核桃饼干中的脂质氧化介导的蛋白质粉相互作用:油成分对微观结构,质地和粉逆向降解的影响
Li Fang1, Yujin Zhang1, Rong Chen1
1State Key Laboratory of Food Science and Resources, Jiangnan University, People's Republic of China; School of Food Science and Technology, Jiangnan University, 800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food chemistry
|March 6, 2026
概括
单不和油可以增强氧化稳定性,并减缓核桃饼干的老化. 选择正确的油成分是延长高脂肪制品的保质期的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 面包科学 面包科学
背景情况:
- 脂质氧化显著影响食品质量和保质期.
- 了解蛋白质-脂质相互作用对于预测食物停滞至关重要.
- 由于其高脂肪含量,核桃饼干容易受到质量退化的影响.
研究的目的:
- 研究不同油成分对核桃饼干的氧化稳定性和质量的影响.
- 阐明蛋白质-粉-脂质相互作用在饼干中所起的作用.
- 确定最佳的油类型,以延长高脂肪面包制品的保质期.
主要方法:
- 饼干是使用多不和日油,和棕油和单不和高油性油菜油准备的.
- 在49天的时间里,分析了氧化标记 (蛋白硫,碳),结构变化 (α-螺旋含量,结晶性) 和纹理 (硬度) 的样本.
- 蛋白质氧化,粉退化和纹理变化与脂质氧化相关.
主要成果:
- 太阳花油饼干呈现出快速氧化,导致显著的蛋白质损伤,并加速了粉的退化,增加了硬度.
- 高油性兰油表现出优越的氧化稳定性,限制结晶性和比棕油更好地保留质地.
- 发现脂质氧化产品破坏了蛋白质粉网络的稳定性,加速了衰减过程.
结论:
- 油成分极大地影响了核桃饼干中的氧化稳定性和衰老.
- 单不和油提供了氧化稳定性和抗凝固性质的良好平衡.
- 选择适当的脂质可以有效地延长高脂肪制品的保质期.
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