茶多糖对小麦粉、淀粉及其焙烤制品糊化和老化的影响
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摘要
本文在对茶多糖的纯化及其物化性质分析和对两种小麦粉及其淀粉的理化性质、糊化、老化、结晶特性比较的基础上,通过茶多糖对两种小麦粉及其淀粉糊化、老化、结晶特性的系统分析,以及茶多糖作为添加剂在面包和蛋糕焙烤制品中的应用,主要结论如下:
1.茶多糖纯化后,通过高效液相色谱分析,得一单峰,分子量为10～10.5×105g/mol;经红外光谱和固态13C CP/MAS NMR、液态13C NMR分析,茶多糖具有多糖的特征吸收峰,是一种由单糖通过β–糖苷键连接而成的复合多糖,糖链上含有糖醛酸和氨基或酰胺基团,链中有α异头碳和β异头碳,两种NMR的对比分析,所分离的茶多糖纯度较高;X-衍射和DSC分析表明,纯化后的茶多糖含有2种或2种以上的聚合物,随纯度的提高,结晶度和吸热峰温均增加;当茶多糖的浓度低于8%时溶液呈牛顿力学性质,高于8%的茶多糖溶液呈假塑性流体;茶多糖的抑菌实验表明,1%以上的茶多糖能够抑制大肠杆菌、枯草杆菌、霉菌,而对酵母菌、乳酸菌没有抑制作用。
2.经显微测定,蛋糕淀粉颗粒平均的膨胀率大于面包淀粉颗粒;两种淀粉中的直链淀粉的碘络合力在19.50～20.05之间,支链淀粉的碘络合力在0.08～1.0之间;面包淀粉及其直链、支链淀粉的特性粘度分别低于蛋糕淀粉及其直链、支链淀粉;面包直链淀粉和蛋糕直链淀粉的粘均分子量分别为210,000和231,000。流变性分析显示,蛋糕粉及其淀粉的表观粘度大于面包粉及其淀粉,两种面粉及其淀粉的胶体溶液均属于假塑性流体。DSC分析表明,面粉的峰温高于其淀粉,但热焓低于其淀粉;分别在20℃、4℃、-20℃下贮藏,面粉胶的老化速率和老化焓均低于其淀粉胶;4℃下贮藏样品的老化速率和老化焓高于20℃、-20℃下贮藏的样品。X-粉未衍射分析表明,面包淀粉及其直链淀粉的相对结晶度分别大于蛋糕淀粉及其直链淀粉;面粉和蛋糕粉胶在4℃下贮藏的结晶速率分别低于其淀粉胶。
3.茶多糖能够增加面包粉及其淀粉和蛋糕粉及其淀粉胶的表观粘度。DSC分析显示,茶多糖提高面包粉及其淀粉和蛋糕粉及其淀粉的糊化温度,增加其吸热焓。两种小麦粉及其淀粉胶在4℃贮藏20天的结果表明,随贮藏时间的延长,老化焓、老化速度、玻璃化温度越高;随茶多糖浓度的增加,抑制胶老化速度、老化焓和结晶速率越强,同时,玻璃化温度提高越大;其中茶多糖对淀粉的抑制作用大于对其小麦粉的抑制作用。茶多糖对淀粉、直链淀粉、支链淀粉的影响,经13C CP/MAS NMR分析,结果表明,直链淀粉分子中的C-1、C-6及支链淀粉分子中的C-1、C-4、C-6受茶多糖分子的影响较大。
4.茶多糖的添加促进面团的发酵速度,1～3%的茶多糖增大面包的体积,而蛋糕的体积随茶多糖浓度的增加逐渐增大。通过感观评定及质构测定面包样和蛋糕样在20℃、4℃下5天的贮藏品质,2%的茶多糖浓度不仅提高面包和蛋糕的风味,又能改善其品质。面包样和蛋糕样在4℃下贮藏的过程中,经DSC和X-衍射分析的结果显示,随贮藏时间的延长,老化焓、老化速率、结晶速率不断提高;随茶多糖浓度的增加,老化焓、老化速率、结晶速率不断下降。通过GC-MS分析,60%纯度的茶多糖香气成分,主要是醛类、醇类,没有酚类成分出现;对照样面包的主要香气成分是:醛类、酯类和醇类;对照样蛋糕的主要香气成分是:醛类、酯类、醇类、酮类。茶多糖中的辛醛、苯乙醛、表儿茶醇、芳樟醇在面包和蛋糕中均能保存下来,而面粉中的辛醛、苯乙醛、糠醛、2-戊基呋喃、已醛等成分在加入茶多糖后也能保存下来。茶多糖添加后,明显在面包和蛋糕中衍生出更多香气成分,主要有香叶醇、甲醇基甘菊酮两种成分。
This paper, based on the analysis of tea polysaccharide(TPS) purified and its physicochemical properties, investigated physical and chemical characteristics, gelatinization, retrogradation, crystallization properties of two flours and their starch, and then systemically analyzed the effect of TPS on gelatinization and retrogradation of two flours and their starch, studied on application of TPS as an additive in bread and cake. Results indicated:
1. The tea polysaccharide purified, analyzed by HPLC, presented a signal peak, and the molecular weight determined is 10~10.5×105g/mol. TPS, possessed the characteristics of polysaccharide peak by infrared spectrometer, solid state 13C CP/MAS NMR and liquid state 13C NMR, was a complex polysaccharide with uronic acids, amino or acidamide radical and comprisedαanomer andβanomer in chains. TPS composed of monosaccharides linked byβ-glycosidic bond. The results showed, analyzed by differential scanning calorimetry and X-diffraction, that TPS contained two polymers or more. The relative crystallinities and endothermic peak increased as purification. The solution was belong to Newton fluid as TPS concentration is lower than 8%, and belong to pseudoplastic fluid as the levels is more 8%. Antimicrobial activities of TPS indicated that the solvent can inhibit Escherichia Coli,Bacillus subtilis,Penicillium sp and no effective inhibition with Candida, Lactobacillus Bulgaricus, as TPS levels is more 1%.
