馒头加工和贮藏过程中营养强化剂叶黄素酯的稳定性
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摘要
为了探讨营养强化剂叶黄素酯在馒头加工和贮藏过程中的稳定性,通过叶黄素酯水溶性微囊粉添加于馒头中,分析馒头和面、压延、发酵、蒸制和储藏过程中总叶黄素酯、总叶黄素及其异构体的变化情况。结果表明:和面、压延和发酵对叶黄素酯的降解影响不显著,蒸制引起馒头中叶黄素酯含量下降明显;馒头加工过程对皂化测得的总叶黄素和全反式叶黄素保留率较高。叶黄素酯强化馒头在整个加工和储藏过程都伴随着叶黄素异构体的生成和含量变化,和面过程中生成了少量的13-顺式和13'-顺式叶黄素,压延、发酵过程13-顺式和13'-顺式叶黄素含量继续增加,蒸制引起13-顺式、13'-顺式叶黄素含量显著增加以及9-顺式叶黄素的生成。储藏过程中馒头中的叶黄素酯、皂化测得的总叶黄素和全反式叶黄素含量,及叶黄素顺式异构体含量均略有下降。
In order to investigate the stability of lutein esters in fortified steamed bread during processing and storage,lutein esters,lutein and it 's stereoisomers were analyzed in the processing of mixing,rolling and fermentation,steaming and during storage.The results showed that lutein esters had no degradation significantly in mixing,rolling,fermentation,but was reduced obviously in steaming. The retention rate of total lutein and trans-lutein after saponification were higher in the processing of steamed bread.The generation of cis-isomers was found during the whole processing and storages of fortified steamed bread.A small amount of 13-cis and 13'-cis-lutein were generated during mixing.The contents of 13-cis and 13'-cis-lutein continued to increase during rolling and fermentation.Steaming processing caused a significant increase of 13-cis,13'-cis,and generation of 9-cis-lutein.In the whole storage period,the contents of lutein esters,lutein,trans-lutein and its cis-isomers were declined slightly.
In order to investigate the stability of lutein esters in fortified steamed bread during processing and storage,lutein esters,lutein and it 's stereoisomers were analyzed in the processing of mixing,rolling and fermentation,steaming and during storage.The results showed that lutein esters had no degradation significantly in mixing,rolling,fermentation,but was reduced obviously in steaming. The retention rate of total lutein and trans-lutein after saponification were higher in the processing of steamed bread.The generation of cis-isomers was found during the whole processing and storages of fortified steamed bread.A small amount of 13-cis and 13'-cis-lutein were generated during mixing.The contents of 13-cis and 13'-cis-lutein continued to increase during rolling and fermentation.Steaming processing caused a significant increase of 13-cis,13'-cis,and generation of 9-cis-lutein.In the whole storage period,the contents of lutein esters,lutein,trans-lutein and its cis-isomers were declined slightly.
引文
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[15]李大婧,王闯,徐爱琴,等.高效液相色谱法测定叶黄素顺,反异构体[J].食品科学,2012,33(22):186-190.
[16]Leenhardt F,Lyan B,Rock E,et al.Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking[J].Journal of agricultural and food chemistry,2006,54(5):1710-1715.
[17]肖亚冬,李大婧,刘春泉.冻干甜玉米粒贮藏过程中玉米黄质稳定性研究分析[J].食品科学,2014,35(6):229-233.
[18]Lin C H,Chen B H.Stability of carotenoids in tomato juice during storage[J].Food Chemistry,2005,90(4):837-846.
[19]Pott I,Marx M,Neidhart S,et al.Quantitative determination of beta-carotene stereoisomers in fresh,dried,and solar-dried mangoes(Mangifera indica L.).[J].Journal of agricultural and food chemistry,2003,51(16):4527.
[2]苏坤明.营养强化米粉的制备及其品质评价[D].南昌:南昌大学,2012.
[3]宋晴葵.营养强化食品及其科学消费[J].商场现代化,2008,(13):56.
[4]吕莉萍.试析营养强化食品对人体的保健作用[J].企业技术开发,2008,27(10):97-100.
[5]王晓曦,范玲,马森,等.麦麸酚基木聚糖对发酵面团特性和馒头品质的影响[J].农业工程学报,2015,31(17):302-307.
[6]Mihaela C.Influences of sodium caseinate and whey protein to the rheology and baking properties of dough[J].Journal of Agroalimentary Processes and Technologies,2005,11(1):85-90.
[7]宋莲军,侯丹,张平安,等.豆渣对面团特性及馒头品质的影响[J].中国粮油学报,2014,29(5):5-9.
[8]汪姣,何新益,杜先锋,等.冷冻处理对燕麦小麦粉馒头质构特性影响的主成分分析[J].粮食加工,2012,37(1):36-38.
[9]李庆龙,李秋枫,甘平洋,等.营养强化玉米馒头粉的研究[J].粮食加工,2006,31(5):51-53.
[10]王学东,李庆龙,夏文水,等.营养强化素对馒头粉加工品质影响的初步研究[J].食品科学,2005,26(9):107-111.
[11]Abdel-Aal E M,Young J C,Akhtar H,et al.Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein[J].Journal of agricultural and food chemistry,2010,58(18):10109-10117.
[12]Fauziah T A,Robert E.A,Imelda R.S,et al.Effect of temperature on lutein esterification and lutein stability in wheat grain[J].Journal of Cereal Science,2013,58(3):408-413.
[13]Mahmoud K,Jens R,Mostafa A,et al.Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions[J].Journal of Functional Foods,2012,4(3):602-610.
[14]Tsao R,Yang R,Young J C,et al.Separation of geometric isomers of native lutein diesters in marigold(Tagetes erecta L.)by high-performance liquid chromatography--mass spectrometry[J].Journal of chromatography A,2004,1045(1):65-70.
[15]李大婧,王闯,徐爱琴,等.高效液相色谱法测定叶黄素顺,反异构体[J].食品科学,2012,33(22):186-190.
[16]Leenhardt F,Lyan B,Rock E,et al.Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking[J].Journal of agricultural and food chemistry,2006,54(5):1710-1715.
[17]肖亚冬,李大婧,刘春泉.冻干甜玉米粒贮藏过程中玉米黄质稳定性研究分析[J].食品科学,2014,35(6):229-233.
[18]Lin C H,Chen B H.Stability of carotenoids in tomato juice during storage[J].Food Chemistry,2005,90(4):837-846.
[19]Pott I,Marx M,Neidhart S,et al.Quantitative determination of beta-carotene stereoisomers in fresh,dried,and solar-dried mangoes(Mangifera indica L.).[J].Journal of agricultural and food chemistry,2003,51(16):4527.