摘要
研究探析乳化剂抑制鲜湿面货架期内品质老化的机理,利用差示扫描量热仪(DSC)分析了硬脂酰乳酸钠(SSL)添加组,β-环糊精(β-CD)添加组鲜湿面以及经脱蛋白或脱脂处理后的鲜湿面的热力学变化。结果表明:未处理组的鲜湿面,在4℃储藏14d后,第一个支链淀粉峰SSL和β-CD添加组的老化焓△H都低于CK组(P<0.05);第二个复合物峰SSL和β-CD添加组的重结晶融化温度Tp和老化焓△H都高于CK组(P<0.05);鲜湿面经脱蛋白处理组,在4℃储藏14d后,相比未处理组支链淀粉老化焓稍有增大但无显著差异;第二个复合物峰的重结晶融化顶点温度显著升高,老化焓也稍有增大,但变化也不显著;经脱脂组鲜湿面储藏14d后,相比未处理组支链淀粉热力学特征无显著差异;第二个复合峰重结晶融化顶点温度和老化焓都显著升高(P<0.05)。两种乳化剂均能干扰直链淀粉与脂类的结合,形成直链淀粉-乳化剂-脂质络合物,抑制鲜湿面货架期内品质老化。
This study investigated the mechanism of the emulsifier a gainst fresh wet noodle retrogradation during the shelf life. By using differential scanning calorimetry （DSC）, analyzed thermodynamic change of fresh wet noodle which were added two different emulsifi ers, stearoyl lactylate （ SSL ） and β-cyclodextrin （ β-CD ）, deproteinized or degreased. The results showed that the amylopectinretrogradation enthalpy of fresh wet noodle which were added SSL and -β- CD were less than that in the CK group （P〈0.05） after stored at 4 ℃ for 14 day; The recrystalliaation melting temperature Tp and the retrogradation enthalpy △H of the second complex peak in the SS1. and β-CD added groups were higher than that CK group （P（ 0.05） ; The amylopectin retrogradation enthalpy of fresh wet noodle which was deproteinized was more than that in the untreated group after stored at 4 ℃ for 14 day, but no significant difference; The re- crystallization melting temperature and tbe retrogradation enthalpy of the second complex peak in the fresh wet noodle which was depro- teinized was more than that in the untreated group, hut no significant difference in the retrogradation enthalpy; There were no significant difference in the amylopectin thermodynamic feature of fresh wet noodle which was degreased and noodle was untreated after stored at 4 ℃ for 14 day; The recrystallization melting temperature and the retrogradation enthalpy of the second complex peak in the fresh wet noodle which was deproteinized was significantly more than that in the untreated group （P〈0.05） ; Two emulsifiers interfere the combi- nation of amylose and lipid, they and amylose and lipid form a new complex to against the retrogradation of fresh wet noodle during the shelf life.
出处
《食品与机械》
CSCD
北大核心
2017年第4期117-121,共5页
Food and Machinery
基金
湖南省食品科学与工程类专业大学生创新训练中心建设项目(编号:湘教通[2014]272号)
湖南省普通高校学科带头人培养对象资助项目(编号:湘教办通[2014]209号)
首批湖南省高等学校"2011协同创新中心"粮油深加工与品质控制湖南省协同创新中心建设项目(编号:湘教通[2013]448号)
