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投稿时间：2022-03-15
投稿时间：2022-03-15
中文摘要: 该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响。以独头蒜、多瓣蒜、紫皮蒜为原料，采用水提醇沉法，制备 3种大蒜多糖（SGSOS、HGSOS、PGSOS）；通过扫描电镜（scanning electron microscope，SEM）和化学分析方法探究大蒜多糖对面制品介观形态和游离巯基含量的影响；采用拉伸仪、色差仪等仪器分析方法，结合蒸煮分析和感官评价方法研究大蒜多糖对面制品品质的影响。结果表明，大蒜多糖可以显著影响面团中游离巯基的含量，其中，添加5%的SGSOS可使面团的游离巯基含量降至最低（20.74 μmol/g，P＜0.05）；此外，大蒜多糖可使面团表观完整性改善，增加内部气孔数，显著提升面条延伸性和感官评分（P＜0.05），显著降低面条的干物质损失率和吸水率（P＜0.05）。
Abstract:The effects of garlic oligosaccharides on the mesoscopic morphology，free sulfhydryl groups，and quality of flour products were studied.Three garlic polysaccharide fractions were prepared by water extraction and ethanol precipitation using single clove garlic （SGSOS），purple garlic，and hybrid garlic.The effects of garlic polysaccharides on the mesoscopic properties and free sulfhydryl groups content of flour products were examined via scanning electron microscopy and chemical analysis.The impact of the garlic polysaccharides on the quality of flour products was investigated using extensometric and color difference measurements，combined with the results of groups cooking analysis and sensory evaluation.The garlic polysaccharides had a significant effect on the free sulfhydryl groups content of the dough.Addition of 5% SGSOS minimized the free sulfhydryl content of the dough（20.74 μmol/g，P＜0.05）.The extracted garlic polysaccharides improved the apparent integrity of the dough，increased the number of internal pores，and significantly enhanced noodle extensibility and sensory score（P＜0.05），with significant decreases in dry matter loss and water absorption of the noodles（P＜0.05）.
文章编号：202214001 中图分类号： 文献标志码：
基金项目:国家自然科学基金（32172169）；研究生科研创新项目（2019XY039、2020XY002）
| 作者 | 单位 |
| 刘珈铭1，毛金蓉1，尚玉婷1，李茜1，2*，张民1，2，3* | 1.天津农学院食品科学与生物工程学院，天津 300392；2.天农农产品加工中外联合研究中心，天津 300392；3.天津科技大学省部共建食品营养与安全国家重点实验室，天津 300457 |
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