单 位：
湖南省振华食品检测研究院;粮油深加工与品质控制湖南省协同创新中心
关键词：
鲜湿面;低场核磁共振;差示量热扫描;水分迁移;老化;亲水多糖
摘 要：
利用低场核磁共振、差示量热扫描、Avrami数学模型研究瓜尔胶、可溶性大豆多糖、卡拉胶对鲜湿面贮藏期间水分迁移、热力学参数、老化动力学的影响。结果表明:贮藏7 d的鲜湿面结合水含量:瓜尔胶>可溶性大豆多糖>卡拉胶>空白组(P<0.05);不易流动水含量:瓜尔胶>卡拉胶>可溶性大豆多糖>空白组(P<0.05);自由水含量:空白组>可溶性大豆多糖>卡拉胶>瓜尔胶(P<0.05)。多糖主要作用于淀粉及面筋蛋白表面极性基团所吸引的结合水;同时多糖对3种水分流动性的束缚并非呈单一的线性关系,且能抑制鲜湿面淀粉老化过程中重结晶融化起始温度(T_0)、重结晶融化终止温度(T_c)、老化焓(?H)的上升速率;老化动力学方程:Y_(空白组)=0.732x-0.946,Y_(卡拉胶)=0.744x-1.192,Y_(瓜尔胶)=0.791x-1.328,Y_(可溶性大豆多糖)=0.752x-1.114。
译 名：
Effects of Hydrophilic Polysaccharides on Moisture Migration and Regeneration Process during Shelf Life of Fresh Noodles
作 者：
XIAO Dong;ZHOU Wenhua;CHEN Shuai;HUANG Yang;Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province;College of Food Science and Engineering, Central South University of Forestry and Technology;Hunan Zhenhua Academy of Food Detection and Research;
关键词：
fresh noodles;;low field nuclear magnetic resonance(LF-NMR);;differential scanning calorimetry(DSC);;moisture migration;;retrogradation;;hydrophilic polysaccharide
摘 要：
Using low field nuclear magnetic resonance(LF-NMR) technique, differential scanning calorimetry(DSC) and the Avrami model, this research aimed to study the influences of guar gum, soluble soybean polysaccharide and carrageenan on the water migration, thermodynamic parameters and retrogradation kinetics of fresh noodles during shelf life. The results showed that after storage for 7 days, the descending order of bound water contents in fresh noodles added with different polysaccharides was follows: guar gum > soluble soybean polysaccharide > carrageenan > blank(P < 0.05), the decreasing order of immobilized water contents was as follows: guar gum > carrageenan > soluble soybean polysaccharide > blank(P < 0.05), and the decreasing order of free water contents was as follows: blank > soluble soybean polysaccharide > carrageenan > guar gum(P < 0.05). The hydrophilic polysaccharides mainly acted on the bound water attracted to the polar groups present on the surface of the starch and gluten in fresh noodles. At the same time the bondage of the hydrophilic polysaccharides on the motility of three kinds of water did not simply obey a linear relationship, and they inhibited the increases in recrystallization melting onset temperature(T_0), conclusion temperature(T_c) and enthalpy change(?H) of starch retrogradation. Retrogradation kinetics equations for fresh noodles added with different polysaccharides were Y_(blank) = 0.732x- 0.946, Y_(carrageenan) = 0.744x- 1.192, Y_(guar gum) = 0.791x- 1.328, Y_(soluble soybean polysaccharide )= 0.752x- 1.114.
