Effectus hydroxypropyl methylcellulose (HPMC)

Effectus hydroxypropyl methylcellulose (HPMC) in dispensando proprietatibus gelida fermenti et related machinationes
Improving dispensando proprietatibus gelida commistione farinam habet quaedam practica significationem ad animadverto magna-scale productio summus qualitas conveniens vapore panem. In hoc studium, novum genus hydrophilic colloid (hydroxypropyl methylcellosus, Yang, MC) cum applicari ad gelida commistione fermenti. Quod effectus 0,5%, I%, II%) in processus proprietatibus gelida fermenti et qualis est vapore panis aestimari ad aestimandas emendationem effectus HPMC. Influence in structuram et proprietatibus components (triticum gluten, triticum amulum et fermentum).
Et experimentum eventus folinae et extendens ostendit quod addition of HPMC melius processus proprietatibus a commistione fermenti, et in dynamic frequency scanning eventus ostendit quod in frigore periodum mutata paulo, et fermenti structuram tempus mutatur et fermenti structura. In addition, comparari cum potestate coetus, in specifica volumen et elasticitas in vapore panem et melius, et duritia reducitur post gelida fermenti addidit II% HPMC erat gelida pro LX diebus.
Triticum glutine est materia basis ad formationem massa network structuram. Experimenta invenitur quod etiam ex I - IPMC reducitur in Breakage of YD et disulfide vincula inter triticum gluten proteins in gelida repono. In addition, eventus humilis agri nuclei magnetica resonatur et differentiale aquam statum transitus et recrystallization phaenomena sunt limited, et contentus de frigore aquam in massam, et in glutine microstructure et glacies crystallum. Electron microscope ostendit intuitive quod praeter de HPMC posset ponere stabilitatem glutine network structuram.
Amulum est maxime abundanti arida res in massam, et mutationes in structuram erit directe afficiunt gelatinization characteres et qualis est ultima uber. X. Eventus X Radii diffraction et DSC ostendit quod relativa crystallinatum amulum augetur et gelatinization enthalpy augetur post gelida repono. Cum autem prolongationem gelida repono tempore, tumor potentia amulum sine HPMC praeter decrevendum paulatim, cum amulum gelatinization (Pecco Viscosity, Minimum Viscosity et Retrogation Viscosity, Minimum Value et Retrogradation Viscosity, Minimum Value et Retrogation Viscosity, Minimum Value et retrograd) omnes auctum significantly: Per repono tempore, comparari cum imperium coetus, cum incremento HPMC additionem, mutationes amulum crystal structuram et gelatinization proprietatibus paulatim minuatur.
Fermentationem Gas productio operatio fermentum habet momenti auctoritas in qualis est fermentum conspersa products. Per experimenta, quod inventum est, comparari cum imperium coetus, et addition of HPMC poterat melius ponere fermentationem operatio de fermento et reducere ad incremento rate of extracellular reducitur in quadam range post LX dies, et in interpositive connectuntur cum additione.
Eventus indicavit quod HPMC potest addidit ad gelida fermenti sicut novum genus cryoprotectant ad amplio eius dispensando proprietatibus et qualis est vapore panem.
Key verba: vapore panem; gelida fermenti; hydroxypropyl methylcellosus; Triticum gluten; Triticum amulum; fermentum.
Table of Contents
Caput I Praefatio ................................................................................................................. I I
1.1 Current statum investigationis domi et foris ............................................................ L.
1.1.1 Introduction to Mansuiqi .................................................................................... I
1.1.2 Research Status de INDIGNANS CUNNUS ....................................................... . ............ I
1.1.3 gelida fermenti introductio ..................................................................................... II
1.1.4 problems et challenges de gelida fermenti .................................................................. .3
1.1.5 Research Status Gelida Massam ........................................... ............................................. IV
1.1.6 Application of Hydrocollows in gelida Massam qualis emendationem ..................... .5
1.1.7 hydroxypropyl methyl Cellulose (hydroxypropyl methyl Cellulose, i-IPMC) .......... V
CXII ad propositum et significationem studiis ........................................................................ VI
1,3 pelagus contentus de studiis ....................................................................................... VII VII
Caput II Effectus HPMC praeter processui proprietatibus gelida fermenti et qualis est vapore panis panis ................................................................................................ ... ...
2.1 Introduction .......................................................................................................................... VIII
2.2 experimentum materiae et modi ................................................................................ VIII
2.2.1 Experimentalem materiae ................................................................................................ VIII
2.2.2 experimentalem instrumenta et apparatu ..................................................................... VIII
2.2.3 experimentalem modi ................................................................................................ IX
Experimentalis et Discussion ............................................................................................................................................................................................................................................................................................................................................................ XI
2.3.1 Index de basic components of triticum conspersa ............................................................................................................
2.3.2 Effectus HPMC additionem in Farinaceous proprietatibus massam ........................11 .11
2.3.3 ad effectum HPMC additionem in tensile proprietatibus a commistione farinam .............................. XII
2.3.4 Effectus HPMC additionem et congelas tempore in rheologica proprietatibus a commistione ...................................... .................................................................................................................... .15
2.3.5 Effectus HPMC etiam quantum et congelationi repono tempore in refrigescit aqua contentus (VUL) in gelida fermenti ........................................................................................ XV
2.3.6 Effectus HPMC additionem et congelas tempore in qualis est vapore panem ................................................................................................................................................................................. XVIII XVIII
2.4 CAPUT .......................................................................................................................... XXI
CAPUT III Effectus HPMC praeter structuram et proprietatibus triticum glutine dapibus in congelationibus conditionibus ........................................................................................................................... .......................
3.1 ... ................................................................................................................................................................. XXIV
3.2.1 Experimentalem materiae ................................................................ XXV XXV
3.2.2 experimentalem apparatu ............................................................................................... XXV XXV
3.2.3 experimentum Reagents ............................................................................. .................. XXV
3.2.4 experimentalem modos ............................................................................................... XXV
III. Results et disputationem .................................................................................................... XXIX
3.3.1 The effect of HPMC addition and freezing time on the rheological properties of wet gluten mass………………………………………………………………………………………………………………………….29
3.3.2 et effectus est addendo amount of HPMC et congelationi repono tempore in freezable humorem content (cfw) et scelerisque stabilitatem ............................................................................... XXX
3.3.3 effectus HPMC additionem et congelatio repono tempore in libero sulfhydryl content (C c frustra) ............................................................................................................. . XXXIV
3.3.4 effectus HPMC additionem et congelationi repono tempore in transversus relaxationem tempore (n) de infectum gluten massa ............................................................................. XXXV
3.3.5 Effectus HPMC additionem et congelatio repono tempore in secundarium structuram glutine ................................................................................................................................................................................................................................................................................................................................................................................................................................
3.3.6 effectus FIPMC additionem quantum et congelatio tempore super superficiem hydrophobicity glutine dapibus ............................................................................................................................ XLI
3.3.7 Effectus HPMC additionem quantum et congelatio repono tempore in Micro-network structuram de glutine ..........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
3,4 CAPUT CLIV ................................................................................................................. XLIII
CAPUT IV Effectus HPMC additionem amulum stricturam et proprietatibus sub glaciem repono condiciones ...............................................................................................................................................................................................................................................................................................................................................................................................................
4,1 Introduction ....................................................................................................................... XLIV
4.2 experimentum materiae et modi ......................................................................... XLV
4.2.1 Experimentalem materiae ........................................................................................ ............ .45
4.2.2 experimentalem apparatu ................................................................................................ XLV
4.2.3 experimentum modum ....................................................................................................V. XLV
4,3 analysis et disputationem ................................................................................................... XLVIII
4.3.1 contentus de basic components of triticum amulum ............................................................. XLVIII
4.3.2 Effects of I-IPMC addition amount and frozen storage time on the gelatinization characteristics of wheat starch……………………………………………………………………………………………….48
4.3.3 effectus HPMC additionem et congelationi repono tempore in tondere viscositas amulum crustulum ............................................................................................................................................................................................................................................................................................. LII
4.3.4 Effects of HPMC addition amount and frozen storage time on dynamic viscoelasticity of starch paste………………………………………………………………………………………………….55
4.3.5 Influence of HPMC addition amount and frozen storage time on starch swelling ability……………………………………………………………………………………………………………………………………….56
4.3.6 Effectus I-IPMC Insuper amount et gelida repono tempore in thermodynamic proprietates amulum ..................................................................................................................................................................................... . LVII
4.3.7 Effects of HPMC addition amount and freezing storage time on the relative crystallinity of starch……………………………………………………………………………………………………………….59
4,4 CAPUT ...................................................................................................................... VI I
CAPUT V Effectus HPMC praeter fermento salvos rate et fermentationem operatio sub gelida repono conditionibus ............................................................................................................................................ . LXII
5.1Antroduction ............................................................................................................................ LXII
5,2 materiae et modi ................................................................................................ LXII
5.2.1 experimentum materiae et instrumenta ..................................................................... LXII
5.2.2 experimentum modi. . . . . ..................................................................................... LXIII
5,3 eventus et disputationem ....................................................................................................... LXIV
5.3.1 ad effectum HPMC additionem et congelas tempus de proofing altitudo a massa ...................................................................................................................................................................... LXIV
5.3.2 Effects of HPMC addition amount and freezing time on yeast survival rate…………………………………………………………………………………………………………………………………………65
5.3.3 Effectus addendo moles HPMC et congelatio tempore in contentus de glutathione in massa ................................................................................................................................................................................................................................................................... "
5.4 CAPUT .................................................................................................................... LXVII
CAPUT VI conclusiones et spes .................................................................................... ......... LXVIII
6,1 conclusioni .......................................................................................................................... LXVIII
6,2 Outlook .............................................................................................................................. LXVIII
Index illustrations
Figura 1.1 in structural formula hydroxypropyl methylcellulose ................................ . VI
Figure 2.1 Quod effectus HPMC praeter in rheology proprietatibus gelida Massam .............................................................................................................................................................................................................................. XV
Figura 2.2 effectus HPMC additionem et congelatio tempore in specifica volumen vapore panem .......................................................................................................................................................................................................................... ...
Figure 2.3 De effectu HPMC etiam et congelatio tempore in duritia vapore panem .............................................................................................................................................................................................................................. ... XIX
Figura 2.4 Effectus HPMC etiam et congelatio tempore in elasticitate vapore panem ..................................................................................................................................................................................................................................... . XX
Figure 3.1 The effect of HPMC addition and freezing time on the rheological properties of wet gluten…………………………………………………………………………………………………………………………. XXX
Figure 3.2 Effects of HPMC addition and freezing time on the thermodynamic properties of wheat gluten………………………………………………………………………………………………………………. . XXXIV
Figure 3.3 effectus HPMC additionem et congelatio tempore in libero sulfhydryl content of triten gluten ..................................................................................................................................................................... ... ................................................. XXXV
Figure 3.4 effectus HPMC additionem amount et congelationi repono tempore in distribution of transversus otituraculo tempore (n) de infectum gluten ................................................................. XXXVI
Figure 3.5 triten glutine dapibus infrared spectro de Aide III cohortem post deconvolution et secundi derivativa decet ............................................................................................................... ... ...
Figure 3.6 Illustration .................................................................... ........................................ ......... .39
Figure 3.7 De Effectus HPMC etiam et congelatio tempore in microscopic glutine network structuram ........................................................................................................................................................................................................ ... ............................................ .... XLIII
Figura 4,1 amulum gelatinization curva ........................................................................................................................................... LI
Figura 4,2 fluidum Thixotropy of amulum crustulum ............................................................................. LII
Figura 4.3 effectus addendo moles MC et congelas tempus in viscoelaticity amulum Pusti .................................................................................................................................................................... ... LVII
Figura 4.4 Effectus HPMC additionem et congelationi repono tempore in amulum tumor facultatem ...................................................................................................................................................................................................................................................................... ... LIX
Figure 4.5 Effects of HPMC addition and freezing storage time on the thermodynamic properties of starch…………………………………………………………………………………………………………. . LIX
Figura 4.6 effectus HPMC etiam et congelationi repono tempore die Xrd proprietatibus amulum .......................................................................................................................................................................................................................................................................... ..........................................................................................
Figura 5.1 effectus HPMC additionem et congelatio tempore in proofing altitudo a massa ............................................................................................................................... ........................................... ...
Figure 5.2 Quod effectus HPMC additionem et congelatio tempore in fermento salvos rate ................................................................................................................................................................................... ... ........................................................................................... .... .... LXVII
Figure 5.3 Microscopic observation of yeast (microscopic examination) …………………………………………………………………………………………………………………………. LXVIII
Figure 5.4 Effectus HPMC additionem et congelatio tempore in Glutathione (GSH) contentus ........................................................................................................................................................................... ...
Index formae
Tabula 2.1 in basic ingrediens contentus de Triticum conspersa .......................................................... XI
Tabula 2.2 et effectus I-IPMC additionem in Farinaceous proprietatibus farinam ............... XI
Tabula 2.3 Effectus I-IPMC Praeterea a massa tensile proprietatibus ....................................... .14 .14
Tabula 2.4 Effectus I-IPMC additionem moles et congelatio tempore in refrigescit aqua contentus (CF opus) de gelida fermenti .............................................................................................................................................................................................................................................................................................................................. .17
Table 2.5 Effects of I-IPMC addition amount and freezing storage time on the texture properties of steamed bread………………………………………………………………………………………………….21
Tabula 3,1 Content of Basic Ingredientia in glutine ...................................................................... .25
