单宁对小麦面团流变特性的影响及其作用机理研究
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摘要
本研究从提高小麦粉的品质出发,以中筋小麦粉作为主要研究对象,利用粉质仪,拉伸仪,电子扫描电镜(SEM)等多种分析手段,研究了不同添加量的单宁(Tannic acid)对于中筋小麦粉流变特性和烘焙改良效果,并对单宁对中筋小麦粉的改良机理进行了初步的探讨。
在中筋小麦粉里分别添加0.1%,0.2%,0.3%单宁(单宁与小麦粉的百分比)进行测定。中筋小麦粉的吸水率、面团稳定时间和形成时间都随着单宁添加量的增加而提高,单宁对面团的粉质特性有着良好的改良效果。中筋小麦粉的拉伸曲线面积、拉伸阻力、最大拉伸阻力和延展度都随着单宁添加量的增加而提高,单宁提高了面团的拉伸特性。通过电镜直观观察,单宁可以改善面团的显微结构。单宁提高了小麦粉中多酚氧化酶(PPO)活性,而多酚氧化酶的酶活性越高,面包的颜色越差,单宁对面包的色泽有负影响。烘焙实验证明,单宁可以增大面包的比容。
检测中筋小麦粉面团中自由巯基与自由氨基的含量表明,随着单宁添加量的增加,面团中自由巯基增多,自由氨基含量减少。发酵面团和未发酵面团中的自由巯基和自由氨基含量几乎没有变化,说明单宁的改良过程均在发酵前完成。单宁对中筋小麦粉的改良是其自身的酚羟基与小麦粉中面筋蛋白和非面筋蛋白的自由氨基结合,以此促进面筋蛋白中产生交联,使面粉蛋白质的网络结构紧密,从而提高中筋小麦粉的筋力。
本研究提出了一种新型的面粉改良剂-单宁,提出了开发面粉改良剂新的研究思路,面筋蛋白和非面筋蛋白中二硫键不是唯一的改良位点,其他化学键也可改良小麦粉品质。
From this study to improve the quality of wheat flour point of view, wheat flour with low gluten content was used to explore the action mechanism and effect of tannic acid. Farinograph, Extensograph , scanning electron microscope(SEM) and other analytical tools were used to study the effects of tannic acid on the rheological property and bread quality.
In order to investigate the effects of tannic acid on the flour quality, three concentrations of 0.1%, 0.2% and 0.3% of tannic acid were added to the flour. The results of Farinograph date showed that the water absorption, dough stability time and developing time of wheat flour with low gluten content were increased with the increasing added amount of tannic acid. Tannic acid has a good effect to improve the dough rheological property. And the results of Extensograph date of area of the tensile curve, the tensile resistance, the greatest degree of stretch resistance and extension were all increased when tannic acid increased. Tannic acid can also improve the microstructure of dough. And the bread volume is increased too.
The activity of flour polyphenol oxidase which negatively related to the bread color were increased because of tannic acid added. The experiment of disulfide bonds and free amino groups content determination showed that the content of disulfide bonds were reduced while the free amino groups decreased with the amount of tannin added increased in dough.Tannic acid’s phenolic hydroxyl group combined with gluten and non-gluten protein’s free amino groups. And we believed that this new cross-linked formed to enhance the rheological property. Experiments had also proved that this network forming process occurred before the fermentation process. No matter before or after the fermentation, disulfide and free amino group content of the dough was almost unchanged, so the result can prove that this network forming process occurred before the fermentation process.
The purpose of this thesis was to propose a new flour redox agent– tannic acid, which put forward a new idea to develop the new flour quality improve agent. It was considered that not only the disulfide bonds but also other covalent bonds can enhance quality of flour.
在中筋小麦粉里分别添加0.1%,0.2%,0.3%单宁(单宁与小麦粉的百分比)进行测定。中筋小麦粉的吸水率、面团稳定时间和形成时间都随着单宁添加量的增加而提高,单宁对面团的粉质特性有着良好的改良效果。中筋小麦粉的拉伸曲线面积、拉伸阻力、最大拉伸阻力和延展度都随着单宁添加量的增加而提高,单宁提高了面团的拉伸特性。通过电镜直观观察,单宁可以改善面团的显微结构。单宁提高了小麦粉中多酚氧化酶(PPO)活性,而多酚氧化酶的酶活性越高,面包的颜色越差,单宁对面包的色泽有负影响。烘焙实验证明,单宁可以增大面包的比容。
检测中筋小麦粉面团中自由巯基与自由氨基的含量表明,随着单宁添加量的增加,面团中自由巯基增多,自由氨基含量减少。发酵面团和未发酵面团中的自由巯基和自由氨基含量几乎没有变化,说明单宁的改良过程均在发酵前完成。单宁对中筋小麦粉的改良是其自身的酚羟基与小麦粉中面筋蛋白和非面筋蛋白的自由氨基结合,以此促进面筋蛋白中产生交联,使面粉蛋白质的网络结构紧密,从而提高中筋小麦粉的筋力。
本研究提出了一种新型的面粉改良剂-单宁,提出了开发面粉改良剂新的研究思路,面筋蛋白和非面筋蛋白中二硫键不是唯一的改良位点,其他化学键也可改良小麦粉品质。
From this study to improve the quality of wheat flour point of view, wheat flour with low gluten content was used to explore the action mechanism and effect of tannic acid. Farinograph, Extensograph , scanning electron microscope(SEM) and other analytical tools were used to study the effects of tannic acid on the rheological property and bread quality.