2. The average dilatation ratio of cake starch granulars were more than those of bread starch granular by the microscopical determination. The iodine-complexation of amy- loses from two starches were between 19.50 and 20.05, and for amylopectins were 0.08~1.0. The viscosity average molecular weight of bread amylose and cake amylose are 210,000 and 231,000, respectively. The apparent viscosities of cake flour and its starch were more than those of bread flour and its starch by the analysis of rheological properties. All solvents were belong to pseudoplastic fluid. The results of DSC indicated that the peak temperatures of flours were higher than those of their starch, and the enthalpies of flours were below than those of their starch. The retrogradation rates and enthalpies of flour gels were less than those of their starch as storage at 20℃、4℃、-20℃, respectively. However, accelerated retrogradation rate and advanced enthalpy during storage at 4℃. The relative crystallinites of bread starch and its amylose were more than those of cake starch and its amylose, analyzed by X-power diffraction, and crystallization rate of flour gels were lower than those of their starch gels.
3. TPS increased the apparent viscosity of bread flour and its starch, and cake flour and its starch. In addition, elevating the gelatinized temperature and increasing enthalpy, all samples were analyzed by DSC. The results after storage at 4℃for 20 days showed that the enthalpy, velocity of retrogradation and glass temperature were enhanced with time. TPS strongly inhibited aging rate, enthalpy, crystallization velocity and improved glass temperature as increasing level. The inhibited effect of TPS on starch gels were larger than those of their flour gels. The effects of TPS on starch, amylose, amylopectin are analyzed by 13C CP/MAS NMR. The results indicated that C-1 and C-6 position in the chain of amylose molecular, and C-1, C-4, C-6 position in the chain of amylopectin molecular were strongly effected by TPS.
4. TPS added accelerated the fermenting velocity of dough. 1-3% TPS increased the volume of bread. The bulk of cake is slowly increased with increasing TPS. Bread and cake containing 2% TPS possessed the improved flavor and quality, analyzed by sensory evaluation and texture after storage at 20℃、4℃for 5 days. The results indicated that the enthalpy, aging rate, crystallization velocity were continually advanced during storage at 4℃, analyzed by DSC and X-diffraction, and continually declined with increasing TPS. The results analyzed by GC-MS, indicated that the main aroma components of 60% TPS contained aldehydes, alcohols and absented phenolic compounds. Bread and cake saved octanal, benzeneacetaldehyde, epicedrol, linslool in TPS. Wheat flour containing octanal, benzeneacetaldehyde, Furfural, 2-pentyl-furan, Hexanal were preserved after the addition of TPS. TPS, that added in bread and cake, caused more aroma compounds that mainly included 3,7-dimethyl-1,6-Octadien-3-ol and octahydro-4,8,8,9-tetramethyl-1,4-Methanoazulen -7(1H)-one.
