了解不同时期储存的小麦粒粉的多尺度结构和功能性质之间的关系
Hongwei Wang1, Fei Wang2, Miaomiao Shi3
1College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou, 450001, China.
在储存期间,小麦粉的结构和功能发生变化. 长时间储存会降解粉,降低粘度,但增加酶水解,影响成熟小麦的利用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 粉的特性对小麦的质量和加工至关重要.
- 了解粉的储存诱导的变化对于优化粉的使用至关重要.
研究的目的:
- 调查储存时间对小麦粉结构和功能的影响.
- 阐明粉层次结构及其功能性质之间的关系.
主要方法:
- 从存储1-3年的小麦粒中分离粉.
- 对粉分子结构的分析,包括链条长度和键.
- 对等级结构的评估:双螺旋的含量,短距离的顺序,结晶度和片的厚度.
- 评估功能性质,如酶水解和粘度.
主要成果:
- 储存减少了α-氨酶和分支酶活性.
- 氨基酶的作用降解了粉结构,降低了双螺旋体含量,秩序,结晶度和片厚度.
- 颗粒表面出现侵蚀,粘度下降,而酶水解随着储存时间的增加而增加.
- 这些结构和功能变化在储存3年后更加明显.
结论:
- 小麦粉在储存过程中经历了显著的结构失调.
- 这些变化会对粘度产生负面影响,但会增强酶水解.
- 结果提供了关于粉储存相关变化的见解,有助于老小麦的利用.
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