谷物制品老化机理及其调控技术研究进展
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摘要
谷物制品在储藏过程中易发生老化现象,老化后的谷物制品表现为失水干燥、质地硬化、风味丧失,其中馒头、面包易掉渣,面条、米线易断条,严重影响产品的货架期及食用品质。针对谷物制品易老化的问题,本文综述了谷物制品老化机理的研究进展,包括淀粉回生、水分迁移与再分布;总结了食品成分及环境条件等因素对谷物制品老化的影响;同时对谷物制品老化调控技术以及调控机理进行了总结和分析。旨在为谷物制品的老化控制提供一定的参考,对我国谷物制品产业的发展提供一定的帮助。
Cereal products could easily be aged during storage. Cereal products would present some phenomenon including loss of water and dry, texture hardening and loss of flavor, crumb loss in bread and steamed bread, and easy fracture of wheat noodles and rice noodles. Retrogradation has a seriously negative influence on the warranty period and edible quality of cereal products. In this paper, the research progress on retrogradation mechanisms of cereal products were reviewed in view of the problem about cereal products retrogradation, which include starch retrogradation, moisture migration and redistribution. The effects of food ingredients and environmental conditions on the retrogradation of cereal products were summarized. The technologies and mechanisms of the cereal products retrogradation controlling were also summarized and analyzed. This paper may provide the references of anti-retrogradation on cereal products, and it might be helpful for the development of cereal products industry in China.
Cereal products could easily be aged during storage. Cereal products would present some phenomenon including loss of water and dry, texture hardening and loss of flavor, crumb loss in bread and steamed bread, and easy fracture of wheat noodles and rice noodles. Retrogradation has a seriously negative influence on the warranty period and edible quality of cereal products. In this paper, the research progress on retrogradation mechanisms of cereal products were reviewed in view of the problem about cereal products retrogradation, which include starch retrogradation, moisture migration and redistribution. The effects of food ingredients and environmental conditions on the retrogradation of cereal products were summarized. The technologies and mechanisms of the cereal products retrogradation controlling were also summarized and analyzed. This paper may provide the references of anti-retrogradation on cereal products, and it might be helpful for the development of cereal products industry in China.
引文
[1]GOESAERT H,BRIJS K,VERAVERBEKE W S,et al.Wheat flour constituents:how they impact bread quality,and how to impact their functionality[J].Food Science & Technology,2005,16:12-30
[2]MATIGNON A,TECANTE A.Starch retrogradation:from starch components to cereal products[J].Food Hydrocolloids,2017,68:43-52
[3]WANI A A,SINGH P,SHAH M A,et al.Rice starch diversity:effects on structural,morphological,thermal,and physicochemical properties-a review[J].Comprehensive Reviews in Food Science and Food Safety,2012,11:417-436
[4]孙庆杰.米粉加工原理与技术[M].北京:中国轻工业出版社,2006:36-39SUN Q J.Principle and technology of rice flour processing[M].Beijing:China Light Industry Press,2006:36-39
[5]WANG S J,LI C L,COPELAND L,et al.Starch retrogradation:a comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety,2015,14(5):568-585
[6]丁文平.大米淀粉回生及鲜湿米线生产的研究[D].无锡,江南大学,2003DING W P.Studies on retrogradation of rice starch and processing of instant wet rice noodle [D].Wuxi:Jiangnan University,2003
[7]GUDMUNDSSON M.Retrogradation of starch and the role of its components[J].Thermochimica Acta,1994,246(2):329-341
