γ-聚谷氨酸对面团面筋网络结构的影响

艾丽丝; 李天骄; 但阿康; 林向阳

doi:10.19303/j.issn.1008-0384.2020.01.013

γ-聚谷氨酸对面团面筋网络结构的影响

doi: 10.19303/j.issn.1008-0384.2020.01.013

福州大学生物科学与工程学院，福建　福州　350108

基金项目: 福建省新世纪优秀人才支持计划项目（XSJRC2007-23）

详细信息

作者简介:
艾丽丝（1995−），女，硕士研究生，研究方向：食品工程（E-mail：759620681@qq.com）

通讯作者:
林向阳（1968−），男，博士，教授，研究方向：食物资源综合开发与利用（E-mail：925400384@qq.com）

中图分类号: TS 202.3
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出版历程
- 收稿日期: 2019-08-01
- 修回日期: 2019-11-30
- 刊出日期: 2020-01-01

Gluten Network of Dough Affected by Addition of γ-Polyglutamic Acid

College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian　350108, China

摘要

摘要: 目的了解和面过程中添加γ-聚谷氨酸对面团面筋网络结构的影响，为γ-聚谷氨酸在烘焙食品中的合理应用提供参考。方法以γ-聚谷氨酸的添加量为变量，利用核磁共振及核磁共振成像技术观察面团内部水分含量和状态的变化，结合质构仪和环境扫描电镜技术进一步对面团的质构特性、拉伸特性及微观结构进行分析；设置不同γ-聚谷氨酸添加量处理，在和面过程的不同时间进行取样，研究面团制作的不同阶段γ-聚谷氨酸对其面筋网络结构的影响。结果添加0.3%的γ-聚谷氨酸时，质子密度M₂₁、M₂₂最大，表明有更多的水分截留在蛋白质-淀粉形成的网络结构中；质子密度成像结果也显示出密集且均匀的红色部分；质构特性及电镜成像与核磁共振测定结果一致，并且γ-聚谷氨酸会延长面团完成时间，其面筋网络结构最稳定。试验结果表明，当γ-聚谷氨酸的添加量为0.3%、和面时间为23 min时，面团品质最佳。结论在面包的和面过程中添加适量的γ-聚谷氨酸，有利于提高面团的品质，但过量的γ-聚谷氨酸则会影响面团的品质。
- γ-聚谷氨酸 /
- 添加量 /
- 核磁共振 /
- 质构仪 /
- 面团
Abstract: Objective Effect of γ-polyglutamic acid on the structure of gluten network during dough-making was studied. Method Amount ofγ-polyglutamic acid added to the dough was set as variable for the experiment. Moisture and structure of the dough were observed by nuclear magnetic resonance and magnetic resonance imaging techniques. Texture, tensile properties and microstructure of the dough were measured by a texture analyzer and an environmental scanning electron microscopy. Based on these parameters, the effects of γ-polyglutamic acid additions on the gluten network at different stages of dough formation were studied. Result At 0.3% addition of γ-polyglutamic acid in the dough, the proton density M₂₁ and M₂₂ peaked reaching a maximum water entrapment in the protein-starch network. The proton density imaging showed a dense and uniform red portion in the dough. The texture measurements and electron microscopy imaging displayed consistent results as did the nuclear magnetic measurements. Addition of γ-polyglutamic acid prolonged the dough-making time resulting in a most stable network structure. Conclusion An addition of γ-polyglutamic acid at 0.3% in the dough with 23 min for a complete network formation would improve, but excessive additions be detrimental to, the quality of the baked bread.
- γ-polyglutamic acid /
- addition /
- nuclear magnetic resonance /
- texture profile analysis /
- dough

HTML全文

图 1 面团的横向弛豫时间T₂分布

Figure 1. Transverse relaxation time T₂ of dough

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图 2 不同γ-PGA添加量对质子密度M₂₁的影响

注：图中不同字母代表不同处理在0.05水平存在显著差异（P＜0.05），下同。

Figure 2. Effect of γ-polyglutamic acid additions on proton density M₂₁

Note: Different lowercase letters on columns indicate significant difference between treatments at P＜0.05, the same as following charts.

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图 3 不同γ-PGA添加量对质子密度M₂₂的影响

Figure 3. Effect of γ-polyglutamic acid additions on proton density M₂₂

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图 4 不同γ-PGA添加量对质子密度M₂₃的影响

Figure 4. Effect of γ-Polyglutamic acid additions on proton density M₂₃

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图 5 不同γ-PGA添加量对面团弛豫时间T₂₃的影响

Figure 5. Effect of γ-polyglutamic acid additions on dough relaxation time T₂₃

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图 6 γ-PGA添加量不同时面团的质子密度成像

注：图中a–i表示γ-PGA添加量分别为0.0%、0.1%、0.2%、0.3%、0.4%、0.5%、0.6%、0.7%、0.8%。

Figure 6. Proton density imaging of dough with varied γ-polyglutamic acid additions

Note: a–i, the addition of γ-PGA is 0.0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%.

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图 7 γ-PGA添加量对面团TPA质构特性的影响

Figure 7. Effect of additions of γ-polyglutamic acid on texture of dough

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图 8 γ-PGA添加量对面团拉伸特性的影响

Figure 8. Effect of γ-polyglutamic acid additions on tensile properties of dough

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图 9 γ-PGA添加量不同时面团的环境扫描电镜成像（×1 000）

注：图中a–i表示γ-PGA添加量分别为0.0%、0.1%、0.2%、0.3%、0.4%、0.5%、0.6%、0.7%、0.8%。

Figure 9. Environmental scanning electron microscope imaging of dough with varied γ-polyglutamic acid additions

Note: a–i, the addition of γ-PGA is 0.0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%.