Mensa 3.2 Effectus I-IPMC Insuper amount et congelationi repono tempore in tempus transitus enthalpy (Yi IV) et Freezer aqua contentus (E Chat) et infectum gluten ............................ XXXI
Mensa 3.3 effectus HPMC additionem amount et congelatio repono tempore in apicem temperatus (uber) de sceleris .................................................... ................................ XXXIII
Tabula 3.4 Pecco positions of dapibus secundarium structurae et destinationes ............ .37
Table 3.5 Effects of HPMC addition and freezing time on the secondary structure of wheat gluten…………………………………………………………………………………………………………………………………….40
Mensa 3.6 effectus I-IPMC additionem et congelationi repono tempore super superficiem hydrophobicity triticum gluten ........................................................................................................................................................................... XLI
Table 4.1 Content of basic components of wheat amulum ......................................................... XLIX
Table 4.2 Effects of HPMC addition amount and frozen storage time on the gelatinization characteristics of wheat starch……………………………………………………………………………………………… 52
Tabula 4.3 effectus I-IPMC etiam et congelatio tempore in tondere viscosity triticum amulum crustulum .......................................................................................................................................................................... LV
Tabula 4.4 Effectus I-IPMC Insuper amount et gelida repono tempore in thermodynamic proprietatibus amulum Gelatinization .................................................................... ......
Caput I Praefatio
1.1research status domi et foris
1.1.1INtroduction ad vapore panem
Steamed panem refert ad cibum a massa postquam proofing et fumantem. Ut traditional Seres Pasta cibum, INDIGNANS panem habet diu historia et notum est "orientalis panem." Quia eius complevit productum est hemisphaeria vel elongata in figura, mollis in gustum, delectamentum in gustum et dives in nutrimentum [l], quod est late popularibus in publico diu. Est Stapulae cibum patriae, praesertim septemtrionis habitant. Et consummatio rationibus circiter 2/3 de puritate alimentorum structuram ex products in Aquilonis, et de XLVI% de puritate alimentorum structura similæ products in regione [XXI].
1.1.2research statum in vapore panem
In praesens, in investigationis in vapore panem maxime focuses in sequentibus facies:
I) progressionem novi proprietatem vapore CUNNUS. Per innovation in vapore panem rudis materiae et addition of muneris activae substantiae, novum varietates vapore vapore panes fuisse developed, quod tam nutritionem et munus. Statutum est iudicium vexillum ad qualis est Miscellaneous frumenti vapore panem per principalem component analysis; Fu et A1. (MMXV) Added CITREA Pomace continens puritate alimentorum fibra et Polyphenols ad vapore panem et aestimari antioxidant operationem vapore panem; Hao & Beta (MMXII) studied hordeum et flaxseed (dives in bioactive substantiae) productio processus in vapore panem [V]; Shiau et A1. (MMXV) aestimari effectum addendo pineapple pulpam fibra in massa rheatin proprietatibus et vapore panem qualis [VI].
II) investigationis in processus et compositionem specialem farinam ad vapore panem. Et effectus similaginem proprietatibus in qualis est farinam et vapore CUNNUS et investigationis in novum speciale conspersa ad INDIGNANS CUNNUS, et secundum hoc, quod iudicium exemplar similæ processing dispensando fuit statutum [VII]; Exempli gratia, in effectis diversis similæ milling modi in qualis est similæ et vapore CUNNUS [VII] LXXXI; Et effectus de compositione plures cerae triticum flours in qualis est vapore panem [9J et al.; Zhu, Huang, & Khan (MMI) aestimandam effectum tritici dapibus in qualis est conspersam et septemtrionis INDIGNANS panem, et considerari quod GLTELING / GLUTTENIN et vapore panem qualis [lo]; Zhang et A1. (MMVII) Analyzed in correlatione inter glutine interdum contentus, dapibus genus, massa proprietatibus et vapore panem qualis, et concludi quod contentus de altum molecular weight glutenin subunit (1ligh.molecular-pondus glutenin subunit (1Ligh panis et totius. habere significant ictum [XI].
III) Research in massa praeparatio et vapore panem faciens technology. Research in influentiam in vapore panem productio processus condiciones in sua qualis et procession; Liu Changhong et al. (MMIX) ostendit quod in processu a conspersam condiciones, processus parametri ut aqua praeter, massa permixtio tempore, et massa PH valorem habent ictum in albedo valorem in vapore panem. Is est a significant ictum in sensitivo iudicium. Si processus condiciones non idoneam, erit causa productum ad convertam hyacintho, tenebris et flavo. In investigationis eventus ostendere quod per farinam praeparatio processus, moles aqua addidit ad XLV%, et massa miscentes tempus est V minuta, ~ cum PH valorem et in albedo est in vapore CUNNUS mensuram et sensuale meter in vapore CUNNUS mensuram et sensuale meter fuisse optimus. Cum volvente fermenti 15-20 temporibus simul a commistione fermenti pilo, lenis elastica et crus superficiem; Cum autem Rolling Ratio est III, I, a massa sheet est crus, et albedo in vapore panem crescit [l ad; Li et A1. (MMXV) Explored productio processus compositis fermento fermenti et applicationem in vapore panem processus [XIII].
IV) investigationis in qualis melius est vapore panem. Research in addition et applicationem in vapore panem qualis meliorrons; mainly including additives (such as enzymes, emulsifiers, antioxidants, etc.) and other exogenous proteins [14], starch and modified starch [15], etc. The addition and optimization of the corresponding process It is particularly noteworthy that in recent years, through the use of some exogenous proteins and other additives, gluten-free (free. gluten) pasta products have been developed to meet the requirements of Celiaci morbus (puritate alimentorum indiget de aegris cum Celiaci morbus [16,1 Cit.
V) conservationem et anti-canus de vapore panem et related machinationes. Pan Lijun et al. (MMX) Optimized compositum modifier cum bono anti-canus effectus per experimentalem consilio [l facere; Wang et A1. (MMXV) studuit effectis glutine dapibus polymerization gradu, humorem et amulum recrystallization in augmentum vapore panem duritiam a analyzing in physica et eget proprietatibus vapore panem. Eventus ostendit quod aqua damnum et amulum recrystallization sunt pelagus rationes ad senescit in vapore panem [XX].
VI) investigationis in applicationem novam fermentato bacteria et sourdough. Jiang et A1. (MMX) Application of Chaetomium sp. fermentatus ad producendum Xylanase (cum thermostable) in vapore panem [2l '; Geoz et A1. (MMXII) usus duo genera LACTEOLUS Acidum Bacteria in fermento conspersa products et aestimandas sua qualis [CCXXI; Wu et al. (MMXII) studuit influentiam Sourdough ferme quattuor genera LACTEOLUS acid bacteria (Lactobacillus plantarum, Lactobacillus, Sanfranciscemis, Lactobacillus Brevis et Lactobacillus DelbruCeckii subsp Baxure) in qualis (XXIII]: et Gezer, et A1. (MMXII) usus est fermentationem characteres duo genera LACTEOLUS Acidum Bacteria ad accelerate hydrolysis de Gliadin ad redigendum allergenicity similæ products [XXIV] et alia.
VII) Research in applicationem de gelida farinam in vapore panem.
Inter eos, vapore panem est pronus ad senescit sub conventional repono conditionibus, quod est momenti factor restringens progressionem in vapore panem productio et processui industrialem. After aging, the quality of steamed bread is reduced - the texture becomes dry and hard, dregs, shrinks and cracks, the sensory quality and flavor deteriorate, the digestion and absorption rate decreases, and the nutritional value decreases. Hoc non solum afficit fasciae vita, sed etiam gignit multum deserta. Secundum Statistics, in anno damnum debitum ad senescit III% de output de simila products. VII%. Cum emendationem populi viventem signa et sanitas conscientia, tum celeri progressionem in cibum industria, quam ad industrialize in traditional popularibus Stapulae noodle products in occursum cumulatos et adipisci products cum excelsum in occursum necessitates et adipisci products et in occursum est in necessitatibus et in tempore cibus, tutum, summus qualitas et conservatio est in occursum est in tempore, et in tempore etc. Ex hoc background, gelida fermenti venit in esse, et ejus progressionem adhuc in ascendantis.
1.1.3introduction ad gelida fermenti
Glacie fermenti est novum technology ad processui et productionem ex similæ products developed in 1950s. Is maxime refers to the usu triticum conspersa ut pelagus rudis materia et aqua et saccharo ut principalis auxilia materiae. Coxit, facis vel pacto, velox-glacians et aliis processibus faciunt productum pervenire ad gelida statum et in. Nam products gelida ad XVIII "C, in ultima productum necessitates ad esse adhaeret, proofed, cocta, etc [CCLI.
Secundum productio processus, gelida fermenti potest esse dure dividitur in quattuor genera.
a) glacie farinam methode: et fermenti est divisa in unum, velox-gelida, gelida, impedimenta, proofed, et cocta (pistoria, fumantemque, etc)
b) Pre-proofing et congelationi massi massi methodi: et fermenti dividitur in unam partem, una pars est proficitur, unus est velox-glacialis, unum est gelida, unum est vitosa, saturando et unum coctum (pistoria, fumantemque, et unum coctum (pistoria, fumantemque, et unum coctum (pistoria, fumantemque, et unum est coctum (pistoria, fumantemque, et unum est coctum (pistoria, fumantemque, et unum coctum (pistoria, fumantemque, et unum est coctum (pistoria, fumantemque, et unus coctum (pistoria, fumantemque, et unum est coctum, unum quod est, etc)
c) pre-processionaliter gelida fermenti: et fermenti dividitur in unum et formatae, plene proficis, tunc cocta (ad quadam quatenus), refrigeratur, gelida, gelida, stored, etc.)
d) plene processionaliter gelida fermenti: et fermenti fiunt in unum et formatae, tunc plene proficis, et plene coctum-ling sed gelida, gelida et repono-uacida et succenditur.
Et cessum gelida fermenti non solum creates condiciones ad industriarum, standardization, et torquem productio de fermentato adipiscing productam efficientiam, et productionem tempus, emendare productio efficientiam, et redigendum est tempus et laborem sumptibus. Ergo senescit Phaenomenon pastam cibum efficaciter inhibuit, et effectum prolonging in fasciae vita productum est effectum. Ideo praecipue in Europa, Americae, Japan et aliis regionibus, gelida fermenti est late in albo panem (panis), Francorum Dulce panis (Gallica Panis (- baculum), Gallica et gelida (- baculum), crustula et gelida
Suspendisse et alia pasta products habent diversas gradus application [26-27]. Secundum ad imperfecta statistics, per MCMXC, LXXX% of bakeries in Civitatibus Foederatis Foederatis Foederatae gelida fermenti; L% de bakeries in Japan et usus gelida fermenti. VITEMIIIIII
In 1990s, gelida fermenti dispensando technology in introduced in Sinis. Cum enim continua progressionem scientiae et technology et continua lenimentus hominum viventem signa, gelida fermenti technology habet lata progressionem, et ingens progressionem spatium
1.1.4Problems et challenges de gelida fermenti
Et gelida fermenti technology dubie praebet posse ideam ad industrialized productio traditional Seres cibum ut vapore panem. Tamen hoc processui technology adhuc habet aliquod defectum, praesertim sub conditione autem iam glacians tempus, in ultima uber erit iam proofing tempus, minus specifica volumine, superior obographus, aqua damnum, pauperes, reducitur saporem, pauperes, et reducitur, et qualis gravi. Praeterea, ex frigore
Massam est a multi-component (umoris, dapibus, amulum, microorganism, etc.), multi-phase (Liquid (solidum, more-Liquid (mollis et in universa et diversa ratio.
Most studiis invenerunt formationem et incrementum glacies crystallis in gelida cibis est momenti factor ducens ad deteriorem productum qualis [CCXCI]. Ice Crystals non solum reducere superessendam rate of fermento, sed etiam infirmare in glutine vires, afficiunt amulum crystallinum et gel structuram, et dampnum in fermento et dimittis ad reducendo gluten, quod ulterius reducit in gas tenens capacitatem, quae ulterius reducit et reducendo gluten. Praeterea, in casu de gelida repono, temperatus fluctus potest facere glaciem crystallis crescere propter recrymstallization [XXX]. Ideo quantum ad control adversa effectus glacies crystallum formationem et incrementum amulum, gluten et fermentum est clavis ad solvendum supra problems, et etiam calidum investigationis agrum et directionem. In praeteritum decem annis, multis investigatores sunt occupati in hoc opere et effectum quidam fructiferum investigationis results. Tamen, illic es adhuc aliqui hiatus et aliqui caligo indiscussa et controversiales exitibus in hoc agro, quod opus erit amplius exploratur, ut:
a) quomodo continere qualis depravatione gelida fermenti cum extensio gelida repono tempore, praesertim quantum ad control ad influentiam et proprietates et incrementum glacies in massa (amylum, gluten et fermentum), quod etiam proventus. Hotspots et fundamental exitibus in hoc investigationis agro;
b) quod sunt quaedam differentias in processus et productio technology et formula diversis similæ products, ibi adhuc indigentiam investigationis in progressionem de speciali glacie farinam cum diversis productum genera;
c) expand, optimize et uti novum glacie fermenti qualis meliores, quae est conducere ad optimization ex productio conatibus et innovation et sumptus imperium productum genera. In praesens, quod adhuc indiget adhuc confortatus et expanded;
d) et effectus hydrocollows in qualis melius gelida fermenti products et related machinationes adhuc opus esse amplius studuit et systematice explicavit.
1.1.5research statum gelida fermenti
In view of the above problems and challenges of frozen dough, the long-term innovative research on the application of frozen dough technology, the quality control and improvement of frozen dough products, and the related mechanism of changes in the structure and properties of material components in the frozen dough system and quality deterioration Such research is a hot issue in the field of frozen dough research in recent years. In specie, principalis domesticis et externis researches in annis maxime focus in sequentibus puncta:
I.study mutationes in structuram et proprietatibus gelida fermenti cum extensio de glacie repono tempore, ut explorarent rationes ad deteriorem productum qualis, praesertim effectus glacies crystallization. Formatio et incrementum et eius necessitudinem cum aqua statum et distributionem; Mutationes in triticum gluten interdum structuram, conformatio et proprietatibus [XXXI]: mutat in amulum structuram et proprietatibus; Mutationes in microStructure et related proprietatibus, CCCLXI etc.
Studiis ostensum est quod pelagus rationes ad deteriorem dispensando proprietatibus gelida fermenti includit: I) in glacians processus, et salvos de fermento et fermentationem operatio sunt significantly reduci; II) et continua et integrum network structuram a commistione farinam corrumpitur, unde in aerem tenens facultatem ad commistione fermenti. et structurae fortitudo valde reducitur.
II. Optimization de gelida fermenti productio processus, gelida repono conditionibus et formula. During the production of frozen dough, temperature control, proofing conditions, pre-freezing treatment, freezing rate, freezing conditions, moisture content, gluten protein content, and thawing methods will all affect the processing properties of frozen dough [37]. In generali altior glacians rates producendum glaciem crystallis quae minores in magnitudine et uniformiter distribuitur, cum inferioribus congelatio rates producendum maior glacies crystallis qui non uniformiter distribuitur. In addition, in inferioribus congelatio temperatus etiam infra speculum transitus temperatus (CTA) potest efficaciter ponere sua qualis, sed sumptus est altior, ac ipsa productio et frigus torquem translationem temperaturis sunt plerumque parva. In addition, in fluctuatione frigore temperatus et faciam recrystallization, quod afficiunt qualis est a commistione fermenti.
III. Usura additives ad amplio uber qualis est gelida commistione fermenti. In order to improve the product quality of frozen dough, many researchers have made explorations from different perspectives, for example, improving the low temperature tolerance of material components in frozen dough, using additives to maintain the stability of the dough network structure [45.56], etc. Among them, the use of additives is an effective and widely used method. Maxime includit, I) ENYMEE apparatu, ut, transglutianaminase, o [. Amylase; II) emulsififiers, ut monoglyceride Steerate, Diem, SSL, CSL, Dam, etc.; III) Antioxidants, Ascorbic acidum, etc.; IV) Polysaccharide hydrocollulis, ut Guar gum, flavo Originalgum, Gum Arabica, Konjac Gum, Sodium Alginate, etc.; V) aliis muneris substantiis, ut Xu, et A1. (MMIX) additae glacies-structuring proteins ad infectum glutine massa in frigore conditionibus, et studuit eius tutela effectus et mechanism in structuram et munus ex glutine interdum [y71.
Ⅳ. Fetura antifreeze fermento et applicationem of novus yeast antifreeze [58-59]. Sasano et A1. (MMXIII) Fusce-tolerant fermentum per alium per alium ramos et roze distincta [60-61] et S11i, Yu & Lee (MMXIII ex ERWINITICIUS glacies ad protegendum in fermentationem ex fermento in frigore [62.
1.1.6Application Hydrocollowids in gelida Massam qualis melius
Et chemical natura hydrocolloid est polysaccharide, quod est composito ex Monosaccharides (GLYCOSA, Rhamnose, Arabinose, mannose, etc) per 0 [. 1-4. Glycosidic vinculum vel / et. I - "VI. Glycosidic Bond aut B. 1-4. Glycosidic vinculum et 0 [.1-3. In altum Mycobacterium organicum compositis compositis et densatio in Glycosidic Vinculo habet dives varietate et potest esse dure dividitur in, ① dives varietate et potest esse roughly dividitur in, ① dives varietate et potest esse roughly divisa in Avellula (CMC); ② Plant Polysaccharides, ut Konjac Gum, Guar Gum, Arabica, ③ alga polysaccharides, ut alga gummi, carrageenan, ④ Microbial Polysaccharides, ut Xanthan Gum est in Forma Hydroxyl, quod est facile ad formare hydrogenium cum aqua et habet ad formare hydrogenium in aquam, et habet ad formare in aquis migratio, status et distributio aqua in cibo ratio. Igitur etiam hydrophilic colloids dat cibos plures munera proprietatibus et qualitates hydrocoles sunt propinqua ad commercium inter Polysaccharides et aliasque ad commercium, et ad plenius et in gracilibus, stabilientibus, et aquam et aliasque in gracilibus, stabilientibus, et aquam et aliasque in crudi, stabilientem, et aquam et aliasque in crassis, stabilientem, et in multiplex, hydrocolloids sunt late ad includit in Cibus processui similagine products. Wang Xin et al. (MMVII) studuit effectum addere alga Polysaccharides et GELATINA in speculo transitus temperatus a massa [DCXXXI. Wang Yusheng et al. (MMXIII) crediderunt quod compositis etiam ex varietate hydrophilic colloids potest significantly mutare fluxus massa. Mutare proprietatibus, amplio tensile robore a commistione fermenti, augendae ad elasticitas a commistione fermenti, sed reducere ad extensibilitatem massa [delete.
1.1.7hydroxypropyl methyl cellulosa (hydroxypropyl methyl Cellulose, I-IPMC)
Hydroxypropyl methyl Cellulose (hydroxypropyl methyl cellulosis, HPMC) est naturaliter occurrentes cellulosa derivative formatae per hydroxypropyl et methlessly repositoque hydroxyl in cellulosa latus torquem [LXV] (Fig. I. I). The United States Pharmacopeia (United States Pharmacopeia) divides HPMC into three categories according to the difference in the degree of chemical substitution on the side chain of HPMC and the degree of molecular polymerization: E (Hypromellose 2910), F (Hypromellose 2906) and K (Hypromellose 2208).
Ex esse hydrogenium vincula in linearibus Molecular torquem et crystallina structuram, Cellulose habet pauper aqua solubility, quod etiam terminum suum applicationem range. Tamen praesentiam substituantibus latera torquem HPMC frangit intramolecular hydrogenii vincula, faciens magis hydrophilic [66l], quod potest cito tumet in aqua et forma firmum crassitudine coloidal dispersionem in humilis temperaturis ligare. Ut a Cellulose derivative-fundatur hydrophilic colloid, HPMC est late in agros materiae, papermaking, textilia, stibio, pharmaceuticals et cibum [VI LXXI]. In particulari, debitum ad suum unicum reversible thermo-gelling proprietatibus, HPMC est saepe usus est sicut capsule component ad imperium release medicinae; In cibis, HPMC est etiam usus est quasi surfactor, thessionum, emulsifiers, stabilizers, etc, et ludere a munus in meliorem qualis est Related Products et Related Specific Functiones. Exempli gratia, et addition of HPMC potest mutare Gelatinization characteres amulum et reducere gel fortitudo amulum crustulum. , HPMC potest reducere damnum humorem in cibum reducere duritiam panis et efficaciter inhibere senescentis panis.
Licet HPMC est in pasta ad quaedam quatenus, quod est maxime usus est anti-canus agente et aquam, retinendi agente ad panis, etc., quod potest amplio productum specifica [71,74]. Sed comparari hydrophilic colloids ut Guar gum, Xanthan gum, et sodium alginate [75-771], non sunt multi studiis in applicationem de HPMC in gelida panem, an non potest amplio a glacie fermenti panes. Est tamen indigentiam pertinet tradit in effectum.

