儿茶素与面筋蛋白和淀粉间作用对茶面制品质构影响研究

Tea-flour products is a kind of new food with the emergence of the market demand for product diversity. For it is new, the shortages comes from practical processing technology and unstable quality among types of tea-flour products. Fundamental,the quality of flour products was destined by wheat gluten and starch and their mixture’s rheology. Base on this scientific acknowledge,the effect of interaction of catechins with gluten and starch on flour product texture is proposed.Technically, three steps are designed: firstly, investigate the effect of catechins on the structure of wheat gluten network formation and starch paste properties; secondly, investigate the changes in rheological properties of catechins-flour dough; thirdly, investigate the texture quality of tea-flour products. As these important information scientificly disclosed, the relationship of structure deformation of tea-flour components(mainly catechins, gluten and starch) with texture quality of tea-flour products will be organized. This will direct the the actual production of tea-flour products in order to closely meet market demand.

茶面制品，是随着市场对于产品多样性需求而产生的一类新兴食品，表现出产品多、技术指导不足、品质参差不齐问题，究其根本是对茶面制品加工中儿茶素与面筋蛋白、淀粉间作用这一根本问题缺乏科学认识，三组分作用对茶面制品质构影响有待科学解释。鉴于实际生产和市场双重需求，项目以儿茶素、面筋蛋白和淀粉为主要研究对象，按照结构→加工性能（流变特性）→品质的设计思路展开研究，结构上研究儿茶素对面筋蛋白网络、淀粉结构的影响，加工性能上研究儿茶素对面团流变特性影响，品质上研究儿茶素对茶面制品质构影响，目标可达到科学清晰的解释儿茶素在面筋蛋白链内/间-SH与-SS动态氧化还原形成网络结构过程中的作用情况，明确儿茶素是否与水产生竞争性而形成儿茶素-淀粉复合物，找出茶面团加工性能的可调控机制和制品质地变化的原因，从科学角度解答茶面制品质构调控的可行性。

项目针对茶面制品加工中实际存在的儿茶素与面筋蛋白、淀粉间作用影响茶面制品质构品质这一根本问题，在儿茶素对面筋蛋白网络结构、淀粉结晶结构影响和儿茶素、面筋蛋白、淀粉三者互作及其对茶面制品加工和质构品质影响等方面开展了系列研究，明确了一方面儿茶素类物质多羟基结构与水分子竞争，诱导面筋蛋白α-螺旋向β-折叠、β-转角和反向平行β-折叠结构转化，从而增加面筋蛋白流体性能，另一方面儿茶素类物质通过氢键结合淀粉分子形成复合体，阻碍淀粉分子有序重排，延缓淀粉回生；同时探明了面团中添加1%茶多酚（纯度90%）可提高其粉质、拉伸、流变、质构和面筋网络紧密度等加工性能。项目结果为指导茶面制品加工和质构调控提供理论基础，也为植物多酚类抗氧化剂在面制品中的应用提供理论参考。