单 位：
中南林业科技大学食品学院;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;SSL;β-CD;水分迁移;扫描电子显微镜
摘 要：
为探析乳化剂对鲜湿面货架期内水分迁移及热力学特性的影响,利用低场核磁共振仪、扫描电子显微镜和差示扫描量热(differential scanning calorimeter,DSC)仪,检测硬脂酰乳酸钠(sodium stearyl lactate,SSL)添加组、β-环糊精(beta-cyelodextrin,β-CD)添加组及空白(control check,CK)组鲜湿面货架期内水分迁移、微观结构和热力学特征。结果表明:贮藏7 d,鲜湿面结合水含量A_(21)和不易流动水含量A_(22)逐渐减少,自由水含量A_(23)逐渐增大;SSL和β-CD均增大了鲜湿面A_(21)和A_(22)(P<0.05),且减小了A_(23)(P<0.05),增大了贮藏前期结合水弛豫时间T_(21)和不易流动水弛豫时间T_(22),其大小均为:SSL>β-CD>CK(P<0.05);2种乳化剂使得贮藏7 d的鲜湿面弛豫时间T_2减小(P<0.05),且SSL和β-CD的影响效果有显著差异(P<0.05);贮藏7 d鲜湿面的重结晶融化温度T_p和T_0及老化焓ΔH越来越大;SSL和β-CD减缓了T_p、T_0和ΔH的增加速率(P<0.05),SSL和β-CD分别使CK组ΔH从(1.81±0.05)J/g减小到(1.37±0.12)J/g和(1.31±0.04)J/g;SSL和β-CD使得鲜湿面微观结构表面光滑,水分分布均匀,面筋结构稳定,且SSL和蛋白连接紧密,β-CD和淀粉形成了包裹结构。
译 名：
Effects of Emulsifiers on Moisture Migration and Thermodynamics in Fresh Noodles during Shelf Life
作 者：
LI Lihua;ZHOU Wenhua;DENG Hang;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;
关键词：
fresh noodle;;SSL;;β-CD;;moisture migration;;SEM
摘 要：
In order to explore the effects of different emulsifiers on moisture migration and thermodynamics in fresh noodles during shelf-life,fresh noodles with sodium stearyl lactate(SSL),β-cyelodextrin(β-CD)and no emulsifier(control)were examined for water distribution and migration,microstructure and thermodynamic properties by low-field nuclear magnetic resonance(LF-NMR),scanning electron microscopy(SEM)and differential scanning calorimetry(DSC).The results showed that the bound water content(A_(21))and immobilized water content(A_(22))of fresh noodles diminished,while the free water content(A_(23))increased during 7 d of storage at 4℃.The addition of SSL andβ-CD increased A_(21) and A_(22)(P<0.05),decreased A_(23)(P<0.05)and elevated the T_(21)(bound water)and T_(22)(immobilized water)relaxation time compared with the control group;SSL showed a greater increase in both T_(21 )and T_(22 )thanβ-CD.Both emulsifiers decreased the T_2 relaxation time in fresh noodles after 7 d storage(P<0.05)and their effects were significantly different(P<0.05).The recrystallization melting onset temperature(T_0),peak temperature(T_p)and aging enthalpy(ΔH)increased during the 7 d storage period.The emulsifiers slowed the rate of increase in T_0,T_(p )andΔH(P<0.05),and they decreasedΔH from(1.81±0.05)J/g to(1.37±0.12)and(1.31±0.04)J/g,respectively.Noodles with SSL andβ-CD showed a smooth microstructure and a uniform water distribution,and exhibited more stable gluten structure than the control group.SSL was closely bound to protein,andβ-CD was incorporated into starch.
