阿魏酸对全麦面团热机械特性及全麦馒头质构品质的改善作用

摘要/Abstract

摘要： 为了解决全麦馒头口感粗糙、质地干硬、食用品质差等问题，本文研究阿魏酸(Feuric Acid，FA)对全麦面团结构和热机械特性影响，并探讨了添加阿魏酸对全麦馒头质构特性和气孔分布影响规律。本研究将不同比例（0.5%、1%、1.5%）阿魏酸添加到全麦面粉制成面团，通过Mixolab混合试验仪测定阿魏酸对全麦面团中面筋蛋白弱化程度、淀粉糊化特性以及酶降解速率等特性，利用扫描电镜分析面团微观结构，最后，通过研究全麦馒头质构和气孔分布等指标来评估全麦馒头品质变化情况。结果表明，添加阿魏酸显著缩短了全麦面团的形成时间与稳定时间，其中，添加0.5%阿魏酸时，全麦面团的形成时间和稳定时间较对照组分别减少21.02%和42.41%，并促进了面筋蛋白连续、均匀网状结构的形成。同时，添加0.5%阿魏酸能够显著提升全麦面团的持水能力，有效减缓了贮藏期间全麦馒头芯中的水分损失。此外，与对照组相比，添加0.5%阿魏酸使全麦馒头比容提高了20.26%，显著改善了全麦馒头微观结构以及弹性、内聚性等质构特性。然而，高添加量阿魏酸（1%-1.5%）的添加会引起面筋网络结构断裂，对全麦面团流变特性和质构品质产生负面影响。该研究为解决传统全麦馒头口感粗糙、质地干硬等关键问题提出了新的解决方案，为提升全麦面团流变特性与全麦馒头质构品质提供理论依据。

关键词: 阿魏酸, 全麦面团, 热机械特性, 馒头, 质构特性

Abstract: In order to solve the problems of rough taste, hard texture and poor eating quality of whole wheat steamed bread, the effect of ferulic acid (FA) on the structure and thermomechanical properties of whole wheat dough was studied. The effect of adding FA on the texture characteristics and pore distribution of whole wheat steamed bread was discussed. Different proportions (0.5%, 1%, 1.5%) of FA were added to whole wheat flour to make dough, and the weakening degree of gluten protein, starch gelatinization characteristics and enzyme degradation rate of FA in whole wheat dough were measured by Mixolab. The microstructure of the dough was observed by scanning electron microscope. The results showed that the formation time and stabilization time of whole wheat dough were significantly shortened 21.02% by the addition of FA, and the formation time and stabilization time of whole wheat dough were reduced 42.41%, compared with the control group. The formation of continuous and uniform network structure of gluten protein was promoted. The addition of 0.5% FA could significantly improve the water-holding capacity of whole wheat dough and effectively slow down the water loss in the core of whole wheat steamed bread during storage. In addition, compared with the control group, the addition of 0.5% FA increased the specific volume of whole-wheat steamed bread by 20.26%, and significantly improved the texture characteristics of whole-wheat steamed bread. However, the addition of high doses of FA (1%-1.5%) can cause structural rupture of gluten network, which negatively affects the rheological properties and texture quality of whole wheat dough. This study proposes a new solution to solve the key problems of traditional whole-wheat steamed bread, such as rough taste and hard texture, and provides a theoretical basis for improving the eating quality of whole-wheat steamed bread.

Key words: Ferulic Acid, whole wheat dough, Thermo-mechanical characteristics, Steamed Bun, Texture property

中图分类号:

TS202.1

苏安祥杨琴李文裴斐马高兴杨文建方勇胡秋辉. 阿魏酸对全麦面团热机械特性及全麦馒头质构品质的改善作用[J]. 食品科学, 2024, 45(5): 0-0.

