摘要
综述了魔芋葡甘聚糖、卡拉胶、黄原胶和羧甲基纤维素4种亲水胶体对冷冻面筋蛋白的热稳定特性、流变学特性、持水性、二级结构、自由巯基含量和微观结构的影响,探讨了4种亲水胶体对冷冻面筋蛋白理化性质及结构影响的机理,为其在冷冻面制品中的应用提供参考。
The effects of konjac glucomannan,carrageenan,xanthan gum and carboxymethyl cellulose on the thermal stability,rheology properties,water holding capacity,secondary structure,free sulfhydryl content and microstructure of frozen gluten protein were reviewed,and the mechanism of the effects of four hydrocolloids on the physicochemical properties and structure of frozen gluten protein was discussed,in order to provide references for their application in frozen flour products.
作者
刘姣姣
郭金英
LIU Jiao-jiao;GUO Jin-ying(College of Food&Bioengineering,Henan University of Science and Technology,Luoyang 471023,Henan,China)
出处
《粮食与油脂》
北大核心
2023年第12期6-9,共4页
Cereals & Oils
基金
河南省重点研发计划项目(202102110129)
河南省外国专家引进计划项目(HNGD2022054)。
关键词
亲水胶体
冷冻面筋蛋白
理化性质
机理
hydrophilic colloid
frozen gluten protein
physicochemical property
mechanism
