青麦仁面条品质分析
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摘要
在优化青麦仁面条配方的基础上,通过测定青麦仁面条的巯基和二硫键含量、蛋白质二级结构、微观结构及流变学特性,分析青麦仁面条配方优化前后的品质变化,以验证优化配方的可靠性。结果表明:优化后的青麦仁面条,二硫键(—S—S—)含量与未优化的相比升高,巯基(—SH)含量变化相反,但与空白面条相比升高;青麦仁的加入破坏了面条原本的蛋白二级结构,优化之后,又恢复为与原始结构基本一致;青麦仁面条蛋白质网状结构被破坏,不能形成较好的结构,孔隙不明显,优化过后的青麦仁面条的蛋白质网状结构较好,接近于空白面条状态;青麦仁添加使蛋白结构致密,不易形成较好网状结构,未优化的青麦仁面条蛋白几乎没有网状结构,结构致密,优化后的青麦仁面条孔隙均匀,网状结构明显。频率扫描得出优化后的青麦仁面条的黏性减小,弹性增大,表明优化结果比较理想。
Gluten protein is very important in the process of noodle formation. After adding green wheat kernel powder,the gluten index of mixed flour decreased. It has been demonstrated that the noodle strength decreased and the quality was reduced during the process of production. After the optimization of the technology and modifier,the protein reticular structure and the quality of noodles were improved. By measuring contents of sulfhydryl and disulfide bonds,protein secondary structure,microstructure and rheological properties of green wheat noodle,the quality of green wheat noodle was analyzed to verify the reliability of the optimization. The results showed that the content of disulfide bond(—S—S—) increased than that of prior to optimization,however,the content of sulfhydryl group(—SH) was the opposite,showing higher content than that of blank noodles. The addition of green wheat kernel destroyed the original secondary structure of protein. After the optimization,the original structure was basically the same as before. The protein reticular structure of the green wheat noodle was destroyed,and the better structure could not be formed. The pore was not obvious. The protein reticular structure of the optimized noodles was better,which was similar to the blank noodle. The addition of green wheat kernel made the protein structure dense and was not easy to form a better reticular structure. The results indicated that the unoptimized green wheat noodle protein had almost no net structures and formed a compact structure. The optimized green wheat noodle had a homogeneous pore and obvious reticular structure.The frequency scan showed that the viscosity of the optimized noodles decreased and the elasticity increased.
Gluten protein is very important in the process of noodle formation. After adding green wheat kernel powder,the gluten index of mixed flour decreased. It has been demonstrated that the noodle strength decreased and the quality was reduced during the process of production. After the optimization of the technology and modifier,the protein reticular structure and the quality of noodles were improved. By measuring contents of sulfhydryl and disulfide bonds,protein secondary structure,microstructure and rheological properties of green wheat noodle,the quality of green wheat noodle was analyzed to verify the reliability of the optimization. The results showed that the content of disulfide bond(—S—S—) increased than that of prior to optimization,however,the content of sulfhydryl group(—SH) was the opposite,showing higher content than that of blank noodles. The addition of green wheat kernel destroyed the original secondary structure of protein. After the optimization,the original structure was basically the same as before. The protein reticular structure of the green wheat noodle was destroyed,and the better structure could not be formed. The pore was not obvious. The protein reticular structure of the optimized noodles was better,which was similar to the blank noodle. The addition of green wheat kernel made the protein structure dense and was not easy to form a better reticular structure. The results indicated that the unoptimized green wheat noodle protein had almost no net structures and formed a compact structure. The optimized green wheat noodle had a homogeneous pore and obvious reticular structure.The frequency scan showed that the viscosity of the optimized noodles decreased and the elasticity increased.
引文
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[19]邢亚楠,刘锐,张影全,等.食用胶对小麦粉面团流变学特性的影响[J].麦类作物学报,2015,35(3):413-419.
[20] PTASZEK A,BERSKI W,PTASZEK P,et al.Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels.[J]. Carbohydrate Polymers,2009,76(4):567-577.
[21] SIVAM A S,SUN-WATERHOUSE D,WATERHOUSE G I N,et al. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants[J]. Journal of Food Science,2011,76(3):H97-H107.
[22] PERESSINI D,SENSIDONI A. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs[J].Journal of Cereal Science,2009,49(2):190-201.
[2]张云忠,季旭东.青麦仁产业化初探[J].中国果菜,2007(6):39-40.
[3]卫阿枝,张国治,张康逸,等.复配型改良剂对青麦仁面条品质影响的研究[J].河南工业大学学报(自然科学版),2018,39(3):56-61.
[4]罗明江,罗春霞,吴赣香. Ellman's试剂比色法测定食品中蛋白质的巯基和二硫键[J].郑州粮食学院学报,1986(1):92-95.
[5]李逸群.面团压延对馒头品质影响的研究[D].郑州:河南工业大学,2015.
[6]裴彤彤.青麦仁全粉理化特性的研究及饼干制作应用[D].郑州:河南工业大学,2017.
[7]孙月娥,王卫东,鹿岩岩,等.青麦仁猕猴桃复合保健饮料的研制[J].食品工业科技,2014,35(7):207-211.
[8]徐国恒.二硫键与蛋白质的结构[J].生物学通报,2010,45(5):5-7.
[9]田悦,杜军保.二硫键和巯基在蛋白质结构功能中的作用及分析方法[J].实用儿科临床杂志,2007,22(19):1499-1501.
[10] ZHOU Y,ZHAO D,FOSTER T J,et al. Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing[J]. Food Chemistry,2014,143(2):163-169.
[11]周玉瑾.麦麸可溶性与不溶性膳食纤维对面条品质的影响[D].郑州:河南农业大学,2015.
[12]李真.大麦粉对面团特性与面包焙烤品质的影响及其改良剂研究[D].镇江:江苏大学,2014.
[13]贺国亚.青麦仁面包制备及品质研究[D].郑州:河南工业大学,2017.
[14]张剑,王亚运,胡广甫,等.玉米粉对面条的蛋白质二级结构及微观结构的影响[J].粮食与饲料工业,2017(6):14-18.
[15]陈海峰,杨其林,姚科,等.黄原胶对面条品质的影响探讨[J].粮食与饲料工业,2008(2):30-32.
[16]蔡丽丽,陆启玉,谷克仁,等.磷脂在面条中的应用研究[J].粮油加工,2006(11):81-83.
[17]师俊玲,魏益民,张国权,等.蛋白质与淀粉对挂面和方便面品质及微观结构的影响[J].西北农林科技大学学报(自然科学版),2001,29(1):44-50.
[18] SONG Y,ZHENG Q. Dynamic rheological properties of wheat flour dough and proteins[J].Trends in Food Science&Technology,2007,18(3):132-138.
[19]邢亚楠,刘锐,张影全,等.食用胶对小麦粉面团流变学特性的影响[J].麦类作物学报,2015,35(3):413-419.
[20] PTASZEK A,BERSKI W,PTASZEK P,et al.Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels.[J]. Carbohydrate Polymers,2009,76(4):567-577.
[21] SIVAM A S,SUN-WATERHOUSE D,WATERHOUSE G I N,et al. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants[J]. Journal of Food Science,2011,76(3):H97-H107.
[22] PERESSINI D,SENSIDONI A. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs[J].Journal of Cereal Science,2009,49(2):190-201.