参考文献

[1] AFSHIN A, SUR P J, FAY K A, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017[J]. The Lancet, 2019, 393(10184): 1958-1972. DOI:10.1016/S0140-6736(19)30041-8.
[2] TAN Bin, WU Nana, ZHAI Xiaotong. Solutions for whole grain food development. Nutrition Reviews,2020,78:61-68. DOI: 10.1093/nutrit/nuz068
[3] ROSEN R A, BURGESS-CHAMPOUX T L, MARQUART L, et al. Associations between Whole-Grain Intake, Psychosocial Variables, and Home Availability among Elementary School Children[J]. Journal of Nutrition Education and Behavior, 2012, 44(6): 628-633. DOI: 10.1016/j.jneb.2010.02.007
[4] SUN Lei, LI Xiangfei, ZHANG Yingyue, et al.A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread[J]. Food Control, 2020, 109: 106914. DOI:10.1016/j.foodcont.2019.106914
[5] PEI F, SUN Lei, Fang Yong, et al. Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough[J]. Journal of Agricultural and Food Chemistry,202068(11)：3585-3583. DOI: 10.1021/acs.jafc.9b08104
[6] SUN Lei, SUN Xinyang, DU Yifei, et al. Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough[J]. Food Chemistry,2022,369:130877. DOI: 10.1016/j.foodchem.2021.130877
[7] LI Wen, SUN Xinyang, DU Yifei, SU Anxiang,et al. Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough[J]. Journal of Cereal Science, 2023,111:103669. DOI:10.1016/j.jcs.2023.103669
[8] LI Wen, SUN Xinyang, ALFRED MUGAMBI M, et al. Effects of ferulic acid on the polymerization behavior of gluten protein and its components[J]. Food Hydrocolloids, 2024, 147: 109388. DOI:10.1016/j.foodhyd.2023.109388
[9] BROUNS F, HEMERY Y, R PRICE, et al. Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use[J]. Critical Reviews in food Science & Nutrition,2012,52(6):553-568. DOI: 10.1080/10408398.2011.589540
[10] SILVA E D O, BATISTA R. Ferulic Acid and Naturally Occurring Compounds Bearing a Feruloyl Moiety: A Review on Their Structures, Occurrence, and Potential Health Benefits[J]. Comperensive Reviews in Food Science & Food Safety,2017,16(4):580-616. DOI: 10.1111/1541-4337.12266
[11] WANG Mingwei, GIDEON O, VAN VLIET T, at el. Interaction of Water Extractable Pentosans with Gluten Protein: Effect on Dough Properties and Gluten Quality[J]. Journal of Cereal Science,2002,36(1): 25-37. DOI: 10.1006/jcrs.2001.0453
[12] 王岸娜, AMIR ABBAS, 吴立根,等. α-淀粉酶与肉桂酸、阿魏酸相互作用的研究[J]. 粮食与油脂, 2022, 35(11): 139-142.
[13] XU Ning, ZHANG Yu, ZHANG Guozhi, et al. Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch[J]. International Journal of Biological Macromolecules, 2021,193: 2260-2270. DOI: 10.1016/j.ijbiomac.2021.11.058
[14] KREKORA M, NAWROCKA A. The influence of selected polyphenols on the gluten structure - A study on gluten dough with application of FT-IR and FT-Raman spectroscopy[J]. Journal of Cereal Science,2022,108:103570. DOI:10.1016/j.jcs.2022.103570
[15] HAN H M, KOH B K. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread[J]. Journal of the Science of Food and Agriculture,2011,91(13), 2495–2499. DOI:org/10.1002/jsfa.4499
