羧甲基化和乳化沙蒿胶对小麦粉的增筋作用

卫晓怡; 司晓晶; 崔琳琳; 张路遥; 韩梅; 何舰杰; 苏婷婷

doi:10.13386/j.issn1002-0306.2022020070

羧甲基化和乳化沙蒿胶对小麦粉的增筋作用

doi: 10.13386/j.issn1002-0306.2022020070

上海商学院酒店管理学院食品系，上海 200235

基金项目: 上商启明星科研项目（11999-3061）；上海市自然科学基金（20ZR1440200）；上海商学院校级一流本科课程建设项目（SBS-2022-XJJK-01）；上海商学院校级教育教学改革研究项目（SBS-2022-XJJG-02）；上海商学院大学生创新创业项目；上商青年科研创新团队（14KY-QNTD05）。

详细信息

作者简介:
卫晓怡（1979−），女，博士，副教授，研究方向：食品安全与营养，E-mail：weixy@sbs.edu.cn

中图分类号: TS211.4
计量
- 文章访问数: 60
- HTML全文浏览量: 22
- PDF下载量: 3
- 被引次数: 0
出版历程
- 收稿日期: 2022-02-14
- 网络出版日期: 2022-10-20
- 刊出日期: 2022-11-23

Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour

Department of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, China

摘要

摘要: 沙蒿胶可经羧甲基化和油基乳化提高水溶性和乳化性，其适用于小麦粉加工的增筋效果有待研究。本研究通过沙蒿胶的羧甲基化和乳化改性，分析其在小麦粉面团形成以及含油面团制作中的增筋效果。结果表明，羧基化改性可使沙蒿胶在小麦粉中的最佳添加量从1.0%降至0.4%，有效提高小麦粉的湿面筋量、面筋指数、吸水率、形成时间和稳定时间，降低弱化度，但在含油脂小麦粉中未表现出增筋性能的提升。与之对比，经小麦胚芽油或棕榈硬脂两种油相乳化处理的沙蒿胶则更适用于含油脂面团的调制，1.0%沙蒿胶和5%油脂以乳化方式添加，可降低液态和固态油脂在面团形成中的差异，并有效改善面团质构特性。本研究表明，羧甲基化可降低沙蒿胶应用于小麦粉增筋的使用剂量，而沙蒿胶乳化则适用于水油面团的增筋。
- 沙蒿胶 /
- 小麦粉 /
- 羧甲基化 /
- 乳化 /
- 增筋 /
- 小麦胚芽油 /
- 棕榈硬脂
Abstract: Artemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property, while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown. In this study, we investigated the gluten-increasing effect of ASKG in the formation of wheat flour dough and the production of greasy dough through its carboxymethylation and emulsification modification. The results showed that the carboxymethylation could reduce the optimum addition amount of ASKG from 1.0% to 0.4% in wheat flour. Carboxymethyl ASKG (C-ASKG) increased the wet gluten content, gluten index, water absorption, dough development time, dough stability time, and reduced the weakening degree. However, C-ASKG did not show better reinforcement in greasy dough than ASKG. In comparison, ASKG emulsified (E-ASKG) by wheat germ oil and palm stearin fat was shown to be more suitable for greasy dough modulation. The addition of 1.0% of ASKG and 5% of oil or fat in flour by emulsification manner reduced the difference between the oil and fat during the formation of gluten and improve the evaluation indexes of dough texture. This study demonstrated that carboxymethylation could reduce the dosage of ASKG used in wheat flour as a gluten enhancer, while emulsive ASKG was suitable for the gluten reinforcement of water-oiled dough.
- Artemisia sphaerocephala Krasch gum /
- wheat flour /
- carboxymethylation /
- emulsification /
- gluten reinforcement /
- wheat germ oil /
- palm stearin

HTML全文

图 1 ASGK和C-ASKG不同添加量对面团湿面筋量的影响

Figure 1. Effects of different addition amounts of ASKG and C-ASKG on the wet gluten content in dough

注：不同字母表明存在显著性差异（P<0.05），图2~图4同。

下载: 全尺寸图片幻灯片

图 2 ASGK和C-ASKG不同添加量对面团面筋指数的影响

Figure 2. Effects of different addition amounts of ASKG and C-ASKG on the gluten index in dough

下载: 全尺寸图片幻灯片

图 3 ASGK和C-ASKG不同添加量对含小麦胚芽油和棕榈硬脂小麦粉湿面筋量的影响

Figure 3. Effects of different addition amounts of ASKG and C-ASKG on the wet gluten content of wheat germ oil and palm stearin added flour

