乳酸调控玉米醇溶蛋白基面团流变特性和微观结构的研究

刘昊 顾丰颖 朱金锦 杨婷婷 邵之晓 张巧真 王锋

刘昊,顾丰颖,朱金锦,等. 乳酸调控玉米醇溶蛋白基面团流变特性和微观结构的研究[J]. 食品工业科技,2021,42(18):81−88. doi:  10.13386/j.issn1002-0306.2021010112
引用本文: 刘昊,顾丰颖,朱金锦,等. 乳酸调控玉米醇溶蛋白基面团流变特性和微观结构的研究[J]. 食品工业科技,2021,42(18):81−88. doi:  10.13386/j.issn1002-0306.2021010112
LIU Hao, GU Fengying, ZHU Jinjin, et al. Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid[J]. Science and Technology of Food Industry, 2021, 42(18): 81−88. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010112
Citation: LIU Hao, GU Fengying, ZHU Jinjin, et al. Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid[J]. Science and Technology of Food Industry, 2021, 42(18): 81−88. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010112

乳酸调控玉米醇溶蛋白基面团流变特性和微观结构的研究

doi: 10.13386/j.issn1002-0306.2021010112
基金项目: 国家自然科学基金(31871730,31701642);河南省重大公益专项(201300110200)
详细信息
    作者简介:

    刘昊(1995−),男,硕士研究生,研究方向:粮食储藏与加工,E-mail:m15639052039@163.com

    通讯作者:

    王锋(1974−),男,博士,研究员,研究方向:谷物加工与营养品质调控,E-mail:fengwang88@souhu.com

  • 中图分类号: TS213.4

Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid

  • 摘要: 改善无麸质谷物食品品质一直是科学家关注的热点。本研究以玉米醇溶蛋白、玉米淀粉、沙蒿胶为原料,制备玉米醇溶蛋白基无麸质面团。采用两种乳酸引入方式,通过调节面团中乳酸和玉米醇溶蛋白的比例(L/Z比),探究乳酸对玉米醇溶蛋白基无麸质面团的流变性质和面团中玉米醇溶蛋白微观结构的影响规律。结果表明:面团中L/Z比的增加,会导致乳酸添加组(T面团)和乳酸预处理玉米醇溶蛋白组面团(C面团)的储能模量(G′)下降,损耗系数(tanδ)逐渐上升。乳酸引入方式的不同,会导致面团的流变性能存在差异。当L/Z比一定时,T面团的G′低于C面团,tanδ高于C面团。随面团中L/Z比增加,T面团的拉伸性能呈先上升后下降趋势,当L/Z比从0:10增加到2:10时(T0~T2),T面团的拉伸性逐渐提高,面团中玉米醇溶蛋白团块状聚集减少,逐渐联结成网;T2拉伸性能最佳,面团中玉米醇溶蛋白网络质地均一,具备应用潜力;T3~T5时,面团的拉伸性逐渐下降,面团中玉米醇溶蛋白网络变弱,对淀粉颗粒包裹水平下降。C面团拉伸性较差,无法有效进行相关实验,可能与面团中未能构建起结实而连贯的蛋白质网络有关。
  • 图  1  不同L/Z比的T面团和C面团动态流变检测

    Figure  1.  Dynamic rheological detection of T dough and C dough with different L/Z ratios

    注:每行左图依次为T面团的储能模量(G′),损耗模量(G′′)和损耗系数(tanδ);每行右图依次为C面团的G′,G′′和tanδ。

    图  2  T0~T5 SEM图像(1000×)

    Figure  2.  SEM images of T0~T5(1000×)

    图  3  C0~C5 SEM图像(1000×)

    Figure  3.  SEM images of C0~C5(1000×)