In order to investigate the effects of tannic acid on the flour quality, three concentrations of 0.1%, 0.2% and 0.3% of tannic acid were added to the flour. The results of Farinograph date showed that the water absorption, dough stability time and developing time of wheat flour with low gluten content were increased with the increasing added amount of tannic acid. Tannic acid has a good effect to improve the dough rheological property. And the results of Extensograph date of area of the tensile curve, the tensile resistance, the greatest degree of stretch resistance and extension were all increased when tannic acid increased. Tannic acid can also improve the microstructure of dough. And the bread volume is increased too.
The activity of flour polyphenol oxidase which negatively related to the bread color were increased because of tannic acid added. The experiment of disulfide bonds and free amino groups content determination showed that the content of disulfide bonds were reduced while the free amino groups decreased with the amount of tannin added increased in dough.Tannic acid’s phenolic hydroxyl group combined with gluten and non-gluten protein’s free amino groups. And we believed that this new cross-linked formed to enhance the rheological property. Experiments had also proved that this network forming process occurred before the fermentation process. No matter before or after the fermentation, disulfide and free amino group content of the dough was almost unchanged, so the result can prove that this network forming process occurred before the fermentation process.
The purpose of this thesis was to propose a new flour redox agent– tannic acid, which put forward a new idea to develop the new flour quality improve agent. It was considered that not only the disulfide bonds but also other covalent bonds can enhance quality of flour.
引文
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[2]程子刚,程强,敖光明,等.小麦基因组文库的构建及高分子量(HMW)谷蛋白亚基基因的筛选.北京农业大学学报, 1992, 18(02): 117-121
[3] Payne PI, Nightingale MA, Krattiger AF ,et al. The relationship between HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties [J]. Journal of Science of Food and Agriculture, 1987, 40: 51-65
[4] MirAli N, Arabi MIE, A1-Safadi B,High molecular weight glutenin subunits composition of Syrian grown bread wheat and its relationships with gluten strength. [J], Journal of Genet&Breed, 1999, 53:237-245
[5] Jurkovic Z, Sudar R,Drezner G, Horvat D,The HMW glutenin subunit composition of OS wheat cultivars and their relationship with bread-making quality[J], Cereal Research Communications, 2000, 28: 271-277
[6]张立平,何中虎,刘建平,等.分子生物学技术在普通小麦谷蛋白研究中的应用[J],麦类作物学报, 2004,24(02): 121-126
[7] Kovacs MIP, Howes NK, Leisle D, Zawistowski JEffect of two different low molecular weight glutenin subunits on durum wheat pasta quality parameters[J] Cereal Chemistry,1995, 72: 85-87
[8] Wasik RJ, Bushuk W (Relation between molecular weight distribution of endosperm proteins and spaghatti making quality of wheat[J]. Cereal Chemistry, 1975, 52: 322
[9] Payne PL, Nightingale MA, Krattiger AF, Holt LM The relationship between HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties[J]. Journal of Science of Food and Agriculture, 1987, 40: 51-65
[10]李举.转基因小麦与普通小麦杂交后代的筛选[D].华中科技大学图书馆, 2007
[11]周惠明.面粉添加剂在专用小麦粉生产中的重要作用[J].中国商贸工业, 2000, 7: 40–41
[12]张玉珍,张新宁.浅谈面粉增白剂[J].青海科技, 2002, 3: 52-53
[13]郭士军,薛永梅.面粉增白剂的作用[J].粮食与食品工业, 2007, 6: 35-36
[14]高云鹏,浅谈面粉增白剂[J].现代面粉工业, 2009, 1: 41-42
[15]赵秋红,赵娟,陆龙.浅述小麦粉添加剂的功能及合理应用[J].面粉通讯, 2004, 3: 44-45
[16] GB1355– 86,小麦粉[S]
[17]吕兴强,潘从道,印兆庆.对低筋小麦粉品质改良的探索[J].粮食与饲料工业, 1997, 1: 21-22
[18]王明伟,潘从道,房伟安,等.面粉强筋剂复合品质改良的研究[J].粮食与饲料工业, 1999, 2: 1- 3
[19]陆启玉,龚院生,杨献军等.面粉改良剂的探究[J]中国粮油学报, 1995, 10(4): 23-28
[20]韩飞,于婷婷.小麦粉及其制品中溴酸钾含量测定方法研究进展[J].粮油食品科技, 2008, 16(4): 55-57
[21]冯新胜.面粉强筋剂的使用[J].粮食与饲料工业, 1997, 10: 1-3
[22] Fisher N, Hutchinson J .B, Berry R ,et al . Long - term toxicity and carcinogenicity studies of the bread improver potassium bromate 1 studies in rats[J]. Food Cosmet Toxicol, 1979, 17: 33-39
[23] Ginocchio A V, Waite V, Hardy J,et al. Long-term toxicity and carcinogenicity studies of the bread improver potassium bromate 2 studies in mice[J]. Food Cosmet Toxicol, 1979, 17: 41-47
[24]李宁.溴酸钾的安全性毒理学研究进展[J].国外医学卫生学分册, 2006, 33(1): 44 -46
[25] Oyamada N, Kubotak, Veno S, et al. Deterimination of bromate in foods by gas chromatography[J]. Shokuhin Eiseigaku Zasshi, 1984, 24: 563
[26]王春燕,潘炜.面制品为什么让溴酸钾走开[J].中国质量技术监督. 2005,7: 42- 43
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