膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响
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摘要
研究膳食纤维(dietary fiber,DF)和阿魏酸(ferulic acid,FA)单一及复配添加对面团及面筋蛋白结构和性质的影响。结果表明,DF的添加使面团吸水率、形成时间、黏度崩解值分别显著增加了2.36%～7.76%、18.15%～69.18%、61.11%～283.33%,FA的添加使面团回生值显著增加了90.48%～97.62%,而FA与DF复配添加可改善二者对面团热机械学性质造成的影响;DF组和FA组面筋蛋白的黏弹性模量与对照组相比明显增加;DF组和FA组面筋蛋白的热变性温度(Tp)、热变性焓值(ΔH)、二硫键含量与对照组相比显著下降,质量损失率显著增大,表明添加DF、FA后面筋蛋白结构稳定性下降;扫描电子显微镜观察表明添加DF、FA后面筋蛋白平滑有序的微观结构变得松散、无序,而复合添加DF和FA后面筋蛋白的微观结构较单独添加等量DF、FA时有所改善。
The effect of dietary fiber(DF) and ferulic acid(FA) individually and in combination on the structure and properties of dough and gluten was examined. The results showed that addition of 3% to 12% DF significantly(P < 0.05)increased the water absorption, development time and breakdown viscosity of dough by 2.36%–7.76%, 18.15%–69.18%,61.11%–283.33%, respectively, while addition of FA significantly increased the regeneration value by 90.48%–97.62%. The combined addition of DF and FA improved the effect of either alone on dough thermomechanical properties. The viscoelastic modulus of gluten with the individual addition of DF and FA was significantly higher than that of the control group, whereas the heat-denaturation temperature(Tp), heat denaturation enthalpy(ΔH), and disulfide bond content were significantly lower than those of the control group. In addition, the mass loss rate was significantly increased, indicating that the structural stability of gluten is decreased by the addition of DF and FA. The results of scanning electron microscopy showed that the smooth and orderly microstructure of gluten became loose and disordered after the addition of either DF or FA, while this change was reversed by adding them together.
The effect of dietary fiber(DF) and ferulic acid(FA) individually and in combination on the structure and properties of dough and gluten was examined. The results showed that addition of 3% to 12% DF significantly(P < 0.05)increased the water absorption, development time and breakdown viscosity of dough by 2.36%–7.76%, 18.15%–69.18%,61.11%–283.33%, respectively, while addition of FA significantly increased the regeneration value by 90.48%–97.62%. The combined addition of DF and FA improved the effect of either alone on dough thermomechanical properties. The viscoelastic modulus of gluten with the individual addition of DF and FA was significantly higher than that of the control group, whereas the heat-denaturation temperature(Tp), heat denaturation enthalpy(ΔH), and disulfide bond content were significantly lower than those of the control group. In addition, the mass loss rate was significantly increased, indicating that the structural stability of gluten is decreased by the addition of DF and FA. The results of scanning electron microscopy showed that the smooth and orderly microstructure of gluten became loose and disordered after the addition of either DF or FA, while this change was reversed by adding them together.
引文
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[32]WANG M W,VLIET T V,HAMER R J.How gluten properties are affected by pentosans[J].Journal of Cereal Science,2004,39(3):395-402.DOI:10.1016/j.jcs.2004.02.002.
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[36]MARQUI C.Chemical reactions in cottonseed protein cross-linking by formaldehyde,glutaraldehyde,and glyoxal for the formation of protein films with enhanced mechanical properties[J].Journal of Agricultural&Food Chemistry,2001,49(10):4676-4681.DOI:10.1021/jf0101152.
[37]KHATKAR B S,BARAK S,MUDGIL D.Effects of gliadin addition on the rheological,microscopic and thermal characteristics of wheat gluten[J].International Journal of Biological Macromolecules,2013,53(2):38-41.DOI:10.1016/j.ijbiomac.2012.11.002.
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[39]WIESER H.Chemistry of gluten proteins[J].Food Microbiology,2007,24(2):115-119.DOI:10.1016/j.fm.2006.07.004.
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[41]王亚平,安艳霞.小麦面筋蛋白组成、结构和功能特性[J].粮食与油脂,2011(1):1-4.DOI:10.3969/j.issn.1008-9578.2011.01.001.
[42]ZHOU Y,ZHAO D,FOSTER T J,et al.Konjac glucomannaninduced changes in thiol/disulphide exchange and gluten conformation upon dough mixing[J].Food Chemistry,2014,143(2):163-169.DOI:10.1016/j.foodchem.2013.07.088.
[43]冯蕾.蛋白质和膳食纤维对挂面品质影响的研究[D].郑州:河南农业大学,2013.DOI:10.7666/d.Y2432477.
[44]WANG J S,YUE Y Y,LIU T T,et al.Change in glutenin macropolymer secondary structure in wheat sourdough fermentation by FTIR[J].Interdisciplinary Sciences Computational Life Sciences,2017,9(2):247-253.DOI:10.1007/s12539-016-0206-3.