    图  4  T0~T5的T面团红外显微成像

    Figure  4.  FTIR-M images of T0~T5

    图  5  C0~C5的红外显微成像

    Figure  5.  FTIR-M images of C0~C5

    表  1  T0~T5的拉伸性

    Table  1.   Stretchability of T0~T5

    样品编号拉伸能量(cm2拉伸阻力(BU)拉伸距离(mm)拉伸比值(B·mm−1
    T024.96±2.61de51.20±2.49b31.72±1.39d1.52±0.01c
    T137.82±4.00c52.00±0.69b38.80±2.36d1.54±0.05c
    T273.08±6.01a400.80±52.61a77.58±14.34b5.19±0.28a
    T362.59±7.91b349.20±55.11a102.16±8.78a3.41±0.30b
    T430.48±2.30cd86.00±27.53b68.28±3.55bc1.25±0.33c
    T520.16±1.50e35.60±1.83b59.60±3.33c0.60±0.02d
    注:同列不同字母表示显著性差异(P<0.05)。
    下载: 导出CSV
  • [1] Crowe, Sheila E. Management of celiac disease: Beyond the gluten-free diet[J]. Gastroenterology,2014,146(7):1594−1596. doi:  10.1053/j.gastro.2014.04.027
    [2] Singh J, Whelan K. Limited availability and higher cost of gluten-free foods[J]. Journal of Human Nutrition & Dietetics,2011,24(5):479−486.
    [3] 吴亚梅, 陈健, 李维锋. 玉米蛋白粉深加工应用的新进展[J]. 现代食品科技,2007(4):97−100. [Wu Y M, Chen J, Li W F. Recent advances in researches on the application of the deep processing of corn gluten meal[J]. Modern Food Science and Technology,2007(4):97−100.
    [4] Sly A C, Taylor J, Taylor J R N. Improvement of zein dough characteristics using dilute organic acids[J]. Journal of Cereal Science,2014,60(1):157−163. doi:  10.1016/j.jcs.2014.02.006
    [5] Elhassan M S M, Oguntoyinbo S I, Taylor J, et al. Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water[J]. Food Chemistry,2018,239(15):333−342.
    [6] 苏雪倩. 有机酸对面包品质的影响及其机理研究[D]. 无锡: 江南大学, 2019.

    Su X Q. Effects of organic acids on bread quality improvement and its mechanistic study[D]. Wuxi: Jiangnan University, 2019.
    [7] Mattice K D, Marangoni A G. Functionalizing zein through antisolvent precipitation from ethanol or aetic acid[J]. Food Chemistry,2019,313:126127.
    [8] Bugusu B A, Campanella O, Hamaker B R. Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through zein addition[J]. Cereal Chemistry,2001,78(1):31−35.
    [9] 徐伟, 马婷婷, 李佳美, 等. 发酵时间对俄式面包面团有机酸形成及其酸感的影响[J]. 食品工业科技,2019,40(22):82−86, 92. [Xu W, Ma T T, Li J M, et al. Effect of fermentation time on the formation of organic acid and its acidity in russian bread dough[J]. Science and Technology of Food Industry,2019,40(22):82−86, 92.
    [10] Girard A L, Castell-Perez M E, Bean S R, et al. Effect of condensed tannin profile on wheat flour dough rheology[J]. Journal of Agricultural and Food Chemistry,2016,64(39):7348. doi:  10.1021/acs.jafc.6b02601
    [11] 魏益民, 张波, 关二旗, 等. 面团流变学特性检测仪器比对试验分析[J]. 中国农业科学,2010,43(20):4265−4270. [Wei Y M, Zhang B, Guan E Q, et al. Comparisons of instruments in measuring dough rheological properties[J]. Scientia Agricultura Sinica,2010,43(20):4265−4270. doi:  10.3864/j.issn.0578-1752.2010.20.018
    [12] Wang Y, Chen Y, Zhou Y, et al. Effects of konjac glucomannan on heat-induced changes of wheat gluten structure[J]. Food Chemistry,2017,229(Aug.15):409.
    [13] Wang Ruibin, Li Ming, Chen Siqian, et al. Effects of flour dynamic viscosity on the quality properties of buckwheat noodles[J]. Carbohydrate Polymers,2019,207:815−823. doi:  10.1016/j.carbpol.2018.09.048
    [14] Lu Z, Seetharaman K. 1H nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) studies of water mobility in dough Systems containing barley flour[J]. Cereal Chemistry,2013,90(2):120−126. doi:  10.1094/CCHEM-09-12-0116-R
    [15] Liu R, Wei Y, Ren X, et al. Effects of vacuum mixing, water addition, and mixing time on the quality of fresh chinese white noodles and the optimization of the mixing process[J]. Cereal Chemistry,2015,92(5):427−433. doi:  10.1094/CCHEM-10-14-0204-R
    [16] 张凤婕, 任妍妍, 张天语, 等. 不同改良剂对高马铃薯全粉含量面团流变学特性的影响[J]. 食品工业科技,2019,40(11):23−27. [Zhang F J, Ren Y Y, Zhang T Y, et al. Effect of different modifiers on rheological properties of high contents potato whole flour[J]. Science and Technology of Food Industry,2019,40(11):23−27.
    [17] Falade A T, Emmambux M N, Buys E M, et al. Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation[J]. Journal of Cereal Science,2014,60(3):471−476. doi:  10.1016/j.jcs.2014.08.010
    [18] Liya Liu A, Wei Yang B, Steve W, et al. Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough[J]. Food Hydrocolloids,2018,84:545−551. doi:  10.1016/j.foodhyd.2018.06.034
    [19] Morteza Jafari A, Arash Koocheki A, Elnaz Milani B. Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates[J]. Journal of Cereal Science,2017,75:324−331. doi:  10.1016/j.jcs.2017.05.005
    [20] 刘若诗. 乳酸菌酸面团发酵剂的制备及其发酵烘焙特性研究[D]. 无锡: 江南大学, 2010.

