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小分子醇控制生鲜面贮藏过程中面筋蛋白崩解的机制研究

批准号31601522 学科分类粮油及其食品储藏 ( C200601 )
项目负责人李曼 负责人职称讲师 依托单位青岛农业大学
资助金额20.00
万元
项目类别青年科学基金项目 研究期限2017 年 01 月 01 日 至
2019 年 12 月 31 日
中文主题词生鲜面;面筋崩解;小分子醇;控制机制
英文主题词fresh noodles;collapse of gluten ;low molecular polyols ;regulation mechanisms

摘要

中文摘要 我国传统的生鲜面制品因含水量高,内部生理生化反应迅速而极易变质,这成为困扰生产者的一个技术难题。前期研究发现生鲜面贮藏过程中除微生物生长引起的霉变外,还存在面筋蛋白网络结构崩解而导致的质构品质迅速劣变;少量添加小分子醇虽不能抑制微生物生长,却能明显抑制这一劣变作用的发生,该现象产生的原因和抑制机理目前尚不清楚。本项目在此基础上,系统研究生鲜面加工贮藏过程中小分子醇对面筋蛋白宏观品质和微观特征的影响规律;并采用DSC、NMR、MRI等技术分析面筋水合状态与迁移特性对其结构变化的影响;同时借鉴高分子物理理论,采用TGA、AFM等技术探究小分子醇干预下面筋蛋白分子链刚性的变化;通过跟踪面筋蛋白及其亚组分的解聚和重聚行为、构象改变、化学键变化以及面筋相的动态分布,探究体系的内在交互作用;从多角度解析小分子醇对生鲜面中面筋网络崩解和质构劣变的抑制作用及机制;为生鲜面贮藏品质的调控提供理论和试验依据。
英文摘要 Fresh noodles are the traditional staple food in China. These products are generally high in water content, which accelerate the physiological and biochemical reactions, thus leading to the deterioration. This has become a critical problem in the industrial production. Our previous studies found that the textural deterioration induced by the collapse of gluten network was another leading factor of fresh noodle deterioration, in addition to the spoilage caused by microbial growth. Small amounts of low molecular polyols showed no inhibiting effect on microbial growth but can significantly inhibit the collapse of gluten network and deterioration of texture. However, the mechanisms are still unknown. Based on these results, a systematic study is further conducted on the effect of low molecular polyols on the macroscopic quality and microscopic characteristics of gluten network. DSC, NMR, MRI are used to analyze water status and its influence on gluten structure; meanwhile, based on the polymer physics theory, TGA, AFM, etc. are used to investigate the changes in gluten protein molecular rigidity as affected by low molecular polyols. Then, by tracing the polymerization and depolymerization of gluten, conformation changes, chemical bond changes, and the dynamics of gluten distribution during storage, underlying interactions in polyols-gluten system are revealed. Based on these studies, the inhibiting mechanisms of low molecular polyols on the collapse of gluten network are proposed to provide theoretical and experimental foundation for the regulation of the storage stability of fresh noodles.
结题摘要

成果

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