碳酸氢钠添加对荞麦馒头品质的影响
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摘要
研究不同添加的碳酸氢钠对荞麦馒头比容、高径比、质构等品质特性的影响,并进行感官评定。采用快速黏度分析仪(RVA)研究碳酸氢钠添加对淀粉糊化特性的影响,同时采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)研究其对荞麦馒头中蛋白质亚基结构的影响,并通过激光共聚焦(CLSM)分析荞麦馒头微观结构的变化,探究碳酸氢钠添加对荞麦馒头的影响机制。结果表明,当添加量为0.6%时,荞麦馒头比容、高径比及质构品质得到明显改善(P<0.05)。RVA分析表明,随着碳酸氢钠添加量的增加,峰值黏度增加,糊化温度升高。SDS-PAGE图谱显示随着碳酸氢钠添加量的增加,高分子量亚基条带颜色变深,低分子量亚基条带变浅,说明其可能促进了荞麦馒头中蛋白质的交联。CLSM表明,碳酸氢钠的添加促使荞麦馒头形成更加连续致密的蛋白质网络结构,使糊化溶胀后的淀粉颗粒镶嵌其中,从而改善荞麦馒头品质。
The effects of the edible sodium bicarbonate addition on the qualities of buckwheat Chinese steamed bread were investigated. The specific volume,height-diameter ratio,texture properties and sensory evaluation of the final products were determined. The gelatinization characteristics of starch and structures of protein subunits in buckwheat Chinese steamed bread were studied by rapid viscosity analyzer( RVA) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis( SDS-PAGE),respectively. Combined with the microstructure of steamed bread slices observed by laser scanning confocal microscope( CLSM),the impacting mechanism was explored. Results showed that specific volume,height-diameter ratio and texture properties were significantly( P < 0. 05) improved by adding0. 6% edible sodium bicarbonate. In addition,with the increasing of sodium bicarbonate level,higher peak viscosity and pasting temperature of starch were shown. Furthermore,an obvious increasing in the intensity of protein bands with higher molecular weight,while intensity of lower molecular protein bands was decreased which demonstrated that sodium bicarbonate promoted the cross-linking of proteins in buckwheat steamed bread. The microstructure proved the protein network structure was more continuous and compact,which can fully embed the gelatinized starch. So the edible sodium bicarbonate addition improved the quality of buckwheat steamed bread.
The effects of the edible sodium bicarbonate addition on the qualities of buckwheat Chinese steamed bread were investigated. The specific volume,height-diameter ratio,texture properties and sensory evaluation of the final products were determined. The gelatinization characteristics of starch and structures of protein subunits in buckwheat Chinese steamed bread were studied by rapid viscosity analyzer( RVA) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis( SDS-PAGE),respectively. Combined with the microstructure of steamed bread slices observed by laser scanning confocal microscope( CLSM),the impacting mechanism was explored. Results showed that specific volume,height-diameter ratio and texture properties were significantly( P < 0. 05) improved by adding0. 6% edible sodium bicarbonate. In addition,with the increasing of sodium bicarbonate level,higher peak viscosity and pasting temperature of starch were shown. Furthermore,an obvious increasing in the intensity of protein bands with higher molecular weight,while intensity of lower molecular protein bands was decreased which demonstrated that sodium bicarbonate promoted the cross-linking of proteins in buckwheat steamed bread. The microstructure proved the protein network structure was more continuous and compact,which can fully embed the gelatinized starch. So the edible sodium bicarbonate addition improved the quality of buckwheat steamed bread.
引文
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[15]张庆.植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究[D].无锡:江南大学,2012:19ZHANG Q.Fermented by lactobacillus plantarum and its breadmaking Characteristic[D].Wuxi:Jiangnan University,2012:19
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[18]王香玉.馒头制作过程中蛋白交联行为及其对品质的影响[D].无锡:江南大学,2016:34WANG X Y.Cross-linking of protein during production of Chinese steamed bread and its effect on quality thereof[D].Wuxi:Jiangnan University,2016:34
[19]MEDCALF D G,GILLES K A.Effect of a lyotropic ion series on the pasting characteristics of wheat and corn starches[J].Starch/Strke,1966,18(4):101-105
[20]LAI L N,KARIM A A,NORZIAH M H,et al.Effects of Na2CO3and Na OH on pasting properties of selected native cereal starches[J].Journal of Food Science,2004,69(4):249-256
[21]李新华,韩晓芳,于娜.荞麦淀粉的性质研究[J].食品科学,2009,30(11):104-108LI X H,HAN X F,YU N.Study on properties of buckwheat starch[J].Food Science,2009,30(11):104-108
[22]刘亚伟.小麦精深加工:分离·重组·转化技术[M].北京:化学工业出版社,2005LIU Y W.Deep processing of wheat:separation,restructuring and transformation technology[M].Beijing:Chemical Industry Press,2005
[23]冯世德,孙太凡.玉米粉对小麦面团和馒头质构特性的影响[J].食品科学,2013,34(1):101-104FENG S D,SUN T F.Effect of corn flour on textural properties of wheat dough and Chinese steamed bread[J].Food Science,2013,34(1):101-104
[24]陈建省,田纪春,谢全刚,等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报,2010,25(11):18-24CHEN J S,TIAN J C,XIE Q G,et al.Effect of wheat bran addition dosage and particle size on pasting property of wheat flour[J].Journal of the Chinese Cereal and Oils Association,2010,25(11):18-24
[25]ROMBOUTS I,JANSENS K J A,LAGRAIN B,et al.The impact of salt and alkali on gluten polymerizati on and quality of fresh wheat noodles[J].Journal of Cereal Science,2014,60(3):507-513
[26]GUO X N,WEI X M,ZHU K X.The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles[J].Food Chemistry,2017,221:1178-1185
[27]LAGRAIN B,BRIJS K,VERAVERBEKE W S,et al.The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions[J].Journal of Cereal Science,2005,42(3):327-333.