下载: 全尺寸图片幻灯片

图 4 ASGK和C-ASKG不同添加量对含小麦胚芽油和棕榈硬脂小麦粉面筋指数的影响

Figure 4. Effects of different addition amounts of ASKG and C-ASKG on the gluten index of wheat germ oil and palm stearin added flour

下载: 全尺寸图片幻灯片

图 5 ASGK和C-ASKG对馒头微观组织结构的影响

Figure 5. Effects of ASKG and C-ASKG on the microstructure of steamed bread

下载: 全尺寸图片幻灯片

图 6 C-ASKG和E-ASKG对馒头微观组织结构的影响

Figure 6. Effects of C-ASKG and E-ASKG on the microstructure of steamed bread

下载: 全尺寸图片幻灯片

表 1 小麦粉和ASKG的基本成分

Table 1. The basic components of wheat flour and ASKG

成分（湿基%）	水分	蛋白质	脂肪	淀粉/灰分
小麦粉	13.87±0.02	10.27±0.03	1.61±0.06	72.11±0.36（淀粉）
ASKG	10.75±0.02	6.23±0.03	18.94±0.07	4.31±0.02（灰分）

下载: 导出CSV

表 2 ASKG和C-ASKG对小麦粉粉质特性的影响

Table 2. Effects of ASKG and C-ASKG on farinograph qualities of flour

添加	吸水率（%）	形成时间（min）	稳定时间（min）	弱化度（BU）
0	61.3±0.2^a	3.5±0.1^b	4.7±0.1^a	46.0±1.3^c
0.4% ASKG	62.4±0.3^b	3.6±0.2^b	6.1±0.2^b	21.0±0.9^b
1.0% ASKG	64.1±0.1^c	3.1±0.1^a	8.2±0.2^c	10.0±1.2^a
0.4% C-ASKG	65.8±0.2^d	4.1±0.1^c	9.3±0.2^d	11.0±1.0^a
注：同列不同小写字母表示存在显著性差异（P<0.05），表3同。

下载: 导出CSV

表 3 C-ASKG和E-ASKG对小麦粉面团质构特性的影响

Table 3. Effects C-ASKG and E-ASKG on texture characteristics of wheat flour dough

添加	粘力（g）	拉丝长度（mm）	硬度（g）	弹性（mm）	粘性（mJ）	胶着性	咀嚼性（mJ）	内聚性
0	23±0^a	3.67±0.13^a	245±5^d	6.10±0.02^a	0.70±0.01^a	135±4^e	8.3±0.2^c	0.60±0.02^a
C-ASKG+W	32±1^c	4.15±0.10^b	117±3^b	6.13±0.04^a	0.95±0.00^c	94±2^c	6.7±0.1^a	0.70±0.02^b
C-ASKG+S	28±1^b	4.89±0.21^c	154±2^c	6.25±0.01^b	0.85±0.04^b	101±2^d	7.6±0.1^b	0.79±0.01^c
E-ASKG/W	37±2^d	5.56±0.22^d	97±2^a	6.27±0.03^b	0.96±0.03^c	74±2^a	6.6±0.3^a	0.85±0.03^d
E-ASKG/S	35±1^d	5.50±0.07^d	94±2^a	6.29±003^b	0.97±0.03^c	86±1^b	6.6±0.3^a	0.88±0.02^d
注：C-ASKG+W，1.0% C-ASKG添加入含5%小麦胚芽油的小麦粉；C-ASKG+S，1.0% C-ASKG添加入含5%棕榈硬脂的小麦粉；E-ASKG/W，50.0% ASKG-小麦胚芽油乳化液（小麦粉中含1.0% ASKG和5%小麦胚芽油）；E-ASKG/S，50.0% ASKG-棕榈硬脂乳化液（小麦粉中含1.0% ASKG和5%棕榈硬脂）。

下载: 导出CSV

参考文献(31)

