粮油食品科技2024，Vol.32Issue(4)：61-68,8.DOI:10.16210/j.cnki.1007-7561.2024.04.007
高直链玉米淀粉与面筋蛋白比例对复合面条加工适应性的影响
The Impact of High Amylose Maize Starch to Gluten Protein Ratio on the Processing Adaptability of Composite Noodles
摘要
Abstract
To investigate the processing adaptability of high amylose maize starch(HAMS),gluten protein and oat bran in noodle products,the composite noodles were prepared using oat bran with different ratios(2∶2,3∶2,4∶2,5∶2)of HAMS and gluten protein,and thermomechanical properties and dynamic rheological properties of composite dough,eating quality and microstructure of composite noodle were analyzed.The results showed that with the increase of HAMS ratio,the water absorption of the composite dough significantly decreased(P<0.05),and the dough development time and stability time shortened.With the increase of HAMS ratio,both storage modulus and loss modulus increased,but Tanδ decreased and remained below 1.Creep recovery rate initially increased then decreased.As the HAMS ratio increased,the L value of composite noodles increased,while the a value and b value decreased.The cooking water absorption rate and cooking loss rate of composite noodles decreased,and the hardness,elasticity and chewiness of cooked noodles decreased.Scanning electron microscopy(SEM)and confocal laser scanning microscopy(CLSM)results showed that when the ratio of HAMS to gluten protein exceeded 4:2,HAMS particles could embed more uniformly within the gluten network,which led to the formation of a denser structure and thereby enhancing the processing characteristics of noodles.This study provides new insights for the development of functional composite noodles.关键词
高直链玉米淀粉/面筋蛋白/面条/加工适应性/食用品质/微观结构Key words
high amylose maize starch/gluten protein/noodles/processing adaptability/eating quality/microstructure分类
轻工纺织引用本文复制引用
于子轩,樊铭聪,李言,王立,钱海峰..高直链玉米淀粉与面筋蛋白比例对复合面条加工适应性的影响[J].粮油食品科技,2024,32(4):61-68,8.基金项目
"十四五"国家重点研发计划项目(2022YFD2100303) National Key Research and Development Project of the 14th five-year plan,China(No.2022YFD2100303) （2022YFD2100303）
