在不同温度下储存的预煮米面中,逆降解诱导的物理化学变化:从水动态和结构的角度来看
1Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea.
Journal of the science of food and agriculture
|November 14, 2023
概括
冷藏加速了预先煮熟的米面中的粉退化,改变了水的动态和质地. 这项研究量化了这些变化,将它们与粉逆向降解联系起来,以改善面条质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 预先煮熟的面条提供了方便,但由于热处理和水分而在储存期间遭受质量损失.
- 缺乏对这些质量恶化因素的全面评估.
研究的目的:
- 为了研究储存温度对预先米面的物理化学变化的影响.
- 阐明水动力学和粉退化在质量恶化的作用.
主要方法:
- 在25°C,4°C和-20°C的温度下储存预煮米面.
- 使用T2放松时间和热分析 (差分扫描热量计) 分析水动力学.
- 通过微计算机断层扫描和显微镜评估结构变化,并进行纹理分析.
主要成果:
- 冰箱储存 (4°C) 显著加速了粉的逆向降解,由烯胺再结晶证明.
- 降低水的水合性质和T2放松时间表明水被困在晶体粉结构中.
- 储存温度与面条硬度增加,伸缩能力降低和结构密度更高相关.
结论:
- 预先煮熟的面条的冷藏储存导致由于粉的逆向降解而降低了水中的流动性.
- 粉退化是储存期间热,结构和纹理变化的主要驱动因素.
- 了解这些水结构质感关系对于优化预先煮熟的面条质量至关重要.
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