[8]TAKO M,HIZUKURI S.Retrogradation mechanism of rice starch[J].Cereal Chemistry,2000,77 (1):473-477
[9]TAKO M,TAMAKI Y,KONISHI T,et al.Gelatinization and retrogradation characteristics of wheat (rosella) starch[J].Food Research International,2008,41(8):797-802
[10]JUNG K J,LEE H,LEE S H,et al.Retrogradation of heat-gelatinized rice grain in sealed packaging:investigation of moisture relocation[J].Food Science and Technology,2017,37(1):97-102
[11]CURTI E,CARINI E,VITTADINI E.Staling and water dynamics in high-gluten bread[J].European Food Research & Technology,2017,243 (7) :1173-1182
[12]AGUIRRE J F,OSELLA C A,CARRARA C R,et al.Effect of storage temperature on starch retrogradation of bread staling[J].Starch/St?rke,2011,63(9):587-593
[13]HIRETE A,HAMER R J,MEINDERS M B J,et al.Permeability of crust is key to crispness retention[J].Journal of Cereal Science,2010,52(2):129-135
[14]TOLSTOGUZOV V.Thermodynamic aspects of dough formation and functionality[J].Food Hydrocolloids 1997,11(2),181-193
[15]MOHAMED I O,BABUCURR J.Pasting,rheological,and retrogradation properties of low-amylose rice starch with date syrup[J].Food Science and Technology International.2017,23(6):550-558
[16]CHANG Y H,LIN J H.Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy cornstarches[J].Food Hydrocolloids,2007,21(4):645-653
[17]MATALANIS A M,CAMPANELLA O H,HAMAKER B R.Storage retrogradation behavior of sorghum,maize and rice starch pastes related to amylopectin fine structure[J].Journal of Cereal Science,2009,50(1):74-81
[18]TIAN Y Q,LI Y,FRANK A,et al.Influence of β-cyclodextrin on the short-term retrogradation ofrice starch[J].Food Chemistry,2009,116(1):54-58
[19]TIAN Y Q,XU X M,LI Y,et al.Effect of β-cyclodextrin on the long-term retrogradati-on of rice starch[J].European Food Research & Technology,2009,228(5):743-748
[20]LIAN X J,GUO J J,WANG D L,et al.Effects of protein in wheat flour on retrogradation of wheat starch[J].Journal of Food Science,2014,79(8):1505-1511
[21]孙曙光.淀粉-脂类复合物对淀粉性质影响研究[D].郑州:河南农业大学,2013SUN S G.Study on the effect of starch-lipid complex on properties of starch[D].Zhengzhou:Henan Agricultural University,2013
[22]YU S F,MA Y,ZhENG X Q.Effects of low- and ultralow-temperature freezing on retrogradation and textural properties of rice starch gel during storage[J].Journal of Texture Studies,2012,43 (3):175-186
[23]贺平,朱鸿帅,常晓红,等.低温和超低温冷冻对糯米淀粉凝胶老化特性的影响[J].食品工业科技,2016,37(22):99-102HE P,ZHU H S,CHANG X H,et al.Effect of low and ultralow- temperature freezing on retrogradation properties of waxy rice starch gel[J].Food Industry Technology,2016,37(22):99-102
[24]PALACIOS H R,SCHWARZ P B,D'APPOLONIA B L.Effect of α-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels:relationship to bread staling[J].Journal of Agricultural and Food Chemistry,2004,52(19):5978-5986
[25]VAN O M.Enzymes in bread making.enzymes in food technology [M].Chichester:Wiley-Blackwell,2009:103-143
[26]XU J,WANG Q,BASHARI M,et al.Branched limit dextrin impact on wheat and waxy starch gels retrogradation[J].Food Hydrocolloids,2014,39:136-143
[27]汪霞丽.方便湿米粉的抗老化研究[D].长沙:长沙理工大学,2012WANG X L.Study on restraining retrogradation of instant wet rice noodles[D].Changsha:Changsha University of Science and Technology,2012
[28]LI X L,LI D,TIAN H,et al.Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking[J].Food Research International,2014,62(8):1134-1140
[29]陈世龙.大米凝胶的质构调控及抗老化研究[D].武汉:华中农业大学,2013CHEN S L.Study on texture regulation and anti-aging of rice gel[D].Wuhan:Huazhong Agricultural University,2013