1.2research proposito et significationem
In praesenti, applicationem et magnam scale productio gelida massa dispensando technology in patria ut totum adhuc in progressionem scaena. Simul sunt quaedam foveisque et defectus in gelida fermenti se. Haec comprehensive factors proculdubio restringere porro applicationem et promotionem gelida fermenti. In alia manu, hoc quoque significat quod applicationem de glacie fermenti habet magna potentiale et latis spes, praesertim ex perspective combining gelida fermenti technology cum industriae productio de Traditional Chinese Noodles cum products quod occurrit necessitates Seres residencium. Hoc est de practica significationem ad amplio qualitas gelida fermenti fundatur in characteres de Chinese pistorium valentissimum et puritate alimentorum habitum et idoneam ad processui characteres Seres pistorium valent.
Est pressius, quia pertinet applicationem investigationis de HPMC in Seres noodles adhuc relative deficit. Ideo ad huius experimentum est ad expand applicationem HPMC ad gelida fermenti, et determinare ad emendationem gelida massa processus per HPMC per iudicium de vapore panem qualitatem. Praeterea, HPMC addita est ad tres principalis components de farinam (frumento dapibus, amulum et fermento) et effectus de HPMC in structuram et proprietatibus studied. Et explicare suum related mechanism problems, ut providere novum agere iter ad qualis melius gelida fermenti, ita ut expand applicationem scope of HPMC in cibo, et providere idoneam in gubelum et in fermenti idoneam in gubele panem.
1.3The pelagus contentus de studiis
Est plerumque crediderunt quod fermenti est typical universa mollis res ratio cum characteristics multi-component, multi-interface, multi-tempus, multi-scale.
Effects of addition amount and frozen storage time on the structure and properties of frozen dough, the quality of frozen dough products (steamed bread), the structure and properties of wheat gluten, the structure and properties of wheat starch, and the fermentation activity of yeast. Ex praedicta, quae sequuntur experimentalem consilio factum est in hac investigationibus topic:
1)Select a new type of hydrophilic colloid, hydroxypropyl methylcellulose (HPMC) as an additive, and study the addition amount of HPMC under different freezing time (0, 15, 30, 60 days; the same below) conditions. (0%, 0.5%, I%, II%; eadem infra) in rheology proprietatibus et microctructure de gelida cibum panem, ut de qualis est in gelida et in glaciemus in glaciem et in aquis, et aestimare ad emendationem effectus est in glaciem, et in omni conspersione et in sanguine ad mensuram, et in sanguine in glaciem et in dispensando in glaciem, et aestimare ad ausum et qualis est in glaciem, et aestimandas in conspersam et qualis est in glaciem et in vapore panis, et aestimare et emendationem effectus HPMC in dispensando proprietatibus gelida fermenti;
II) ex perspective de emendationem mechanism, effectis diversis HPMC Additions in Rheologica proprietatibus infectum glutine massa, transitus aquae status et structuram et proprietates triticum gluten studebant et in diversis glacians ad tempus conditionibus.
3)From the perspective of the improvement mechanism, the effects of different HPMC additions on the gelatinization properties, gel properties, crystallization properties, and thermodynamic properties of starch under different freezing storage time conditions were studied.
IV) ex perspective de emendationem mechanism, in effectis diversis HPMC Additions in fermentatione operatio, salvos rate, et extracellular glutathione contentus de fermento in diversis glacians repono tempore condiciones studuit.
CAPUT II Effectus I-IPMC additionem in gelida farinam massa dispensando proprietatibus et vapore panem species
2.1 Introduction
Generaliter loquendo, in materia compositionem commistione fermentato fermentum products maxime includit biologicum Macromoleculares (amulum, dapibus), inanganicis, et fermento et conversari. Stabilis et complexu materia ratio cum specialis structuram est developed. Numerosis studiis ostensum est quod proprietatibus a conspersam a significant impulsum in qualis est ultima uber. Ideo per optimizing in componendo in occursum specifica uber et est a investigationis directionem ad amplio a commistione fermenti formula et technology de qualis est productum vel cibum ad usum; In alia manu, improving aut improving proprietatibus a conspersione dispensando et conservationem ad curare vel amplio qualis est productum est etiam momenti investigationis exitus.
Sicut in introduction, addendo HPMC ad a conspersam systema et scrutandis eius effectus in massa proprietatibus (Farin, elongatio, Rheology, etc.) et ultima uber sunt duo propinqua ad studiis.
Ideo hoc experimentum consilio maxime ferri ex duabus aspectus, effectus HPMC additionem in proprietatibus gelida Massam systema et effectus in qualis est vapore panem products.
2.2 experimentum materiae et modi
2.2.1 experimentum materiae
Zhongyu Triticum conspersa Binzhou Zhongyu Cibum Co., Ltd.; Angelus angelus activae arida fermento angelus fermentum co., Ltd.; HPMC (Methyl substitutione gradum XXVIII% .30%, hydroxypropyl substitutione gradum de VII% .12%), Aladdin (Shanghai) chemical Reagent turba; Omnes chemical reagentia in hoc experimentum sunt analytica gradu;
2.2.2 experimentalem instrumenta et apparatu
Instrumentum et apparatu nominis
BPS. 500cl constant temperatus et humiditas arca
Ta-xt plus corporis proprietas testis
BSAL24S Electronic Analytica Libra
DHG. 9070A inspiratione siccatae clibano
M. 986s Mixer Mixer
C21. KT2134 Induction Cooker
Pulveris meter. E
Extensometer. E
Inventionis R3 Gyrational Rheometer
Q200 differentiale scanning calorimeter
FD. 1B. L vacuo Frigidus Dryer
SX2.4.10 Muffle fornacem
Kjeltee TM (VIII) CD Automatic Kjeldahl Nitrogen Analyser
Manufacturer
Shanghai yiheng scientific instrumentum Co., Ltd.
Stab Micro Systems, UK
Sartorius Germania
Shanghai yiheng scientific instrumentum Co., Ltd.
Top Culina Appliance Technology Co., Ltd.
Guangdong Midea Vita Appliance Vestibulum Co., Ltd.
Brabender Germania
Brabender Germania
American ta comitatu
American ta comitatu
Beijing Bo Yi Kang Experimentalem Instrumentum Co., Ltd.
Huang Shi Heng Feng Medical Equipment Co., Ltd.
Danica Foss Company
2.2.3 experimentum modum
2.2.3.1 determinatio basic components de conspersa
Secundum GB 50093,2010, GB 5009.5--2010, GB / T 5009.9.2008, GB50094.2010T78-81], determinare basic components of triticum conspersa - humorem, interdum, amulum et cinis contentus.
2.2.3.2 determinatio ad Floroy proprietatibus fermenti
Secundum ad Reference modum GB / T 14614.2006 determinatio Farinaceous proprietatibus massam [DCCCXXI.
2.2.3.3 determinatio tensile proprietatibus a massa
Determinatio tensile proprietatibus a conspersam iuxta GB / T 14615.2006 [DCCCXXXI.
2.2.3.4 productio gelida fermenti
Refer ad farinam facit processus of GB / T 17320,1998 [LXXXIV]. Weigh 450 g of flour and 5 g of active dry yeast into the bowl of the dough mixer, stir at low speed to fully mix the two, and then add 245 mL of low-temperature (Distilled water (pre-stored in the refrigerator at 4°C for 24 hours to inhibit the activity of yeast), first stir at low speed for 1 min, then at medium speed for 4 min until dough is formed. Take out the dough and divide it into about 180g / Pars autem in cylindricam figuram, tunc signare cum ziplock peram, et posuit in. Frigidus ad XVIII ° C ad XV, XXX, et adde, et reliquum est ad modum exeunt (II-diei adde, et in Storage Group.
2.2.3.5 determinatio proprietatibus a conspersione
Tolle de fermenti exempla post correspondentes rigentem tempus, posuit eos in refrigerator ad IV ° C ad IV h, et tunc eos ad locus temperatus usque ad commixtionem samples omnino liquefactum. In specimen processus est etiam applicabiles ad experimentalem partem 2.3.6.
A sample (circa II g) de media parte ex parte dissolvit commixtum farinam interficiam et posuit in fundo laminam de Rheometer (inventa R3). Primo sample subiecta dynamicam iactabantur scanning. Quod specifica experimentalem parametri erant set ut sequitur: A parallel laminam cum diameter de XL mm erat usus, in gap erat posuit ad M mln, temperatus erat XXV ° C et scanning range fuit 0.01%. C%, in sample requiem tempus est X min et frequency est posuit ad 1Hz. In linearibus vlecoelasticity regionem (LVR) de temptavit exemplaria determinari ab iactabantur scanning. Deinde, in sample subiecta est a dynamic frequency verrere, et in specifica parametri sunt, ut sequitur: et iactabantur valorem erat 0.5% (in lvr range), in requiem, cum iactabantur et modulari et temperatus sunt omnes consistent cum iactare parametri occasus et in afficienti et temperatus in occasus. Quinque data puncta (insidiis) sunt memoriae in Rheology curvae pro se X-complicare incremento in frequency (linearibus modus). Postquam quisque ex tristitia excessus sample leniter radi ferrum et iacuit paraffin oleum applicari ad ripam sample ne aqua damnum per experimentum. Quisque Sample repetitur ter.
2.2.3.6 Content of Frezable aqua (Content of Frezable aqua, CF Internum determinatio) in massa
Ponderis specimen de XV mg de media parte plene liquefactum massam, sigillum illud in aluminium Crucible (idoneam liquidae exemplaria) et metiretur cum differentialis scanning calorimetry (DSC). Et propria progressio parametri sunt. Ut sequitur: Primo Equilibrate ad XX ° C ad V min, tunc stillabunt ad .30 ° C ad rate of X "C / min, ut ad X min, et tandem ortum est XXV ° C ad Rate NITROGENIUM (N2) et ad fluxus rate L ml / min. Using in blank aluminium Crucible ut referat, adeptus DSC curvae analyzed usura analysis software universalis analysis MM, et liquescens enthalpy (diei in aquam in circiter 0 ° c. Freezable aqua contentus (CFW) est ratione per haec formula [85.86]:

Inter eos, 厶 repraesentat latentem calor humorem et valorem est CCCXXXIV J Dan; MC (totalis humorem content) represents totalis humorem contentus in massa (metiri secundum GB 50093.2010T78]). Quisque Sample repetitur ter.
2.2.3.7 Steamed panem productio
Post correspondentes congelatio tempus, gelida fermenti conspersamur, primo aequilibrata in IV ° C refrigerator in IV h, et positus ad locus temperatus usque ad gelida commistioneque adhaerent in locus temperatus usque ad gelida fermenti totaliter Eguedum. Dividite fermento in circiter LXX P. per portionem, commisce eam in figura, et posuit illud in constans temperatus et humiditas arca, et ad LX minuta ad XXX ° C et relativum humiditas LXXXV%. Postquam proofing, vapor pro XX min et refrigescant ad I h ad locus temperatus ad aestimare qualitas vapore panem.

2.2.3.8 Aestimatio de Steamed panem species
(I) determinationem specifica volumen in vapore panem
Secundum ad GB / T 20981.2007 [DCCCLXXI, in rapeseed displacement modum est usus ad metimur volumine (opus) de vapore CUNNUS et massa per an electronic statera. Singula sample replicatur ter.
Steamed panem specifica volumine (CM3 / g) = vapore panis volumen (CM3) / vapore panem Missam (G)
(II) determinatio textura proprietatibus vapore panem core
Quaere ad modum Sim, Noor Aziah, Cheng (MMXI) [LXXXVIII] cum minor modifications. A 20x XX x XX mn'13 core sample de vapore panem et interficiam a centralis area de vapore panem et TPA (textura profile analysis) de vapore panem mensuram a corporalis proprietas. Speciei parametri: quod probe est p / C, in pre-mensurae rate est I mm / s, in medium mensurae rate est I mm / s, et post-mensurae rate est I mm / s, in pressionibus est XXX s, et tempus intervallo inter duasque inter duas et tempus et tempus g. Quisque Sample repetitur VI temporibus.
2.2.3.9 notitia processus
Omnes experimenta sunt repetita saltem ter nisi aliud certa et experimentalem results sunt expressa ut medium (intelliguntur) vilantum deviationem (vexillum deviationem). Statistic XIX cum propter analysis de dissident (analysis de dissident, ANOVA), et significationem gradu fuit C. V; Usus originem 8.0 ad trahere relevant charts.
Experimentalem et Discussion 2.3
2.3.1 basic compositionem index of triticum conspersa
Tab 2.1 Content of De Elementary Constituent of Wheat

2.3.2 Effectus I-IPMC additionem in Farinaceous proprietatibus massam
Ut ostensum est in Tabula 2.2, cum incremento HPMC additionem, in aqua effusio auctus auctus significantly, ex 58.10% (sine addendo HPMC farinam) ad 60.60% (addendo II% HPMC Massam). In addition, addition of HPMC improved a Massam stabilitatem tempore a 10.2 min (blank) ad 12.2 min (II added II% HPMC). Autem, cum incremento HPMC additionem, tum ad fermenti formatam temporis et fermenti infirmus gradus decrescebat significantly, a blank fermenti formatam tempore 2.10 min et in II% HPMC, et away, ad a 18.0%, minuitur a 28.57% et 67.27%, respective.
Quia HPMC habet fortis aqua retentione et aqua tenens facultatem, et magis absorbent quam triticum amulum et triticum [VIII "I, cum a massa consistencia ad aquam ad tempus requiritur ad tempus, quod indicat ad tempus requiritur ad tempus, quod indicat ad tempus, quod additio a fermenti promovet, quod indicat ad tempus, quod additio ad tempus, quod indicat ad tempus requiritur ad tempus, quod indicat ad tempus, quod additio a fermenti promovet, quod indicat ad tempus, quod addita a fermento, quod additio ad tempus requiritur ad tempus, quod indicat ad tempus, quae indicat ad tempus, quod ad ausum, quod addita est ad tempus, quod indicat ad tempus, quod additio a fermenti promovet, quod indicat quod ad tempus, quod additio a fermenti promovet tempus, quod indicat ad tempus requiritur ad tempus, quod indicat ad tempus, quod addita a fermenti promovet, quod indicat quod ad tempus requiritur ad tempus, quod indicat ad tempus, quod addita a fermenti promovet, quod indicat ad tempus, quod est ad HPMc formation of the dough. The dough stability time is the time when the dough consistency is maintained above 500 FU, and HPMC increases the dough stability time, which is due to the dough It is caused by the shortening of the forming time and the relative stability of the dough consistency. The degree of weakening represents the difference between the maximum consistency of the dough and the final consistency, and the reduction of the weakening degree of Et farinam per HPMC ostendit quod HPMC potest ludere a munus in stabilientem consistency a commistione fermenti. Massam stabilitatem tempus augmentum indicant quod sub actione massa est, et farinam, et haros (MMVII).