[1]	LI J J, JIN H, YAN X M, et al. The anti-obesity effects exerted by different fractions of Artemisia sphaerocephala Krasch polysaccharide in diet-induced obese mice[J]. International Journal of Biological Macromolecules,2021,182:825−837. doi: 10.1016/j.ijbiomac.2021.04.070
[2]	REZA S C, ALI N, ERFAN M, et al. Artemisia species as a new candidate for diabetes therapy: A comprehensive review[J]. Current Molecular Medicine,2021,21(10):832−849. doi: 10.2174/1566524020999210101234317
[3]	KAKAR M U, CHHALGARI M U. A review on polysaccharides from Artemisia sphaerocephala Krasch seeds, their extraction, modification, structure, and applications[J]. Carbohydrate Polymers,2020,252:117113.
[4]	ZHANG K L, LI X W, LI J J, et al. Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide[J]. Bioactive Carbohydrates and Dietary Fibre,2021,26(5):100272.
[5]	MUTHUSAMY S, UDAYAKUMAR G P, NARALA V R. Recent advances in the extraction and characterization of seed polysaccharides, and their bioactivities: A review[J]. Bioactive Carbohydrates and Dietary Fibre,2021,26:100276. doi: 10.1016/j.bcdf.2021.100276
[6]	DUDU O E, MA Y, ADELEKAN A, et al. Bread-making potential of heat-moisture treated cassava flour-additive complexes[J]. LWT- Food Science and Technology,2020,130:109477. doi: 10.1016/j.lwt.2020.109477
[7]	张瑞珍, 赵丽芹, 张曦. 沙蒿胶对荞麦面包品质的影响[J]. 农产食品科技,2007,1(2):12−14. [ZHANG R Z, ZHAO L Q, ZHANG X. Effect of different additions of Shahao flour on buckwheat bread quality[J]. Agriculture Food Products Science and Technology,2007,1(2):12−14.
[8]	高博, 黄卫宁, 邹奇波, 等. 沙蒿胶提高冷冻面团抗冻性及其抗冻机理的探讨[J]. 食品科学,2006,12(27):94−99. [GAO B, HUANG W N, ZOU Q B, et al. Effect of Artemisia sphaerocephala Krasch gum on microstructure and gluten of frozen dough[J]. Food Science,2006,12(27):94−99. doi: 10.3321/j.issn:1002-6630.2006.12.015
[9]	ZHANG T, GUAN E, YANG Y, et al. Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality[J]. LWT,2021:113007.
[10]	SCHOPT M, WEHRLI M C, BECKER T, et al. Fundamental characterization of wheat gluten[J]. European Food Research and Technology,2021,247(4):985−997. doi: 10.1007/s00217-020-03680-z
[11]	RODRIGUES C, SOUZA V G L, COELHOSO I, et al. Bio-based sensors for smart food packaging-Current applications and future trends[J]. Sensors,2021,21(6):2148. doi: 10.3390/s21062148
[12]	SANI M A, AZIZI-LALABADII M, TAVASSOLI M, et al. Recent advances in the development of smart and active biodegradable packaging materials[J]. Nanomaterials,2021,11(5):1331. doi: 10.3390/nano11051331
[13]	YAO X L, YAO X U, CHEN X Y, et al. Construction of Artemisia sphaerocephala Krasch. polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions[J]. Food Chemistry,2022,373:131567. doi: 10.1016/j.foodchem.2021.131567
[14]	ZHAO S M, LI Z, LI N N, et al. Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala Krasch gum[J]. Journal of Food Science,2021,86(11):4946−4957. doi: 10.1111/1750-3841.15921
[15]	曹晓霞. 羧甲基沙蒿胶的制备、性质及应用[D]. 无锡: 江南大学, 2007. CAO X X. The preparation, properties and applications of carboxylmethyl Artemisia glue[D]. Wuxi: Jiangnan University, 2007.
[16]	唐凌云, 胡新中, 方亚鹏, 等. 沙蒿多糖乳化特性研究[J]. 食品工业科技,2014,35(23):59−62. [TANG L Y, HU X Z, FANG Y P, et al. Research of the emulsification properties of Artemisia sphaerocephala Krasch polysaccharide[J]. Science and Technology of Food Industry,2014,35(23):59−62. doi: 10.13386/j.issn1002-0306.2014.23.003
