亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响

doi:10.7506/spkx1002-6630-20240527-219

食品科学 ›› 2025, Vol. 46 ›› Issue (2): 65-71.doi: 10.7506/spkx1002-6630-20240527-219

亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响

王宏伟，李向杰，乔靖玥，申慧珊，张艳艳，刘兴丽，赵学伟，张华

（1.郑州轻工业大学食品与生物工程学院，河南郑州 450002；2.冷链食品加工与安全控制教育部重点实验室，河南郑州 450002；3.中原食品实验室，河南漯河 462300；4.面制食品国家地方联合工程研究中心（河南），河南郑州 450002）

出版日期:2025-01-25 发布日期:2024-12-30
基金资助:
国家自然科学基金区域联合基金重点项目（U22A20537）；河南省重点研发项目（231111113200）；河南省高校科技创新团队项目（23IRTSTHN029）

Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough

WANG Hongwei, LI Xiangjie, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua

(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2. Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450002, China; 3. Food Laboratory of Zhongyuan, Luohe 462300, China; 4. National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450002, China)

Online:2025-01-25 Published:2024-12-30

摘要/Abstract

摘要： 采用扫描电镜、固体核磁共振、X射线衍射、快速黏度测定等方法研究了不同亚麻籽胶添加量（0%、0.2%、0.4%、0.6%、0.8%）对冻融淀粉颗粒结构、结晶结构、热力学特性的影响规律，通过探明冷冻面团内部主要组分淀粉特性的变化从而揭示亚麻籽胶对冷冻面团的潜在改良机制。结果表明：原淀粉经冻融循环处理后，淀粉颗粒表面出现凹陷，相对结晶度下降，分子双螺旋结构被破坏，导致水分子更容易进入淀粉颗粒内部导致其峰值黏度和最终黏度的增加。而添加亚麻籽胶抑制了冷冻面团中冰晶的形成，延缓了淀粉分子双螺旋结构的解旋，并且亚麻籽胶与淀粉分子内的氢键相互作用提高了淀粉相对结晶度（22.2%～23.8%），因此导致淀粉峰值黏度由2 409.5 mPa·s降低至2 247.2～2 288.5 mPa·s，糊化温度逐渐升高。综上，亚麻籽胶延缓了冻融循环对面团内淀粉造成的破坏，对冷冻面团具有一定的保护作用。

关键词: 冻融循环；淀粉；亚麻籽胶；微观结构；理化性质

Abstract: This study investigated the effects of adding different amounts of flaxseed gum (0%, 0.2%, 0.4%, 0.6% and 0.8%) on the microstructure and physicochemical properties of starch in frozen dough using scanning electron microscopy (SEM), solid-state nuclear magnetic resonance (SSNMR) spectroscopy, X-ray diffraction (XRD), and rapid visco analysis (RVA). The aim was to reveal the potential mechanism underlying the effect of flaxseed gum on the quality improvement of frozen dough from the perspective of changes in starch characteristics of frozen dough. The results showed that after repeated freeze-thaw cycles, the surface of starch particles appeared sunken, the relative crystallinity of starch decreased, the double helix structure of starch molecules was destroyed, and consequently water molecules were more likely to enter starch particles, thus resulting in an increase in peak viscosity and final viscosity. The addition of flaxseed gum inhibited the formation of ice crystals in frozen dough and delayed the unwinding of the double helix structure of starch molecules, and the hydrogen bond interaction between flaxseed gum and starch molecules increased the relative crystallinity of starch (22.2%–23.8%). As a result, the peak viscosity of starch decreased from 2 409.5 mPa⋅s to 2 247.2–2 288.5 mPa⋅s, and the gelatinization temperature gradually increased. In conclusion, flaxseed gum delayed the damage of starch in dough caused by repeated freeze-thaw cycles, thereby protecting frozen dough.

Key words: repeated freeze-thaw cycles; starch; flaxseed gum; microstructure; physicochemical properties

中图分类号:

TS213.2

王宏伟，李向杰，乔靖玥，申慧珊，张艳艳，刘兴丽，赵学伟，张华. 亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响[J]. 食品科学, 2025, 46(2): 65-71.

WANG Hongwei, LI Xiangjie, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua. Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough[J]. FOOD SCIENCE, 2025, 46(2): 65-71.

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亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响

Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough

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