和对小麦面团蛋白质氧化的影响
Ru Liu1,2, Yuhui Yang1,2, Xiaojie Cui1,2
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Foods (Basel, Switzerland)
|December 23, 2023
概括
热处理,如和炸,会氧化小麦面团蛋白质,增加有害化合物,降低营养价值. 建议减少过度热处理,以保持食品质量和安全.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 营养科学 营养科学
背景情况:
- 食品加工中的蛋白质氧化对健康构成风险.
- 研究重点是肉制品,但面粉产品需要进一步研究.
- 小麦面团是人类重要的蛋白质来源,易受热加工的影响.
研究的目的:
- 为了研究和炸对小麦面粉蛋白质氧化的影响.
- 分析蛋白质结构的变化,化学标记物和氨基酸概况.
- 为了评估经过热处理的面团的营养价值.
主要方法:
- 小麦面团接受了受控的烤 (0-30分钟,200°C) 和炸 (0-18分钟,180°C).
- 对于这两种方法来说,探索了时间和温度的变化.
- 评估了蛋白质结构,碳酸,高级糖化最终产品 (AGEs),自由硫 (SH) 和氨基群,氨基酸组成和营养价值.
主要成果:
- 增加/时间和温度加深了面团的颜色.
- 蛋白质结构从α-螺旋转移到β-叶和β-转.
- 碳基,AGE,滴氧氨酸,金氨酸和N'-甲基金氨酸的含量增加,而SH和氨基群的含量减少.
- 特定的氨基酸减少,营养价值 (自由基清除,消化能力) 降低.
结论:
- 和油炸会导致小麦面团中蛋白质的显著氧化.
- 氧化产品的积累和营养价值的降低是过度热处理的后果.
- 尽量减少过度加工或实施干预措施对于保持面粉产品质量至关重要.
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