Nota: diversis superscript lowercase litteras in eodem columna indicant significant differentia (p <0.05)

2.3.3 Effectus HPMC additionem a masys tensile proprietatibus
Tensiles proprietatibus a conspersione potest melior reflectunt processus proprietatibus a commistione farinam post proofing, comprehendo in extensibilitatem, tensile resistentia et extendat Ratio a massa. Tensiles proprietatibus a commistione fermenti attribuitur ad extensionem glutenin moleculis in farinam extensibilitatem, ut crucem-vinculum glutenin Molecular vincula decernit ad elasticitatem massa [CMXXI]. Termonia, Smith (MCMLXXXVII) [XCIII] crediderunt quod elongatio Polymers pendeat in duobus eget motu processus, id est in fractione secundorum vincula inter mulget et deformatio et crucem coniunctum inter mulget. When the deformation rate of the molecular chain is relatively low, the molecular chain cannot sufficiently and quickly cope with the stress generated by the stretching of the molecular chain, which in turn leads to the breakage of the molecular chain, and the extension length of the molecular chain is also short. Tantum cum deformatio rate de mocecular torquem potest ut mocecular torquem potest deformari cito et sufficienter, et covalent foedere nodis in Molecular torquem non confringetur, elongatio Polymer potest augeri. Ideo mutantur deformatio et elongatio mores glutine dapibus catena erit impulsum in tensiles proprietatibus a massa [XCII].
Table 2.3 lists the effects of different amounts of HPMC (O, 0.5%, 1% and 2%) and different proofing 1'9 (45 min, 90 min and 135 min) on the dough tensile properties (energy, stretch resistance, maximum stretch resistance, elongation, stretch ratio and maximum stretch ratio). Et experimentum eventus ostendere quod in proprietatibus toto conspergunt samples crescat cum extensio de proofing tempus praeter elongationem, quae decrescit cum extensio de proofing tempore. Nam valorem industria, a 0 ad XC min, in industria valorem de reliquis a massa exempla aucta paulatim nisi pro addition of I% HPMC, et industria valorem omnium massam exempla auctum. Non erant significant mutationes. Hoc ostendit quod quando tempus est XC min, in network structuram a commistione farinam (crucem-vinculum inter mocecular vincula) est omnino formatae. Ideo tempus proofing longius extenditur, et non est significant differentia in industria valorem. In eodem tempore, quod potest etiam providere ad determinandum ad tempus de conspersam tempus commistione. Sicut tempus proofing prolongat, secundarium vincula inter mulgetque catenis formatae et mocecular vincula sunt magis arctius crucis-coniunctum, ita tensile resistentia et maximum tensile resistentia crescat paulatim. In eodem tempore, deformatio rate of Molecular vincula et minuatur cum augmentum secundae vincula inter mulgetque vincula et arctius crucem-vincula molecular vincula, quae ducitur ad diminutionem de annumque ad commistione farinam cum nimia extensio ad tempus. In incremento in tensile resistentia / maximam tensile resistentia et decrementum in elongationem in augmentum in tensile ll / maximam distrahendum Ratio.
Tamen, quod praeter de HPMC potest efficaciter supprimere super trend et mutare in tensile proprietatibus a commistione. Cum incremento HPMC additionem, tensile resistentia, maximum tensile resistentia et industria valorem de fermenti omnes minuatur correspondenter, dum elongatio auctus. Specialally, cum ad tempus erat XLV min, cum incremento HPMC additionem, a massa industria valorem minuatur significantly, ex 148.20-J: J (Add to 0.5, 6.58, 6.58, A (0.5-
J (II% HPMC addidit). In eodem tempore, ad maximum tensile resistentia a massae decrevit ex 674,50-a: 34.58 exprimis (blank) ad 591,80 - A: 5.87 Bu (addit 0.5% HPMC), 602,70 (I% 7.80 (I% HPMC (II% HPMC addidit). Tamen, ad elongationem auctus auctus a 154.75 + 7.57 miti (blank) ad 164,70-A: 2.55 M / RL (addit 0,5% HPMC (I% HPMC added), and I II 67.20 A A: 1.98 Min (I% HPMC A A, Min (II% HPMC added). Hoc potest esse debitum ad augmentum plasticizer-aqua contentus per addendo HPMC, quod reducit resistentiam ad deformationem glutine dapibus et interdum moculares mutationes inter HPMC et glutine et auget eam amplio tensile, quae in afficit ad extensibilitatem et extensibilitatem, quod afficit ad qualis est extensibilitatem, quae afficit qualis est afficit (ut afficit qualis est extensibilitatem, quae afficit qualis est (ut afficit qualis (eg, quae afficit qualis (eg, quae afficit qualis est extensibilitatem, quae afficit qualis est extensibilitate, quae afficit qualis est afficit (ut afficit qualis (eg, quae in afficit qualis est extensibilitatem, quae afficit qualis est afficit (ut afficit qualis est (ut afficit qualis est afficit (ut afficit qualis est (ut afficit qualis est (ut afficit qualis est afficit (ut afficit qualis (eg Volubilis, textura) de ultima uber.

2.3.4 Effectus HPMC etiam quantum et congelatio repono tempore in rheology proprietatibus a massa
The rheological properties of dough are an important aspect of dough properties, which can systematically reflect the comprehensive properties of dough such as viscoelasticity, stability and processing characteristics, as well as the changes in properties during processing and storage.

Fig 2. Effectus HPMC additionem in rheology proprietatibus gelida fermenti
Figura 2.1 ostendit mutationem de repono modulus (elastica modulus, g ') et damnum modulus (auspicavit tempus, in g "et in auctus, et in / g' auctus. Hoc potest esse ex eo quod ad network structura a commistione farinam laedi per glaciem crystallis per congelationem repono, quod reducit eius structuram fortitudinem et sic elastica modulus decrescit significantly. Tamen, cum incremento HPMC additionem, in variation g 'paulatim minuatur. In particulari, cum addidit amount of HPMC erat II%, in variation G 'erat minima. Hoc ostendit quod HPMC potest efficaciter inhibere formatio glacies crystallis et incremento in magnitudine glacies crystallis, ita reducendo damnum ad farinam a massa structuram et maintaining structuram fortitudinem massa. In addition, in G 'valorem de massa est major quam infectum gluten adipem, dum g' valorem de fermenti est minorem, quam ut infectum gluten adipiscing, quod potest esse adsorbed a magnam et in glutine et adscrorbed est in galten, quod potest adsorbed et in glutine et in ausum.
2.3.5 Effectus HPMC additionem quantum et congelatio repono tempore in Frezable aqua contentus (own) in gelida fermenti
Non omnis humorem in masco potest formare glaciem crystallis ad quadam humilis temperatus, quod est ad statum humorem (liberum fluit, restricted, cum aliis substantiis, etc.) et environment. Frezable aqua est aqua in farinam potest subire Phase transformationem formare glaciem crystallis humilis temperaturis. Moles est freezable aqua directe afficit numerus, magnitudine et distribution glacies crystallum formationem. In addition, in refrigescit aquam contentus est etiam affectus environmental mutationes, ut extensio ex glacians repono tempore, in fluctuatione glacians repono temperatus et mutatio de materia et proprietatibus et proprietatibus. For the frozen dough without added HPMC, with the prolongation of freezing storage time, Q silicon increased significantly, from 32.48±0.32% (frozen storage for 0 days) to 39.13±0.64% (frozen storage for 0 days). Tibetan enim LX diebus), incremento rate erat 20.47%. Autem, post LX diebus gelida repono, cum incremento HPMC additionem, incremento rate of CFW minuitur, sequitur a 18.41%, 13.71%, et 12.48% (mensa 2.4). In eodem tempore, in O∥ ad unfrozen massam minuatur correspondenter cum incremento de moles HPMC addidit, ex 32.48a-0,32% (sine addendo HPMC) ad 31.73% 0.20 in rursus. (Adding0,5% HPMC), III 1.29 + 0.03% (addendo I% HPMC) et 30.44 ± 0.03% (addendo II% HPMC) aqua tenens facultatem, inhibits libero fluxus aquae et reduces aquam, qui potest esse gelida. Processus frigore repono cum recrymstallization et fermenti structuram destruitur, ut pars non-rutrum aqua convertitur in aquam, ita augendae contentus aquam. Autem, HPMC potest efficaciter inhibere formationem et incrementum glacies crystallis et protegat stabilitatem de farinam farinam structuram, ita efficaciter inhibere inhibere augmentum in refrigescit aqua contentus. Hoc consistent cum mutatione lege ad Freezable aqua contentus in gelida infectum gluten adipem, sed quia fermenti continet magis amulum, in cfw valorem est minorem massa (mensa determinari a infectum gluten massa (mensa 3.2).

2.3.6 effectus ex I'ipmc additionem et congelatio tempore in qualis est vapore panem
2.3.6.1 Influence of HPMC etiam moles et gelida repono tempore in specifica volumen vapore panem
In specifica volumen vapore panem potest melius reflectunt apparentiam et sensitivam quale vapore panem. Et maior specifica volumine in vapore panem, quod maior in volumine in vapore panem eiusdem species, et specifica volumine habet quaedam potentia in specie, color, texture et sensitivum et Color. Plerumque, vapore CUNNUS cum maior specifica volumine sunt etiam magis popularis cum consumers ad quaedam quatenus.

Fig 2.2 effectus HPMC etiam et gelida repono in specifica volumine de Chinese vapore panem
In specifica volumen vapore panem potest melius reflectunt apparentiam et sensitivam quale vapore panem. Et maior specifica volumine in vapore panem, quod maior in volumine in vapore panem eiusdem species, et specifica volumine habet quaedam potentia in specie, color, texture et sensitivum et Color. Plerumque, vapore CUNNUS cum maior specifica volumine sunt etiam magis popularis cum consumers ad quaedam quatenus.
Tamen specifica volumen in vapore panem ex glacie farinam minuatur cum extensio de gelida repono est. Inter eos, in specifica volumen in vapore panem ex gelida fermenti sine addendo HPMC erat 2.835 ± 0.064 CM3 / G (glacini repono). 0 diebus) usque ad 1.495 ± 0.070 cm3 / g (glacini repono pro LX diebus); Dum specifica volumen in vapore panem ex gelida fermenti addidit II% HPMC cecidit ab 3.160 ± 0.041 CM3 / G ad 2.160 ± 0.041 CM3 / g. CDLI ± 0.033 CM3 / G, ergo, in specifica volumine in vapore panem ex gelida fermenti addidit cum HPMC minuitur ad augmentum additae moles. Since the specific volume of steamed bread is not only affected by the yeast fermentation activity (fermentation gas production), the moderate gas holding capacity of the dough network structure also has an important impact on the specific volume of the final product [96'9 cited. Et mensurae eventus de superioribus proprietatibus ostendere quod integritas et structurae fortitudo ad fermenti network structuram sunt destrui in frigore repono processus, et gradum damnum intenditur cum extensione glacians repono tempore. Per processus, eius Gas tenens facultatem est pauper, quod rursus ducit ad decrementum in specifica volumine in vapore panem. Tamen, etiam de HPMC potest efficacius protegat integritas ad fermenti network structuram, ita ut aerem, tenens possessiones a fermenti sunt melior, itaque in C. per LX-die glacini, cum ad augmentum HPMC est, in specifica paulatim.
2.3.6.2 Effectus HPMC additionem quantum et gelida repono tempore in texta proprietatibus vapore panem
TPA (textal profile analyzes) corporalis proprietas test potest comprehendendo reflectunt mechanica proprietatibus et qualis est Pasta cibum, inter ob duritiam, elasticitate, cohaesionis, comprehendo et mollience. Figure 2.3 ostendit effectus HPMC additionem et congelas tempus in duritia vapore panem. Eventus ostendere quod recens commistione farinam sine frigore curatio, cum incremento HPMC additionem, duritiam vapore panem significantly crescit. Decrescebat a 355.55 ± 24.65g (blank sample) ad 310.48 ± 20.09 g (addendi o.5% HPMC), 258,06 20.99 G (addit I% T-IPMC) et 215,29 + added 13.37 (II% HPMC addidit). Hoc potest ad augmentum in propria volumine in vapore panem. Praeterea, quod potest videri a Figura 2.4, ut moles HPMC addidit crescit, quod ex vapore vapore panem ex recens massa augetur significantly, a 0.968 0.006 (blank) ad I, respectively. .020 ± 0.004 (0.5 addendi% HPMC), 1.073 0.006 (Add I% I-IPMC) et 1.176 0.003 (addere II% HPMC). Et mutationes in duritia et elasticitate vapore panem indicavit quod etiam de HPMC potuit amplio qualitas vapore panem. Hoc consistent cum investigationis eventus rosell, Rojas, Benedito de Barber (MMI) [XCV] et Barcenas, Rosell (MMV) [vermes et emendare qualis est panis.

Fig 2.3 effectus HPMC etiam et gelida repono in obdurationem Chinese vapore panem
In alia manu, cum prolongationem gelida repono tempore gelida fermenti, duritiam vapore panem fecit per se auctum significantly (P <0.05), dum elasticitia minuatur significantly (0,05). Tamen, duritiam vaporis CUNNUS factum ex gelida commistione fermenti non additae HPMC auctus a 358,267 ± 42,103 G (gelida repono pro 0 diebus) ad 1092,014 ± 34,254 g (glacinno ad LX diebus);

In duritia est in vapore panem ex gelida farinam cum II% HPMC auctus a 208,233 ± 15,566 G (gelida repono pro 0 diebus) ad 564,978 ± 82,849 g (glacini ad LX diebus). Fig 2.4 Effectus HPMC additionem et gelida repono in vorsione Steamed panem in terms of elasticitas, in elasticitate vapore panem ex 0.968 ± 0.689 (0.022 0.689 (0.689 ± 0.022 (glaciei pro LX diebus); II% HPMC addidit ad elasticitas in vapore vapore CUNNUS facta de farinam decrescebat ex 1.176 ± 0.003 (0.003 0.962 0.003 ad 0.962 (0.962 ± 0.003 (congelatio ad LX diebus). Plane, incremento rate of duritia et decrementum rate de elasticitate minuatur cum augmentum additae moles HPMC in gelida farinam per gelida repono period. Hoc ostendit quod etiam de HPMC potest efficaciter amplio qualis est vapore panem. Praeterea, mensa 2.5 lists ad effectis HPMC additionem et gelida repono tempore in aliis texture index vapore panem. ) Non significant mutatio (P> 0.05); Sed ad 0 diebus glacians, cum incremento HPMC additionem et gumminess et ruminatur decrevit a significantly (P

