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在作式的干燥加热过程中,小麦质的多层次结构和氧化演变
Hao Liu1, Huihui Zhang1, Yufan Yang2
1College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Food chemistry
|January 19, 2026
概括
在干燥加热过程中,小麦质 (WG) 经历结构变化. 适度的热量通过二硫化物键来加强网络,而过度的热量会导致过度氧化和弹性丧失,这对于谷物加工至关重要.
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 生化学
背景情况:
- 小麦质 (WG) 是一种复杂的蛋白质网络,对制品至关重要.
- 了解其在热下的结构演变对于食品加工至关重要.
研究的目的:
- 为了研究在烤式干燥加热过程中小麦质的结构和功能变化.
- 阐明热展开,二硫化物交换和WG中的氧化变化之间的关系.
主要方法:
- 多尺度分析包括动态风学,醇/二硫化物量化 (DTNB),氧化标记 (碳酸含量) 和扫描电子显微镜.
- 在95°C至180°C的温度下对小麦质进行受控的干燥加热,持续0-25分钟.
主要成果:
- 轻度加热 (95°C) 导致有限的松和自由硫基的轻微增加,没有显著的交叉连接.
- 温和加热 (130-155°C) 增强了二硫化物重组和网络增强,将储存模量 (G') 增加了2.3倍,并降低了表面的疏水性.
- 严重加热 (≥180°C) 会导致蛋白质过氧化 (碳酸含量升高),导致网络固化和弹性丧失.
结论:
- 在干燥加热过程中,小麦质在网络结构和特性中表现出温度依赖的转变.
- 二硫化物交换和氧化是控制热应力下的WG网络演变的关键机制.
- 结果提供了通过控制WG聚合和氧化来优化高温谷物加工的机制见解.
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