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含有不同固体脂肪的粉质模型面团的微观结构和结晶性变化
Yujin Zhang1, Xiuhang Chai1, Rong Chen1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Carbohydrate polymers
|September 5, 2025
概括
这项研究表明,棕油
科学领域:
- 食品科学与技术
- 材料科学
- 生物化学
背景情况:
- 了解粉-蛋白质-油的相互作用对于优化面团特性和制品质量至关重要.
- 棕油的不同点显著影响其固体脂肪含量 (SFC) 和加工过程中的行为.
研究的目的:
- 研究不同点的棕油 (PO38,PO32,PO24) 在混合和热处理过程中对面团特性和微观结构的影响.
- 阐明棕油SFC,面团成分相互作用和最终产品质量的关系.
主要方法:
- 使用具有明显点的棕油 (38°C,32°C,24°C),并在25°C测量其固体脂肪含量.
- 使用微结构性特征等技术分析了面团的特性 (硬度,弹性,剪切强度) 和微结构 (质网络,油分布).
- 评估热处理面团的结晶性和疏水性相互作用,将它们与蛋白质二次结构变化相关联 (β-sheet).
主要成果:
- 棕油的SFC增加导致面团硬度降低,新鲜面团的弹性增加.
- 与PO32和PO24相比,PO38面团的热处理导致了更高的剪切强度和更短的质网长度.
- 在粉蛋白界面上局部化PO38油,而PO24形成较小的滴,在新鲜面团中形成更连续的质网络. 热处理的PO38面团呈现出更高的结晶度.
- 在热处理的面团中,疏水相互作用的变化与蛋白质β片结构的变化相关.
结论:
- 棕油的固体脂肪含量在加工过程中极大地影响了面团的质量和微观结构.
- 棕油的点和SFC决定了其与粉和蛋白质成分的分布和相互作用,影响了面团结构和热性行为.
- 这些发现为选择和使用特定的棕油提供了宝贵的见解,以控制面团的特性并提高制品质量.
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