In alia manu, cum prolongationem glacians tempus, cohaesionis et restituendo vim vapore panem minuatur significantly. Nam vapore panem ex glacie fermenti sine addendo HPMC, eius cohaesionis augetur a C. 86-4-0.03 g (0.06 + 0 0,06 repono (0,06 0,06 ad 0.01 (0,01 ad 0.01 repono pro 0.01 (0,01 ad 0,01); however, for steamed buns made from frozen dough with 2% HPMC added, the cohesion was reduced from 0.93+0.02 g (0 days frozen) to 0.61+0.07 g (frozen storage for 60 days), while the restoring force was reduced from 0.53+0.01 g (frozen storage for 0 days) to 0.27+4-0.02 (frozen storage for 60 days). Praeterea, cum prolongationem gelida repono tempore, in glutinas et ruminatur de vapore panem auctus significantly. Nam in vapore panem ex gelida fermenti sine addendo HPMC, in glutiness in auctus per 336,54 + XXXVII. XXIV (0 diebus gelida repono) auctus ad 1232,86 ± 67.67 (LX diebus gelida repono), dum rumpitur auctus a 325,76 + 34.64 (0 diebus gelida adipiscing) ad 1005.83 + 83,95 (glacini ad LX diebus); Tamen, quia vapore CUNNUS factum ex gelida fermenti cum II% HPMC addidit, in glutinas auctus a 206.62 + I 1.84 (gelida pro 0 diebus) ad 472,84. XCVI + 45.58 (Storage pro LX diebus), dum ruminatur auctus a 200.78 + 10.21 (gelida repono pro 0 diebus) ad 404.53 + 31.26 (gelida ad LX diebus). Hoc ostendit quod addita de HPMC potest efficaciter inhibere mutationes in texta proprietatibus vapore panem per glacians repono. Insuper et mutationes in texta proprietatibus vapore panem fecit per glacians repono (ut augmentum et pinguescere et ruminationem et decrementum recuperare vim) est etiam quaedam internus ex mutatione de vapore panem specifica. Et sic, massa proprietatibus (eg, folonalis, elongatio, et proprietatibus) potest esse melius addendo HPMC ad gelida fermenti, et HPMC inhibits ad Formation, et Renault Velox Crys est melius.
2.4 CAPUT Summary
Hydroxypropyl methylcellosus (HPMC) est quaedam hydrophilic colloid et eius applicationem investigationis in gelida fermenti cum Chinese-style adipiscing cibum (ut in vapore panem) sicut ultima uber est adhuc deficit. Pelagus propositum huius studium est ad aestimandas effectum HPMC emendationem a investigandis effectus HPMC additionem in processus proprietatibus gelida fermenti panem et alias Seres-style farinam products. Eventus ostendere quod HPMC potest amplio Farinaceous proprietates a commistione fermenti. Cum autem addition moles HPMC est II%, in aqua effusio rate de fermenti crescit ex 58.10% in imperium coetus ad 60.60%; II min auctus 12,2 min; In eodem tempore, ad fermenti formatio tempus minuatur a 2.1 min in potestate coetus ad 1.5 molendini; Et infirmata gradu decrevit a LV Fu in imperium coetus ad XVIII fu. In addition, HPMC etiam amplio tensiles proprietatibus a commistione fermenti. Cum incremento in moles HPMC addidit, ad elongationem auctus auctus significantly; significantly reducitur. In addition, during the frozen storage period, the addition of HPMC reduced the increase rate of the freezable water content in the dough, thereby inhibiting the damage to the dough network structure caused by ice crystallization, maintaining the relative stability of the dough viscoelasticity and the integrity of the network structure, thereby improving the stability of the dough network structure. Et qualis est ultima uber est praestatur.
In alia manu, in experimentalem ostendit quod addition of HPMC etiam habuit bonum qualitas imperium et emendationem effectus in vapore panem ex gelida fermenti. Nam unfrozen exempla, et addition of HPMC auctus specifica volumine in vapore panem et meliorem texta proprietatibus in vapore panem - reducitur ad duritiam et in vapore panem ad glutinas et in vapore. Insuper et addition of HPMC inhibuit deterioration of qualis est vapore CUNNUS ex gelida commistione fermenti cum extensio de glacians repono tempore - reducendo ad augmentum in duritia, ut bene reducendo in vapore et cohaerentia et recuperatio vis in vapore et cohaesum et recuperare vis ad vapore et cohaesionem et in vapore et cohaesionis et recuperare vis ad vaporem et cohaesionem et in vapore et cohaesione et recuperare vis ad vapore et cohaesum et recuperare vis in vapore et cohaesione et recuperare vapore in vapore et cohaesionem et recuperare vis in vapore et cohaerentia et recuperare vapore.
In conclusione, hoc ostendit quod HPMC potest applicari ad processui gelida farinam cum vapore panem ut ultima uber, et habet effectus melius maintaining et meliorem qualis est in vapore panem.
Caput III effectus HPMC praeter structuram et proprietatibus triticum glutine sub frigore
3.1 Introduction
Triticum glutine est maxime abundant repono dapibus in triticum grana, ratio plus quam LXXX% de totalis dapibus. Secundum solubility sui components, quod potest esse dure dividitur in Glutenin (solutum in alkaline solutio) et glutinin (solutum in alkaline solutio). In Ethanol solution). Inter eos, M. pondus (MW) GLUTENIN est ut altum quod 1x107da, et habet duas subunits, quod potest formare intermolecular et intramolecular disulfide vincula; Dum Molecular pondus gliadin solum 1x104da et non solum subunit, quod potest formare moleculis internum disulfide vinculum [C]. Campos, Sheffe, & NG (I CMXCVI) divisa formationem farinam in duo processibus: Energy input (miscentes processus cum massam) et dapibus consociatio (formationem massa network structuram). Est plerumque crediderunt quod durante fermenti formatio, Glutenin decernit elasticitate et structurae viribus a commistione farinam, dum Gliadin decernit viscositas et fluiduni massa [CII]. Potest videri potest quod distinguitur indispensabilis et unique partes in formatione ad fermenti network structuram, et dotvium adipem cum cohaesionis, vlcoelaa et aqua effusio.
Praeterea, ex microscopic parte, formationem trium dimensiva network structura farinam cum a formatione intermolecular et intramolecular covalent vincula (ut disulfide vincula, et non-covalent (ut Hydrogenium vincula (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum (ut Hydrogenium Vinculum) [CIII. Etsi navitas secundarium vinculum
Quantitas et stabilitatem sunt infirmiores quam covalent vincula, sed ludere an maximus munus in maintaining conformatio gluten [MXLI].
Nam gelida commistione fermenti, in frigore conditionibus, formationem et incrementum glacies crystals (crystallization et recrymstallization processus) et faciam ad fermenti network structuram erit destruetur, et microscopically. Comitante mutationes in structuram et proprietatibus glutine dapibus [105'1061. Ut Zhao et A1. (MMXII) invenitur quod cum prolongationem glacians tempus, quod M. Molecular et Molecular gyrationis radium gluten dapibus minuatur [107J, quod indicavit quod glutine dapibus partialiter depolymerized. Praeterea, quod spatio conformational mutationes et thermodynamic proprietatibus glutine dapibus erit afficit a massa dispensando proprietatibus et uber qualitas. Ideo in processus ofzing repono, quod est quaedam research significationem ad investigare mutationes aquae status (glacies crystal statum) et structuram et proprietatibus vicis.
Ut in Praefatione, ut cellulosose derivative hydrocolloid, applicationem hydroxypropyl methylcellosus (HPMC) in gelida fermenti non multo studuit et investigationis in actum mechanism est etiam minus.
Therefore, the purpose of this experiment is to use the wheat gluten dough (Gluten Dough) as the research model to investigate the content of HPMC (0, 0.5%) under different freezing storage time (0, 15, 30, 60 days) , 1%, 2%) on the state and distribution of water in the wet gluten system, gluten protein rheological properties, thermodynamic properties, and its physicochemical Properties et explorare causas ad mutationes in dispensando proprietatibus gelida fermenti, et partes HPMC mechanism problems, ita ut amplio intellectus in related problems.
3,2 materiae et modi
3.2.1 Experimentalem materiae
Glutine Anhui Rui Fu Xiang Cibum Co., Ltd.; Hydroxypropyl methylcellulose (HPMC, sicut supra) Aladdin eget Reagent Co., Ltd.
3.2.2 experimentalem apparatus
Apparatu nominis
Inventionis. R3 Rheometer
DSC. Q200 differentiale scanning calorimeter
PQ00 I humilis agri NMR instrumentum
722E Spectrophotometer
JSM. 6490LV Tungsten Filamentum ENGLITUDO Electron Microscope
HH Digital constant temperatus aqua balneum
BC / BD. 272sc Refrigtorator
BCD. 201LCT Refrigerator
Me. V Ultra-Microelectronic Libra
Lorem microplate lectorem
Nicolet LXVII Fourier Transfured infrared spectrometer
FD. 1B. L vacuo Frigidus Dryer
KDC. 160hr summus celeritas refrigerated Centrifuge
Thermo Fisher FC Full Wavelength ENGLITER ECCLESIA microplate Lector
PB. Model X PH Meter
MyP II. Typus II Magnetic Sirrer
Mx. S S TX Eddy Current oscillator
SX2.4.10 Muffle fornacem
Kjeltec TM (VIII) CD Automatic Kjeldahl Nitrogen Analyser
Manufacturer
American ta comitatu
American ta comitatu
Shanghai niumet Company
Shanghai spectrum instrumentum Co., Ltd.
Nippon Electronics Manufacturing Co., Ltd.
Jintan Jincheng Guosheng Experimentalem Factory
Qingdao Haier Group
Hefei Mei Ling Co., Ltd.
Sartorius Germania
Thermo Fisher, USA
Thermo Nicolet, USA
Beijing Bo Yi Kang Experimentalem Instrumentum Co., Ltd.
Anhui Zhong Natus Zhong Jia scientific instrumentum Co., Ltd.
Thermo Fisher, USA
Certoris Germania
Shanghai Mei Ying PU instrumentum Co., Ltd.
Scilogex, USA
Huangshi Hengfeng Medical Equipment Co., Ltd.
Danica Foss Company
3.2.3 experimentum reagents
Omnes chemical reagentia in experimenta sunt de analytica gradu.
3.2.4 experimentum modum
3.2.4.1 determinatio basic components glutine
Secundum GB 5009.5_2010, GB 50093,2010, GB 50094.2010, GB / T 5009.6.2003T78-81], quod continent interdum, humorem, cinis et lipid in glutine sunt determinatae respective et eventus ostenditur in mensa 3,1 ostensum est.

3.2.4.2 Praeparatio gelida infectum gluten massa (gluten adipem)
Ponderis C g de gluten in compensatur, adde aquam distillant (XL%, w / w) ad I h ad eam in a speculo virga ad V min et in afrige est in aweze ad X et in aween in a. diebus, XXX diebus et LX diebus). Take gelida 0-die Sample (Je, nova unfrozen infectum glutine massa), sicut in blank imperium et reliquum est, ut parare hpmc et in II, ut ad alium hpmc.
3.2.4.3 determinatio rheologica proprietatibus infectum glutine massa
Cum autem correspondentes congelatio tempus est supra, eximito gelida infectum glutine massa et ponere in IV ° C leo ad equilibrate pro VIII horas. Deinde eximito de sample et ponere ad locus temperatus usque ad sample est totaliter EDUCULA (hoc modus TUBULA humidum glutine massa est etiam applicabilis ad postea pars experimenta, 2.7.1 et 2.9). A sample (circa II g) de media area de liquefacta infectum glutine massa erat Conscidisti et positus super sample carrier (imo laminam) de Rheometer (R3 inventa). Iactabantur Verrite) ad determinare linearibus vlecoelasticity regionem (LVR), in specifica experimentalem parametri sunt paro quod sequitur - quod est parallel in MRN et ad 0.01 est 0.01, in iactabantur scanning est 0.01, et in iactabantur, et temperatus est 0.01 est, et iactabantur scanning est 0.01. C%, in frequency est ad I HZ. Deinde, post mutantur in sample, sit stare pro X minuta, tum praestare dynamic
Frequency verrere, specifica experimentalem parametri sunt set ut sequitur - in iactabantur 0,5% (ad LVR), et frequency nihilum est 0,1 hz. X HZ, cum aliis parametri sunt idem quod in iactabiles verrere parametri. Scanning data est acquiritur in logarithmic modus, et V data puncta (insidiis) sunt memoriae in rheological curva pro omnibus X-complicare incremento in frequency, ita ut adipisci frequency ut secant in curvam (g 'g' et in damnum, ut ad obtinendum est in curvam, ut ad ordinata. Valet attendens quod post se tempus sample premitur a Fibulae, excessum specimen necessitates esse leniter radi cum ferrum, et iacuit de paraffin oleum applicantur ad ora de sample ne humorem per experimentum. damnum. Singula sample replicatur ter.
3.2.4.4 determinatio thermodynamic proprietatibus
Secundum modum Bot (MMIII) [MLXXXI, differentiale scanning calorimeter (DSC Q.200) in hoc experimentum ad metimur pertinet thermodynamic proprietatibus in exemplaria.
(I) Determinatio of contentus de Frezable aqua (Cfr Silicon) In Udo Gluten Missam
A XV mg sample of infectum gluten erat ponderati et signavit in aluminium cruciabat (idoneam liquid samples). Et determinatio procedure et parametri sunt ut sequitur: Equilibrate ad XX ° C ad V min, tunc stillabunt ad .30 ° C ad X min / min, ut ad X C at a rate of c / min, ut ad X C at a rate of c / min, et ad X, et in rate et in rate, et in aluminium et in rate est in Rate. Et adeptus DSC curvae erat resolvitur usura analysis software universae Analysis MM, per analyzing in pila sita circa 0 ° c. Integralis ut ad liquescens enthalpy glacies Crystals (Yu Day). Deinde, in refrigerari aqua contentus (CFW) est ratione per haec formula [85-86]:

Inter eos, tres, repraesentat latentem calor humorem et valorem est CCCXXXIV J / g; Regina represents totalis humorem contentus de infectum glutine metiri (metiri secundum GB 50093,2010 [. LXXVIII]). Singula sample replicatur ter.
(II) determinationem scelerisque denaturation apicem temperatus (TP) of triticum glutine dapibus
Frigidus-aridam gelida, repono-tractata sample, tere illud, et transiet per a C-mesh cribinem adipisci gluten dapibus pulveris (hoc solidum pulveris sample est etiam applicentur ad 2.8). A X mg gluten interdum sample erat pondus et signata in aluminium cruciabat (pro solidum samples). Et DSC mensuram parametri erant set ut sequitur, aequilibrated ad XX ° C ad V min et augeri ad C ° C ad rate of V ° C / min, usura NITROGENIUM sicut purgare V F / Min. Using a signati inanis cruce ut referat, et uti analysis software universalis analysis MM ad analyze ad nactus DSC ad obtinendum apicem temperatus de scelerisque denaturation of triticum gluten (sic). Quisque sample replicatur ter.
3.2.4.5 determinatio liberum sulfhydryl content (c) de triticum gluten
In contentus de libero sulfhydryl coetibus determinari secundum modum Beveridg, Toma, Nakai (MCMLXXIV) [Hu], cum oportet modifications. Ponderis XL mg triticum gluten interdum sample, agitabit eam bene et facere dispersit in IV ml Dodecyl sulfonate
Sodium sodium (SDS). Tris-hydroxymethyl Aminomethane (tris). Hordeum vulgare (Gly). Tetraacetic acid 7, amine (EDTA) buffer (10.4% Tris, 6.9 g glycine and 1.2 g EDTA/L, pH 8.0, abbreviated as TGE, and then 2.5% SDS It was added to the above TGE solution (that is, prepared into SDS-TGE buffer), incubated at 25°C for 30 min, and shaken every 10 min. Then, the supernatant was obtained after centrifugation for X min ad IV ° C et (V) × g. Primo, quod dapibus contentus in supernatant est determinari per coomassie egregie hyacintho (nitrobenzoic acidum, Dithio ad metimur, 5.5, Dithio ad metimur, in IV Rag / ml), post XXX minutes Incubacionis in XXV ℃ aqua balneum, adde CDXII NM absorbance, et super quiddam est usus ut blank potestate. Denique, in libero sulfhydryl contentus ratione secundum hoc formula:

Inter eos, 73,53 est exstinctio coefficient; A est absorbance pretii; D est Globuli (I hic); G est dapibus concentration. Singula sample replicatur ter.
3.2.4.6 determinatio 1h I "II relaxationem tempore
Secundum KontogiorGos, Goff, & Kasapis (MMVII) Mode [MCXI, II g de infectum gluten massa in X mm diametrum nuclei, et positus est in a X mm diameter nuclei, et positus est in III Mm diametrum (n), et positus est in III Mm diametrum (n), et positus est in III Mm Diametricis (n), et positus est in III min, et in Aequilibrium in III min, in agro, in agro, in III, et in parametri, ut sequitur, XXXII ℃ aequilibrium in III min, et in agro, in agro, in III Aequilibrium pro III min, et in agro strength is 0.43 T, the resonance frequency is 18.169 Hz, and the pulse sequence is Carr-Purcell-Meiboom-Gill (CPMG), and the pulse durations of 900 and 1 800 were set to 13¨s and 25¨s , respectively, and the pulse interval r was as small as possible to reduce the interference and diffusion of the decay curve. In hoc experimentum, quod erat posuit ad O. V m s. Uterque Assoay erat lustravit VIII temporibus ad augendam signum-ut-sonitus Ratio (snr), cum a intervallo inter se inter se scan. Rectus tempus adeptus a sequentibus aequatione integralis:

Inter eos, M est functio ex exponentialibus labe summa signi amplitudine cum tempore (T) ut independens variabilis; Yang) est munus in hydrogenii Proton numerus density cum relaxationem tempus (d) ut independens variabilis.
Using the contin algorithm in Provencher Analysis Software combined cum lapille inversum transformationem, inversio fit consequi continua distributio curva. Quisque Sample repetitur ter
3.2.4.7 determinatio secundarium structuram triticum gluten dapibus
In hoc experimentum, a fourier transform infrared spectrometer instructa cum attenuadens una reflexio attenuata totalis reflexio (ATR) accessorium est ad determinare secundarium structuram in glutine est usus ut detector. Et sample et background collection erant lustrabat LXIV temporibus cum resolutio IV cm ~ et scanning range of (IV) CMQ-D cm ~. Expande a parva moles interdum solidum pulveris super superficiem adamantino in ATR decet, et deinde post III vicissim clockwise, vos can satus ad colligunt ad infrared spectro signo sample, cm-I) ut abscissam, et absit, ut abscissam. (Effusio) est infrared spectro ordinatae.
Usus Ompic Software praestare automatic baseline disciplinam et provectus Atr correction in adeptus plenum wevenumbe infrared spectro, et deinde apicem. 4,12 fit baseline disciplinam Software Software, Fourier Deconvolution et secundi derivativa in aeri III cohortem (MCCCL cm-1.1200 cm'1) usque ad secundum debeat, et in integrata interdum adeptus est ad secundum contentionem interdum in structuram et adimat interdum in secundo adinvicem structuram et in integrum structuram in se est in integrum structuram et adimium est in interdum ad sequantur in utraque integrari in accenditur et ad secundarium est in interdum ad interdum ad secundum contentionem interdum adinvicem structuram et in secundo ex singulis structuram et adimpletam in interdum adinventionum est in se interdum in compages interdum adinvicem. Moles (%), id est, apicem area / totalis apicem area. Tria parallelarum peragantur singulis specimen.
3.2.4.8 determinatio superficiem hydrophobicity glutine dapibus
Secundum modum Kato & Nakai (MCMLXXX) [CXII], Naphthalene Sulfonic Acidum (ans) usus est ut fluorescent specillo determinare superficiem hydrophobicity triticum gluten. Ponderis C mg glutine interdum solidum pulveris sample, dispergere in XV ml, 0.2m, pH 7.0 phosphate buffered SAL (PB, et accipe supernatically ad mensura (VII) contentus in supernatanti, deinde ad mensuram, ut in supernatantem Ad mensuram results, quod supernatant est dilutum cum PBS ad V concentration graduum rursus, et dapibus concentration est ad 0 .02.0.5 mg / ml range.
Absorb 40 IL ANS solution (15.0 mmol/L) was added to each gradient sample solution (4 mL), shaken and shaken well, then quickly moved to a sheltered place, and 200 "L drops of light were drawn from the sample tube with low concentration to high concentration in turn. Add it to a 96-well microtiter plate, and use an automatic microplate reader to measure the fluorescence intensity values ​​with 365 nm as Excitation lux et CDLXXXIV sum sicut emissionem lucem. Superficies hydrophobicity est linearly aptavit cum dapibus concentration ut abscissam propria est in fastigio valore adeptus est a curva fluored in mente ad minus. Quisque specimenque paralleled saltem ter. Quisque speciem saltem ter.
3.2.4.9 Electron Microscopium observationis
Post Frigidus-siccatio ad infectum glutine massa sine addendo HPMC et addendo II% HPMC qui fuerat gelida pro 0 diebus et LX diebus, alii exempla cum electronica, sprayed cum auream XC s cum electronica buy, et positus in auream electronice microscope (JSM.6490lV.) Morphological observationis fuit ferri ex. Et acceleratricium voltage erat posuit ad XX KV et magnificatio fuit C temporibus.
3.2.4.10 Data dispensando
Omnes eventus exprimitur medium IV-vexillum deviationem, et supra experimenta repetita saltem tribus temporibus excellere electa microscopy. Uti originem 8.0 ad hauriendam charts et usum spss 19.0 unum. Via analysis de dissident et Duncan scriptor plures range test, significationem gradu fuit 0.05.
III. Results et disputationem
3.3.1 effectus HPMC etiam quantum et congelatio repono tempore in rheologica proprietatibus infectum glutine massa
Rheologe proprietatibus sunt effective ad reflectunt structuram et proprietatibus cibum materiae et praedicere et evaluate productum qualis [113J. Sicut omnes scimus, glutine dapibus est pelagus material pars quae dat massa viscoelasticity. As shown in Figure 3.1, the dynamic frequency sweep (0.1.10 Hz) results show that the storage modulus (elastic modulus, G') of all wet gluten mass samples is greater than the loss modulus (viscous modulus) , G”), therefore, the wet gluten mass showed solid-like rheological characteristics (Figure 3.1, AD). This result also shows that the intermolecular and intramolecular glutenin The mutual cross-linking structure formed by covalent or non-covalent interaction is the backbone of the dough network structure [114]. At the same time, Sin Qu & Singh (2013) also believed that the rheological properties of dough are related to their protein components [114]. 115]. In addition, with the prolongation of freezing time, the G' and G' moduli of wet gluten doughs with 0%, 0,5% et I% HPMC addidit ostendit diversis gradus decrementum (Fig. 3.1, CXV). AC), et ad altum a 0 ad a augmentum et in glacians in 0 ad augmentum ad 0 ad glacians in glactatam a significant a significant in 0 usque ad augmentum ad 0 ad glactat in hpmc et a significant incremento in 0 et a significant in diebus incremento et in glactatam a 0 usque ad augmentum in glactat in a significant in 0 et a significant incremento in glactat in 0 et a significant incremento in 0 et in glactat. Sexualem differences (Figura 3,1, d). This indicates that the three-dimensional network structure of the wet gluten mass without HPMC was destroyed by the ice crystals formed during the freezing process, which is consistent with the results found by Kontogiorgos, Goff, & Kasapis (2008), who believed that the prolonged freezing time caused the functionality and stability of the dough structure were seriously reduced.

