银耳多糖抑制鲜湿面水分迁移及改善黏连的作用

通过不同银耳多糖添加量对鲜湿面的粉质特性及质构特性的品质评价以及傅里叶变换红外光谱、低场核磁共振、动态流变学分析和激光共聚焦显微镜等微观结构分析，探究银耳多糖与鲜湿面水分迁移及抑制黏连的量效关系。结果表明：添加银耳多糖的鲜湿面具有较低的表观黏性，且多糖可抑制自由水的迁移，致使水分分布发生变化。与未添加银耳多糖鲜湿面相比，添加0.5%银耳多糖的鲜湿面的α-螺旋的相对含量增加了9.96%,β-转角的相对含量降低了7.11%；面筋蛋白有序性增强，且微观结构较为紧密，淀粉颗粒暴露较少，使鲜湿面持水性更佳，进而贮藏期间更加稳定。通过热特性、动态流变学特性分析结果均可证明，银耳多糖能够促进鲜湿面形成均匀、有序稳定的面筋网络结构。其中添加0.5%银耳多糖对抑制鲜湿面贮藏期间水分迁移，改善黏连的效果最好。

Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles

To investigate the dose-effect relationship of Tremella fuciformis polysaccharides against water migration and adhesion in fresh wet noodles, we evaluated the farinograph and texture properties of fresh wet noodles made with different amounts of T. fuciformis polysaccharides, and we also characterized them by Fourier transform infrared (FTIR) spectroscopy, low field nuclear magnetic resonance (LF-NMR) spectroscopy, dynamic rheological analysis and laser confocal microscopy. The results showed that the fresh wet noodles with T. fuciformis polysaccharides had lower apparent viscosity compared with the control group without the polysaccharides, and the polysaccharides could inhibit the migration of free water, resulting in changes in water distribution. Compared with the control group, the relative α-helix content of fresh wet noodles with T. fuciformis polysaccharides increased by 9.96% and the relative β-turn content decreased by 7.11%. Addition of T. fuciformis polysaccharides in noodles enhanced the structural orderliness of gluten proteins and the microstructural compactness, reduced the exposure of starch granules, and improved the water-holding capacity, which in turn made noodles more stable during storage. The thermal properties and dynamic rheological properties showed that T. fuciformis polysaccharides could promote the formation of a uniform, orderly and stable gluten network structure in fresh wet noodles. Among all concentrations tested, addition of 0.5% T. fuciformis polysaccharides was the most effective in inhibiting water migration and improving adhesion during storage of fresh wet noodles.