[30]LI W W,LI C M,GU Z B,et al.Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme[J].Food Chemistry,2016,203:308-313
[31]PUTSEYS J A,LAMBERTS L,DELCOUR J A.Amylose-inclusion complexes:formation,identity and physico-chemical properties[J].Journal of Cereal Science,2010,51(3):238-247
[32]肖东,周文化,邓航,等.乳化剂抑制鲜湿面老化机理的研究[J].现代食品科技,2016,32(10):118-124XIAO D,ZHOU W H,DE H,et al.Inhibition mechanism against retrogradation of fresh wet noodle by emulsifiers[J].Modern Food Technology,2016,32(10):118-124
[33]LóPEZ C A,VRIES A H,MARRINK S J.Amylose folding under the influence of lipids[J].Carbohydrate Research,364:1-7
[34]罗舜菁,占柳菁,刘成梅.食品添加剂抗鲜湿方便米粉老化的研究进展[J].食品工业科技,2016,37(6):392-399LUO S J,ZHAN L J,LIU C M.Research progress in food additives on instant fresh rice noodle retrogradation[J].Food Industry Technology,2016,37(6):392-399
[35]潘丽军,方坤,马道荣,等.复合改良剂对馒头低温储藏抗老化效果的影响[J].食品科学,2010,31(12):284-287PAN L J,FANG K,MA D R,et al.Effect of compound improvers on anti-retrogradation of steamed bread after frozen storage[J].Food Science,2010,31(12):284-287
[36]谢少梅,郭桦,周雪松.脂肪酶与预糊化马铃薯变性淀粉对面包抗老化效果的影响[J].中国食品添加剂,2013(5):150-155XIE S M,GUO H,ZHOU X S.Study of lipase and modified potato starch on bread staling[J].China Food Additives,2013(5):150-155
[37]黄丽,占柳菁,梁露,等.羟丙基二淀粉磷酸酯对鲜湿方便米粉品质的影响[J].食品与机械,2016,32(7):177-180HUANG L,ZHAN L J,LIANG L,et al.Effect of hydroxypropyl distarch phosphate on retrogradation and cooking quality of instant fresh rice noodle[J].Food and Machinery,2016,32(7):177-180
[38]FENG T,YE R,ZHUANG H N.Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture[J].Carbohydrate Polymers,2012,90(1):667-674
[39]唐敏敏,洪雁,顾正彪,等.黄原胶对大米淀粉长期回生的影响[J].食品与生物技术学报,2013,32(7):692-697TANG M M,HONG Y,GU Z B,et al.Effect of xanthan on long-term retrogradation of rice starch[J].Journal of Food and Biotechnology,2013,32(7):692-697
[40]TANG M M,HONG Y,GU Z B,et al.The effect of xanthan on short and long-term retrogradation of rice starch[J].Journal of Food Science & Biotechnology,2013,65(7-8):702-708
[41]XU J,FAN X R,NING Y W.et al.Effect of spring dextrin on retrogradation of wheat and corn starch gels[J].Food Hydrocolloids,2013,33(2):361-367
[42]ZENG J,HU Y J,GAO H Y,et al.Fructooligosaccharides impact on the hydration and retro-gradation of wheat starch and gel[J].International Journal of Food Properties,2016,19 (12) :2682-2692
[43]BANCHATHANAKIJ R,SUPHANTHARIKA M.Effect of different β-glucans on the gelatinisation and retrogradation of rice starch[J].Food Chemistry,2009,114(1):5-14
[44]KLINMALAI P,HAGIWARA T,SAKIYAMA T,et al.Chitosan effects on physical properties,text-ure,and microstructure of flat rice noodles[J].LWT-Food Science and Technology,2017,76:117-123
[45]SANGPRING Y,FUKUOKA M,RATANASUMAWONG S.The effect of sodium chloride on microstructure,water migration,and texture of rice noodle[J].LWT-Food Science and Technology,2015,64(2):1107-1113
[46]LUO S Z,SHEN X Y,PAN L H,et al.Effect of grape seed extract on sensory,textural,and anti-staling properties of Chinese steamed bread[J].Journal of Food Processing and Preservation,2017,42(2):1-7
[47]李超.发酵型湿米粉品质分析及抗老化研究[D].长沙:湖南农业大学,2012LI C.The study on the anti-aging and texture analysis of fermented rice noodles[D].Changsha:Hunan Agricultural University,2012
[48]田海娟,张传智,韩诚俊.高粱粉对面团特性及面包品质的影响[J].食品研究与开发,2014,35(18):1-3TIAN H J,ZHANG C Z,HAN C J.Influence of sorghum flour to dough properties and bread quality[J].Food Research and Development,2014,35(18):1-3.
