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在深油炸过程中,小麦质结构和 (非) 协价网络的形成

I M Riley¹, U Verma², P Verboven²

¹Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

Food research international (Ottawa, Ont.)

|June 1, 2024

概括

油炸使小麦质蛋白质聚合并失去分子流动性,改变它们的结构和网络. 这种蛋白质网络的转换决定了食物的食物.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
生物化学生物化学

背景情况:

小麦质形成了面团中主要的蛋白质网络,对食品质感至关重要.
油炸会显著改变食物的微观结构和特性.
了解烤过程中质网络的变化是控制食物结构的关键.

研究的目的:

为了研究小麦质蛋白质网络结构的变化,在深过程中.
评估质网络改变对制诱导的微观和宏观结构发展的贡献.

主要方法:

评估了质聚合,质水相互作用和分子流动性.
研究了质-水模型系统,在深时间 (0-180秒) 上具有不同水分 (40-60%).
利用了蛋白质的提取能力,T2放松时间和质子NMR光谱.

主要成果:

由于质蛋白的聚合,质蛋白的提取能力在5秒内显著下降.
在较长的时间 (>60秒) 通过硫化-硫化交换与谷氨酸共聚化gliadin.
质聚合物流动性降低,蛋白质从状转变为玻璃状,与提取能力和体积降低相关.

结论:

深会诱导小麦质蛋白的共价交联和聚合.
减少的分子流动性和蛋白质聚合决定了炸过程中的质结构扩张.
调查结果提供了关于控制炸小麦食品的质感和结构的见解.

关键词:

深度烤 - - 深度烤玻璃过渡玻璃过渡玻璃过渡质蛋白质网络质蛋白质网络质蛋白与水的相互作用微观结构的微观结构这是一种小麦质.

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