燕麦麸粉和苦荞皮粉的添加对小麦面条结构、蒸煮品质及消化特性的影响

doi:10.3864/j.issn.0578-1752.2023.20.014

摘要/Abstract

摘要：

【目的】探究燕麦麸粉和苦荞皮粉的添加对小麦面条结构、品质及消化特性的影响，明确二者在面制品加工中的应用价值。【方法】本研究制备了3种复配粉面条：30%燕麦麸粉+70%小麦面粉、30%苦荞皮粉+70%小麦面粉、15%燕麦麸粉+15%苦荞皮粉+70%小麦面粉，并以纯小麦面条为对照，测定4种面条的蒸煮品质、感官品质、消化特性;使用傅里叶红外光谱仪、X射线衍射仪、体积排阻高效液相色谱、台式扫描电子显微镜、激光共聚焦扫描显微镜等对面条蛋白和淀粉结构进行分析比较。【结果】添加燕麦麸粉和苦荞皮粉的面条蒸煮损失增大，感官评分降低，血糖生成指数（glycemic index，GI）降低，其中添加30%燕麦麸粉的面条GI值最低（GI=47.9），是一种低GI食品。面条在蒸煮过程中发生蛋白质的解聚和重组，促进了蛋白质-蛋白质、蛋白质-淀粉、蛋白质-其他组分的结合。添加燕麦麸粉的面条在蒸煮后具有较高的α-螺旋和较低的β-折叠，导致蛋白质聚集体向高聚合度的松散链状网络结构转化，增强了蛋白对淀粉的包裹作用。煮后面条中淀粉的晶体结构被破坏，有序程度降低。添加燕麦麸粉和苦荞皮粉的面条中淀粉-脂肪互作增强，促进了面条中抗性淀粉的形成。与荞麦皮粉相比，添加燕麦麸粉更有利于维持淀粉的短程有序结构，促进V型晶体的形成。此外，燕麦麸粉中β-葡聚糖的存在进一步促进了淀粉与其他组分的互作。【结论】添加燕麦麸粉和苦荞皮粉对小麦面条的蒸煮和感官品质有负面影响，但可以有效降低面条的GI值，其中添加30%燕麦麸粉的面条是低GI食品。添加燕麦麸粉和苦荞皮粉的面条，淀粉在糊化过程中与蛋白质和脂肪等互作产生抗性淀粉。燕麦麸粉有助于维持面条中蛋白网络的热稳定性，可通过增强淀粉与蛋白、脂肪等分子的互作提高淀粉的抗消化性。

关键词: 苦荞皮粉, 燕麦麸粉, 面条品质, 低GI食品, 抗性淀粉

Abstract:

【Objective】 This study aimed to explore the effects of oat bran flour and Tartary buckwheat bran flour addition on the structure, quality and digestive characteristics of wheat noodles, so as to confirm their application values in the production of wheat-based food products. 【Method】 Three types of noodles were prepared with three recombinant flours containing 30% oat bran flour + 70% wheat flour, 30% Tartary buckwheat bran flour + 70% wheat flour, and 15% oat bran flour + 15% Tartary buckwheat bran flour + 70% wheat flour, respectively, with pure wheat noodle as control. The cooking quality, sensory quality and digestive characteristics of different noodles were determined and compared firstly. Then the structural characteristics of protein and starch in noodles were analyzed and compared by Fourier infrared spectrometer, X-ray diffractometer, Size-exclusion high performance liquid chromatography, Scanning electron microscope and Laser confocal scanning microscope, respectively. 【Result】 The introduction of oat bran flour and Tartary buckwheat bran flour weakened the cooking and sensory quality of noodles, but improved the starch digestion resistance of noodles. The noodle containing 30% oat bran flour showed the lowest glycemic index (GI) of 47.9 among all the noodles. Protein denaturation and reconstruction during noodle cooking facilitated the binding between protein and other molecules higher proportion α-helix and lower proportion β-sheets was found in the protein of cooked oat bran noodles, which led to the transformation of protein aggregates into a loose and extended protein network that enforced the wrapping effect of protein to starch. After cooking, the starch crystal in noodles was destroyed, leading to the reduced orderliness. The addition of oat bran flour and buckwheat bran flour promoted the starch-lipid interactions in noodles, which contributed to the formation of resistant starch. Compared with buckwheat bran four, oat bran flour was more beneficial to maintaining the short-range order of starch and promoting the formation of more V-type crystals in noodle. In addition, the high content of β-glucan in oat bran flour further contributed to the interactions between starch and other molecules. 【Conclusion】 The addition of oat bran flour and Tartary buckwheat bran flour decreased the cooking and sensory quality of wheat noodle, but reduced the GI value of the noodle. The noodles containing 30% oat bran flour was a low GI food. The addition of oat bran flour and buckwheat bran flour in noodles contributed to the formation of resistant starch deriving from complex starch-protein and starch-lipid interactions during starch gelatinization. Oat bran flour was conductive to maintaining the thermal stability of protein network and improving the digestion resistance of starch in noodle by enhancing the interactions between starch and other molecules.

Key words: Tartary buckwheat bran flour, oat bran flour, noodle quality, low GI food, resistant starch

彭湃, 王晓龙, 马兰, 邹晓阳, 马倩莹, 张心语, 李小平, 胡新中. 燕麦麸粉和苦荞皮粉的添加对小麦面条结构、蒸煮品质及消化特性的影响[J]. 中国农业科学, 2023, 56(20): 4102-4114.