[2]MATIGNON A,TECANTE A.Starch retrogradation:from starch components to cereal products[J].Food Hydrocolloids,2017,68:43-52
[3]WANI A A,SINGH P,SHAH M A,et al.Rice starch diversity:effects on structural,morphological,thermal,and physicochemical properties-a review[J].Comprehensive Reviews in Food Science and Food Safety,2012,11:417-436
[4]孙庆杰.米粉加工原理与技术[M].北京:中国轻工业出版社,2006:36-39SUN Q J.Principle and technology of rice flour processing[M].Beijing:China Light Industry Press,2006:36-39
[5]WANG S J,LI C L,COPELAND L,et al.Starch retrogradation:a comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety,2015,14(5):568-585
[6]丁文平.大米淀粉回生及鲜湿米线生产的研究[D].无锡,江南大学,2003DING W P.Studies on retrogradation of rice starch and processing of instant wet rice noodle [D].Wuxi:Jiangnan University,2003
[7]GUDMUNDSSON M.Retrogradation of starch and the role of its components[J].Thermochimica Acta,1994,246(2):329-341
[8]TAKO M,HIZUKURI S.Retrogradation mechanism of rice starch[J].Cereal Chemistry,2000,77 (1):473-477
[9]TAKO M,TAMAKI Y,KONISHI T,et al.Gelatinization and retrogradation characteristics of wheat (rosella) starch[J].Food Research International,2008,41(8):797-802
[10]JUNG K J,LEE H,LEE S H,et al.Retrogradation of heat-gelatinized rice grain in sealed packaging:investigation of moisture relocation[J].Food Science and Technology,2017,37(1):97-102
[11]CURTI E,CARINI E,VITTADINI E.Staling and water dynamics in high-gluten bread[J].European Food Research & Technology,2017,243 (7) :1173-1182
[12]AGUIRRE J F,OSELLA C A,CARRARA C R,et al.Effect of storage temperature on starch retrogradation of bread staling[J].Starch/St?rke,2011,63(9):587-593
[13]HIRETE A,HAMER R J,MEINDERS M B J,et al.Permeability of crust is key to crispness retention[J].Journal of Cereal Science,2010,52(2):129-135
[14]TOLSTOGUZOV V.Thermodynamic aspects of dough formation and functionality[J].Food Hydrocolloids 1997,11(2),181-193
[15]MOHAMED I O,BABUCURR J.Pasting,rheological,and retrogradation properties of low-amylose rice starch with date syrup[J].Food Science and Technology International.2017,23(6):550-558
[16]CHANG Y H,LIN J H.Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy cornstarches[J].Food Hydrocolloids,2007,21(4):645-653
[17]MATALANIS A M,CAMPANELLA O H,HAMAKER B R.Storage retrogradation behavior of sorghum,maize and rice starch pastes related to amylopectin fine structure[J].Journal of Cereal Science,2009,50(1):74-81
[18]TIAN Y Q,LI Y,FRANK A,et al.Influence of β-cyclodextrin on the short-term retrogradation ofrice starch[J].Food Chemistry,2009,116(1):54-58
[19]TIAN Y Q,XU X M,LI Y,et al.Effect of β-cyclodextrin on the long-term retrogradati-on of rice starch[J].European Food Research & Technology,2009,228(5):743-748
[20]LIAN X J,GUO J J,WANG D L,et al.Effects of protein in wheat flour on retrogradation of wheat starch[J].Journal of Food Science,2014,79(8):1505-1511
[21]孙曙光.淀粉-脂类复合物对淀粉性质影响研究[D].郑州:河南农业大学,2013SUN S G.Study on the effect of starch-lipid complex on properties of starch[D].Zhengzhou:Henan Agricultural University,2013
[22]YU S F,MA Y,ZhENG X Q.Effects of low- and ultralow-temperature freezing on retrogradation and textural properties of rice starch gel during storage[J].Journal of Texture Studies,2012,43 (3):175-186
[23]贺平,朱鸿帅,常晓红,等.低温和超低温冷冻对糯米淀粉凝胶老化特性的影响[J].食品工业科技,2016,37(22):99-102HE P,ZHU H S,CHANG X H,et al.Effect of low and ultralow- temperature freezing on retrogradation properties of waxy rice starch gel[J].Food Industry Technology,2016,37(22):99-102
[24]PALACIOS H R,SCHWARZ P B,D'APPOLONIA B L.Effect of α-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels:relationship to bread staling[J].Journal of Agricultural and Food Chemistry,2004,52(19):5978-5986
[25]VAN O M.Enzymes in bread making.enzymes in food technology [M].Chichester:Wiley-Blackwell,2009:103-143
[26]XU J,WANG Q,BASHARI M,et al.Branched limit dextrin impact on wheat and waxy starch gels retrogradation[J].Food Hydrocolloids,2014,39:136-143
