| 核磁共振技术研究馒头水分的迁移变化 |
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| 引用本文： | 何承云,林向阳,张 远.核磁共振技术研究馒头水分的迁移变化[J].食品科学,2009,30(13):143-146. |
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| 作者姓名： | 何承云 林向阳 张 远 |
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| 作者单位： | 1. 河南科技学院食品学院 2. 福州大学生物科学与工程学院 |
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| 基金项目： | 河南科技学院校级科研启动项目(6047)；福建省青年科技人才创新项目(2007F3052) |
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| 摘 要： | 利用NMR(nuclear magnetic resonance)技术和质构分析法(texture profile analysis)从分子水平上探讨水分在馒头储藏过程中的迁移情况。通过对馒头的硬度和NMR 参数之间进行相关分析，发现它们之间具有显著相关性(p<0.01)。实验结果表明：储藏期间馒头的硬度指标与其水分存在状态的变化密切相关，水分迁移运动是导致馒头老化的重要原因，馒头心部的老化变硬比表层老化变硬滞后。
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| 关 键 词： | 核磁共振(NMR) 质构分析(TPA) 馒头 水分迁移 |
| 收稿时间： | 2009-04-27 |
NMR Study on the Water Mobility of Steamed Bread |
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| HE Cheng-yun,LIN Xiang-yang,ZHANG Yuan.NMR Study on the Water Mobility of Steamed Bread[J].Food Science,2009,30(13):143-146. |
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| Authors: | HE Cheng-yun LIN Xiang-yang ZHANG Yuan |
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| Affiliation: | 1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China；
2. College of Biological Science and Technology, Fuzhou University, Fuzhou 350002, China |
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| Abstract: | Water plays an important role in the quality, taste and rheological characteristics of steamed bread. In the present study, the migration of water in the storage process of stemed bread was investigated at the molecular level by nuclear magnetic resonance (NMR) and texture profile analysis (TPA) methods. The significant correlation (p < 0.01) was found between the hardness of steamed bread and the NMR parameters. It was implied that the hardness index of steamed bread is closely related with its water existing state during storage, and the migration of water is the important reason causing the aging of steamed bread. Furthermore, the aging speed of the core of steamed bread lags to that of the surface. |
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| Keywords: | nuclear magnetic resonance (NMR) texture profile analysis (TPA) steamed bread water mobility |
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