PENG Pai, WANG XiaoLong, MA Lan, ZOU XiaoYang, MA QianYing, ZHANG XinYu, LI XiaoPing, HU XinZhong. Effects of Oat Bran Flour and Tartary Buckwheat Bran Flour on Structure, Cooking Quality and Digestive Characteristics of Wheat Noodles[J]. Scientia Agricultura Sinica, 2023, 56(20): 4102-4114.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2023.20.014

https://www.chinaagrisci.com/CN/Y2023/V56/I20/4102

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样品 Sample	淀粉含量 Starch content (%)	蛋白质含量 Protein content (%)	脂肪含量 Lipid content (%)	膳食纤维 Fiber content (%)	多酚含量 Polyphenol content (%)
小麦面粉 Wheat flour	73.30±2.11a	11.20±1.81b	1.20±0.89c	0.00c	0.52±0.50b
苦荞皮粉 Tartary buckwheat bran flour	38.61±1.70b	19.70±1.70a	5.70±1.33b	9.90±1.87b	1.22±0.61ab
燕麦麸粉 Oat bran flour	24.10±2.55c	17.90±1.11a	9.80±1.45a	20.40±1.75a	2.33±1.01a

评价指标 Evaluation index	满分（分） Full score (points)	评价方法 Evaluation method
生面色泽 Color of raw noodles	10	亮白或黄亮（8—10分）Bright white or yellow (8-10 points)
		亮度一般或稍暗（6—8分）Medium or slightly dim (6-8 points)
		灰暗（4—6分）Gray (4-6 points)
生面气味 Smell of raw noodles	10	具有麦香味（8—10分）With wheat flavor (8-10 points)
		无异味（6—8分）No odor (6-8 points)
		有异味（4—6分）Smelly (4-6 points)
熟面色泽 Color of cooked noodles	10	亮白或黄亮（8—10分）Bright white or yellow (8-10 points)
		亮度一般或稍暗（6—8分）Medium or slightly dim (6-8 points)
		灰暗（4—6分）Gray (4-6 points)
表面状态 Surface state	10	表面光滑、有明显透明质感（8—10分）Smooth surface with obvious transparent texture (8-10 points)
		表面较光滑、透明质感不明显（6—8分）Smooth surface, transparent texture is not obvious (6-8 points)
		表面粗糙、明显膨胀（4—6分）Rough surface, obvious swelling (4-6 marks)
软硬度 Hardness	10	软硬合适（8—10分）Soft and hard suitable (8-10 points)
		稍软或稍硬（6—8分）Slightly softer or slightly harder (6-8 points)
		很软或很硬（4—6分）Very soft or very hard (4-6 points)
弹性 Elasticity	25	弹性好（20—25分）Good flexibility (20-25 points)
		弹性一般（15—20分）Average flexibility (15-20 points)
		弹性差（10—15分）Elasticity difference (10-15 points)
光滑性 Smoothness	20	光滑爽口（16—20分）Smooth and refreshing (16-20 points)
		较光滑（12—16分）Smooth (12-16 points)
		不爽口（9—12分）Not refreshing (9-12 points)
食味 Palatability	5	具有麦香味（4—5分）With wheat flavor (4-5 points)
食味 Palatability	5	基本无异味（3—4分）Basically odorless (3-4 points)

面条类型 Noodles type	最佳煮面时间 Optimum cooking time (min)	吸水率 Water absorption (%)	蒸煮损失 Cooking loss (%)
WN	4.00	76.27±1.41a	9.71±1.01c
BN	3.00	68.23±2.01b	13.32±0.12a
ON	4.00	69.12±1.40b	14.41±0.11a
OBN	3.75	68.43±1.60b	11.50±1.21b

面条类型 Noodles type	评分情况Grading situation
面条类型 Noodles type	生面色泽 Color of raw noodle	生面气味 Smell of raw noodle	熟面色泽 Color of cooked noodles	表面状态 Surface state	软硬度 Hardness	弹性 Elasticity	光滑性 Smoothness	食味 Palatability	总分 Total point
WN	8.8±0.7a	8.6±1.2a	8.9±0.5a	8.7±0.7a	8.4±0.9a	22.6±0.8a	18.6±1.2a	4.8±0.3a	89.4±2.8a
BN	6.9±1.1b	7.2±1.1a	6.6±1.1b	7.1±0.8b	7.1±1.1a	18.6±2.5b	16.0±1.7a	3.9±0.2b	73.8±2.9b
ON	7.1±0.8b	7.8±1.0a	7.0±0.8b	7.9±0.9ab	7.3±1.1a	18.6±2.4b	16.8±2.2a	4.3±0.6ab	76.6±1.8b
OBN	6.9±1.0b	7.6±0.6a	6.9±1.0b	7.6±1.0ab	7.2±0.8a	18.5±2.2b	16.4±1.6a	4.1±0.6ab	75.2±1.8b

样品 Sample	长程有序度 Long-range order	短程有序度Short-range order		~860 cm⁻¹处峰的位置 The peak location of ~860 cm⁻¹
样品 Sample	相对结晶度 Relative crystallinity (%)	DD值 DD value	DO值 DO value
WN	30.21±2.11a	1.0442±0.0001f	1.0594±0.0001d	860.517±1.452a
BN	21.43±0.31c	1.0772±0.0002b	1.0831±0.0004a	859.552±0.996a
ON	24.91±1.21b	1.0800±0.0001a	1.0704±0.0005b	859.231±1.056ab
OBN	27.61±0.54a	1.0648±0.0002c	1.0677±0.0002c	859.874±1.452a
CWN	1.60±0.65g	1.0291±0.0002h	1.0336±0.0001h	856.659±0.787cd
CBN	11.34±0.89d	1.0452±0.0003e	1.0525±0.0001f	856.981±0.996cd
CON	5.10±1.55f	1.0382±0.0001g	1.0381±0.0001g	855.052±0.996d
COBN	8.57±1.11e	1.0567±0.0001d	1.0553±0.0001e	857.302±1.056bc