食品工业科技2026，Vol.47Issue(19)：79-88,10.DOI:10.13386/j.issn1002-0306.2025090070
黑木耳多糖添加量与静置时间共同作用对面团理化性质、水分状态与结构特性的影响
Combined Effects of Auricularia auricula Polysaccharide Addition and Resting Time on Dough Physicochemical Properties,Moisture Status and Structural Characteristics
摘要
Abstract
This study explored the combined effects of Auricularia auricula Polysaccharide addition and resting time on dough physicochemical properties,moisture status,and structural characteristics.Auricularia auricula polysaccharides at different concentrations(0％,0.1％,0.3％,0.5％,0.7％,0.9％)were added to wheat dough,and the dough was rested for dif-ferent durations(0,20,40 min).By determining the dough's rheological properties,Fourier transform infrared spectroscopy(FTIR),free sulfhydryl groups,surface hydrophobicity,moisture distribution,intermolecular forces,and microstructure,the study analyzed the combined effect of Auricularia auricula polysaccharides and resting time on the changes in gluten pro-tein and moisture of wheat dough.The results showed that when the dough was rested for 20 min,the addition of 0.7％Auricularia auricula polysaccharides increased the dough's hardness,chewiness,and extensibility,strengthened the internal structure of the dough,and improved its viscoelasticity.At this point,the lowest content of free sulfhydryl groups and sur-face hydrophobicity in the dough indicated the formation of a dense internal structure.The dough combined fully with water,which promoted the establishment of ionic bond and hydrogen bond networks,reduced hydrophobic interactions,enhanced the water-holding capacity of the dough,and led to the orderly arrangement of its internal structure.The results of scanning electron microscopy(SEM)showed that this combined effect resulted in a fine gluten protein structure that bound tightly to moisture and exhibited the strongest continuity.Auricularia auricula polysaccharides significantly improved the dough quality.This study provides a theoretical basis for the application of Auricularia auricula polysaccharides in wheat-based products and is of great significance for improving the quality of wheat-based products.关键词
黑木耳多糖/小麦面团/静置时间/面筋蛋白/水分Key words
Auricularia auricula polysaccharides/wheat dough/resting time/gluten/moisture分类
轻工纺织引用本文复制引用
于佳炜,王涵苗,于泽文,刘彦辰,张闪闪..黑木耳多糖添加量与静置时间共同作用对面团理化性质、水分状态与结构特性的影响[J].食品工业科技,2026,47(19):79-88,10.基金项目
长春市科技发展计划项目任务书(23YQ09). （23YQ09）
