that addition of 3% to 12% DF significantly (P < 0.05) increased the water absorption, development time and breakdown viscosity of dough by 2.36%–7.76%, 18.15%–69.18%, 61.11%–283.33%, respectively, while addition of FA significantly increased the regeneration value by 90.48%–97.62%. The combined addition of DF and FA improved the effect of either alone on dough thermomechanical properties. The viscoelastic modulus of gluten with the individual addition of DF and FA was significantly higher than that of the control group, whereas the heat-denaturation temperature (Tp), heat denaturation enthalpy (ΔH), and disulfide bond content were significantly lower than those of the control group. In addition, the mass loss rate was significantly increased, indicating that the structural stability of gluten is decreased by the addition of DF and FA. The results of scanning electron microscopy showed that the smooth and orderly microstructure of gluten became loose and disordered after the addition of either DF or FA, while this change was reversed by adding them together.