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Study on the effect of wheat bran dietary fiber on the rheological properties of dough

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Studyontheeffectofwheatbrandietaryfiberontherheologicalpropertiesofdough

NingLiu,SenMa⁎,LiLi,XiaoxiWang⁎

CollegeofFoodScienceandTechnology,HenanUniversityofTechnology,Zhengzhou450001,China

ABSTRACTARTICLEINFOArticlehistory:Received24February2019Receivedinrevisedform21April2019Accepted22April2019

Theaimofthestudywastodeterminetheinfluenceofwheatbrandietaryfiberonwheatflourdoughrheologicalproperties.Inthispaper,wheatbrandietaryfiber(WBDF)withdifferentlevels(0,3%,6%,9%,12%)wereaddedtowheatflourandthecharacterizationofdoughrheologicalpropertieswasconductedbyrapidvisco-analyzer,farinograph,aswellasrotationalrheometer.Theresultsfrompastingpropertiesshowedagradualreductioninpeakviscosity,troughviscosity,finalviscosityandsetbackwithincreasingWBDFcontent.AthighWBDFconcentra-tion,thesignificantincreaseofwaterabsorption,formationtimeaswellasweakeningdegreeimpliedtheharderfor-mationofglutennetworkstructureandthecompetitionforwaterbetweenglutenandWBDFparticles.Suchconclusionwasinlinewiththefindingsfromdynamicrheologytests,inwhichthedoughscontainingWBDFweremoresensitivetostrainregardlessoftheirrigidandstifftexture.Thisstudyrevealedvulnerabledoughstructurein-ducedbyWBDF,aswellasthestrengthenedelasticproperty,elaboratingtheharmfuleffectsofWBDFontherheolog-icalpropertiesofdoughs.

Keywords:WheatbrandietaryfiberWheatdoughRheologicalpropertiesViscoelasticity

1.IntroductionWheatbranisthemainby-productofwheatprocessingandcontainsavarietyofactivesubstances.Thecontentofdietaryfiberinwheatbranisthehighestanditisagoodsourceofdietaryfiber.Inrecentdecades,thephysicalandchemicalpropertiesofdietaryfibersuchassolubility,viscos-ity,waterholdingandfermentabilityhavebeenwellillustrated.Ashuman'sseventhlargestnutrients,dietaryfiberisbelievedtobebeneficialtohumanhealthinmanywaysincludingmaintaininggastrointestinalfunction,low-eringpostprandialglycemicindex,andloweringtheriskofcardiovasculardisease,metastaticdisease,andcoloncancer[1,2].Klurfeld[3]confirmedthatwheatbrandietaryfiberhastheeffectofreducingdiverticulosisandgallstoneformationandpreventingcoloncancer.Studieshaveshownthattheintakeofdietaryfiberinworldwideislowerthanrecommended[4–6],andtraditionalflourproductsareagoodcarrierofdietaryfiberun-doubtedly.Moreandmorescholarsaredevotedtothestudyofthequalityofdietaryfiberproductsanditwasfoundthatfiberincorporationcouldre-ducetheelasticityofsteamedbread[7].Bleisetal.[8]studiedtheeffectofwheatbranwithdifferentgrainsizeonthetextureandrheologicalproper-tiesofbreadandfoundthattheadditionofwheatbranenhancedtheme-chanicalpropertiesofbread.Despitetheseadvantages,consumersstillfindithardtoacceptthetextureandtasteofdietaryfiber.

Theformationofdoughisanimportantstepintheprocessingofflourproducts.Theproperformationofcontinuousnetworkofwheatglutenim-partsdoughswithbothviscosityandelasticity.Ithasbeenacknowledgedthatdoughqualitywasdirectlygovernedbytheglutennetworkstructure.Somescholars[9–14]studiedtheeffectofdietaryfiberondoughproper-tiesandfoundthattheeffectsofdietaryfiberonglutennetworkstructurewasbothimprovedanddeteriorated,whichmayrelatetodifferencesinthetype,structure,size,andamountofdietaryfiberadded.Zhangetal.[15,16]studiedtheeffectofthreegrainsizesofbranonthefarinographcharacteristics,andfoundthatfinebransignificantlyincreasedthewaterabsorptionofthedough,decreasedtheformationtime,andmadethedoughmoreelastic.Peressinietal.[17]believedsolubledietaryfibercouldincreasetheelasticityandstrengthofthedough.Manystudieshavesuggestedtheadverseeffectsofwheatbrandietaryfibershouldberesponsibleforthequalitydeteriorationofwheatflourprod-ucts.Herein,thewheatbrandietaryfiberwasextractedandblendedwithflourtostudythechangesindoughrheologicalproperties,aswellasprovidetheoreticalreferenceforthecomprehensiveutilizationofwheatbran.

2.Materialsandmethods2.1.MaterialsPlainflourwaspurchasedfromZhengzhouJinyuannoodlesindustryCo.(Henan,China).WheatbranwaspurchasedfromGuangdongbaiyangrainandoilindustryCo.(Guangdong,China).

Grain&OilScienceandTechnology2(2019)1–5⁎Correspondingauthors.

E-mailaddresses:masen@haut.edu.cn,(S.Ma),xxwanghaut@126.com.(X.Wang).

http://dx.doi.org/10.1016/j.gaost.2019.04.0052590-2598/©2019HenanUniversityofTechnology.ProductionandhostingbyElsevierB.V.onbehalfofKeAiCommunicationsCo.,Ltd.Thisisanopenaccessarticle

ContentslistsavailableatScienceDirectGrain&OilScienceandTechnologyjournalhomepage:http://www.keaipublishing.com/en/journals/grain-and-oil-science-and-technology/

undertheCCBY-NC-NDlicense(http://creativecommons.org/licenses/by-nc-nd/4.0/).

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玉米皮膳食纤维提取工艺研究

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玉米皮膳食纤维提取工艺研究
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基金项目 :国家高技术研究发展计划 (863 计划) 资助 (2002AA207004) 。 作者简介 :高庆荣 (1955 - ) ,男 ,研究员 ,长期从事小麦遗传育种研究 。 Received (收稿日期) :2004202225 ,Accepted (接受日期) : 2004205229.
© 1995-2005 Tsinghua Tongfang Optical Disc Co., Ltd. All rights reserved.
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每个材料种 3 行区 ,行长 2 m ,行距 0. 25 m ,粒距 6. 6 cm ,30 粒Π行 ,人工点播 。田间收获种子存储半年后 分别取 1 kg 样品测定千粒重 、容重 、蛋白质含量 、白 度 、沉淀值 、降落值 、湿面筋含量 、面筋指数 、吸水率 、
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食品研究与开发F ood Research And Development圆园19年5月第40卷第10期DOI：10.3969/j.issn.1005-6521.2019.10.001基础研究胡萝卜汁对肌原纤维蛋白凝胶性质的修饰作用夏民权1，陈银霞2，张丹3，孙卫青4，*（1.长江大学食品加工与安全系，湖北荆州434025；2.华中农业大学食品科学系，湖北武汉430070；3.长江大学食品科学与工程系，湖北荆州434025；4.长江大学生命科学学院，湖北荆州434025）摘要：以胡萝卜和猪里脊肉为原材料，分离提取胡萝卜汁和肌原纤维蛋白，探究胡萝卜汁的添加量对肌原纤维蛋白凝胶性质的影响。

分别从凝胶色度，凝胶保水性，静态流变，差示扫描量热法（differential scanning calorimetry，DSC）几个角度进行了分析。

结果表明：随胡萝卜汁添加量的增加，凝胶整体趋向于亮橙色，这可能有利于对肉制品蒸煮颜色损失的弥补；当胡萝卜汁添加量为1.5mL时，保水性最佳，可能是由于低浓度胡萝卜汁添加物促进凝胶网状结构的形成，高浓度添加物填充了凝胶的网状结构的结果；流变仪测定结果反映出胡萝卜汁的添加降低了凝胶分子间作用力和稳定性，可能是因为还原性物质还原了二硫键；结合DSC，总体表明当胡萝卜汁添加量为1.5mL时，凝胶热稳定性、保水性和凝胶品质较好。

关键词：胡萝卜汁；肌原纤维蛋白；静态流变；差示扫描量热法；凝胶性质Effect of Carrot Juice on The Gel Properties of Myofibrillar ProteinsXIA Min-quan1，CHEN Yin-xia2，ZHANG Dan3，SUN Wei-qing4，*（1.Department of Food Processing and Safety，Yangtze University，Jingzhou434025，Hubei，China；2.Department of Food science，Huazhong Agricultural University，Wuhan430070，Hubei，China；3.Department of Food Science and Engineering，Yangtze University，Jingzhou434025，Hubei，China；4.School of Life Sciences，Yangtze University，Jingzhou434025，Hubei，China）Abstract：Myofibrillar protein and carrot juice were isolated from the raw materials of pork tenderloin and carrots to investigate the effect of carrot juice on the properties of myofibrillar protein.Chrominance，water holding capacity，static rheological，differential scanning calorimetry（DSC）were used to analyze the change of myofibrillar proteins gel.The results showed that，as the amount of carrot juice added increases，the gel tends to be bright orange，which might be beneficial to supplement the loss of cooking color of meat products；the best water holding capacity（WHC）was obtained at the amount of carrot juice being1.5mL，which might be caused by the formation of the gel reticular structure being promoted at low concentration of carrot juice and being filled at high concentration；the rheological results indicated that the addition of carrot juice reduced the strength and stability of the gel molecules，possibly because the reductive substance reduced the disulfide bond；DSC results generally point to the optimal thermal stability of the gel when the additive amount is1.5mL.Key words：carrot juice；myofibrillar protein；static rheological；differential scanning calorimetry；gel proper原ties基金项目：国家自然科学基金（31771993、31271903）作者简介：夏民权（1994—），男（汉），研究生，硕士，研究方向：畜产品加工与质量控制。