[2]WIJNGAARD H H,ARENDT E K.Buckwheat[J].Cereal Chemistry,2006,83(4):391-401
[3]TOMOTAKE H,YAMAMOTO N,YANAKA N,et al.High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility[J].Nutrition,2006,22(2):166-173
[4]卢敏,殷涌光.荞麦粉的添加率对朝鲜族冷面品质的影响[J].河南工业大学学报(自然科学版),2005,26(3):34-36LU M,YIN Y G.Effect of the addition of buckwheat flour on the properties of Korean noodle[J].Journal of Henan University of Technology(Natural Science Edition),2005,26(3):34-36
[5]ADDO K,POMERANZ Y,HUANG M L,et al.Steamed bread.II.Role of protein content and strength[J].Cereal Chemistry,1991,68:39-42
[6]MOTA C,SANTOS M,MAURO R,et al.Protein content and amino acids profile of pseudocereals[J].Food Chemistry,2016,193:55
[7]GUO X N,YAO H Y.Fractionation and characterization of tartary buckwheat flour proteins[J].Food Chemistry,2006,98(1):90-94
[8]李国龙,师俊玲,闫梅梅,等.谷氨酰胺转胺酶对荞麦方便面品质的影响[J].农业工程学报,2008,24(9):281-287LI G L,SHI J L,YAN M M,et al.Effects of transglutaminase on the quality of fried instant buckwheat noodle[J].Transactions of the CSAE,2008,24(9):281-287
[9]温纪平,毛瑞,郑学玲.荞麦粉对馒头品质的影响[J].粮食与饲料工业,2013,12(6):12-15WEN J P,MAO R,ZHENG X L.Effect of buckwheat flour on steamed bread quality[J].Creal&Feed Industry,2013,12(6):12-15
[10]马先红,刘景圣,谢忠民.中国杂粮馒头改良技术研究进展[J].食品研究与开发,2015,36(22):53-53MA X H,LIU J S,XIE Z M.Research progress on modified technology of grain steamed bread in China[J].Food Research and Development,2015,36(22):53-53
[11]LEUSCHNER R G,O'CALLAGHAN M J,ARENDT E K.Optimization of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics[J].International Journal of Food Science&Technology,997,32(6):487-493
[12]SHENG Q,GUO X N,ZHU K X.The effect of active packaging on microbial stability and quality of Chinese steamed bread[J].Packaging Technology and Science,2015,28:775-787
[13]SILVA E,BIRKENHAKE M,SCHOLTEN E,et al.Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids[J].Food Hydrocolloids,2013,30(1):42-52
[14]魏晓明.蛋白交联对荞麦面条品质的影响及其机理研究[D].无锡:江南大学,2016:9-26WEI X M.Effect of protein cross-linking on the quality of buckwheat noodles and its mechanism[D].Wuxi:Jiangnan University,2016:9-26
[15]张庆.植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究[D].无锡:江南大学,2012:19ZHANG Q.Fermented by lactobacillus plantarum and its breadmaking Characteristic[D].Wuxi:Jiangnan University,2012:19
[16]MOORE T,STROUTS B.Basic cracker technology I:Ingredients and formulation[J].American Institute of Baking,2008,4,1-9
[17]HUANG S,QUAIL K,MOSS R,et al.Objective methods for the quality assessment of northern-style Chinese steamed bread[J].Journal of Cereal Science,1995,21(1):49-55
[18]王香玉.馒头制作过程中蛋白交联行为及其对品质的影响[D].无锡:江南大学,2016:34WANG X Y.Cross-linking of protein during production of Chinese steamed bread and its effect on quality thereof[D].Wuxi:Jiangnan University,2016:34
[19]MEDCALF D G,GILLES K A.Effect of a lyotropic ion series on the pasting characteristics of wheat and corn starches[J].Starch/Strke,1966,18(4):101-105
[20]LAI L N,KARIM A A,NORZIAH M H,et al.Effects of Na2CO3and Na OH on pasting properties of selected native cereal starches[J].Journal of Food Science,2004,69(4):249-256
[21]李新华,韩晓芳,于娜.荞麦淀粉的性质研究[J].食品科学,2009,30(11):104-108LI X H,HAN X F,YU N.Study on properties of buckwheat starch[J].Food Science,2009,30(11):104-108
[22]刘亚伟.小麦精深加工:分离·重组·转化技术[M].北京:化学工业出版社,2005LIU Y W.Deep processing of wheat:separation,restructuring and transformation technology[M].Beijing:Chemical Industry Press,2005
[23]冯世德,孙太凡.玉米粉对小麦面团和馒头质构特性的影响[J].食品科学,2013,34(1):101-104FENG S D,SUN T F.Effect of corn flour on textural properties of wheat dough and Chinese steamed bread[J].Food Science,2013,34(1):101-104
[24]陈建省,田纪春,谢全刚,等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报,2010,25(11):18-24CHEN J S,TIAN J C,XIE Q G,et al.Effect of wheat bran addition dosage and particle size on pasting property of wheat flour[J].Journal of the Chinese Cereal and Oils Association,2010,25(11):18-24
[25]ROMBOUTS I,JANSENS K J A,LAGRAIN B,et al.The impact of salt and alkali on gluten polymerizati on and quality of fresh wheat noodles[J].Journal of Cereal Science,2014,60(3):507-513
[26]GUO X N,WEI X M,ZHU K X.The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles[J].Food Chemistry,2017,221:1178-1185
[27]LAGRAIN B,BRIJS K,VERAVERBEKE W S,et al.The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions[J].Journal of Cereal Science,2005,42(3):327-333.