分子量不同的阿拉伯木聚糖对小麦面团热力学，流变学，水流动性和微观结构特征的影响,International Journal of Food Science & Technology

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分子量不同的阿拉伯木聚糖对小麦面团热力学，流变学，水流动性和微观结构特征的影响
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2018-04-21 , DOI: 10.1111/ijfs.13802
Xiao-Na Guo _{1,

2} , Sha Yang _{1,

2} , Ke-Xue Zhu _{1,

2}

Affiliation

这项研究的目的是研究不同分子量的阿拉伯木聚糖对小麦面团热力学，流变学，微观结构和水流动性的影响。从麦麸中提取阿拉伯木聚糖，并分别用内切1,4-β-木聚糖酶（来自里氏木霉的EC 3.2.1.8，10000 U g ^-1）水解2分钟（AX _M）和10分钟（AX _L）。。在添加水解阿拉伯木聚糖AX的_大号增加稳定时间，降低的小麦面团的挫折值和增强的储能模量（的值G' ）和损耗模量（G“ ），而未水解阿拉伯木聚糖（AX _ħ）降低了这些值。同时，未水解的阿拉伯木聚糖增加了T _2的弛豫时间，而水解的阿拉伯木聚糖AX _L降低了T ₂₁和T ₂₂。共聚焦激光扫描显微镜（CLSM）结果表明，水解阿拉伯糖木聚糖AX _L的添加促进了小麦面团中更紧密和连续的蛋白质网络的形成。这些结果表明，与高分子量阿拉伯木聚糖相比，水解阿拉伯木聚糖可以通过增强小麦面团中水分子，淀粉和面筋之间的相互作用来改善小麦面团的流变性和加工性能。

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Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

The aim of this study was to investigate the effects of arabinoxylan with different molecular weight on the wheat dough thermo‐mechanical, rheological, microstructural and water mobility properties. Arabinoxylan was extracted from wheat bran and hydrolysed by endo‐1,4‐β‐xylanase (EC 3.2.1.8 from Trichoderma reesei, 10 000 U g⁻¹) for 2 min (AX_M) and 10 min (AX_L), respectively. The addition of hydrolysed arabinoxylan AX_L increased the stability time, decreased the setback value of wheat dough and enhanced the values of storage modulus (G′) and loss modulus (G″), while unhydrolysed arabinoxylan (AX_H) reduced these values. Meanwhile, unhydrolysed arabinoxylan increased T₂ relaxation time while hydrolysed arabinoxylan AX_L decreased T₂₁ and T₂₂. Confocal laser scanning microscope (CLSM) results showed that the addition of hydrolysed arabinoxylan AX_L promoted the formation of a more compact and continuous protein network in wheat dough. These results revealed that compared with high molecular weight arabinoxylan, hydrolysed arabinoxylan could improve the rheological properties and processing properties of wheat dough by enhancing the interaction among water molecules, starch and gluten in wheat dough.

更新日期：2018-04-21

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