冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究

1. 18新利直播食品与生物工程学院/冷链食品加工与安全控制教育部重点实验室, 河南郑州 450001;
2. 中原食品实验室, 河南漯河 462300;
3. 河南省食品和盐业检验技术研究院国家市场监管重点实验室, 河南郑州 450003

作者简介:张艳艳(1988-),女,河南省驻马店市人,18新利直播副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn;

基金项目:国家自然科学基金河南联合基金项目（U200410718）；河南省青年骨干教师培养计划项目（2021GGJS096）；河南省市场监督管理局科技计划项目（2022sj17）
中图分类号:TS205.7

Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process

1. Key Laboratory of Cold Chain Food Processing and safety Control, Ministry of Education/College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Food Laboratory of Zhongyuan, Luohe 462300, China;
3. National Key Laboratory for Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou 450003, China
Received Date:2023-06-04
Accepted Date:2023-09-21

CLC number:TS205.7

摘要:以不同加水量（40%、45%、50%和55%）面团为研究对象，研究-18~25℃冻结过程中冻结曲线和水分均匀度的变化规律，并以45%加水量为例，研究冻结过程中冰晶生长对面筋蛋白网络结构及化学作用力的影响。结果表明：冻结过程中，不同加水量面团的水分均匀度整体呈下降趋势，随着加水量的增加，面团的冻结速率先增大后减小，当加水量为45%时，面团的冻结速率最快；随着温度的降低，45%加水量面团的冰晶平均孔隙面积不断增大且在-6℃降温至-9℃阶段快速增大，孔隙数量不断减少，面筋蛋白网络分支率从2.20×10 ^-3逐渐下降到1.90×10 ^-3，终点率从2.10×10 ^-3逐渐升高到2.40×10 ^-3，面筋蛋白的氢键、离子键和二硫键逐渐减弱，面筋蛋白网络结构被破坏。
- 冻结过程/
- 面团/
- 水分均匀度/
- 面筋蛋白网络结构
Abstract:The changes of freezing curve and moisture uniformity during the freezing process of dough with different water(40%、45%、50% and 55%) additions at -18~25℃ were studied, and the effects of ice crystal growth on the network structure of gluten protein and the chemical forces during dough freezing were studied with 45% water addition as an example. The results showed that:the moisture uniformity showed a decreasing trend with different water additions during the dough freezing process. With the increase of water addition, the freezing rate of the dough first increased and then decreased, and the freezing rate was fastest when the water addition was 45%. With the decrease of temperature, the number decreased during the freezing process, the average pore area of ice crystals in the dough with 45% water addition increased, and it increased rapidly in the temperature range of -6℃ to -9℃; The number of pores decreased continuously, the branching rate of gluten protein network structure parameter gradually decreased from 2.20×10 ^-3to 1.90×10 ^-3, and the endpoint rate gradually increased from 2.10×10 ^-3to 2.40×10 ^-3. The hydrogen bonds, ionic bonds, and disulfide bonds between gluten protein network gradually weakened, and the gluten protein network was destroyed.
- freezing process/
- dough/
- moisture uniformity/
- gluten protein network structure
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沈阳化工大学材料科学与工程学院沈阳 110142

冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究

作者简介:张艳艳(1988-),女,河南省驻马店市人,18新利直播副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn;

Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process

计量

通讯作者:陈斌, bchen63@163.com

冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究

作者简介:张艳艳(1988-),女,河南省驻马店市人,18新利直播副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn

English Abstract

Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process

目录

冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究

作者简介:张艳艳(1988-),女,河南省驻马店市人,18新利直播 副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn;

Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process

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通讯作者:陈斌, bchen63@163.com

冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究

作者简介:张艳艳(1988-),女,河南省驻马店市人,18新利直播 副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn

English Abstract

Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process

目录

作者简介:张艳艳(1988-),女,河南省驻马店市人,18新利直播副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn;

作者简介:张艳艳(1988-),女,河南省驻马店市人,18新利直播副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn