新鲜螺旋藻微胶囊对小麦面条蛋白质交联及结构变化影响的综合分析

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-25 DOI:10.1016/j.foodchem.2025.144034

Zhihao Fan , Ayesha Shahid , Kerui Su , Anqi Zhao , Beixiao Zhang , Jingliang Xu

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引用次数: 0

摘要

新鲜螺旋藻微胶囊（SP-MICs）是一种延长新鲜螺旋藻保存时间的可行方法。本研究旨在研究sp - mic对面条品质的影响，重点研究小麦面筋的理化性质和结构。与对照组相比，添加3 % sp - mic显著改善了面条的感官和质地特性。嚼劲和硬度分别提高了14.40 %和32.36 %。在谷蛋白亚基方面，HMS和B/C-LMS含量分别提高了6.10 %和5.39 %。麦胶蛋白与谷蛋白之比最低，为1.19。表面疏水性降低了6.41 %，二硫键含量增加了31.6 %，非共价相互作用（氢键和疏水相互作用）增强。面筋蛋白二级结构更加有序，β-sheet含量增加了6.86 %，随机卷曲含量减少了1.10 %。SEM和CLSM结果表明，3 % SP-MICs显著增强了面筋网络和蛋白-淀粉交联。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles

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Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles

Fresh spirulina microcapsules (SP-MICs) are a viable strategy to prolong the preservation of fresh spirulina. This study aims to investigate the effects of SP-MICs on noodle quality, focusing on physicochemical properties and wheat gluten structures. Compared to the control group, the addition of 3 % SP-MICs significantly improved the sensory and textural properties of the noodles. Chewiness and hardness increased by 14.40 % and 32.36 %, respectively. In terms of glutenin subunits, HMS and B/C-LMS contents increased by 6.10 % and 5.39 %, respectively. Additionally, the gliadin-to-glutenin ratio reached its lowest at 1.19. Surface hydrophobicity decreased by 6.41 %, disulfide bond content increased by 31.60 %, and non-covalent interactions (hydrogen bond and hydrophobic interactions) were enhanced. The secondary structure of gluten protein became more ordered, with a 6.86 % increase in β-sheet content and a 1.10 % decrease in random coil content. SEM and CLSM results showed that 3 % SP-MICs significantly reinforced the gluten network and protein-starch cross-linking.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.