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排序方式: 共有1259条查询结果,搜索用时 15 毫秒
1.
Xuejie Li Yaqing Wen Jian Zhang Dongyun Ma Jie Zhang Yanxia An Xiaoyan Song Xiujuan Ren Weifeng Zhang 《International Journal of Food Science & Technology》2022,57(3):1544-1553
The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products. 相似文献
2.
Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles 总被引:2,自引:0,他引:2
The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 set, and holding temperatures not lower than 3° using 5% of total starch as gelatinized starch and holding time of 36 hr. 相似文献
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面粉中的淀粉组分对面条蒸煮品质的影响 总被引:6,自引:0,他引:6
从面粉中提取淀粉、直链淀粉和支链淀粉,按不同的梯度添加到原面粉中制作面条.然后测定面条的蒸煮特性,寻找出淀粉、直链淀粉和支链淀粉对面条蒸煮品质影响的规律.实验表明:随着淀粉添加量的增加,面条的干物质吸水率、干物质损失率、蛋白质损失率都出现了上升的趋势;随着直链淀粉添加量的增加,面条的干物质吸水率出现了下降的趋势,而干物质损失率、蛋白质损失率都出现了上升的趋势;随着支链淀粉添加量的增加,面条的干物质吸水率出现了上升的趋势,而干物质损失率、蛋白质损失率都出现了下降的趋势. 相似文献
5.
冷冻面条的品质改良研究 总被引:1,自引:0,他引:1
研究了几种常用的胶体和乳化剂对经过一定冻融循环的冷冻面条的品质影响.结果表明:胶体中,聚丙烯酸钠和黄原胶效果最好,可以有效提高冷冻面条的剪切力和拉伸距离;乳化剂中,蔗糖酯和DMG4效果较明显,可以明显增大冷冻面条的拉伸距离,有效提高冷冻面条的延展性. 相似文献
6.
甜荞麦麸皮蛋白质提取工艺研究 总被引:1,自引:0,他引:1
以甜荞麦麸皮为原料,分别以碱法和盐法提取蛋白质.通过单因素实验和正交试验,探讨了不同因素对蛋白质提取率的影响,确定了最佳提取参数.结果表明,碱法和盐法提取蛋白质的等电点分别为3.8和4.2.碱法提取蛋白质的最优条件为:pH 10.5,料液比1∶25,温度45℃,时间4h,在此条件下提取率高达70.5%.盐法提取蛋白质的最优条件为:pH 7.8,NaCl浓度0.3mol/L,料液比1∶20,温度45℃,时间1.5h,此条件下的提取率高达57.3%. 相似文献
7.
通过美拉德反应对荞麦蛋白进行改性,对荞麦蛋白-木糖接枝物的制备及其性质进行研究。在湿热条件下,利用美拉德反应制备荞麦蛋白-木糖接枝物。通过正交试验优化接枝物的制备条件,荞麦蛋白与木糖按1∶5的质量比、在50℃下反应120min,接枝度可达到49.24%。性质测定表明,接枝物的溶解度较荞麦蛋白提高了约25%,乳化性提高了约30%,乳化稳定性提高了约11%。 相似文献
8.
Chunyan Su Xiangzhen Ge Bo Zhang Yu Liu Qian Zhang Duo Feng Jiangyan Zhao Wenhao Li Wenjie Yan 《International Journal of Food Science & Technology》2021,56(11):5589-5600
The naked barley was germinated and then carried out with hot air- or infrared drying to explore the physicochemical and functional properties of protein isolated from barley. Moreover, the relationship between protein and the noodles made from wheat and germinated barley flour was evaluated. It was found that germination affected the protein properties, and the protein properties were correlated with the properties of noodles. The content of β-sheet in protein was first increased and then decreased with germination time increased, and the protein had larger emulsification and foaming properties. Besides, the protein isolated from hot air-dried germinated barley had higher gelatinisation enthalpy and secondary structure content. Furthermore, the wheat and germinated barley mixed noodles had increased elasticity and cohesiveness and reduced viscosity and water absorption. The hardness of noodles showed was positively correlated with water absorption capacity, and the extensibility of cooked noodles was positively correlated with the foaming capacity of proteins. 相似文献
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10.
In vitro DNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi
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Shiqi Huang Yanli Ma Dan Sun Jian Fan Shengbao Cai 《International Journal of Food Science & Technology》2017,52(9):2006-2017
The present work was designed to investigate the phenolic profiles, DNA damage protection and anti‐inflammatory effects of Tartary buckwheat fermented by Rhizopus oryzae 40469, Rhizopus oryzae 40503 and Rhizopus oligosporus 3152. Six phenolic compounds were characterised and quantified. Regardless of fermentation, rutin was the dominant phenolic substance in Tartary buckwheat. Fermentation significantly enhanced total phenolic and flavonoid contents, as well as DNA scission protection. Rhizopus oryzae 40469‐fermented sample had the highest content of phenolics, while R. oligosporus 3152‐fermented sample had the strongest inhibitory effect on DNA scission. Tartary buckwheat, regardless of fermentation, inhibited nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) mRNA levels in LPS‐induced RAW 264.7 cells. Moreover, the sample fermented with R. oryzae 40503 had the strongest inhibitory activity. Those results indicated that fermented Tartary buckwheat has potential applications as a novel nutraceutical or functional food for preventing DNA damage‐induced disease and inflammation. 相似文献