[45]NEUKOM H,MARKWALDER H U.Oxidative gelation of wheat flour pentosans:a new way of cross-linking polymers[J].Cereal Foods World,1978,23:374-376.
[46]王超,王岸娜,吴立根.玉米种皮膳食纤维对谷朊粉和小麦淀粉混合体系形成面团影响[J].粮食与油脂,2012(11):12-15.DOI:10.3969/j.issn.1008-9578.2012.11.006.
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[2]汤葆莎,沈恒胜.麦麸膳食纤维制备及研究进展[J].中国农学通报,2009,25(12):53-57.
[3]薛菲,陈燕.膳食纤维与人类健康的研究进展[J].中国食品添加剂,2014(2):208-213.DOI:10.3969/j.issn.1006-2513.2014.02.031.
[4]YUAN X P,WANG J,YAO H Y.Antioxidant activity of feruloylated oligosaccharides from wheat bran[J].Food Chemistry,2005,90(4):759-764.DOI:10.1016/j.foodchem.2004.05.025.
[5]欧仕益.阿魏酸的功能和应用[J].现代食品科技,2002,18(4):50-53.DOI:10.3969/j.issn.1673-9078.2002.04.023.
[6]OU S Y,KWOK K C.Ferulic acid:pharmaceutical functions,preparation and applications in foods[J].Journal of the Science of Food&Agriculture,2004,84(11):1261-1269.DOI:10.1002/jsfa.1873.
[7]MASUDA T,MIZUGUCHI S,TANAKA T,et al.Isolation and structure determination of new antioxidative ferulic acid glucoside esters from the rhizome of Alpinia speciosa,a Zingiberaceae plant used in Okinawan food culture[J].Journal of Agricultural and Food Chemistry,2000,48(5):1479-1484.
[8]郑建仙,丁霄霖.一种多功能的膳食纤维添加剂[J].食品与生物技术学报,1994(4):291-299.
[9]GAN Z,GALLIARD T,ELLIS P R,et al.Effect of the outer bran layers on the loaf volume of wheat bread[J].Journal of Cereal Science,1992,15(2):151-163.DOI:10.1016/S0733-5210(09)80066-0.
[10]KOH B K,NG P K W.Effects of ferulic acid and transglutaminase on hard wheat flour dough and bread[J].Cereal Chemistry,2009,86(1):18-22.
[11]王超,王岸娜,吴立根,等.膳食纤维在面制品中应用研究进展[J].粮食与油脂,2012(10):49-51.DOI:10.3969/j.issn.1008-9578.2012.10.016.
[12]NAWROCKA A,SZYMA?SKA-CHARGOT M,MI?A,et al.Dietary fiber-induced changes in the structure and thermal properties of gluten proteins studied by fourier transform-raman spectroscopy and thermogravimetry[J].Journal of Agricultural&Food Chemistry,2016,64(10):2094-2104.DOI:10.1021/acs.jafc.5b05712.
[13]SNELDERS J,DORNEZ E,DELCOUR J A,et al.Impact of wheat bran derived arabinoxylanoligosaccharides and associated ferulic acid on dough and bread properties[J].Journal of Agricultural&Food Chemistry,2014,62(29):7190-7199.DOI:10.1021/jf502315g.
[14]HUANG L Y,ZHANG X S,ZHANG H J,et al.Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system[J].LWT,2018,91:55-62.DOI:10.1016/j.lwt.2018.01.027.
[15]DAP?EVIC′T,HADNA?EV M,POJIC′M,et al.Evaluation of the possibility to replace conventional rheological wheat flour quality control instruments with the new measurement tool-Mixolab[J].Agriculturae Conspectus Scientificus,2009,74(3):169-174.
[16]DAY L,AUGUSTIN M A,PEARCE R J,et al.Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process[J].Journal of Food Engineering,2009,95(2):365-372.
[17]MOREL M H,AEDL A,GUILBERT S.Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing[J].Biomacromolecules,2002,3(3):488-497.DOI:10.1021/bm015639p.
[18]WANG P,XU L,NIKOO M,et al.Effect of frozen storage on the conformational,thermal and microscopic properties of gluten:comparative studies on gluten-,glutenin-and gliadin-rich fractions[J].Food Hydrocolloids,2014,35(3):238-246.DOI:10.1016/j.foodhyd.2013.05.015.
[19]GóMEZ A V,FERRER E G,A?óN M C.Changes in secondary structure of gluten proteins due to emulsifiers[J].Journal of Molecular Structure,2013,1033(5):51-58.
[20]ROSELL C M,ROJAS J A,BARBER C B D.Influence of hydrocolloids on dough rheology and bread quality[J].Food H y d r o c o l l o i d s,2 0 0 1,1 5(1):7 5-8 1.D O I:1 0.1 0 1 6/S 0 2 6 8-005X(00)00054-0.