[16] QIU, Zhiping, CHEN Ling, RAO Chenlu , et al. Starch-Guar Gum-Ferulic Acid Molecular Interactions Alter the Ordered Structure and Ultimate Retrogradation Properties and in Vitro Digestibility of Chestnut Starch under Extrusion Treatment[J]. Food Chemistry 416:135803. DOI: 10.1016/j.foodchem.2023.135803.
[17] KARUNARATNE R, ZHU Fan. Physicochemical interactions of maize starch with ferulic acid[J]. Food Chemistry, 2016, 199: 372-379. DOI:10.1016/j.foodchem.2015.12.033.
[18] HUANG Lianyan, ZHANG Xiaoshuang, ZHANG Huijuan, et al. Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system[J]. LWT- Food Science and Technology,2018, 91: 55-62. DOI: 10.1002/jsfa.10814
[19] WANG Mingwei, OUDGENOEG G, VLIET T V, et al. Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality[J]. Journal of Cereal Science, 2003, 38(1): 95-104. DOI:10.1016/S0733-5210(03)00018-3.
[20] 汤晓娟. 产胞外多糖酸面团发酵及其冷冻面团抗冻机理研究[D].无锡:江南大学,2019.
[21] 王崇崇. 膳食纤维和阿魏酸对馒头品质及淀粉消化性的影响机理研究[D].无锡:江南大学,2022.
[22] 孙磊. 植物乳杆菌LB-1/酵母菌协同发酵对面团组分行为及全麦面包品质提升作用研究[D]. 南京：南京财经大学,2021.
[23] 田海娟，张传智，韩诚俊. 高粱粉对面团特性及面包品质的影响[J]. 食品研究与开发,2014,35(18):1-3.
[24] 赵萍，周伟，张生堂，等. 混合实验仪在评价面团流变学特性中的应用与研究[J]. 食品工业科技,2015,36(01):97-109.
[25] 佟颖. 小麦蛋白膜改良及成膜机理研究[D].沈阳：沈阳农业大学. 2012.
[26] 夏玉琳. 改良剂对全麦馒头品质的影响. [D]. 南京：南京财经大学.2019.
[27] 陈佳芳，汤晓娟，蒋慧，等. 不同高产胞外多糖乳酸菌发酵荞麦酸面团对面团面筋网络结构和面包烘焙特性的影响[J].食品科学,2018,39(6):6.
[28] 毛濛兰. 麦麸生物改性及其在全麦馒头中的应用[D].南京：南京农业大学. 2020.
[29] AL-ANSI W, FADHL J A, ABDULLAH A B, et al. Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough[J]. Food Bioscience, 2023, 53: 102521. DOI:10.1016/j.fbio.2023.102521.
[30] 王玉娟，李晓磊，付婧超，等. 普鲁兰酶水解制备抗消化性和低回生性木薯淀粉的研究[J].粮食与油脂,2017,30(12):46-49.
[31] 王欢，贾强，黄利华，等. 红树莓多酚提取物对大米淀粉理化性质和体外消化性能的影响[J]. 食品科技,2021,46(09):265-270.
[32] 李蟠莹，戴涛涛，陈军，等. 原花青素对大米淀粉老化性质的影响[J]. 食品工业科技,2018,39(18):6-11.
[33] MAZLOUZI M El，MOREL C，ROBERT T，et al. The Dynamics of Phosphorus Uptake and Remobilization during the Grain Development Period in Durum Wheat Plants[J]. Plants-Basel,2022,11(8),1006. DOI: 10.3390/plants11081006
[34] LIU S, GU S, SHI Y, et al. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread[J]. Food Chemistry, 2024, 431: 137122.DOI:10.1016/j.foodchem.2023.137122.
[35] KREKORA M，MIS A，NAWROCKA A. Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy[J]. Journal of Cereal Science,2021,99:103203.DOI:10.1016/j.jcs.2021.103203
[36] WANG Chongchong, YANG Zhen，XING Junjie, et al. Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread[J]. Food Hydrocolloids,2022,125:107448. DOI:10.1016/j.foodhyd.2021.107448
[37] PHOON, P Y，SAN A X Y, NGE C E, et al. Solubilised rice bran ferulic acid has potential to retard cooked rice retrogradation and not impact digestibility[J]. Journal of Functional Foods,2022,99:105330. DOI:10.1016/j.jff.2022.105330
[38] 潘志琴. 漆酶协同阿魏酸对小麦面团微观结构及冻藏稳定性的影响机制.[D]广州:华南理工大学. 2019.
[39] LIU Mengjia, ZHANG Qingan. Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough[J]. LWT, 2022, 169: 114019. DOI:10.1016/j.lwt.2022.114019.
[40] PIBER M，KOEHLER P. Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins[J]. Journal of Agricultural & Food Chemistry,2005,53(13):5276. DOI: 10.1021/jf050395b
[41] KOSOK K, WELC R, MONIKA S C, et al. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy[J]. Journal of Cereal Science,2022.107:103503. DOI:10.1016/j.jcs.2022.103503