摘要 探究不同添加量的阿魏酸(FA)和咖啡酸(CA)对混合面团热机械学性质、面筋蛋白流变学性质和热力学性质的影响;同时研究FA和CA对面筋蛋白二级结构及微观结构的影响。结果表明,添加不同剂量的FA和CA对面团的吸水率、形成时间及黏度崩解值无显著影响,然而与对照组相比显著降低了稳定时间,提升了回生值。添加FA和CA显著提高了面筋蛋白的黏弹性模量,对面筋蛋白在10 Hz时损耗角正切值无显著影响。添加FA和CA降低了面筋蛋白的热降解温度、热变性温度和热变性焓值,显著增加了600℃时的热重损失率。面筋蛋白二级结构测定结果显示,添加FA和CA后β-折叠和α-螺旋的含量降低。与对照组相比,随着FA和CA添加量的增加,面筋蛋白的微观结构变得混乱无序。 This study investigated the effects of different additions of ferulic acid(FA)and caffeic acid(CA)on the thermomechanical properties of mixed dough,rheological properties,secondary structures,thermal properties and microstructures of gluten proteins.The results showed that the addition of different doses of FA and CA had no significant effects on the water absorption,development time and breakdown viscosity value of the dough,but the stability time reduced and the setback value improved significantly compared with the control group.The addition of FA and CA significantly increased the viscoelastic modulus of the gluten protein,and there was no significant change in the loss tangent of the gluten at 10 Hz.The addition of FA and CA reduced the thermal degradation temperature,thermal denaturation temperature and heat denaturation enthalpy of gluten,and significantly increased weight loss at 600℃.The results of gluten protein secondary structure measurement showed that the content ofβ-sheet andα-helix decreased after the addition of FA and CA.Compared with the control group,the microstructure of gluten became chaotic and disordered with the increase in the amount of FA and CA added.
机构地区 北京工商大学
出处 《中国食品学报》 EI CAS CSCD 北大核心 2021年第4期55-63,共9页 Journal of Chinese Institute Of Food Science and Technology
基金 国家自然科学基金项目(31871839) 北京市属高校高水平教师队伍建设支持计划-青年拔尖人才项目(CIT&TCD201904038)。
