高静水压处理淀粉对无麸质模型面团产气持气性能的影响

发布时间：2021-03-13 01:22

　　玉米、马铃薯和甘薯淀粉是世界食品工业中重要和常用的原料,如在无麸质食品中的应用。然而,天然淀粉的结构与性质限制了其应用潜力。作为一种非热物理改性技术,高静水压已成功用于延长新鲜和加工食品的货架期,且对其感官品质、营养价值和香气成分的影响很小,受到了研究人员和食品工业界的广泛关注。然而,目前还没有关于高静水压处理对玉米、马铃薯和甘薯淀粉特性影响的比较研究,以及高静水压处理淀粉在无麸质模型面团中的应用研究。本课题研究了高静水压对玉米、马铃薯和甘薯淀粉物化、热特性和结构特性的影响。在此基础上,研究了高静水压处理淀粉和添加不同糖对无麸质模型面团热机械学、流变学和微观结构的影响,以期揭示高静水压处理淀粉影响无麸质模型面团产气持气性能的可能机理。具体研究结果如下:（1）高静水压处理（100、300和500 MPa,25℃下处理15和30 min）对玉米、马铃薯和甘薯淀粉（20%,w/w）的物化、热特性和结构特性有显著影响。高静水压处理后,三种淀粉的直链淀粉和破损淀粉含量均有所增加,但溶解度和膨胀势均降低。玉米淀粉的热力学性质与马铃薯淀粉、甘薯淀粉有显著差异。500 MPa处理的玉米淀粉完全糊化,粒... 

【文章来源】：中国农业科学院北京市

【文章页数】：98 页

【学位级别】：博士

【文章目录】：
附件
摘要
abstract
Abbreviation
CHAPTER 1 INTRODUCTION
    1.1 Dough
        1.1.1 Gluten contained dough
        1.1.2 Gluten-free dough
    1.2 Starch in gluten-free dough
        1.2.1 Native starch in gluten-free model dough
        1.2.2 Modified starch in gluten-free model dough
    1.3 Effect of HHP treated starch on processing performance of gluten-free model dough
        1.3.1 Effect of HHP treated starch on thermomechanical properties of gluten-free model dough
        1.3.2 Effect of HHP treated starch on rheological properties of gluten-free model dough
        1.3.3 Effect of HHP treated starch on fermentation properties in gluten-free model dough
        1.3.4 Effect of HHP treated starch on water mobility in gluten-free model dough
    1.4 Effect of different ingredients on structure and properties of gluten-free model dough
        1.4.1 Hydroxypropylmethylcellulose（HPMC）
        1.4.2 Egg white protein（EWP）
        1.4.3 Sugars
    1.5 Aim and content of research
        1.5.1 Aim
        1.5.2 Research content
        1.5.3 Technical road map
CHAPTER 2 Comparative study of the effects of high hydrostatic pressure on physicochemical,thermal and structural properties of maize,potato and sweet potato starches
    2.1 Introduction
        2.1.1 Materials
        2.1.2 HHP treatment
        2.1.3 Amylose content
        2.1.4 Damaged starch content
        2.1.5 Particle size distribution
        2.1.6 Solubility and Swelling Power
        2.1.7 Thermal properties
        2.1.8 Pasting properties
        2.1.9 Microstructure
        2.1.10 X–ray diffraction（XRD）
        2.1.11 Fourier Transform Infrared Spectroscopy（FTIR）
        2.1.12 Statistical Analysis
    2.2 Results and Discussion
        2.2.1 Amylose content
        2.2.2 Damaged starch content
        2.2.3 Particle size distribution
        2.2.4 Solubility and swelling power
        2.2.5 Thermal properties
        2.2.6 Pasting properties
        2.2.7 Microstructure
        2.2.8 XRD pattern
        2.2.9 Fourier Transform Infrared Spectroscopy（FTIR）
    2.3 Conclusion
CHAPTER 3 Effect of high hydrostatic pressure treated starches on thermomechanical,rheological and microstructural properties of gluten-free model dough
    3.1 Introduction
    3.2 Materials and methods
        3.2.1 Materials
        3.2.2 HHP treatment
        3.2.3 Starch model dough preparation
        3.2.4 Thermomechanical properties
        3.2.5 Rheological properties
        3.2.6 Rheofermentation properties
        3.2.7 Water mobility
        3.2.8 Microstructure
    3.3 Results and discussion
        3.3.1 Thermomechanical properties
        3.3.2 Rheofermentation properties
        3.3.3 Rheological Properties
        3.3.4 Water mobility
        3.3.5 Microstructure
    3.4 Conclusion
CHAPTER 4 Effect of sucrose,trehalose,maltose and xylose on rheology,water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches
    4.1 Introduction
    4.2 Materials and Methods
        4.2.1 Materials
        4.2.2 HHP treatment
        4.2.3 Starch model dough preparation
        4.2.4 Rheological properties
        4.2.5 Rheofermentation properties
        4.2.6 Water mobility
        4.2.7 Dough microstructures
    4.3 Results and discussion
        4.3.1 Dynamic rheological properties
        4.3.2 Rheofermentation properties
        4.3.3 Water mobility
        4.3.4 Microstructure
    4.4 Conclusion
CHAPTER 5 OVERALL CONCLUSION AND RECOMMENDATION
    5.1 Conclusion
    5.2 Recommendations
Bibliography
Acknowledgement
Resume
PUBLICATIONS


【参考文献】：
期刊论文
[1]乳糜泻研究进展[J]. 袁娟丽,蒋旭,胡帅,高金燕,陈红兵.  食品安全质量检测学报. 2015(11)



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