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张家萍,李文钊,余平莲,颜凤,杨晓飞,崔亚雪,阮美娟.硬脂酰乳酸钠对冷冻麻薯生胚品质改良效果及其机理研究[J].中国粮油学报,2025,40(4):65-74

硬脂酰乳酸钠对冷冻麻薯生胚品质改良效果及其机理研究

Study on the Improvement Effect and Mechanism of Sodium Stearoyl Lactate on the Quality of Frozen Mochi Dough

投稿时间：2024-05-29 修订日期：2024-12-23

DOI：

英文关键词:mochi, sodium stearoyl lactylate, freeze-thaw cycles, microstructure

基金项目:

作者	单位	邮编
张家萍	天津科技大学	300457
李文钊^*	天津科技大学	300457
余平莲	昭通学院
颜凤	天津科技大学
杨晓飞	天津科技大学
崔亚雪	天津科技大学
阮美娟	天津科技大学

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中文摘要:

本文探究了硬脂酰乳酸钠对冷冻麻薯生胚水分状态、可冻结水含量、流变特性、蛋白质二级结构、淀粉相对结晶度、微观结构及其比容、质构等烘焙品质的影响。研究结果表明：硬脂酰乳酸钠抑制了冷冻麻薯生胚内部强结合水向弱结合水和自由水的转换，且水分逐渐向麻薯生胚内部迁移；冻融循环4次条件下，随着硬脂酰乳酸钠含量的增加，冷冻麻薯生胚的可冻结水含量和淀粉相对结晶度呈现显著下降趋势，其弹性模量和黏性模量有所改善；0.20% 添加量下，a-螺旋含量增加至19.41%，淀粉分子嵌合到蛋白网络结构中，蛋白网络结构更加紧密且完整；硬脂酰乳酸钠的加入改善了冷冻麻薯生胚烘焙特性，降低了麻薯硬度，同时显著提高了麻薯比容。上述结果表明0.20%添加量的硬脂酰乳酸钠具有良好的改良效果，这为冷冻麻薯生胚品质改良提供了理论基础。

英文摘要:

This paper investigated the effects of sodium stearoyl lactate on the moisture state, freezable water content, rheological properties, secondary structure of protein, relative crystallinity of starch, microstructure and its specific volume, texture, and other baking qualities of frozen mochi dough. The research results indicated that sodium stearoyl lactate inhibited the conversion of strongly bound water to weakly bound water and free water within frozen mochi dough, and water gradually migrates towards the interior of the dough; under the condition of four freeze-thaw cycles, with the increase of sodium stearyl lactate content, the freezable water content and relative crystallinity of starch in frozen mochi dough showed a significant downward trend, and their elastic modulus and viscosity modulus were improved; at a dosage of 0.20%, the a-helix content increased to 19.41%, and starch molecules were integrated into the protein network structure, resulting in a more compact and complete protein network structure; the addition of sodium stearoyl lactate improved baking characteristics of mochi, reduced the hardness of mochi and significantly increased their specific volume. The above results indicated that the addition of 0.20% sodium stearoyl lactate had a good improvement effect, which provided a theoretical basis for improving the quality of frozen mochi dough.

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