摘要
研究不同添加的碳酸氢钠对荞麦馒头比容、高径比、质构等品质特性的影响,并进行感官评定。采用快速黏度分析仪(RVA)研究碳酸氢钠添加对淀粉糊化特性的影响,同时采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)研究其对荞麦馒头中蛋白质亚基结构的影响,并通过激光共聚焦(CLSM)分析荞麦馒头微观结构的变化,探究碳酸氢钠添加对荞麦馒头的影响机制。结果表明,当添加量为0.6%时,荞麦馒头比容、高径比及质构品质得到明显改善(P<0.05)。RVA分析表明,随着碳酸氢钠添加量的增加,峰值黏度增加,糊化温度升高。SDS-PAGE图谱显示随着碳酸氢钠添加量的增加,高分子量亚基条带颜色变深,低分子量亚基条带变浅,说明其可能促进了荞麦馒头中蛋白质的交联。CLSM表明,碳酸氢钠的添加促使荞麦馒头形成更加连续致密的蛋白质网络结构,使糊化溶胀后的淀粉颗粒镶嵌其中,从而改善荞麦馒头品质。
The effects of the edible sodium bicarbonate addition on the qualities of buckwheat Chinese steamed bread were investigated. The specific volume,height-diameter ratio,texture properties and sensory evaluation of the final products were determined. The gelatinization characteristics of starch and structures of protein subunits in buckwheat Chinese steamed bread were studied by rapid viscosity analyzer（ RVA） and sodium dodecyl sulfate-polyacrylamide gel electrophoresis（ SDS-PAGE）,respectively. Combined with the microstructure of steamed bread slices observed by laser scanning confocal microscope（ CLSM）,the impacting mechanism was explored. Results showed that specific volume,height-diameter ratio and texture properties were significantly（ P 〈 0. 05） improved by adding0. 6% edible sodium bicarbonate. In addition,with the increasing of sodium bicarbonate level,higher peak viscosity and pasting temperature of starch were shown. Furthermore,an obvious increasing in the intensity of protein bands with higher molecular weight,while intensity of lower molecular protein bands was decreased which demonstrated that sodium bicarbonate promoted the cross-linking of proteins in buckwheat steamed bread. The microstructure proved the protein network structure was more continuous and compact,which can fully embed the gelatinized starch. So the edible sodium bicarbonate addition improved the quality of buckwheat steamed bread.
作者
杨双
郭晓娜
朱科学
Yang Shuang;Guo Xiaona;Zhu Kexue(School of Food Science and Technology, Jiangnan University, Wuxi 214122)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第6期6-12,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31571871)
全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2016202)
关键词
碳酸氢钠
荞麦
馒头
质构
sodium bicarbonate
buckwheat
Chinese steamed bread
texture
作者简介
杨双，女，1993年出生，硕士，食品科学与工程;通信作者：郭晓娜，女，1978年出生，副教授、博士，主食与方便食品