[27]汪霞丽.方便湿米粉的抗老化研究[D].长沙:长沙理工大学,2012WANG X L.Study on restraining retrogradation of instant wet rice noodles[D].Changsha:Changsha University of Science and Technology,2012
[28]LI X L,LI D,TIAN H,et al.Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking[J].Food Research International,2014,62(8):1134-1140
[29]陈世龙.大米凝胶的质构调控及抗老化研究[D].武汉:华中农业大学,2013CHEN S L.Study on texture regulation and anti-aging of rice gel[D].Wuhan:Huazhong Agricultural University,2013
[30]LI W W,LI C M,GU Z B,et al.Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme[J].Food Chemistry,2016,203:308-313
[31]PUTSEYS J A,LAMBERTS L,DELCOUR J A.Amylose-inclusion complexes:formation,identity and physico-chemical properties[J].Journal of Cereal Science,2010,51(3):238-247
[32]肖东,周文化,邓航,等.乳化剂抑制鲜湿面老化机理的研究[J].现代食品科技,2016,32(10):118-124XIAO D,ZHOU W H,DE H,et al.Inhibition mechanism against retrogradation of fresh wet noodle by emulsifiers[J].Modern Food Technology,2016,32(10):118-124
[33]LóPEZ C A,VRIES A H,MARRINK S J.Amylose folding under the influence of lipids[J].Carbohydrate Research,364:1-7
[34]罗舜菁,占柳菁,刘成梅.食品添加剂抗鲜湿方便米粉老化的研究进展[J].食品工业科技,2016,37(6):392-399LUO S J,ZHAN L J,LIU C M.Research progress in food additives on instant fresh rice noodle retrogradation[J].Food Industry Technology,2016,37(6):392-399
[35]潘丽军,方坤,马道荣,等.复合改良剂对馒头低温储藏抗老化效果的影响[J].食品科学,2010,31(12):284-287PAN L J,FANG K,MA D R,et al.Effect of compound improvers on anti-retrogradation of steamed bread after frozen storage[J].Food Science,2010,31(12):284-287
[36]谢少梅,郭桦,周雪松.脂肪酶与预糊化马铃薯变性淀粉对面包抗老化效果的影响[J].中国食品添加剂,2013(5):150-155XIE S M,GUO H,ZHOU X S.Study of lipase and modified potato starch on bread staling[J].China Food Additives,2013(5):150-155
[37]黄丽,占柳菁,梁露,等.羟丙基二淀粉磷酸酯对鲜湿方便米粉品质的影响[J].食品与机械,2016,32(7):177-180HUANG L,ZHAN L J,LIANG L,et al.Effect of hydroxypropyl distarch phosphate on retrogradation and cooking quality of instant fresh rice noodle[J].Food and Machinery,2016,32(7):177-180
[38]FENG T,YE R,ZHUANG H N.Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture[J].Carbohydrate Polymers,2012,90(1):667-674
[39]唐敏敏,洪雁,顾正彪,等.黄原胶对大米淀粉长期回生的影响[J].食品与生物技术学报,2013,32(7):692-697TANG M M,HONG Y,GU Z B,et al.Effect of xanthan on long-term retrogradation of rice starch[J].Journal of Food and Biotechnology,2013,32(7):692-697
[40]TANG M M,HONG Y,GU Z B,et al.The effect of xanthan on short and long-term retrogradation of rice starch[J].Journal of Food Science & Biotechnology,2013,65(7-8):702-708
[41]XU J,FAN X R,NING Y W.et al.Effect of spring dextrin on retrogradation of wheat and corn starch gels[J].Food Hydrocolloids,2013,33(2):361-367
[42]ZENG J,HU Y J,GAO H Y,et al.Fructooligosaccharides impact on the hydration and retro-gradation of wheat starch and gel[J].International Journal of Food Properties,2016,19 (12) :2682-2692
[43]BANCHATHANAKIJ R,SUPHANTHARIKA M.Effect of different β-glucans on the gelatinisation and retrogradation of rice starch[J].Food Chemistry,2009,114(1):5-14
[44]KLINMALAI P,HAGIWARA T,SAKIYAMA T,et al.Chitosan effects on physical properties,text-ure,and microstructure of flat rice noodles[J].LWT-Food Science and Technology,2017,76:117-123
[45]SANGPRING Y,FUKUOKA M,RATANASUMAWONG S.The effect of sodium chloride on microstructure,water migration,and texture of rice noodle[J].LWT-Food Science and Technology,2015,64(2):1107-1113
[46]LUO S Z,SHEN X Y,PAN L H,et al.Effect of grape seed extract on sensory,textural,and anti-staling properties of Chinese steamed bread[J].Journal of Food Processing and Preservation,2017,42(2):1-7
[47]李超.发酵型湿米粉品质分析及抗老化研究[D].长沙:湖南农业大学,2012LI C.The study on the anti-aging and texture analysis of fermented rice noodles[D].Changsha:Hunan Agricultural University,2012
[48]田海娟,张传智,韩诚俊.高粱粉对面团特性及面包品质的影响[J].食品研究与开发,2014,35(18):1-3TIAN H J,ZHANG C Z,HAN C J.Influence of sorghum flour to dough properties and bread quality[J].Food Research and Development,2014,35(18):1-3.