超声波传感器
发酵
超声波
模数
无规线圈
束缚水
自由水
化学
复合材料
材料科学
食品科学
面筋
生物化学
蛋白质二级结构
声学
环境工程
有机化学
环境科学
物理
分子
作者
Yanyan Zhang,Bingrui Wang,Wentao Wang,Hongwei Wang,Xingli Liu,Hua Zhang
标识
DOI:10.1016/j.jcs.2021.103191
摘要
The effects of ultrasonic treatment on the fermentation capability, water distribution of dough, and gluten's structural characteristics were investigated. Results suggest that the ultrasound works best under plate mode with the treatment duration and the power density being 6 min and 105 W/L, respectively. With the increment of power density, the bound water and free SH group content increased first and then decreased. Moreover, under ultrasound treatment, the β-sheet and random coil increased, while α-helix and β-turn decreased. Enhanced power density also caused the particle diameter and Young's modulus to plummet then increase. Free SH and Young's modulus correlated with Hm significantly (P < 0.05). Besides, SH, bound water, and the immobilized water displayed a strong correlation with Tx (P < 0.05). The results show that the appropriate ultrasound pretreatment can improve dough's gas retention capacity and enhance the gluten network structure's mechanical properties.
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