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图 10 和面过程中不同γ-PGA添加量下面团的弛豫时间T₂₁

Figure 10. Relaxation time T₂₁ of dough with varied γ-polyglutamic acid additions

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图 11 和面过程中不同γ-PGA添加量下面团的质子密度M₂₁

Figure 11. Proton density M₂₁ of dough with varied γ-polyglutamic acid additions

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图 12 γ-PGA添加量下不同面团的质子密度成像

注：a–e：γ-PGA添加0.0%，和面时间分别为2、11、17、27和35 min；f–j：γ-PGA添加0.3%，和面时间分别为2、11、21、29 和35 min；k–o：γ-PGA添加0.7%，和面时间分别为2、11、19、23和35 min。

Figure 12. Surface proton density imaging of doughs with added γ-polyglutamic acid at 3 levels

Note:a–e:The addition of γ-PGA is 0%, the dough time is 2 , 11, 17 , 27, 35 min;f–j:The addition of γ-PGA is 0.3%, the dough time is 2, 11, 21, 29, 35 min;k–o:The addition of γ-PGA is 0.7%,the dough time is 2, 11, 19, 23, 35 min.

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图 13 和面过程中面团硬度的变化

Figure 13. Changes in dough hardness during dough mixing

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图 14 和面过程中面团粘聚性的变化

Figure 14. Changes in dough cohesiveness during dough mixing

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图 15 和面过程中面团回复性的变化

Figure 15. Changes in dough recoverability during dough mixing

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图 16 γ-PGA添加量为0.3% 时不同和面时间下的面团环境扫描电镜成像（×1 000）

注：a～e分别表示和面2、11、21、29、35 min。

Figure 16. SEM images of dough with 0.3% γ-polyglutamic acid at stages of dough-formation (×1 000)

Note: a–e represents 2, 11, 21, 29, 35 min, respectively.

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表 1 不同γ-PGA添加量下面团的弛豫时间T₂₃与质构特性的相关性

Table 1. Correlation between relaxation time T₂₃ and texture of dough with varied γ-polyglutamic acid additions

控制变量 Control variables		质构特性 Texture properties
控制变量 Control variables		硬度 Hardness/g	粘聚性 Cohesiveness	回复性 Resilience	胶着性 Gumminess	咀嚼性 Chewiness/g
T₂₃	皮尔森相关系数 Pearson	0.278	−0.882**	−0.873**	−0.786*	−0.519
	显著性（双侧）Significant(two sides)	0.468	0.002	0.002	0.012	0.152
	n	9	9	9	9	9
注：*表示在0.01水平（双侧）上显著相关；表示在0.05水平（双侧）上显著相关。表2～4同。 Note: ** indicates significant correlation at the 0.01 level (both sides); * indicates significant correlation at the 0.05 level (both sides). The same as Table 2–4.

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表 2 不同 γ-PGA添加量下面团的质子密度与拉伸特性的相关性分析

Table 2. Correlation analysis of proton density and tensile properties of dough with varied γ-polyglutamic acid additions

控制变量 Control variables		质子密度 Proton density
控制变量 Control variables		M₂₁	M₂₂	M₂₃
拉断力 Tensile force/g	皮尔森相关系数 Pearson	0.856**	0.682*	−0.711*
	显著性（双侧）Significant (two sides)	0.030	0.043	0.032
	n	9	9	9

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表 3 和面阶段M₂₁变化与质构特性变化的相关性

Table 3. Correlation between M₂₁ and texture of dough in formation

控制变量 Control variables		质构特性 Texture properties
控制变量 Control variables		硬度 Hardness/g	粘聚性 Cohesiveness	回复性 Resilience
M₂₁	皮尔森相关系数 Pearson	0.337	0.564*	0.620*
	显著性（双侧）Significant(two sides)	0.260	0.045	0.024
	n	13	13	13

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表 4 γ-PGA添加量和最佳和面时间的相关性

Table 4. Correlation of γ-polyglutamic acid addition and optimal dough-formation time

控制变量 Control variables		最佳和面时间 Best dough time/min
γ-PGA添加量 γ-PGA addition/%	皮尔森相关系数 Pearson	0.805**
	显著性（双侧） Significant(two sides)	0.009
	n	9

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表 5 γ-PGA添加量和最佳和面时间的曲线估计

Table 5. Estimation curve for optimal dough-formation time in relation to γ-polyglutamic acid addition

方程 Equation	模型汇总 Model summary					参数估计值 Parameter estimate
方程 Equation	R²	F	df₁	df₂	Sig.	常数 constant	b₁	b₂	b₃
线性 Linear	0.648	12.887	1	7	0.009	18.911	7.167
二次 Quadratic	0.942	49.096	2	6	0.000	16.921	24.223	−21.320
三次 Cubic	0.943	27.372	3	5	0.002	16.879	25.137	−24.351	2.525
复合 Compound	0.651	13.064	1	7	0.009	18.830	1.417
增长 Growth	0.651	13.064	7	7	0.009	2.935	0.349
指数 Exponential	0.651	13.064	7	7	0.009	18.830	0.349
逻辑 Logistic	0.651	13.064	7	7	0.009	0.053	0.706

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