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预糊化淀粉增强无麸质发酵面团充气性的作用机制研究
结题报告
批准号:
32001621
项目类别:
青年科学基金项目
资助金额:
24.0 万元
负责人:
张笃芹
学科分类:
食品原料学
结题年份:
2023
批准年份:
2020
项目状态:
已结题
项目参与者:
张笃芹
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中文摘要
无麸质发酵面团用于制作无麸质产品,其因缺乏麸质的骨架结构而引起面团中气泡分布不均匀,易于迁移、融合和破裂,导致无麸质产品品质较差。前期研究发现,预糊化淀粉可形成三维交联的网状结构,有效容留和保持面团中的气泡,从而提高无麸质发酵面团的充气性,但作用机制尚不明确。因此,本项目拟采用胶体表面化学、空间结构、分子互作的理论,结合激光共聚焦等观察方法,测定不同糊化程度的淀粉物化及结构性质的变化规律,分析预糊化淀粉对无麸质发酵面团充气性的影响,推导预糊化淀粉物化及结构性质与面团中气体生成、吸附和迁移的相关关系,通过构建HPMC面团(无麸质发酵面团)模型,解析淀粉与HPMC分子的互作模式,阐明预糊化淀粉增强无麸质发酵面团充气性的分子调控通路,从面团宏观、介观、微观结构揭示预糊化淀粉增强无麸质发酵面团充气性的关键结构因素,为改善无麸质发酵产品品质提供新的思路和方案。
英文摘要
Gluten-free fermented dough is used to make gluten-free food products. Due to the lack of frame structure mainly provided by gluten, the distribution of bubbles in the dough is uneven, which is easy to migrate, merge and split, leading to poor quality properties of the gluten-free products. Previous studies have shown that pre-gelatinized starch could form cross-linking three-dimensional network, which tend to effectively retain and maintain air bubbles in the dough, improving the aeration properties of the gluten-free fermented dough. However, the mechanism underline it has not been explored. In this project, the theoretical methods of application colloid and surface chemistry, spatial structure and molecular interaction will be used combining technical means of confocal laser scanning microscopy. The changes of physiochemical and structural properties of the starch with different gelatinization degree will be determined, the effects of different pre-gelatinized starch on the aeration properties of gluten-free fermented dough will be analyzed, the correlation between the physiochemical and structural properties of pre-gelatinized starch and the gas generation, adsorption and migration of dough will be deduced. By making a starch-hydroxypropyl methylcellulose (HPMC) model dough (gluten-free fermented dough), the mechanism of pre-gelatinized starch improving dough aeration properties will be elucidated from the angle of the interactions between starch and HPMC molecules. The key factors affecting the aeration properties of the gluten-free fermented dough will be revealed from macroscopic, mesoscopic and microscopic structure of the dough. This research project could provide new ideas and solutions for improving the quality of gluten-free fermented products.
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DOI:10.3390/foods12040695
发表时间:2023-02-06
期刊:Foods (Basel, Switzerland)
影响因子:--
作者:
通讯作者:
DOI:10.1002/cche.10738
发表时间:2023-11-22
期刊:CEREAL CHEMISTRY
影响因子:2.4
作者:Shi,Zongqing;Zhang,Duqin;Tan,Bin
通讯作者:Tan,Bin
DOI:--
发表时间:2024
期刊:粮油食品科技
影响因子:--
作者:张笃芹;慎珠江;谭斌
通讯作者:谭斌
国内基金
海外基金