    Liu R S. Studies on preparation of lactic acid sourdough starters and their fermentation and baking properties[D]. Wuxi: Jiangnan University, 2010.
    [21] Charmaine I. Clarke, Tilman J. Schober, Peter Dockery, et al. Wheat sourdough fermentation: Effects of time and acidification on Fundamental rheological properties[J]. 2004, 81(3): 409-417.
    [22] Taylor J R N, Taylor J, Campanella O H, et al. Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems[J]. Journal of Cereal Science,2016,67:22−34. doi:  10.1016/j.jcs.2015.09.003
    [23] 张艳艳, 李银丽, 吴萌萌, 等. 超声波对醒面过程中面团流变学特性、水分分布及蛋白二级结构的影响[J]. 食品科学,2018,39(21):72−77. [Zhang Y Y, Li Y L, Wu M M, et al. Effects of ultrasonic-assisted resting on dough rheological properties, water distribution and protein secondary structure[J]. Food Science,2018,39(21):72−77. doi:  10.7506/spkx1002-6630-201821011
    [24] 王丹, 郑惠华, 纪阳, 等. 木耳粉对面团流变学特性及面条品质的影响[J]. 食品科学,2019,40(21):43−50. [Wang D, Zheng H H, Ji Y, et al. Effects of auricularia powder on dough rheological properties and noodle quality characteristics[J]. Food Science,2019,40(21):43−50. doi:  10.7506/spkx1002-6630-20190608-079
    [25] 姚慧慧, 王燕, 吴卫国, 等. 酸改性麦麸粉对面粉粉质特性及面团质构特性的影响[J]. 食品科学,2019,40(2):67−72. [Yao H H, Wang Y, Wu W G, et al. Effect of acid-modified wheat bran powder on farinographic properties and texture properties of wheat flour dough[J]. Food Science,2019,40(2):67−72.
    [26] 张华, 张艳艳, 赵学伟, 等. 竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J]. 食品科学,2017,38(8):82−86. [Zhang H, Zhang Y Y, Zhao X W, et al. Effect of bamboo shoot dietary fiber on farinograph properties and texture properties of wheat flour dough[J]. Food Science,2017,38(8):82−86.
    [27] 黄赟赟, 朱跃进, 王兴国, 等. 超绿活性茶粉对不同筋度小麦粉面团流变学特性的影响[J]. 茶叶科学,2013,33(2):185−191. [Huang Y Y, Zhu Y J, Wang X G, et al. Farinograph and extensograph characteristics of wheat dough added with UGA-TP[J]. Journal of Tea Science,2013,33(2):185−191.
    [28] Hu Kun, David Julian McClements. Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method[J]. Food Research International,2014,64:329−335. doi:  10.1016/j.foodres.2014.07.004
    [29] Schober T J, Moreau R A, Bean S R, et al. Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking[J]. Journal of Cereal Science,2010,52(3):417−425. doi:  10.1016/j.jcs.2010.07.004
    [30] Mattice Kristin D, Marangoni Alejandro G. Physical properties of zein networks treated with microbial transglutaminase[J]. Food Chemistry,2021:338.
    [31] Qiu C, Sun W, Su G, et al. Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid[J]. Journal of Cereal Science,2014,60(1):143−150. doi:  10.1016/j.jcs.2014.02.003
    [32] 仇超颖. 脱酰胺小麦醇溶蛋白结构、界面性质及其乳浊液稳定性的研究[D]. 广州: 华南理工大学, 2014.

    Qiu C Y. Conformation, interfacial characteristics and emulsion stability of deamidated wheat gliadin[D]. Guangzhou: South China University of Technology, 2014.
    [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.

    Liao L. Study on the deamidation of wheat gluten by organic acids upon hydrothermal treatment and reaction mechanism[D]. Guangzhou: South China University of Technology, 2012.
    [34] Cabra V, Arreguin R, Vazquez-Duhalt R, et al. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 α- zein[J]. Journal of Agricultural & Food Chemistry,2007,55(2):439−45.
    [35] 王瑞斌, 李明, 苏笑芳, 等. 荞麦挤压膨化产品的理化特性研究[J]. 2019, 19(9): 89-98.

    Wang R B, Li M, Su X F, et al. Studies on physicochemical properties of extruded buckwheat puffing products[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(9): 89-98.
  • 加载中
图(5) / 表(1)
计量
  • 文章访问数:  37
  • HTML全文浏览量:  11
  • PDF下载量:  5
  • 被引次数: 0
出版历程
  • 收稿日期:  2021-01-18
  • 网络出版日期:  2021-08-04
  • 刊出日期:  2021-09-14

目录

    /

    返回文章
    返回

    重要通知

    《食品工业科技》编辑部携手万方数据开通学术不端专属检测通道,具体信息参见本刊动态。