1.茶多糖纯化后,通过高效液相色谱分析,得一单峰,分子量为10～10.5×105g/mol;经红外光谱和固态13C CP/MAS NMR、液态13C NMR分析,茶多糖具有多糖的特征吸收峰,是一种由单糖通过β–糖苷键连接而成的复合多糖,糖链上含有糖醛酸和氨基或酰胺基团,链中有α异头碳和β异头碳,两种NMR的对比分析,所分离的茶多糖纯度较高;X-衍射和DSC分析表明,纯化后的茶多糖含有2种或2种以上的聚合物,随纯度的提高,结晶度和吸热峰温均增加;当茶多糖的浓度低于8%时溶液呈牛顿力学性质,高于8%的茶多糖溶液呈假塑性流体;茶多糖的抑菌实验表明,1%以上的茶多糖能够抑制大肠杆菌、枯草杆菌、霉菌,而对酵母菌、乳酸菌没有抑制作用。
2.经显微测定,蛋糕淀粉颗粒平均的膨胀率大于面包淀粉颗粒;两种淀粉中的直链淀粉的碘络合力在19.50～20.05之间,支链淀粉的碘络合力在0.08～1.0之间;面包淀粉及其直链、支链淀粉的特性粘度分别低于蛋糕淀粉及其直链、支链淀粉;面包直链淀粉和蛋糕直链淀粉的粘均分子量分别为210,000和231,000。流变性分析显示,蛋糕粉及其淀粉的表观粘度大于面包粉及其淀粉,两种面粉及其淀粉的胶体溶液均属于假塑性流体。DSC分析表明,面粉的峰温高于其淀粉,但热焓低于其淀粉;分别在20℃、4℃、-20℃下贮藏,面粉胶的老化速率和老化焓均低于其淀粉胶;4℃下贮藏样品的老化速率和老化焓高于20℃、-20℃下贮藏的样品。X-粉未衍射分析表明,面包淀粉及其直链淀粉的相对结晶度分别大于蛋糕淀粉及其直链淀粉;面粉和蛋糕粉胶在4℃下贮藏的结晶速率分别低于其淀粉胶。
3.茶多糖能够增加面包粉及其淀粉和蛋糕粉及其淀粉胶的表观粘度。DSC分析显示,茶多糖提高面包粉及其淀粉和蛋糕粉及其淀粉的糊化温度,增加其吸热焓。两种小麦粉及其淀粉胶在4℃贮藏20天的结果表明,随贮藏时间的延长,老化焓、老化速度、玻璃化温度越高;随茶多糖浓度的增加,抑制胶老化速度、老化焓和结晶速率越强,同时,玻璃化温度提高越大;其中茶多糖对淀粉的抑制作用大于对其小麦粉的抑制作用。茶多糖对淀粉、直链淀粉、支链淀粉的影响,经13C CP/MAS NMR分析,结果表明,直链淀粉分子中的C-1、C-6及支链淀粉分子中的C-1、C-4、C-6受茶多糖分子的影响较大。
4.茶多糖的添加促进面团的发酵速度,1～3%的茶多糖增大面包的体积,而蛋糕的体积随茶多糖浓度的增加逐渐增大。通过感观评定及质构测定面包样和蛋糕样在20℃、4℃下5天的贮藏品质,2%的茶多糖浓度不仅提高面包和蛋糕的风味,又能改善其品质。面包样和蛋糕样在4℃下贮藏的过程中,经DSC和X-衍射分析的结果显示,随贮藏时间的延长,老化焓、老化速率、结晶速率不断提高;随茶多糖浓度的增加,老化焓、老化速率、结晶速率不断下降。通过GC-MS分析,60%纯度的茶多糖香气成分,主要是醛类、醇类,没有酚类成分出现;对照样面包的主要香气成分是:醛类、酯类和醇类;对照样蛋糕的主要香气成分是:醛类、酯类、醇类、酮类。茶多糖中的辛醛、苯乙醛、表儿茶醇、芳樟醇在面包和蛋糕中均能保存下来,而面粉中的辛醛、苯乙醛、糠醛、2-戊基呋喃、已醛等成分在加入茶多糖后也能保存下来。茶多糖添加后,明显在面包和蛋糕中衍生出更多香气成分,主要有香叶醇、甲醇基甘菊酮两种成分。
This paper, based on the analysis of tea polysaccharide(TPS) purified and its physicochemical properties, investigated physical and chemical characteristics, gelatinization, retrogradation, crystallization properties of two flours and their starch, and then systemically analyzed the effect of TPS on gelatinization and retrogradation of two flours and their starch, studied on application of TPS as an additive in bread and cake. Results indicated:
1. The tea polysaccharide purified, analyzed by HPLC, presented a signal peak, and the molecular weight determined is 10~10.5×105g/mol. TPS, possessed the characteristics of polysaccharide peak by infrared spectrometer, solid state 13C CP/MAS NMR and liquid state 13C NMR, was a complex polysaccharide with uronic acids, amino or acidamide radical and comprisedαanomer andβanomer in chains. TPS composed of monosaccharides linked byβ-glycosidic bond. The results showed, analyzed by differential scanning calorimetry and X-diffraction, that TPS contained two polymers or more. The relative crystallinities and endothermic peak increased as purification. The solution was belong to Newton fluid as TPS concentration is lower than 8%, and belong to pseudoplastic fluid as the levels is more 8%. Antimicrobial activities of TPS indicated that the solvent can inhibit Escherichia Coli,Bacillus subtilis,Penicillium sp and no effective inhibition with Candida, Lactobacillus Bulgaricus, as TPS levels is more 1%.