Fig 3,1 effectus HPMC etiam et gelida repono in rheologica proprietatibus gluten adipem
Note: Inter eos, A est in oscillans frequency scanning effectus infectum glutine sine addendo HPMC: B est oscillans frequency scanning effectus infectum gluten addit 0,5% HPMC; C est in oscillans frequency scanning effectus addendo I% HPMC: D est in oscillans frequency scanning effectus addendo II% HPMC infectum glutine oscillatione frequency eventus.
During frozen storage, the moisture in the wet gluten mass crystallizes because the temperature is lower than its freezing point, and it is accompanied by a recrystallization process over time (due to fluctuations in temperature, migration and distribution of moisture, changes in moisture state, etc.) , which in turn leads to the growth of ice crystals (increase in size), which makes the ice crystals located in the dough network structure destroy Quorum integritas et conteram aliquam chemical vincula per corporalis extrusionem. Tamen per comparationem coetibus ostendit quod addition of HPMC potuit efficaciter inhibere formationem et incrementum glacies crystallis, ita protegens integritatem et fortitudinem, inhibitory adiunxit.
3.3.2 Effectus HPMC additionem et congelationis repono tempore in freezer humorem content (CFW) et scelerisque stabilitatem
3.3.2.1 effectus HPMC additionem quantum et congelatio repono tempore in freezable humorem content (CFW) in infectum gluten adipem
Glacies crystalla formatae per tempus transitus a aquam ad temperaturis sub eius congelatio punctum. Ideo contentus de aquam rights afficit numerus, magnitudine et distribution glacies crystallis in gelida fermenti. Et Experimentalis (Tabula 3.2) Ostende quod sicut frigore repono tempus extenditur a 0 diebus ad LX diebus, quod infectum glutine Missam Missam Seres Silicon Paulatim fit maior, quod est cum investigationis eventus aliorum [117'11 LXXXI]. In particular, after 60 days of frozen storage, the phase transition enthalpy (day) of the wet gluten mass without HPMC increased from 134.20 J/g (0 d) to 166.27 J/g (60 d), that is, the increase increased by 23.90%, while the freezable moisture content (CF silicon) increased from 40.08% to 49.78%, an increase of 19.59%. Tamen, pro in samples suppleatur 0,5%, I% et II% HPMC, post LX diebus glacians, in C-chat auctus a 20.07%, XVI, LXIII% et 15.96, respective, quae est cum Matuda, et A1. (MMVIII) invenitur quod ad liquescens enthalpy (y) de exempla cum addidit hydrophilic colloids decrescebat comparari cum blank exempla [CXIX].
In incremento in CFW est maxime debitum ad recrymstallization processus et mutatio de glutine dapibus conformatio, quod mutat statum aqua a non-rutrum aqua ad refrigescit aquam. Haec mutatio in humorem statum permittit glaciem crystallis ut capti in interstitiones in network structuram, in network structuram (poris) paulatim et exitium muris poris. However, the significant difference of 0w between the sample with a certain content of HPMC and the blank sample shows that HPMC can keep the water state relatively stable during the freezing process, thereby reducing the damage of ice crystals to the gluten network structure, and even inhibiting the quality of the product. Deteriorii.

3.3.2.2 effectus addendo diversis contentis in HPMC et congelatio repono tempore in scelerisque stabilitatem gluten dapibus
In scelerisque stabilitatem glutine habet momenti influentiam in grano formationem et uber qualis est thermally processionaliter pasta [CCXI]. Figura 3.2 ostendit adeptus DSC curva cum temperatus (° C) ut abscissae et calor fluxus (MW) sicut ordinatim. In experimentalem (mensa 3.3) invenitur quod calor denaturatio temperatus de glutine dapibus sine frigore et sine addendo i-IPMC erat 52.95 ° C, quod erat cum Leon, et A1. (MMIII) et Khatkar, Barac, & Mudgil (MMXIII) relata valde similis results [120m11. Cum autem addition of 0% unfrozen, C. comparari cum calor denaturation temperatus de glutine dapibus cum V%, I% et II% HPMC, in calor deformatio temperatus et II% correspondentes ad LX diebus augeri 7.40 ℃, 6,15 ℃, 5.02 ℃ et 4.58 ℃, respective. Uti patet, sub conditione eiusdem glacians repono tempore, in incremento denaturation apicem temperatus (n) decrescebat sequentia cum incremento HPMC additionem. Hoc consistent cum mutatione regula eventus clamoris. Praeterea, quia unfrozen exempla, ut quantum de HPMC addidit crescit, n valores decrescat sequentialy. Hoc potest esse ex interactiones interationes inter HPMC cum mulgeular superficie operatio et glutine, ut formatio covalent et non-covalent vincula [122J].

Nota: diversis superscript lowercase litteras in eodem columna indicant significant differentia (P <0.05) in addition, myers (MCMXC), crediderunt magis Hydrophobic coetibus et participat in Denaturation processu de Molecule [MCCXXXI. Ideo magis hydrophobic coetibus in glutine erant patere durante rigentem, et HPMC potuit efficaciter stabiliendum ad Molecular conformatio gluten.

Fig Fig 3,2 Typical DSC Thermograms of glutine proteins cum 0% HPMC (a); cum o.5% HPMC (b); cum I% HPMC (c), in II de infimis curvam ad summum ad 60d indicavit a lacrimam ad II, ut a LXD in se curvam ad summum in se lineam in lacrimam ad alium. Note: A est DSC curvae triticum glutine sine addendo HPMC; B est etiam de O. DSC curvae triticum glutine cum V% HPMC; C est DSC curvae triticum glutine cum I% HPMC; DSC DSC triticum gluten II% II HPMC 3.3.3 effectus HPMC additionem tantum et frigore et frigore in tempore in libero sulfhydryl content (C-SH) intermolecular et intramoly network structuram. A Disulfide Bond (-SSS-) est a covalent joinkage formatae per dehydrogenation duorum liberi sulfhydryl coetibus (.sh). Glutenin est composita glutenin et Gloniamdin, pristini potest formare intramolecular et intermolecular disulfide vincula, dum hoc modo potest tantum formare intramolecular disulfide vincula [MCCXLI] ergo Disulfide vincula sunt in intramolecular / intermolecular vincula sunt in intramolecular / intermolecular dit. magna via crucem-vinculum. Comparari ad addendo 0%, O. ad C-Sh of V% et I% HPMC sine frigore curatio et C-SH de gluten post LX diebus glacians habet diversis gradus augere respective. Specifically, the face with no HPMC added gluten C. SH increased by 3.74 "mol/g to 8.25 "mol/g, while C.sh, shellfish, with gluten supplemented with 0.5% and 1% HPMC increased by 2.76 "mol/g to 7.25""mol/g and 1.33 "mol/g to 5.66 "mol/g (Fig. 3.3). Zhao, et a1. (2012) found that after 120 days of frozen storage, the content of free thiol groups increased significantly [ 1071. It is worth noting that the C-SH of gluten protein was significantly lower than that of other frozen storage periods when the freezing period was 15 days, which may be attributed to the freezing shrinkage effect of gluten protein structure, which makes the More intermolecular and intramolecular disulfide bonds were Localiter formatae in breviore frigore [MCLXI. Wang, et A1. (MMXIV) invenitur quod c-sh IV diebus in glacians. minuatur in II% HPMC non proventus significantly nisi ad C-SHMC non augeri significantly ad XV dies, cum extensio est in tempore.

Ficus 3.3 effectus HPMC additionem et gelida repono in contentus de libero-sh pro glutine proteins ut supra, liberumzable aquam potest formare glaciem crystallum ad humilis temperaturis et distribute in interstitiis glutine network. Ideo cum prolongationem glacians tempus, glacies crystallis facti maior, quod expressis glutine dapibus structuram magis graviter, et ducit ad fractio In alia manu, in experimentalem eventus ostendere quod HPMC potest protegere in disulfide vinculum ex extrusionem damnum glacies crystallis, perhibendis in Depolymerization processus of glutine dapibus. 3.3.4 Effectus HPMC Insuper amount et congelationi repono tempore in transversus relaxationem tempore (T2) de infectum gluten missa distributio transversus relaxationem tempus (T2 Migratio in cibo et dynamic processus aquae migrationis in cibis et dynamic processus aquae migratio in cibis et dynamic processus aquae migrationis in cibis et dynamic processus aquae migratio in cibum materiae et dynamic (VI]. Figure 3.4 ostendit quod distribution infectum glutine massa ad 0 et LX diebus cum diversis HPMC additamenta, possidet IV Main distribution intervals, nimirum 0.1.1 MS (T21), 1.10 (Mortuus) et I 00-1 000 MS (T22). 00-1 00-1 (T24). 00-1 00-1 (T24). Bosmans et al. (MMXII) inventa est similis distribution infectum glutine mass [MCCLXI], et suggesserant, quod protons cum curtatur in tempore subter X MS posset, ut ex relaxationibus tempus distribution tenetur aqua tenetur ad albamque remotis dapibus distribution, in aquam tenetur ad distinguendum est ad distributionem in albam. Praeterea Kontogiorgos (MMVII) - T11 the "Strands" de glutine dapibus network structuram componuntur ex pluribus layibus (laminis, phase aquarum, et aquae continebat in motum aquarum et aquarum et aquam et aquam. T23 potest attribui relaxationem tempore distributio restringitur aquam. T24 distribution (> C MS) habet longa relaxation tempore, ita propria libero aqua cum fortis mobilitatem. Aquae existat in poris network structuram, et non est solum infirma capillaribus vi cum glutine dapibus ratio.

FigMC 3.4 effectus FigMc etiam et gelida repono in distributionibus curvarum transversus relaxationem tempore ad gluten massa
Note: A et B repraesentant transversus otíction tempus (n) distribution curvas humidum gluten cum diversis contentis in HPMC addidit 0 diebus et LX diebus in congelatio repono, respectively
Comparet humidum gluten avis cum diversis etiam amounts of HPMC condita in gelida repono pro LX diebus et unfrozen repono respectively, quod inventum est quod totalis distribution spatium T21 et non est a significant differentia, significant, quod etiam de HPMC non significant, significant auget et additionem aquae. Content, quae potest esse ex eo quod pelagus aqua-binding substantiae (gluten dapibus cum parva moles amuli) non significantly mutata per additionem de parva moles HPMC. In alia manu, per comparet distribution areas of T21 et T24 infectum glutine massa cum eadem moles HPMC addidit ad diversis glacians repono temporibus, ibi etiam non significant differentia, quae indicat, quod est a relative stabilis in elit. Mutationes sunt minus sensitivo et minus affectus.
Autem, manifestum est differentias in altitudine et area T23 distribution infectum glutine massa, quae non gelida et continebat diversis HPMC additiones et cum augmentum (Fig. 3,4). Haec mutatio ostendit quod HPMC potest significantly auget relativum contentus de limitata aqua, et quod positive connectuntur cum addita moles in quadam range. Praeterea cum extensio frigore repono tempore, altitudo et area T23 distribution ad infectum glutine massa cum eadem HPMC contentus decrescebat vario. Ergo comparari tenetur aquam, limitata aqua ostendit quaedam effectus in frigore repono. Sensitivity. Hoc trend insinuat ut interaction inter gluten dapibus matrix et undique fit infirmior. Hoc potest esse quod magis hydrophobic coetibus expositae durante congelatio, quod est consistent cum scelerisque denaturation apicem temperatus mensuras. In particulari, altitudo et area T23 distribution pro infectum glutine massa cum II% HPMC additionem non ostenderet a significant differentia. Hoc indicat HPMC potest limit migrationem et redistribution aqua, et potest inhibere transformationem aquae statum a restringitur status ad liberum status durante frigore processus.
In addition, altitudo et area de T24 distribution de infectum glutine massa cum diversis contentis in HPMC sunt significantly diversis (Fig. 3,4 a) et relativum de libero aquae negative connectuntur cum moles hpmc addidit. Hoc est oppositum dang distribution. Ideo haec variatio regula indicat HPMC habet aqua tenens facultatem et convertit liberos aquam ut aquam. Sed post LX diebus glacians, altitudo et area T24 distribution auctus ad variantur, qui indicavit, quod aquam statu mutata a restringitur aqua ad liberum-fluit statum in frigore processus. Hoc est maxime ex mutatione in glutine dapibus conformatio et exitium de "layer" unitas in glutine structuram, quae mutat statum de aqua continebat in ea. Quamvis contentus aquam aquam determinari a DSC auget extensio frigore repono tempore, debitum ad differentiam in mensura modi et characteris principiis duarum, liberumzable aquam et aquam non omnino equivalent. Nam infectum glutine massa addidit II% HPMC, post LX diebus glacians repono, nemo ex quatuor distributionibus ostendit significant differentias, indicans quod HPMC potest efficaciter retinere aquam statum ex sua aqua tenet proprietatibus et commercio cum glutine. et firmum liquido.
3.3.5 Effectus HPMC additionem quantum et congelatio repono tempore ad secundarium structuram glutine dapibus
Generaliter, in secundarium structuram dapibus dividitur in quattuor genera, α-spiralis, β-involvit, β-angulos et temere cursu. In maxime momenti secundarium vincula ad formationem et stabilization de loci conformatio de proteins sunt hydrogenii vincula. Ideo dapibus denaturation est processus hydrogenii vinculi fractionis et conformational mutationes.
Fourierius transform infrared spectroscopy (ft-ir), late usus est summus-throughput determinatio secundarium structuram ex interdum exemplaria. In proprietate vincula in ultrarubrum spectro de proteins maxime includit, alleluia ego cohortem (1700.1600 cm-I), alleluia II cohortis (1600.1500 cm-I) et amide III cohortem (1350.1200 cm-I). Correspondenter, et averte ego cohortem effusio apicem originem ex extendens vibrationis de carbonyl coetus (-c = o-.), Et amino et in eodem plano .synchronous est maxime ex tendens vibrationem et in eodem. Et habet altum sensibilitatem mutat in dapibus secundarium structuram [128'1291. Etsi autem super tres characteristic vincula sunt omnes proprietatem infrared effusio iuga de proteins, in specifica in aliis verbis, in absorption intensionem in IV cohortis est inferior, ita semi-quantitatis accuratam secundarium structuram est pauper; Dum apicem absorption intensionem et ego cohortem est altior, ut plures investigatores analyze in secundarium structuram de dapibus per hoc cohortem [MCCCI, sed effusio apicem aquae et amide ego cohortis overlapped ad circa MDCXL cm. I Wavenumber (overlapped), quae rursus afficit accurate eventus. Ergo interpellatio aquae determinationem interdum interdum secundarium compages determinatio. In hoc experimentum, ut vitare intercessiones aqua, relativum in quattuor secundis structuris glutine dapibus sunt adeptus analyzing in III cohortem. Pecco loco (Wavenumber Intervallum)
Et attributionem et designationem sunt enumerantur in mensa 3.4.
Tab 3,4 Pecco positions et assignment of secundarium structurae Originated ab Aide III cohortis in ft-IR spectris

Figure 3.5 est infrared spectro de ulterius III cohortis glutine dapibus addidit cum diversis contentis in HPMC ad 0 dies post ens gelida ad 0 dies post deconvolution et deconting de secunda derivatio. (MMI) applicari secunda derivative aptare deconvoluted apicem similes apicem figuras [MCCCXXI]. Ut quantitare relativum contentus mutationes inter secundarium structuram, mensa 3.5 summa relativa percentage contentus de quatuor secundarium structurae glutine interdum cum diversis glacians temporibus et diversis HPMC additiones (correspondentes Area).

