Abstract
This study investigated the mechanism of the emulsifier against 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 emulsifiers, stearoyl lactylate (SSL) and β-cyclodextrin (β-CD), deproteinized or degreased. The results showed that the amylopectin retrogradation 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 recrystallization melting temperature Tp and the retrogradation enthalpy △H of the second complex peak in the SSL 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 recrystallization melting temperature and the retrogradation enthalpy of the second complex peak in the fresh wet noodle which was deproteinized was more than that in the untreated group, but 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 combination 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.
Publication Date
4-28-2017
First Page
117
Last Page
121
DOI
10.13652/j.issn.1003-5788.2017.04.023
Recommended Citation
Lihua, LI; Wenhua, ZHOU; Hang, DENG; Yuehuizi, XIAO; and Ruru, LIU
(2017)
"Study on the Mechanism of Emulsifier Inhibiting the Quality Retrogradation of Fresh Wet Noodle during the Shelf Life,"
Food and Machinery: Vol. 33:
Iss.
4, Article 23.
DOI: 10.13652/j.issn.1003-5788.2017.04.023
Available at:
https://www.ifoodmm.cn/journal/vol33/iss4/23
References
[1] 汪霞丽, 沈娜, 李亦蔚, 等. 方便湿米粉的加工工艺及抗老化研究[J]. 食品与机械, 2012, 28(4): 197-198.
[2] 汪霞丽, 许宙, 卜汉萍, 等. 物性修饰抗方便湿米粉老化的研究[J]. 食品与机械, 2013, 29(6): 15-16.
[3] ZHOU Yi-bin, WANG Dong-feng, ZHANG Li, et al. Effect of polysaccharides on gelatinization and Retrogradation of wheat starch[J]. Food Hydrocolloids, 2008, 22: 505-512.
[4] CHEN Long, REN Fei, ZHANG Zi-pei, et al. Effect of pullulan on the short-term and long-term retrogradation of rice starch[J]. Carbohydrate Polymers, 2015, 115: 415-421.
[5] 沙坤, 张泽俊, 刘海杰, 等. 贮存温度对馒头硬化和淀粉回生的影响研究[J]. 食品科技, 2009, 34(2): 146-148.
[6] 王娟, 孙彩玉, 杜弘坤, 等. 乳酸改性工艺对糯米粉抗老化特性的影响[J]. 食品与机械, 2010, 26(1): 26-30.
[7] 谢定, 刘永乐, 单阳, 等. 保鲜方便米粉抗老化研究[J]. 食品与机械, 2006, 22(2): 8-10.
[8] 吴恭勤. 主食方便食品之淀粉老化问题[J]. 食品科学, 1984(9): 42-43.
[9] 石振兴, 熊犍, 叶君. FT-IR研究CMC、MCC对小麦淀粉的抗回生规律[J]. 现代食品科技, 2014, 30(3): 33-37.
[10] 李清筱. β-环糊精抑制面包老化及其机制初步分析[J]. 食品与发酵工业, 2009, 35(3): 124-126.
[11] 张慧慧, 周杨, 郑建仙. 复合改良剂对油条抗老化的影响[J]. 食品与机械, 2013, 29(6): 22-25.
[12] 肖东, 周文化, 邓航, 等. 3种食品添加剂对鲜湿面抗老化作用研究[J]. 食品与机械, 2015, 31(6): 142-145.
[13] ELISABETH Roca, VALE rie Guillard, STEPHANE Guilber, et al. Moisture migration in a cereal composite food at high water activity: Effects of initial porosity and fat content[J]. Journal of Cereal Science, 2006, 43: 144-151.
[14] ANIL Gunaratne, HAROLD Corke. Inxuence of unmodiwed and modiwed cycloheptaamylose (β-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch[J]. Carbohydrate Polymers, 2007, 68: 226-234.
[15] 梁丽松, 林顺顺, 张柏林, 等. 脱脂、脱蛋白处理对板栗粉膨胀势的影响[J]. 中国农业科学, 2012, 45(18): 3 820-3 831.
[16] 彭凯, 吴薇, 龙蕾, 等. 非淀粉成分对淀粉糊化特性的影响[J]. 粮食与饲料工业, 2015(5): 41-43.
[17] 姜小苓, 李小军, 冯素伟, 等. 蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影[J]. 食品科学, 2014, 35(1): 44-48.
[18] 赵九永, 陆启玉, 姜薇莉, 等. 脱脂对小麦粉理化特性的影响[J]. 中国粮油学报, 2010, 25(11): 14-17.
[19] 丁文平, 檀亦兵, 丁霄霖. 水分含量对大米淀粉糊化和回生的影响[J]. 粮食与饲料工业, 2003(8): 44-47.
[20] 周虹先. 盐对淀粉糊化及老化特性的影[D]. 武汉: 华中农业大学, 2014: 6-7.
[21] XU Jin, FAN Xue-rong, NING Ya-wei, et al. Effect of spring dextrin on retrogradation of wheat and corn starch gels[J]. Food Hydrocolloids, 2013, 33: 361-367.
[22] 李雨露. 莲子淀粉老化及脂质抗老化机理的研究[D]. 南昌: 南昌大学, 2015: 56-60.
[23] TIAN Y Q, LI Y, JIN Z Y, et al. β-Cyclodextrin (β-CD): A new approach in bread staling[J]. Thermochimica Acta, 2009, 489: 22-26.
[24] GUNARATNE A, CORKE H. Influence of unmod-ified and modified cycloheptaamylos (β-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch[J]. Carbohydrate Polymers, 2007, 68: 226-234.
[25] 陈晨. 影响面包老化因素及抗老化途径[J]. 粮食与油脂, 2007(12): 17-18.
[26] 姜培彦. 淀粉-脂质复合物形成及其在食品中作用[J]. 粮食与油脂, 2007(6): 7-9.
[27] 肖满凤, 徐晓辉, 李宏升, 等. 大米蛋白对大米淀粉糊化特性及鲜湿米粉品质影响的研究[J]. 食品科技, 2016, 41(4): 168-170.
[28] 田耀旗, 徐学明, 金征宇, 等. β-环糊精抑制淀粉回生初探[J]. 食品科学, 2008, 29(6): 49-51.
[29] 姜培彦, 马晓军. 脂质与淀粉相互作用及其对淀粉性质影响[J]. 粮食与油脂, 2007(11): 7-9.
[30] 肖东, 周文化, 邓航, 等. 鲜湿面抗老化剂复配工艺优化及老化动力学[J]. 农业工程学报, 2015, 31(23): 265-266.
[31] 田耀旗. 淀粉回生及其控制研究[D]. 无锡: 江南大学, 2011: 56-61.