食品科学2025，Vol.46Issue(2)：65-71,7.DOI:10.7506/spkx1002-6630-20240527-219
亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响
Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough
摘要
Abstract
This study investigated the effects of adding different amounts of flaxseed gum(0%,0.2%,0.4%,0.6%and 0.8%)on the microstructure and physicochemical properties of starch in frozen dough using scanning electron microscopy(SEM),solid-state nuclear magnetic resonance(SSNMR)spectroscopy,X-ray diffraction(XRD),and rapid visco analysis(RVA).The aim was to reveal the potential mechanism underlying the effect of flaxseed gum on the quality improvement of frozen dough from the perspective of changes in starch characteristics of frozen dough.The results showed that after repeated freeze-thaw cycles,the surface of starch particles appeared sunken,the relative crystallinity of starch decreased,the double helix structure of starch molecules was destroyed,and consequently water molecules were more likely to enter starch particles,thus resulting in an increase in peak viscosity and final viscosity.The addition of flaxseed gum inhibited the formation of ice crystals in frozen dough and delayed the unwinding of the double helix structure of starch molecules,and the hydrogen bond interaction between flaxseed gum and starch molecules increased the relative crystallinity of starch(22.2%-23.8%).As a result,the peak viscosity of starch decreased from 2 409.5 mPa·s to 2 247.2-2 288.5 mPa·s,and the gelatinization temperature gradually increased.In conclusion,flaxseed gum delayed the damage of starch in dough caused by repeated freeze-thaw cycles,thereby protecting frozen dough.关键词
冻融循环/淀粉/亚麻籽胶/微观结构/理化性质Key words
repeated freeze-thaw cycles/starch/flaxseed gum/microstructure/physicochemical properties分类
轻工业引用本文复制引用
王宏伟,李向杰,乔靖玥,申慧珊,张艳艳,刘兴丽,赵学伟,张华..亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响[J].食品科学,2025,46(2):65-71,7.基金项目
国家自然科学基金区域联合基金重点项目(U22A20537) （U22A20537）
河南省重点研发项目(231111113200) （231111113200）
河南省高校科技创新团队项目(23IRTSTHN029) （23IRTSTHN029）