Ficus 3.5 deconvolution of Aeri III de glutine cum o% HPMC ad 0 D (a), cum II% HPMC ad 0 d (b)
Nota: A est infrared spectro triticum glutine dapibus sine addendo HPMC ad 0 diebus gelida repono; B est infrared spectro triticum glutine interdum gelida repono pro 0 diebus II% HPMC addidit
Cum prolongationem gelida repono tempore, secundarium structuram glutine dapibus cum diversis additionis HPMC mutatur ad diversos gradus. Potest videri, quod utraque glaciem et addition of HPMC habent effectus in secundarium structuram glutine dapibus. Cuiusmodi quantum ad hpmc addidit, B. et plicatum structuram est maxime dominatur structuram, ratio circiter LX%. Post LX diebus gelida repono, addere 0%, ob Gluten V% et I% HPMC. De relativa contentus de sinus augetur significantly per 3.66%, 1,87% et 1,16%, respective, quae fuit similis eventus determinari per Meziani et al. (MMXI) [L33J]. Autem, non fuit significant differentia durante gelida repono ad gluten supplemented cum II% HPMC. Praeterea, cum gelida pro 0 diebus, cum incremento HPMC additionem, p. De relativa contentus de foliis auctus leviter, praesertim cum etiam quantum erat II%, p. Et relativum contentus de sinus augeri 2.01%. D. In complicata structuram potest dividitur in intermolecular p. Folding (per aggregatio dapibus moleculis), antiparallel p. Plicued et parallel p. Tres substrucshs sunt involuta, et difficile determinare quod substructure occurs per frigore processus
mutavit. Quidam inquisitores credo quod incrementum in relativa contentus de B, genus structuram erit ducere ad augmentum in rigiditatem et hydrophobicity de steric conformatio [XLI], et alia inquisitores credere p. In incremento in folia structuram est ex parte novae β-complicare formationem cum a per infirmum ex structuram et fortitudinem servetur hydrogenii vinculum [CDXXI]. β- in incremento in complicata structuram indicat quod dapibus est polymerized per hydrophobic vincula, quae est consistent cum eventus apicem temperatus de scelerisque denaturation metiri per DSC et distributioni transversus rutrum. Dapibus denaturation. In alia manu, addidit 0,5%, I% et II% HPMC gluten dapibus α-whirling. Et relativum contentus de Helix auctus per 0,95%, 4.42% et 2.03% respectively cum prolongationem glacians tempus, quae est cum Wang, et A1. (MMXIV) Found Similar results [CXXXIV]. 0 ex glutine non addidit HPMC. Non fuit significant mutatio in relativa contentus de Helix in gelida repono processus, sed cum augmentum addition moles frigore 0 diebus. Fuerunt significant differences in relativo α-whirling structurae.

Fig 3,6 schematic Description of Hydrophobic MiITIUM nuditate (a), aqua redistribution (b) et secundarium structural mutationes (c) in gluten matrix cum crescente gelida tempus 【31'138】

Omnes exempla cum extensio frigore tempore, p. De relativa in angulis sunt significantly reducitur. Hoc ostendit quod β-vertente est valde sensitivo ad congelatio curatio [CXXXV. MCCCLXI], et utrum HPMC est additum aut non habet effectus. Wellner et A1. (MMV) propositus est β-torquem vertente glutine dapibus est ad β-vicissim spatium domain structuram in glutenin polypeptide torquem [XXX XXXVII]. Nisi quod relativum contentus de temere structuram ex glutine dapibus addidit II% HPMC habebat non significant mutatio in gelida repono, altera exempla sunt significantly reducitur, quod potest fieri per extrusionem glacies crystallis. In addition, cum gelida ad 0 diebus, relativum in contentis α-Helix, β-sheet et β-turn structuram in II dapibus addidit in II% HPMC significantly diversis ab illis ex illis distinguitur dapibus sine HPMC. Hoc potest indicant quod sit interaction inter HPMC et glutine dapibus, formatam novas hydrogenii vincula et tunc afficiens conformatio dapibus; Aut HPMC absorbet aqua in poro cavum de dapibus spatium structuram, quod deformet interdum et ducit ad magis mutationes inter subunits. prope. In incremento de relativa contentus de β-sheet structuram et decrementum de relativo contentus de β-conversus et α-Helix structuram sunt consistent cum super speculatione. Per glacians processus, in diffusionem et migrationem aqua et formatio glacies crystallis destruere hydrogenii vincula, quae in conformational stabilitatem et exponere hydrophobic coetibus servitiis. Praeterea ex parte industria, in minorem in industria de dapibus, magis firmum sit. In humilis temperatus, in auto-organization mores (folding et explicat) de dapibus moleculis procedit sua sponte et ducit ad conformational mutationes.
In conclusione, cum altius contentus de HPMC addita, ex hydrophilic proprietatibus HPMC et ejus commercium cum dapibus, HPMC potuit efficaciter inhibere mutationem in secundarium structuram in stabula.
3.3.6 effectus HPMC additionem et congelatio repono tempore super superficiem hydrophobicity glutine dapibus
Dapibus molecules includit tam hydrophilic et hydrophobic coetibus. Plerumque in interdum superficiem ex hydrophilic coetibus, quae potest ligare aquam per hydrogenii vinculum formare hydratationis accumsan ne dapibus moleculis agglomerandering et ponere eorum conformational stabilitatem. In interiore autem dapibus continet magis hydrophobic coetibus ad formam et ponere secundarium et tertians structuram de dapibus per hydrophobic vis. Denaturation of proteins est saepe cum nuditate Hydrophobic coetibus et auctus superficiem hydrophobicity.
Tab3.6 Effectus HPMC etiam et gelida repono in superficies hydrophobicity glutine

Nota in eodem ordine, ibi est superscript litteras cum non M et B, indicando quod est a significant differentia (<0.05);
Diversis superscript capitis litteris in eodem columna indicant significant differentia (<0.05);
Post LX diebus gelida repono, addere 0%, C. super superficiem hydrophobicity gluten cum V%, I% et II% HPMC auctus per 70.53%, 55.63%, 43.97% et 36.69%, respective (mensa 3.6). In maxime, superficiem hydrophobicity glutine sine addendo HPMC post ens gelida pro XXX diebus habet auctus significantly (P <0.05) et I% HPMC additur ad I% Hydrophobicity. In eodem tempore, post LX diebus gelida repono, superficies hydrophobicity glutine dapibus addidit cum diversis contentis ostendit significant differentias. Autem, post LX diebus gelida repono, super superficiem hydrophobicity glutine dapibus addidit II% HPMC modo augeri a 19,749 ad 26,995, quod non significantly differt a superficiem hydrophobicity valorem post XXX diebus glaciei hydrophobicity est de valore, quam alia ex superficiei hydrophobicity est de valore, quam alium in superficiem hydrophobicity est de valore, quam alium in superficiem hydrophobicity est de valore et in superficiem hydrophobo Hoc indicat HPMC potest inhibere denaturation of glutine dapibus, quae est consistent cum eventus DSk determinatio ad apicem temperatus calor deformatio. Hoc est quod HPMC potest inhibere destructionem interdum structuram per recrymstallization, et debitum ad hydrophilicity,
HPMC potest iungere cum hydrophilic coetibus in dapibus superficiem per secundarium vincula, ita mutantur superficies proprietatibus dapibus, cum limitando in nuditate hydrophobic coetibus (mensa 3.6).
3.3.7 Effectus HPMC additionem quantum et congelatio repono tempore in Micro-network structuram ex glutine
In continua glutine network structuram habet plures poros ponere carbonis dioxide Gas produci per fermentum per probationem processus de massa. Ideo et fortitudinem et stabilitatem in glutine network structuram sunt valde magna ad qualis est ultima uber, ut specifica volumine, qualis, etc. structuram et sensoria taxationem. Ex microscopic parte, in superficies Insecta de materia potest observari a scanning electronic microscopy, quae providet practica basis ad mutationem de glutine network structuram in frigore processus.

