甘露糖赤藓糖醇脂对冷冻熟面品质的影响

摘要/Abstract

摘要： 甘露糖赤藓糖醇脂（Mannosylerythritol lipids, MELs）是一种绿色、安全的糖脂类生物表面活性剂，对改善产品的冷冻特性具有良好效果。为改善冷冻熟面冻藏过程中易产生冰晶，导致品质劣变的现象，本研究以蔗糖酯（SE）为对照添加剂，探究了MELs对冷冻熟面中可冻结水含量、水分分布、成品品质特性，以及小麦粉糊化特性、蛋白二级结构的影响。结果表明，添加0.30%-1.10%（m/m）MELs能够促进冷冻熟面中的自由水向结合水转化，降低可冻结水的含量，使水与蛋白、淀粉等大分子结合更牢固。与空白和添加SE组样品相比，添加0.70%MELs制作的冷冻熟面品质较好，此时的硬度为4335.317±48.047 g，比空白组增大25.36%；拉伸力和拉伸距离分别达到11.22±0.15 g、69.09±1.34 mm；吸水率显著增大，蒸煮损失率最小，优于SE的改善效果。同时，MELs可以有效延缓小麦粉淀粉老化速度，提升蛋白质二级结构中的β-折叠和α-螺旋含量，强化面筋网状结构。

关键词: 甘露糖赤藓糖醇脂, 冷冻熟面, 水分, 质构, 糊化特性, 蛋白二级结构

Abstract: Mannosylerythritol lipids is a green and safe glycolipid biosurfactant, which has a good effect on improving the freezing characteristics of products. In order to improve the phenomenon that ice crystals are easy to be produced during frozen storage of frozen cooked noodles, which leads to quality deterioration, sucrose esters were used as control additives in this study. The effects of MELs on the content and distribution of frozen water in frozen cooked noodles, the quality characteristics of finished products, the gelatinization characteristics of wheat flour and the secondary structure of protein were investigated. The results showed that the addition of 0.30%-1.10% (m/m) MELs could promote the conversion of free water to bound water in frozen cooked noodles, reduce the content of movable water, and make the combination of water with macromolecules such as protein and starch stronger. Compared with the blank and SE group, the quality of frozen cooked noodles made by adding 0.70% MELs was better, and the hardness was 4335.317±48.047 g, which was 25.36% higher than that of the blank group. The tensile force and tensile distance reached 11.22±0.15 g and 69.09±1.34 mm, respectively. The water absorption rate increased significantly, and the cooking loss rate was the smallest, which was better than the improvement effect of SE. At the same time, MELs can effectively delay the aging rate of wheat flour starch, increase the content of β-sheet and α-helix in the secondary structure of protein, and strengthen the gluten network structure.

Key words: Mannosylerythritol lipids, frozen cooked noodles, moisture, texture, pasting, protein secondary structure

中图分类号:

TS213.2

杨岩晓牛永武牛奔林宁娄海伟赵仁勇. 甘露糖赤藓糖醇脂对冷冻熟面品质的影响[J]. 食品科学.

Xiao YanYang Yong-Wu NIU Hai-Wei LOU Zhao Renyong. Effects of Mannosylerythritol lipid on the quality of frozen cooked noodles[J]. FOOD SCIENCE.

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