超声波对醒面过程中面团流变学特性、水分分布及蛋白二级结构的影响

醒面过程是非发酵面团加工过程中的一个重要工序，本实验在非发酵面团醒面过程中施加低频超声场，通过旋转流变仪、低场核磁共振仪、傅里叶变换红外光谱（Fourier transform infrared spectroscopy，FTIR）仪、扫描电子显微镜（scanning electron microscope，SEM）等仪器研究超声波对醒面过程中面团流变学特性、水分分布、蛋白二级结构和微观结构的影响。结果表明：超声波提高了面团的弹性模量和黏性模量；超声组面团水分分布由吸附水向结合水移动，结合水含量呈现先增加后趋于稳定的趋势，而吸附水含量变化趋势与之相反；超声波辅助醒面25 min时，与对照组样品相比，超声组面团的结合水含量提高了44.0%，吸附水含量下降了11.0%；FTIR分析和SEM观察结果显示超声波辅助醒面能改变面团的二级结构和微观结构，从而改善面团的品质。本研究为超声波辅助醒面改善非发酵面团的品质提供理论依据。

Effects of Ultrasonic-Assisted Resting on Dough Rheological Properties,Water Distribution and Protein Secondary Structure

The resting process is an important step during the processing of non-fermented dough. In this paper, the effects of ultrasonic-assisted resting on the rheological properties, water distribution, protein secondary structure and microstructure of dough was studied by a rotational rheometer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The results showed that ultrasonic-assisted resting could improve the elastic modulus and viscous modulus of dough. The water distribution state moved from adsorbed to bound water; the content of bound water increased to reach a plateau, whereas the opposite trend was observed for the content of adsorbed water. The content of bound water in the ultrasonic-treated dough was increased by 44.0% and the content of adsorbed water was decreased by 11.0% compared with the control sample after resting for 25 min. The results of FTIR and SEM analysis showed that ultrasonic-assisted resting could improve the quality of dough by changing the secondary structure of proteins and microstructure of dough. These results provide a theoretical basis for improving the quality of dough by ultrasonic-assisted resting.