阴离子对面条水分分布、蛋白二级结构和微观结构的影响
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

国家自然科学基金项目(31772002)


Effects of Anions on Water Distribution, Protein Secondary Structure and Microstructure of Noodles
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    采用低场核磁共振仪(LF-NMR)、傅里叶红外变换光谱仪(FTIR)、扫描电子显微镜(SEM)研究阴离子对面条水分分布、蛋白质二级结构及微观结构的影响。结果表明:添加Cl-的面条中弱结合水为水分存在的主要形式,其次是深层结合水,自由水含量最少;添加H2PO4-、HCO3-、CO32-使得面条的深层结合水含量升高,弱结合水含量降低。FTIR测定结果表明:在0.25 mmol/g和0.30 mmol/g时,与Cl-、H2PO4-相比,HCO3-、CO32-能显著提高面筋蛋白的β-折叠和β-转角的含量,降低面筋蛋白的α-螺旋和无规则卷曲的含量。SEM结果表明:与空白相比,添加Cl-、H2PO4-使面条内部面筋蛋白吸水更加均匀,形成较为致密的网状结构,而添加HCO3-、CO32-使淀粉颗粒裸露在外,面筋网络结构松散,出现较多的孔洞。

    Abstract:

    In this paper, low-field nuclear magnetic resonance(LF-NMR), fourier infrared transform spectrometer (FTIR), and scanning electron microscope (SEM) were used to study the effects of anions on the water distribution, protein secondary structure and microstructure of noodles. The results show that the weakly bound water in the noodles with Cl- added is the main form of water, followed by the deep bound water, which has the least free water content. The addition of H2PO4-, HCO3-,CO32- increases the deep bound water content of the corresponding noodles. The content of weakly bound water is reduced. According to FTIR determination, when compared with Cl- and H2PO4-, HCO3- and CO32- can significantly increase the content of β-sheet and β-turn of gluten protein at 0.25 mmol/g and 0.30 mmol/g, and reduce α-helix and random curl content of gluten protein. SEM found that the addition of Cl-, H2PO4- makes the gluten protein inside the noodles absorb water more evenly and forms a denser network structure compared with the blank. Adding HCO3-, CO32- makes the starch particles exposed, and the gluten network structure is loose, and appears even more porous holes.

    参考文献
    相似文献
    引证文献
引用本文

桂俊;陆啟玉.阴离子对面条水分分布、蛋白二级结构和微观结构的影响[J].中国食品学报,2021,21(6):159-165

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-07-16
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知