摘要
采用快速黏度分析仪(RVA)、流变、二硫键含量测定、傅里叶变换红外光谱(FTIR)、微观结构分析等手段,研究了添加单甘酯(GMS)对煮制面条粘连的影响,探讨其作用机理。结果表明:GMS的添加量为面粉质量的0.75%,即可有效改善煮制面条间的粘连。添加GMS使面条中的二硫键含量以及α-螺旋结构显著增加(P<0.05),改善面团面筋网络结构,抑制淀粉颗粒的溶胀以及高温下淀粉颗粒的破裂,从而降低(P<0.05)煮制面条的表面黏性和吸水率,增加煮制面条的硬度,抑制面条间的粘连。
In this study,the effect of GMS on the adhesion of cooked noodles were investigated by using RVA,rheology,disulfide bond content determination,FTIR,microstructure analysis and other means.Results showed that,with the addition of GMS,the adhesion of noodles could be significantly improved,the disulfide bond content andα-helix structure were increased(P<0.05),the dough gluten network structure were improved,the swelling of starch granules and the rupture of starch granules under high temperature were inhibited,thereby the surface viscosity and water absorption of the cooked noodles were reduced(P<0.05),the hardness of the cooked noodles were increased,the adhesion between the noodles were inhibited.
作者
常战战
刘云祎
林嘉诺
张龙涛
缪松
郑宝东
Chang Zhanzhan;Liu Yunyi;Lin Jianuo;Zhang Longtao;Miao Song;Zheng Baodong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;China-Ireland International Cooperation Centre for Food Material Science and Structural Design,Fuzhou 350002;Teagasc Food Research Centre,Co.Cork 999014,Ireland)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第2期179-186,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
福建省科技计划区域发展项目:福州市中式传统菜肴工业化关键技术研究与示范(2018N3001)。
关键词
面条
单甘酯
表面黏性
小麦淀粉
面筋蛋白
noodles
glyceryl monostearate
surface stickiness
wheat starch
gluten