[21]李娟,王莉,李晓瑄,等.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究[J].粮食与饲料工业,2012,12(1):39-41.DOI:10.3969/j.issn.1003-6202.2012.01.011.
[22]钱建亚,丁霄霖.大豆膳食纤维对面团流变性质的影响[J].食品与生物技术学报,1996(3):199-204.
[23]牟振坤,韩育梅.小麦面粉阿拉伯木聚糖结构及功能性质的研究[J].农产品加工,2010(8):81-84.DOI:10.3969/j.issn.1671-9646(X).2010.08.022.
[24]陶颜娟,钱海峰,周惠明.麦麸膳食纤维对面团流变学性质的影响[J].中国粮油学报,2008,23(6):28-32.
[25]JACKSON G M,HOSENEY R C.Effect of endogenous phenolic acids on the mixing properties of wheat flour doughs[J].Journal of Cereal Science,1986,4(1):79-85.DOI:10.1016/S0733-5210(86)80009-1.
[26]LABAT E,MOREL M H,ROUAU X.Effects of laccase and ferulic acid on wheat flour doughs[J].Cereal Chemistry,2001,77(6):823-828.DOI:10.1094/CCHEM.2000.77.6.823.
[27]BRENNAN C S,SAMYUE E.Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits[J].International Journal of Food Properties,2004,7(3):647-657.DOI:10.1081/JFP-200033070.
[28]HAN H M,KOH B K.Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread[J].Journal of the Science of Food&Agriculture,2011,91(13):2495-2499.DOI:10.1002/jsfa.4499.
[29]刘俊飞,汤晓智,扈战强,等.外源添加面筋蛋白对小麦面团热机械学和动态流变学特性的影响研究[J].现代食品科技,2015(2):133-137.DOI:10.13982/j.mfst.1673-9078.2015.2.023.
[30]KHATKAR B S,BELL A E,SCHOFIELD J D.The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality[J].Journal of Cereal Science,1995,22(1):29-44.DOI:10.1016/S0733-5210(05)80005-0.
[31]马福敏,郭乃菲,徐美玲,等.小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响[J].中国粮油学报,2013,28(10):1-5.
[32]WANG M W,VLIET T V,HAMER R J.How gluten properties are affected by pentosans[J].Journal of Cereal Science,2004,39(3):395-402.DOI:10.1016/j.jcs.2004.02.002.
[33]廖兰.湿热有机酸脱酰胺改性小麦面筋蛋白及作用机理的研究[D].广州:华南理工大学,2012.
[34]ROUDAUT G,SIMATOS D,CHAMPION D,et al.Molecular mobility around the glass transition temperature:a mini review[J].Innovative Food Science&Emerging Technologies,2004,5(2):127-134.DOI:10.1016/j.ifset.2003.12.003.
[35]WANG M W,VLIET T V,HAMER R J.Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network[J].Journal of Cereal Science,2004,39(3):341-349.DOI:10.1016/j.jcs.2003.12.003.
[36]MARQUI C.Chemical reactions in cottonseed protein cross-linking by formaldehyde,glutaraldehyde,and glyoxal for the formation of protein films with enhanced mechanical properties[J].Journal of Agricultural&Food Chemistry,2001,49(10):4676-4681.DOI:10.1021/jf0101152.
[37]KHATKAR B S,BARAK S,MUDGIL D.Effects of gliadin addition on the rheological,microscopic and thermal characteristics of wheat gluten[J].International Journal of Biological Macromolecules,2013,53(2):38-41.DOI:10.1016/j.ijbiomac.2012.11.002.
[38]BELITZ H D,KIEFFER R,SEILMEIER W,et al.Structure and function of gluten proteins[J].Cereal Chemistry,1986,63(4):336-341.
[39]WIESER H.Chemistry of gluten proteins[J].Food Microbiology,2007,24(2):115-119.DOI:10.1016/j.fm.2006.07.004.
[40]SHEWRY P R,HALFORD N G,BELTON P S,et al.The structure and properties of gluten:an elastic protein from wheat grain[J].Philosophical Transactions of the Royal Society of London,2002,357(1418):133-142.DOI:10.1098/rstb.2001.1024.
[41]王亚平,安艳霞.小麦面筋蛋白组成、结构和功能特性[J].粮食与油脂,2011(1):1-4.DOI:10.3969/j.issn.1008-9578.2011.01.001.
[42]ZHOU Y,ZHAO D,FOSTER T J,et al.Konjac glucomannaninduced changes in thiol/disulphide exchange and gluten conformation upon dough mixing[J].Food Chemistry,2014,143(2):163-169.DOI:10.1016/j.foodchem.2013.07.088.
[43]冯蕾.蛋白质和膳食纤维对挂面品质影响的研究[D].郑州:河南农业大学,2013.DOI:10.7666/d.Y2432477.
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