2. The average dilatation ratio of cake starch granulars were more than those of bread starch granular by the microscopical determination. The iodine-complexation of amy- loses from two starches were between 19.50 and 20.05, and for amylopectins were 0.08~1.0. The viscosity average molecular weight of bread amylose and cake amylose are 210,000 and 231,000, respectively. The apparent viscosities of cake flour and its starch were more than those of bread flour and its starch by the analysis of rheological properties. All solvents were belong to pseudoplastic fluid. The results of DSC indicated that the peak temperatures of flours were higher than those of their starch, and the enthalpies of flours were below than those of their starch. The retrogradation rates and enthalpies of flour gels were less than those of their starch as storage at 20℃、4℃、-20℃, respectively. However, accelerated retrogradation rate and advanced enthalpy during storage at 4℃. The relative crystallinites of bread starch and its amylose were more than those of cake starch and its amylose, analyzed by X-power diffraction, and crystallization rate of flour gels were lower than those of their starch gels.
3. TPS increased the apparent viscosity of bread flour and its starch, and cake flour and its starch. In addition, elevating the gelatinized temperature and increasing enthalpy, all samples were analyzed by DSC. The results after storage at 4℃for 20 days showed that the enthalpy, velocity of retrogradation and glass temperature were enhanced with time. TPS strongly inhibited aging rate, enthalpy, crystallization velocity and improved glass temperature as increasing level. The inhibited effect of TPS on starch gels were larger than those of their flour gels. The effects of TPS on starch, amylose, amylopectin are analyzed by 13C CP/MAS NMR. The results indicated that C-1 and C-6 position in the chain of amylose molecular, and C-1, C-4, C-6 position in the chain of amylopectin molecular were strongly effected by TPS.
4. TPS added accelerated the fermenting velocity of dough. 1-3% TPS increased the volume of bread. The bulk of cake is slowly increased with increasing TPS. Bread and cake containing 2% TPS possessed the improved flavor and quality, analyzed by sensory evaluation and texture after storage at 20℃、4℃for 5 days. The results indicated that the enthalpy, aging rate, crystallization velocity were continually advanced during storage at 4℃, analyzed by DSC and X-diffraction, and continually declined with increasing TPS. The results analyzed by GC-MS, indicated that the main aroma components of 60% TPS contained aldehydes, alcohols and absented phenolic compounds. Bread and cake saved octanal, benzeneacetaldehyde, epicedrol, linslool in TPS. Wheat flour containing octanal, benzeneacetaldehyde, Furfural, 2-pentyl-furan, Hexanal were preserved after the addition of TPS. TPS, that added in bread and cake, caused more aroma compounds that mainly included 3,7-dimethyl-1,6-Octadien-3-ol and octahydro-4,8,8,9-tetramethyl-1,4-Methanoazulen -7(1H)-one.
引文
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