JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

真空包装馒头常温储藏品质变化研究

吴立根 ,  王岸娜 ,  屈凌波

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吴立根, 王岸娜, 屈凌波. 真空包装馒头常温储藏品质变化研究[J]. 轻工学报, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
引用本文: 吴立根, 王岸娜, 屈凌波. 真空包装馒头常温储藏品质变化研究[J]. 轻工学报, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
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WU Li-gen, WANG An-na and QU Ling-bo. Study on characteristics of steamed bread in vacuum package during the period of storage under indoor temperature[J]. Journal of Light Industry, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
Citation: WU Li-gen, WANG An-na and QU Ling-bo. Study on characteristics of steamed bread in vacuum package during the period of storage under indoor temperature[J]. Journal of Light Industry, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
shu

真空包装馒头常温储藏品质变化研究

  • 河南工业大学 粮油食品学院, 河南 郑州 450001

  • 基金项目: 河南工业大学省属高校基本科研业务费专项资金项目(2014YWJC05)
    粮食公益性行业科研专项项目(201313011)

  • 中图分类号: TS210.4

Study on characteristics of steamed bread in vacuum package during the period of storage under indoor temperature

  • College of Food Science and Technology, He'nan University of Technology, Zhengzhou 450001, China

  • Received Date: 2015-03-20
    Available Online: 2015-09-15

    CLC number: TS210.4

  • 摘要: 以馒头为研究对象,通过考察真空包装馒头储藏过程中水分、质构(TPA)、质子信号和蛋白质二级结构等的变化,研究真空包装馒头在常温储藏期间其品质的变化情况.结果表明,真空包装馒头常温储藏过程中水分和TPA指数变化较小;3种状态水分(强结合水、弱结合水、自由水)变化不明显;馒头皮部的蛋白质二级结构(α螺旋、β折叠、β转角和无规则卷曲)变化较显著,但其心部只有α螺旋有较为明显的变化.
    Abstract: Using steamed bread as the research object,the quality changes of the vacuum packing steamed bread during storage at indoor temperature were studied by investigating the changes of moisture,TPA,proton signal and protein secondary structure of the vacuum packing steamed bread.The results showed that the moisture and TPA index of the vacuum packing steamed bread during storage at indoor temperature changed slightly.Three states of water (bound water,weak bound water and free water) had no obvious changes.The protein secondary structure (α-helix,β-sheet,β-turn and random coil) of steamed bread changed obviously,but only α-helix of its centre had relatively obvious change.
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  • 收稿日期:  2015-03-20
  • 刊出日期:  2015-09-15
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吴立根, 王岸娜, 屈凌波. 真空包装馒头常温储藏品质变化研究[J]. 轻工学报, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
引用本文: 吴立根, 王岸娜, 屈凌波. 真空包装馒头常温储藏品质变化研究[J]. 轻工学报, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
shu
WU Li-gen, WANG An-na and QU Ling-bo. Study on characteristics of steamed bread in vacuum package during the period of storage under indoor temperature[J]. Journal of Light Industry, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
Citation: WU Li-gen, WANG An-na and QU Ling-bo. Study on characteristics of steamed bread in vacuum package during the period of storage under indoor temperature[J]. Journal of Light Industry, 2015, 30(3-4): 11-14. doi: 10.3969/j.issn.2095-476X.2015.3/4.003
shu

真空包装馒头常温储藏品质变化研究

  • 河南工业大学 粮油食品学院, 河南 郑州 450001
  • 收稿日期: 2015-03-20
  • 网络出版日期: 2015-09-15
基金项目:  河南工业大学省属高校基本科研业务费专项资金项目(2014YWJC05)粮食公益性行业科研专项项目(201313011)

摘要: 以馒头为研究对象,通过考察真空包装馒头储藏过程中水分、质构(TPA)、质子信号和蛋白质二级结构等的变化,研究真空包装馒头在常温储藏期间其品质的变化情况.结果表明,真空包装馒头常温储藏过程中水分和TPA指数变化较小;3种状态水分(强结合水、弱结合水、自由水)变化不明显;馒头皮部的蛋白质二级结构(α螺旋、β折叠、β转角和无规则卷曲)变化较显著,但其心部只有α螺旋有较为明显的变化.

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