磁场处理对面团发酵特性的影响及作用机制
TS205.5; 磁场可通过影响水分子的排布改变食品内部水分分布进而改善食品的品质.本研究分别在0、0.5、1.0、1.5、2.0 mT的磁场强度条件下发酵面团1 h,通过低场核磁、原位拉曼光谱等技术研究了磁场处理对面团发酵特性、水分分布及蛋白分子结构的影响,以期为开发高品质的中式美食提供理论基础.结果显示:随着磁场强度的增大,面团的发酵能力呈先上升后下降的趋势,在磁场强度为1.5 mT时对发酵力的影响最为显著;馒头的比容呈现先上升后下降的趋势,在磁场强度在1.0mT时,馒头的比容为2.24mL/g;馒头的硬度、黏性、咀嚼性呈现先下降后上升的趋势,弹性、内聚性、回复性没有明显的变化;强结合水与...
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| Published in | 食品科学 Vol. 45; no. 3; pp. 110 - 116 |
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| Main Authors | , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
郑州轻工业大学食品生产与安全河南省协同创新中心,河南省冷链食品质量安全控制重点实验室,中原食品实验室,河南郑州 450001%郑州轻工业大学食品与生物工程学院,河南郑州 450001
15.02.2024
郑州轻工业大学食品与生物工程学院,河南郑州 450001 |
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| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20230404-036 |
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| Abstract | TS205.5; 磁场可通过影响水分子的排布改变食品内部水分分布进而改善食品的品质.本研究分别在0、0.5、1.0、1.5、2.0 mT的磁场强度条件下发酵面团1 h,通过低场核磁、原位拉曼光谱等技术研究了磁场处理对面团发酵特性、水分分布及蛋白分子结构的影响,以期为开发高品质的中式美食提供理论基础.结果显示:随着磁场强度的增大,面团的发酵能力呈先上升后下降的趋势,在磁场强度为1.5 mT时对发酵力的影响最为显著;馒头的比容呈现先上升后下降的趋势,在磁场强度在1.0mT时,馒头的比容为2.24mL/g;馒头的硬度、黏性、咀嚼性呈现先下降后上升的趋势,弹性、内聚性、回复性没有明显的变化;强结合水与自由水含量呈先下降后上升趋势,弱结合水含量呈先上升后下降的趋势,在磁场强度为1.0 mT时,对水分分布的影响最为显著;α-螺旋相对含量呈先上升后下降的趋势,无规卷曲呈先下降后上升的趋势,在磁场强度为0.5 mT时α-螺旋相对含量最高,为54％,无规卷曲相对含量最低,为21％.适当的磁场处理可以提高面团的发酵力、馒头的比容和质构特性,加速面团中的水分分布,提高面筋网络的稳定性.综上,磁场处理可以通过改善面团中水分的分布、提高水分均匀度以及改变面筋蛋白的分子结构,提高面团的发酵特性以及馒头的质构特性. |
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| AbstractList | TS205.5; 磁场可通过影响水分子的排布改变食品内部水分分布进而改善食品的品质.本研究分别在0、0.5、1.0、1.5、2.0 mT的磁场强度条件下发酵面团1 h,通过低场核磁、原位拉曼光谱等技术研究了磁场处理对面团发酵特性、水分分布及蛋白分子结构的影响,以期为开发高品质的中式美食提供理论基础.结果显示:随着磁场强度的增大,面团的发酵能力呈先上升后下降的趋势,在磁场强度为1.5 mT时对发酵力的影响最为显著;馒头的比容呈现先上升后下降的趋势,在磁场强度在1.0mT时,馒头的比容为2.24mL/g;馒头的硬度、黏性、咀嚼性呈现先下降后上升的趋势,弹性、内聚性、回复性没有明显的变化;强结合水与自由水含量呈先下降后上升趋势,弱结合水含量呈先上升后下降的趋势,在磁场强度为1.0 mT时,对水分分布的影响最为显著;α-螺旋相对含量呈先上升后下降的趋势,无规卷曲呈先下降后上升的趋势,在磁场强度为0.5 mT时α-螺旋相对含量最高,为54％,无规卷曲相对含量最低,为21％.适当的磁场处理可以提高面团的发酵力、馒头的比容和质构特性,加速面团中的水分分布,提高面筋网络的稳定性.综上,磁场处理可以通过改善面团中水分的分布、提高水分均匀度以及改变面筋蛋白的分子结构,提高面团的发酵特性以及馒头的质构特性. |
| Abstract_FL | Magnetic fields can improve the quality of foods by influencing the arrangement of water molecules,thus altering the distribution of water in foods.In this study,dough was fermented at magnetic field strengths of 0,0.5,1.0,1.5,and 2.0 mT for 1 h.The effect of magnetic field treatment on the fermentation characteristics,moisture distribution,and protein molecular structure of dough was investigated by low-field nuclear magnetic resonance(NMR)and in situ Raman spectroscopy,with a view to providing a theoretical basis for the development of high-quality Chinese dough-based foods.The results showed that the fermentability of dough tended to increase first and then decrease as the magnetic field strength increased,and the most significant effect on the fermentability was observed at a magnetic field strength of 1.5 mT.The specific volume of steamed bread initially increased and then decreased.When the magnetic field strength was 1.0 mT,the specific volume was 2.24 mL/g.The hardness,stickiness,and chewiness showed a trend of initially decreasing and then increasing,but there was no obvious change in the elasticity,cohesiveness or resilience.The contents of strongly bound water and free water initially decreased and then increased,whereas the opposite trend was observed for weakly bound water.The effect of 1.0 mT magnetic field strength on the water distribution was most significant.The relative content of α-helix increased first and then declined,while the reverse trend was observed for random coil.At a magnetic field strength of 0.5 mT,the relative content of α-helix was the highest(54％)and the relative content of random coil was lowest(21％).Proper magnetic field treatment could increase the fermentability of dough,the specific volume and textural properties of steamed bread,accelerate the water distribution in dough and improve the stability of the gluten network.In conclusion,magnetic field treatment could improve the fermentability of dough and the textural properties of steamed bread by improving the distribution of water,increasing the moisture uniformity,and changing the molecular structure of gluten proteins in dough. |
| Author | 孙萌辉 张艳艳 张华 张斯琦 刘兴丽 |
| AuthorAffiliation | 郑州轻工业大学食品与生物工程学院,河南郑州 450001;郑州轻工业大学食品生产与安全河南省协同创新中心,河南省冷链食品质量安全控制重点实验室,中原食品实验室,河南郑州 450001%郑州轻工业大学食品与生物工程学院,河南郑州 450001 |
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| Author_FL | SUN Menghui ZHANG Hua LIU Xingli ZHANG Yanyan ZHANG Siqi |
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| DocumentTitle_FL | Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough |
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| Keywords | protein structure 蛋白结构 magnetic field 面团发酵 water mobility 磁场 dough fermentation 水分迁移 |
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| Publisher | 郑州轻工业大学食品生产与安全河南省协同创新中心,河南省冷链食品质量安全控制重点实验室,中原食品实验室,河南郑州 450001%郑州轻工业大学食品与生物工程学院,河南郑州 450001 郑州轻工业大学食品与生物工程学院,河南郑州 450001 |
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| Snippet | TS205.5; 磁场可通过影响水分子的排布改变食品内部水分分布进而改善食品的品质.本研究分别在0、0.5、1.0、1.5、2.0 mT的磁场强度条件下发酵面团1 h,通过低场核磁、原位拉曼光谱... |
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| Title | 磁场处理对面团发酵特性的影响及作用机制 |
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