基于亲水胶体与面团关键组分互混互作改善面团品质的立体化机理探索

The dough quality is one of the key influence factors to the quality of flour products that followed. Carry out deep research and explore the technique, as well as clarify the formation mechanism of dough quality improvement are the basic jobs to promote the industrialization of traditional staple food. The present project pays attentions to the dough quality improvement, and mainly focuses on the special effect of food hydrocolloids, tries to find the multi-level interaction mechanism between hydrocolloids and the key components of dough. On the one hand, build a classification table that contains the hydrocolloids with different physicochemical properties, establish the relations between the classification table and the macro-characters of dough, confirm the functional structure features and area of hydrocolloids, explore both the broad-spectrum and specific influence that hydrocolloids have base on the physicochemical property. On the other hand, while in the micro-level, deeply investigate the distribution behavior of hydrocolloids in the dough system, find the multi-level and linkage interaction mechanism among hydrocolloids-gluten proteins-starch-water system, as well as the correlation between the interaction mechanism and the physicochemical properties of hydrocolloids, finally find the broad-spectrum and specific mechanism that hydrocolloids have. The project is expected to explore the action mode and microcosmic mechanism that hydrocolloids have in the dough quality improvement, which will help to provide theoretical foundation for achieving the industrialization of traditional staple food.

面团品质的高低是影响面制品品质优劣的关键因素之一。深入发掘并研究面团品质改良技术，厘清相关机制，是推进面制品主食工业化的基础性工作。本项目拟以面团品质改良为关注点，着重聚焦亲水胶体在面团改良中的独特作用，致力于解析亲水胶体在面团复杂体系中与面团关键组分的多层次相互作用机理。一方面，通过考察不同亲水胶体的自身物理化学性质，归纳并建立分类表，在宏观层面建立面团宏观特性与亲水胶体分类表的对应关系，锚定亲水胶体发挥作用的结构特征与结构区域，阐明基于亲水胶体自身物理化学性质的作用效果广谱性和特异性；另一方面，在微观层面深入研究亲水胶体在面团复杂体系中的分配，考察亲水胶体-面筋蛋白-淀粉-水分四者间的立体、联动互作机制，并使之与亲水胶体自身物理化学性质关联，揭示亲水胶体作用机制的广谱性和特异性。本项目预期将基本揭示亲水胶体在提升面团品质过程中的作用模式和微观机理, 为实现面制品主食工业化提供理论基础。

面团是面制品生产的首要工序，其品质直接影响到后续面制品品质的优劣。亲水胶体被广泛地应用于面团及面制品品质改良中，而不同亲水胶体与面团宏观特性间的内在规律及亲水胶体在面团体系中的作用机理尚不清楚。本项目选取了16种亲水胶体（12种多糖胶及4种蛋白胶）及其三个添加水平（0.2%、0.6%、1.0%），在宏观层面上，通过考察它们对面团流变特性、糊化特性及发酵特性的影响，总结了基于亲水胶体自身物理化学性质与面团宏观特性指标间的共性及特异性规律；在微观层面上，通过研究亲水胶体与面团关键成分（面筋蛋白，淀粉）间的相互作用、面团体系中氢键及离子键含量的变化、面团的微观结构，明确了亲水胶体发挥实际效能的结构特征及作用机理。研究表明，相比于阿拉伯胶（高分支结构及较低的黏度）及蛋白胶类，具有线性结构及较高黏度的多糖类亲水胶体对于增强面团的耐揉性具有更显著的作用效果（共性规律）。除亲水胶体自身物理化学性质外，亲水胶体与面筋蛋白、淀粉间的相互作用对面团品质也有重要影响（特异性规律）。过强的亲水胶体-面筋蛋白相互作用使面筋蛋白网络解聚，导致宏观上面团的耐揉性下降。本项目综合宏观及微观两部分的研究，一方面，创新性地绘制了亲水胶体效能表，确定了对面团各个宏观指标具有正面效果的胶体种类及添加量。另一方面，总结出了亲水胶体对面团品质影响的共性及特异性规律，能为不同的亲水胶体在面团品质改良方面提供有效的指导。