科研之友
微信
新浪微博
Facebook
分享链接
摘要
As a major component of wheat flour,the network structure of gluten is a major factor in determining the quality of frozen dough.As the ice crystals migration and recrystallization during frozen storage,resulting degradation of gluten network structure,the quality of frozen dough reduced.Xanthan gum as an excellent food improver,its application in the frozen dough was paid more and more attention.This research mainly studied the effects of xanthan gum on rheological properties,holding water ability and solubility of gluten protein.The results showed that the holding-water ability was significantly increased when xanthan gum were added,and the holding-water ability was 131.8%,9.1% higher than the original gluten protein when xanthar/gluten ratio was0.375%;The presence of varying concentration of xanthan induced a softening effect (decreased in G′,increased in G"and tanδ),and reducing the pore size of the gluten network structure,the size was dropped from 100μm to20μm when xanthan/gluten ratio was 0.375%.Small amount of xanthan gum also can reduce aggregation of the gluten protein,and increase the solubility of the protein gluten,but has no effect on the gluten protein subunits.