[17]	马启昱, 刘忠义, 付满, 等. 油脂对面团特性及面制品品质影响研究进展[J], 食品与机械, 2021, 37(10): 235-240. MA Q Y, LIU Z Y, FU M, et al. Research progress on the effect of oil on dough properties and quality of dough product[J]. Food and Machinery, 2021, 37(10): 235-240.
[18]	郭孝源, 陆启玉, 章绍兵, 等. 不同种类油脂对面粉品质的影响研究[J]. 食品科技,2013,38(4):160−164. [GUO X Y, LU Q Y, ZHANG S B, et al. Effects of different kinds of oils on flour quality[J]. Food Science and Technology,2013,38(4):160−164. doi: 10.13684/j.cnki.spkj.2013.04.062
[19]	侯晓晖, 王煦, 张军. 用竣甲基化法改善沙篙胶水溶性的研究[J]. 精细石油化工进展,2004,5(9):30−32. [HOU X H, WANG X, ZHANG J. Improving water solubility of Artemisia glue by carboxymethylizaton[J]. Advance in Fine Petrochemicals,2004,5(9):30−32. doi: 10.3969/j.issn.1009-8348.2004.09.009
[20]	张帅. 魔芋胶和沙蒿胶对小麦面团特性的影响及其作用机制研究[D]. 重庆: 西南大学, 2019. ZHANG S. Effects of konjac gum and Artemisia sphaerocephala Krasch. gum on the properties of wheat dough and its mechanism[D]. Chongqing: Southwest University, 2019.
[21]	曹晓霞, 张燕萍, 曹琳娜. 羧甲基沙蒿胶的性质研究[J]. 食品与发酵工业,2007,33(2):51−55. [CAO X X, ZHANG Y P, CAO L N. The properties of carbxylmethyl Artemisia glue[J]. Food and Fermentation Industries,2007,33(2):51−55. doi: 10.3321/j.issn:0253-990X.2007.02.011
[22]	LI X W, LI J J, Yin X X, et al. Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch[J]. Food Science and Nutrition,2019,7(12):4076−4084. doi: 10.1002/fsn3.1273
[23]	沈忱, 蒋予箭, 林家莲. 油脂对面团物理特性的影响[J]. 食品与机械,2007,3:45−47. [SHEN C, JIANG Y J, LIN J L. The influence of fat and oil on physical property of dough[J]. Food and Machinery,2007,3:45−47. doi: 10.3969/j.issn.1003-5788.2007.05.013
[24]	马传国, 盖争艳, 娄丽娟. 油脂对面团特性及微观结构的影响[J]. 食品科学,2012,33(11):43−46. [MA C G, GAI Z Y, LOU L J. Effect of fat and oil on rheological properties and microstructure of wheat flour dough[J]. Food Science,2012,33(11):43−46.
[25]	李晓娜, 亓鑫, 赵卉, 等. 植物乳杆菌改性玉米粉制作玉米面条的工艺及品质分析[J]. 食品与发酵工业,2019,5:185−189. [LI X N, YUAN X, ZHAO H, et al. Processing technique and quality analysis of corn noodles made from Lactobacillus plantarum modified corn flour[J]. Food and Fermentation Industries,2019,5:185−189. doi: 10.13995/j.cnki.11-1802/ts.018807
[26]	闫淑琴, 周一虹, 沈群. 四种亲水胶体对小麦淀粉、面筋蛋白特性及面条品质的影响[J]. 食品研究与开发,2011,32(3):63−67. [YAN S Q, ZHOU Y H, SHEN Q. The effects of four hydrocolloids on wheat starch, gluten protein properties and noodle quality[J]. Food Research and Development,2011,32(3):63−67. doi: 10.3969/j.issn.1005-6521.2011.03.018
[27]	豆康宁, 王飞, 谢金华, 等. 对小麦次粉面条蒸煮品质特性的研究[J]. 食品工业,2013,7:77−78. [DOU K N, WANG F, XIE J H, et al. Study on the cooking quality of the wheat-middling noodles[J]. The Food Industry,2013,7:77−78.
[28]	DESAI A S, BRENNAN M A, ZENG X A, et al. Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten[J]. Journal of Food Measurement and Characterization,2021,15(4):3005−3014. doi: 10.1007/s11694-021-00882-1
[29]	GUO Q B, CUI S W, WANG Q, et al. Extraction, fractionation and physicochemical characterization of water-soluble polysaccharides from Artemisia sphaerocephala Krasch seed[J]. Carbohydrate Polymers,2011,86(2):831−836. doi: 10.1016/j.carbpol.2011.05.034
[30]	LI J J, HU X Z, YAN X M, et al. Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch polysaccharide[J]. Food Hydrocolloids,2016,76:158−163.
[31]	LI J J, HU X Z, LI X P, et al. Effects of acetylation on emulsifying properties of Artemisia sphaerocephala Krasch polysaccharide[J]. Carbohydrate Polymers,2016,144:531−540. doi: 10.1016/j.carbpol.2016.02.039