食品与机械2017，Vol.33Issue(4)：117-121,5.DOI:10.13652/j.issn.1003-5788.2017.04.023
乳化剂抑制鲜湿面货架期内品质老化机理研究
Study on the Mechanism of Emulsifier Inhibiting the Quality Retrogradation of Fresh Wet Noodle during the Shelf Life
摘要
Abstract
This study investigated the mechanism of the emulsifier against fresh wet noodle retrogradation during the shelf life.By using differential scanning calorimetry (DSC),analyzed thermodynamic change of fresh wet noodle which were added two different emulsifiers,stearoyl lactylate (SSL) and β-cyclodextrin (β-CD),deproteinized or degreased.The results showed that the amylopectin retrogradation enthalpy of fresh wet noodle which were added SSL and β-CD were less than that in the CK group (P＜0.05) after stored at 4 ℃ for 14 day;The recrystallization melting temperature Tp and the retrogradation enthalpy △H of the second complex peak in the SSL and β-CD added groups were higher than that CK group (P＜0.05);The amylopectin retrogradation enthalpy of fresh wet noodle which was deproteinized was more than that in the untreated group after stored at 4 ℃ for 14 day,but no significant difference;The recrystallization melting temperature and the retrogradation enthalpy of the second complex peak in the fresh wet noodle which was deproteinized was more than that in the untreated group,but no significant difference in the retrogradation enthalpy;There were no significant difference in the amylopectin thermodynamic feature of fresh wet noodle which was degreased and noodle was untreated after stored at 4 ℃ for 14 day;The recrystallization melting temperature and the retrogradation enthalpy of the second complex peak in the fresh wet noodle which was deproteinized was significantly more than that in the untreated group (P＜0.05);Two emulsifiers interfere the combination of amylose and lipid,they and amylose and lipid form a new complex to against the retrogradation of fresh wet noodle during the shelf life.关键词
鲜湿面/硬脂酰乳酸钠/β-环糊精/老化/差示扫描量热仪Key words
fresh wet noodle/sodium stearoyl lactylate/β-cyclodextrin/retrogradation/DSC引用本文复制引用
李立华,周文化,邓航,肖玥惠子,刘如如..乳化剂抑制鲜湿面货架期内品质老化机理研究[J].食品与机械,2017,33(4):117-121,5.基金项目
湖南省食品科学与工程类专业大学生创新训练中心建设项目(编号:湘教通[2014]272号) （编号:湘教通[2014]272号）
湖南省普通高校学科带头人培养对象资助项目(编号:湘教办通[2014]209号) （编号:湘教办通[2014]209号）
首批湖南省高等学校“2011协同创新中心”粮油深加工与品质控制湖南省协同创新中心建设项目(编号:湘教通[2013]448号) （编号:湘教通[2013]448号）
