食品科学2017，Vol.38Issue(15)：26-30,5.DOI:10.7506/spkx1002-6630-201715005
小麦氧化淀粉的理化性质及对生鲜面条品质的影响
Physicochemical Properties of Oxidized Wheat Starch and Its Effect on the Quality of Fresh Noodles
摘要
Abstract
The differences in physicochemical properties between oxidized and native wheat starch were analyzed as well as the effect of addition of oxidized wheat starch on the quality of fresh noodles.The oxidized starch was prepared with H2O2by 4 h reaction at 50 ℃.The results indicated that the surface and internal structure of oxidized starch was damaged.Oxidized starch granules were adhered to each other in aqueous suspension.Compared with native starch,the crystal type of oxidized starch was unchanged,the lipid-binding ability was increased,the content of amylose decreased slightly,the swelling power and water-holding capacity significantly decreased (P ＜ 0.05),and the solubility significantly increased (P ＜ 0.01).No significant differences in wet gluten content,gluten index and dry gluten content were demonstrated between mixtures of native and oxidized starch with flour at a ratio of 1∶4.The peak viscosity,minimum viscosity and final viscosity of flour were significantly reduced with the addition of oxidized starch (P ＜ 0.01).The proportion of strongly bound water in fresh noodles with oxidized starch was decreased,and the proportion of weakly bound water was increased.During heating,the storage modulus and loss modulus of noodles with oxidized starch were lower than those of the control sample.关键词
氧化淀粉/理化特性/面条/水分分布/动态热力学性质Key words
oxidized starch/physicochemical properties/noodle/water distribution/thermodynamic properties分类
轻工纺织引用本文复制引用
张克,陆启玉..小麦氧化淀粉的理化性质及对生鲜面条品质的影响[J].食品科学,2017,38(15):26-30,5.基金项目
国家自然科学基金面上项目(21276065) （21276065）