Fig 3,7 Sem imaginibus de microstructure gluten adipem, (a) indicavit gluten adipem cum 0% HPMC ad 0D de glaciei ad 0D, (d) indicavit gluten adipem cum II% HPMC ad 60d.
Note: A est microstucture glutine network sine addendo HPMC et gelida ad 0 dies; B est microstructure glutine network sine addendo HPMC et constringitur pro LX diebus; C est microstructure glutine network cum II% HPMC additae et gelida ad 0 diebus: D est glutine network microscunde cum II% HPMC additae et gelida pro LX diebus
Post LX diebus gelida repono, in microstructure infectum gluten massa sine HPMC erat significantly mutata (Fig. 3.7, AB). Ad 0 dies, in glutine microstructures cum II% aut 0% HPMC ostendit integrum figura, magna
Parva proximus raro spongia, sicut morphology. However, after 60 days of frozen storage, the cells in the gluten microstructure without HPMC became larger in size, irregular in shape, and unevenly distributed (Fig. 3.7, A, B), mainly due to the This is caused by the fracture of the "wall", which is consistent with the measurement results of the free thiol group content, that is, during the freezing process, the ice crystal squeezes and breaks the Disulfide vinculum, quae afficit vires et integritas structuram. Ut nuntiavit per Kontogiorgos & Goff (MMVI) et Kontogiorgos (MMVII), in interstitial regiones de glutine network sunt expressi ex duratione [CXXXVIII. MCCCXCI]. In addition, debitum ad siccitatibus et condensatione, a relative densa fibrosum structuram productum in spongiosa structuram, quae potest esse causa decremento in libero Thool Content post XV diebus gelida, quia magis disulfide vincula et gelida et gelida repono. In glutine structuram non graviter laedi breviori, quae consistent Wang, et A1. (MMXIV) observari similes Phaenomena [CXXXIV]. In eodem tempore, in exitium glutine microstructure ducit ad libero aqua migratio et redistribeudo, quae est consistent cum eventus humilis-agri tempus, domain nuclei magnetica resonatur (TD, NMR) mensuras. Quidam studiis [CXL, CV] nuntiavit quod post aliquot Frigidus-CALEFACTUM CYCLES, GELATIENTIONIBUS rice amulum et structurae fortitudo est altior. Nihilominus post LX diebus gelida repono, in microstucture gluten cum II% HPMC additionem mutavit minus, cum minor cellulis et magis iusto figuras quam gluten sine HPMC additionem (Fig. 3,7, B, D). Haec adhuc indicat HPMC potest efficaciter inhibere exitium gluten structuram per recrymstallization.
3,4 CAPUT Summary
Hoc experimentum investigari in Rheologiam infectum gluten adipem et glutine dapibus addendo HPMC cum diversis contentis in eodem (0%, 0.5%, I% et II%) per frigore (0, XV, XXX et LX diebus). Properties, Thermodynamic proprietatibus et effectus physicochochemical proprietatibus. In studium invenitur quod mutationem et redistribution aquae statum durante glacians repono processus significantly augeri in refrigescit aqua contentus in infectum systematis, quae ducitur ad exitium glaciem et ad formationem et incrementum in glaciem glaciem, et adimpletur ad dispensando proprietatibus et ad alium. Deteriorii Product Quality. Eventus frequency scanning ostendit quod elastica modulus et viscosa modulum ad infectum glutine massa sine addendo HPMC decrescebat significantly in glacians repono processus, et scanning microscope ostendit, quod microctructure est laedi. In content of liberum sulfhydryl coetus fuit significantly auctus, et eius Hydrophobic coetus erat magis patere, quod factum est scelerisque denaturation temperatus et superficiem hydrophobicity gluten interdum significantly augeri. Tamen, in experimentalem eventus ostendere quod addition of i-IPMC potest efficaciter inhibere mutationes in structuram et proprietatibus infectum glutine massa et glutine durante glacians ad repono, et intra quaedam range, quod inhibitory est positive per quod etiam inhibitory hpmc. Hoc est quod HPMC potest reducere mobilitatem aqua et limit augmentum in refrigerium aqua contentus, ita inhibere in RECRYSTALLIZA phaenomenon et custodiens glutine network structuram et localis conformacionem relative relative. Hoc ostendit quod etiam de HPMC potest efficaciter ponere integritas gelida farinam structuram, ita ensuring uber qualitas.
CAPUT IV Effectus HPMC praeter structuram et proprietatibus amulum sub glaciem repono
4.1 Introduction
Amulum est torquem Polysaccharide cum GLYCOSA ut monomer. clavem) duo genera. Ex microscopic parte, amulum plerumque granulares et particula magnitudine triticum amulum est maxime distribuit in duobus iugis 2-10 Pro (b amuli) et 25-35 PM (A amulum). Ex perspective de cristallum structuram, starch granules includit crystallina regiones et Amorphous regiones (e, non-crystallino regiones), et crystallum sunt amplius divisa in a, B, et C types (id fit V-genus post completum Gelatinization). Plerumque, in crystallina regione de Amylopectin et in amore et amorphous est maxime de amylose. Hoc est quod, praeter C et catenam (pelagus catena), Amylopectin etiam habet latus catenis composito ex B (genere torquem) et C (Carbon catena), sicut "in crudum amulum. Forma crystallite fasciculus disposita in quadam forma cristallum.
Amulum est unum de principalis components similæ, et ejus contentus est ut altum ut de LXXV% (siccum basis). Simul, ut carbohydrate late in grana, amulum etiam pelagus industria fons materiales in cibo. In farinam systema, amulum maxime distribuit et attachiatus ad network structura glutine dapibus. Per dispensando et repono, starches saepe subeundi gelatinization et senescentis.
Inter eos amulum gelatinization refert ad quod amulum granulis sunt paulatim disintegrated et hydrated in systematis cum altum aqua contentus et sub calefactio conditionibus. Potest dure dividitur in tres principalis processus. I) reversible aqua effusio scaena; Antequam perveniendi initial temperatus gelatinization, in amulum granulis in amulum suspensionis (slurry) ut eorum unicum structuram immutabunt et externa figura et internum structura non mutare. Tantum paulo solutum amulum dispergitur aqua et restitui ad eius originale statu. II) et irreversible aqua effusio scaena; Sicut temperatus crescit aqua intrat inter amulum crystallite fasciculos irrepetibiliter absorbet magna moles aquae amulum tumescere, volumen amplectitur pluries et hydrogenibus inter amulum dilatat. Hoc fit extenta et crystals evanescet. Simul bireefringence phaenomenon amulum, id est Melitensis transire sub Polarizing microscopio incipit evanescet et temperatus ad hoc vocatur initial gelatinificatio temperatus amulum. III) start Granule disintegration scaena; Molcules omnino intrare solutionem ratio ad formam amulum crustulum (crustulum / amulum gel), in hoc tempus viscositas est systematis est maxima, et in hoc tempus et amulum gelatinification temperatus, et in hoc tempore dicitur quod amulum gelatinificatio, et in hoc talke amulum est, et in tortor, et tortam amulum α-amylum [CXLI. Cum farinam coquitur, gelatinization amythio haerent cibum cum suis unique texta, saporem saporem, color et dispensando.
In generali, amulum gelatinization est affectus fons et genus amulum, relativum contentus et Amylos et Amyllantin in amulum, sive amulum mutatur et modum modificationis, etiam ex pluribus, temperatus et concentration, etc.) [142,50]. Ideo cum strachs strarch (superficiem, crystallina structuram, etc) mutatur, gelatinization proprietatibus, rhematicis proprietatibus, canus proprietatibus, digestibility, etc.
Multi studiis ostensum est quod gel fortitudo amulum crustulum diminuitur, facile est aetas, et ejus qualis determinatio sub conditione frigore repono, ut canetis, et A1. (MMV) studuit effectum glacians temperatus in qualis annuum amulum puree; Ferrero et A1. (MCMXCIII) Investigavit effectis glacians rate et diversis generis additives in proprietatibus triticum et frumentum amulum pastes [151-156]. Sed non sunt relative paucis tradit in effectum gelida repono in structuram et proprietatibus amylo granulis (patria amulum), quod necessitates esse amplius exploratur. Glacialis farinam (exclusis pre-cocta gelida fermenti) est in forma UGGELATININIINEDIONIBUS granulis sub conditione gelida repono. Ideo studeo structuram et fabrica mutationes patria amulum addendo HPMC est quaedam effectus in meliorem dispensando proprietatibus gelida fermenti. significationem.
In hoc experimentum, per addendo diversis HPMC contentis (0, 0,5%, I%, II%) ad amulum suspensionis, moles HPMC addidit in quadam frigore periodum (0, XV, XXX, LX diebus) studuit. In amulum structura et gelatinization potentia naturae.
4.2 experimentum materiae et modi
4.2.1 Experimentalem materiae
Triticum amulum binzhou zhongyu cibum Co., Ltd.; HPMC Aladdin (Shanghai) Chemical Reagent Co., Ltd.;
4.2.2 experimentalem apparatus
Apparatu nominis
HH Digital constant temperatus aqua balneum
BSAL24S Electronic Libra
BC / BD-272sc Refrigtorer
BCD, 201LCT Refrigerator
SX2.4.10 Muffle fornacem
DHG. 9070A inspiratione siccatae clibano
KDC. 160hr summus celeritas refrigerated Centrifuge
Inventionis R3 Gyrational Rheometer
Q. CC differentiale scanning calorimeter
D / Max2500V Type X. Ray Diffractometer
SX2.4.10 Muffle fornacem
Manufacturer
Jiangsu Jintan Jincheng Guosheng Experimental Factory
Sartorius Germania
Haier Group
Hefei Duiling Co., Ltd.
Huangshi Hengfeng Medical Equipment Co., Ltd.
Shanghai yiheng scientific instrumentum Co., Ltd.
Anhui Zhongke Zhongjia scientific instrumentum Co., Ltd.
American ta comitatu
American ta comitatu
Rigaku Manufacturing Co., Ltd.
Huangshi Hengfeng Medical Equipment Co., Ltd.
4.2.3 experimentum modum
4.2.3.1 praeparatio et gelida repono de amulum suspensionis
I ponderare I g amulum addere IX ml de aquis distillant, plene excutite et misce parare X% (w / w) amulum suspensionis. Deinde ponere sample solutio. XVIII ℃ refrigerator, gelida repono pro 0, XV d, XXX d, LX d, de quo 0 Dies est nova potestate. 0.5 addere%, I%, II% (w / w) HPMC pro correspondentes qualis amulum ad parare exempla cum diversis etiam amounts, et reliquum curatio modi manent.
4.2.3.2 Rheological Properties
Exemplum ex supra, de quibus exempla tractata est correspondentes rigentem tempus, aequilibrate ad IV ° C ad IV II, et movere ad locus temperatus usque ad totaliter ETFECTUS.
(I) start Gelatinization characteres
In hoc experimentum, a Rheometer fuit usus pro ieiunium VECECETER ut metiretur GELATINIZATIONIBILIS characteristics amulum. Vide BAE et A1. (MMXIV) modum [MDLXXI] levi modifications. Et propria progressio parametri sunt set ut sequitur: utere laminam cum diameter de XL molendini, in gap (gap) est M mm, et gyrationis celeritas est V rad / s; I) Incubate ad L ° C ad I min; II) ad V. C / min calefacto ad XCV ° C; III) tenentur ad XCV ° C ad min, IV) Tunc refrigeravit ad L ° C ad V ° F / min; V) Denique tenuit ad L ° C ad V min.
Trahe 1.5 ml specimenque solution et adde quod ad centrum Rheometer Sample scaena, metiretur gelatinization proprietatibus de sample secundum superiore progressio parametri, et in tempore (min) et temperatus, et in tempore (Ps s) et temperatus, et adveniente (PA s), et adiungit in linea (° C) sicut mulierination curva ad rectam. Secundum ad GB / T 14490.2008 [CLVIII], correspondentes gelatinization characteristic Indicatores-Gelatinization Pecco Viscosity (Field), Pecco Temperature (High), Final Viscosity (Ratio) et Value (Breakdown) sunt adeptus. Valorem, BV) et regenerationem valorem (INCOMMODUM valorem, SV), in quibus, interitus valorem = apicem viscosity - minimum viscositas; Viscosity Viscosity PROCUS valorem - Viscosity minimum. Quisque Sample repetitur ter.
(II) stabilis fluxus test de amulum crustulum
Quod superius gelaminized amulum crustulum est subiecta ad stabilis fluxus test, secundum modum Achayuthakan & Sophantharika [MDXCI, in parametri erant profecti sunt: ​​fluxus Mode, stare ad XXV ° C ad X min et Shear rate at XXV ° C ad I) 0.1 sta in range ad I) 0.1 sta in unum range I) 0.1 sta in unum I) 0.1 sta in range ad I) 0.1 sta in range ad I) 0.1 sta in range ad I) 0.1 sta in range I) 0.1 sta in unum I) 0.1 sta in range ad I) 0.1 sta in unum I) 0.1 sta in range range I) 0.1 sto ad XXV ° C ad I) 0.1 sta in unum I) 0.1 sta in unum I) 0.1 sto ad Reli 100 *, II) 100 *. 0.1 S～, the data is collected in logarithmic mode, and 10 data points (plots) are recorded every 10 times the shear rate, and finally the shear rate (Shear Rate, SI) is taken as the abscissa, and the shear viscosity ( Viscosity, pa ·s) is the rheological curve of the ordinate. Usus originem 8.0 ad praestare nonlinear conveniens huius curva et obtinere pertinet parametri aequationis, et aequatio satisfacit potestatem legem (ps s), quod est in mersion (p. I), quod est in morum (p.
4.2.3.3 amulum Crustulum gel proprietatibus
(I) sample praeparatio
Accipere 2.5 g de amyloideam et miscere cum aquis distillant a aqua in ratione I: II ad amulum lac. Congelo ad XVIII ° C XV D, XXX D et LX d. 0.5 addere, I, II% HPMC (w / w) ad reponere amulum eiusdem species, et alia praeparatio modi manent. Post glacians curatio est perficitur, tolle eam, equilibrate ad IV ° C ad IV II, et tunc CALEFACTO ad locus temperatus ad illud probata.
(III) amulum gel vires (gel vires)
Take 1.5 ml de sample solutio et ponere in sample scaena in Rheometer (Discovery.R3), premere ad XL mm / n Plate cum diametri ad MN, et ad Min ad X mm, et in samped in sample et in sample et in sample in sample et in sample et in sample in sample in sample et in sample in sample in sample et in sample in sample in sample et in sample in sample in sample et in sample in sample in sample et in sample in sample in sample et in sample in sample in sample et in sample in sample in sample et in sample in sample in sample et ad plene in sample et in sample in sample in sample et in sample et ad plene homogenize et ad samped et ad Vitare in X. Et caliditas scan incipit at XXV ° C et terminos ad V. C / min erexit ad XCV ° C, tenentur ad II min et demittebat XXV ° C ad V "C / min.
A iacuit de petrolatum erat leviter applicari ad extremum amulum gel adeptus supra vitare aquam damnum per subsequentem experimenta. Referendo ad Abebe & Ronda Modus [MDCI], quod oscillatory intentionem everte erat pronunciate fiebat determinare linearibus Vindescolasticity regione (LVR%, in stans ad XXV ° C ad X min.
Deinde, nihilum deduces oscillatione frequency, set in iactabantur moles (iactabantur) ad 0.1% (secundum ad iactabantur eventus), et posuit frequency range ad O. I ad X HZ. Quisque Sample repetitur ter.
4.2.3.4 Thermodynamic proprietatibus
(I) sample praeparatio
Post correspondentes congelatio treatment tempus, in exempla sumpta sunt, ualde omnino, et exaruit in clibano ad XL ° C ad XLVIII h. Denique factum est terra per C-mesh cribinem adipisci solidum pulveris sample usu (idoneam ad Xrd temptationis). See Xie, et A1. (2014) method for sample preparation and determination of thermodynamic properties '1611, weigh 10 mg of starch sample into a liquid aluminum crucible with an ultra-micro analytical balance, add 20 mg of distilled water in a ratio of 1:2, press and seal it and place it at 4 °C In the refrigerator, equilibrated for 24 h. Congelo ad XVIII ° C (0, XV, XXX et LX diebus). 0.5 addere%, I%, II% (w / w) HPMC ad reponere correspondentes qualis est amulum et alia praeparatio modi manent. Post glacians repono tempus est supra, eximito et crucem et aequilibrate ad IV ° C ad IV h.
(III) Determinatio Gelatinization Temperature et enthalpy Mutare
Taking the blank crucible ut referat, in NITROGENIUM fluunt rate erat L ml / min, equilibrated ad XX ° C ad V min et calefacta ad C ° C ° C / min. Denique calor fluxus (calor fluxus, MW) est DSC curvae ordinatae, et gelatinization apicem integrated et analyzed per universa analysis MM. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem ter. Quisque sample repetitur saltem tribus temporibus.
4.2.3.5 Mensura
In Icidam gelida amulum exemplaria exaruit in clibano ad XL ° C ad XLVIII II, tum humus et sieved per C-mesh cribinem ad obtinendum amulum pulveris. Take a quadam moles in superius exempla, utere d / max 2500v type X. Crystalli forma et relativa crystallinatum sunt determinari per X Ray diffractor. Et experimentalem parametri sunt voltage XL kv, current XL ma, using cu. Ks ut X. Ray fontem. In locus temperatus, quod scanning angulus range est 30--400 et scanning rate est XX / min. Relativum Crystallinity (%) = crystallization apicem area / totalis area x C%, ubi totalis area est summa background area et apicem integralis area [I LXII].
4.2.3.6 determinatio amulum tumor potentia
Tolle 0.1 G de arida, humus et sieved amyloid in L ml centrifuge fistulam, addere X ml de aquis distillantur ad eam, et in a XCV Aquae ad 0.5 ad constans temperatus. Post XXX min post Gelatinization est completum, ut de centrifuge tubo et ponere in an glacies balneum ad X min pro celeri refrigerationem. Denique, Centrifuge ad (V) RPM ad XX min et effundam supernatant ad obtinendum est praecipitari. Power = praecipitatio Missam / Sample Missam [CLXIII].
4.2.3.7 notitia analysis et processui
Omnes experimenta repetita saltem ter nisi aliud certa et experimentalem results sunt expressa quod medium et vexillum deviationis. Statistic XIX cum usus est analysis de dissident (analysis de dissident, ANOVA) cum significatione gradu 0,05; Correlatio charts instructa per originem 8.0.
4.3 Analysis et Discussion
4.3.1 contentus de basic components of triticum amulum
Secundum GB 50093,2010, GB / T 5009.9.2008, GB 50094.2010 (LXXVIII-S0), in basic components of triticum amulum - humorem contentus sunt determinari. Eventus sunt ostensum est in mensa IV. I ostensum est.
ICTUS 4.1 Content of Constituent de Triticum amulum

4.3.2 Effectus HPMC etiam quantum et gelida repono tempore in GELATINIZATIONIBUS characteres of Triticum amulum
Et amulum suspensionis cum quadam concentration calefacta ad quadam calefacit rate ut amulum gelaminized. Post incipiens ad GELATINIZE, in Turbid liquida paulatim fit pasty debitum ad expansionem amulum et viscositas crescit continue. Deinde, in stadio granulis rumpatur et viscositas decrescit. Cum crustulum quod refrigeratum ad certum refrigerationem rate, crustulum erit gel, et viscositas valorem erit amplius augmentum. Viscositas valorem cum is refrixerit ad L ° C est ultima viscosity valorem (Figura 4,1).
Mensa 4.2 lists influentiam pluribus momenti Indicatores amuli Gelatinization characteres, comprehendo gelatinization apicem viscositas, minimum viscosity, et reflectit ad effectum HPMC etiam et adpropinquantur et reflectit in Effectum HPMC etiam et aestivum, et reflectit ad effectum HPMC et in Greating tempus in amulum PRAEGRUS. Effectus eget proprietatibus. In experimentum eventus ostendere quod apicem viscositas, ad minimum viscositas et ultima viscositas amulum sine gelida repono augetur significantly cum incremento HPMC additionem, dum labe valorem et recuperatio valorem valorem et in vim et recuperatio valorem et in valorem et recuperatio valorem significantly. Specifically, the peak viscosity gradually increased from 727.66+90.70 CP (without adding HPMC) to 758.51+48.12 CP (adding 0.5% HPMC), 809.754-56.59 CP (adding 1 %HPMC), and 946.64+9.63 CP (adding 2% HPMC); Et minimam viscositas est auctus a 391,02 + 18.97 CP (blank non addit) ad 454,95 + 36.90 (addendo O5% HPMC), 485,56 + 54.0.5 (addere I% HPMC) et 553.03 + 55.57 CP (addere II% HPMC); In Final Viscositas est a 794.62.412.84 CP (Sine Adding HPMC) Auxit ad 882,24 ± 22.40 CP (addendo 0,5% HPMC), 846,04 + 0.5 CP (addendo I% HPMC) et 910,884-34.57 CP (II% HPMC addendo); Tamen, ad ADTENUPATIO PROCLASSITUDINATIM PRINCIPIO a 336.644-71.73 CP (Sine addendo HPMC) ad 303.564-11.22 CP (0,5% HPMC addit), 324,19 ± 2.54 CP (Add
Et I% HPMC) et 393,614-45.94 CP (II% HPMC), in 8.13 CP (Sine HPMC) ad 427,29 CP (XV HPMC Added) 3607.85 + 21.00 CP (II% HPMC addidit). Hoc et addition of hydrocolles ut Xanthan gum et Guar gum adeptus a ACHAYUGHAKAN & SUPHANDHARIKA (MMVIII) et Huang (MMIX) potest crescere gelatinization Viscosity amulum dum reducendo in retrogradation valorem amulum. Hoc potest esse maxime quod HPMC acts ut quaedam hydrophilic colloid, et addition of HPMC auget Gelatinization Pecco Viscositas debitum ad Hydrophilic coetus in latere catenam, quae facit magis hydrophilic quam amyter granules ad locus temperatus. Insuper et temperatus range de scelerisque gelatinization processus (thermogelation processus) de HPMC est maior quam amulum (praecessi non ostensum est), ita ut ad HPMC potest exigere Draconi decrescere in viscosity debitum ad disintegration de amylo decrementum in viscosity debitum ad disintegration decrementum in viscosity debitum ad disintegration decrementum in viscosity debitum ad disintegration decrementum in Viscosity debitum ad disintegration de amylo cecinit in viscosity debitum ad disintegration decrementum in viscositate debitum ad disintegration de amylum granulis. Ideo ad minimum viscositas et ultima viscositas amulum gelatinization augetur per gradus ad augmentum HPMC contentus.
On the other hand, when the amount of HPMC added was the same, the peak viscosity, minimum viscosity, final viscosity, decay value and retrogradation value of starch gelatinization increased significantly with the extension of freezing storage time. In specie, in Pecco Viscositas amulum suspensionem sine addendo HPMC auctus a 727,66 ± 90.70 CP (glacini repono pro 0 diebus) ad 1584,44 + 68.11 CP (gelida ad LX diebus); Addit 0,5 Peak Viscosity amulum suspensionis% HPMC auctus a 758.514-48.12 CP (0 diebus 0) ad 1415,834-45.77 CP (congelatio LX diebus); AMICUS suspensionis cum I% HPMC addidit apicem viscositas amlibili liquidum auctus a 809.754-56.59 CP (Frigidus repono pro 0 diebus) ad 1298.19- 78,13 CP (gelida repono pro LX diebus); Dum amulum suspensionem II% HPMC CP addidit GELATIINIZO Pecco Viscosity ex 946,64 ± 9.63 CP (0 diebus gelida) auctus ad 1240.2224-94.06 CP (LX diebus gelida). In eodem tempore, in lowest viscositas amulum suspensionis sine HPMC est auctus a 391.02-41 8.97 CP (Glacians for 0 diebus) ad 556,77 ± 29.39 CP (congelatio ad LX diebus); Addit 0,5 ad minimum Viscositas amulum suspensionis% HPMC auctus a 454.954-36.96.90 CP (Glacians for 0 diebus) ad 581.934-72.22 CP (congelationi LX diebus); Et amulum suspensionis cum I% HPMC addidit ad minimum viscositas liquidum auctus a 485.564-54.05 CP (congelationi 0 diebus) ad 625.484-67.17 CP (glaciandit 625.484-67.17 CP (glaciandit 625.484-67.17 CP (glaciandit ad LX diebus); Dum amulum suspensio addidit II% HPMC CP gelatinized the lowest viscositas augeri a 553.034-55.57 CP (0 diebus gelida) ad 682.58 ± 20.29 CP (LX diebus gelida).

In ultima Viscositas amulum suspensionis sine addendo HPMC auctus a 794,62 ± 12.84 CP (gelida repono pro 0 diebus) ad 1413.15 ± 45.59 CP (gelida repono pro LX diebus). In Pecco Viscosity amulum suspensionis augeri a 882.24 ± 22.40 CP (gelida repono pro 0 diebus) ad 1322,86 ± 36.23 CP (gelida repono pro LX diebus); In Pecco Viscosity amulum suspensionis addidit cum I% HPMC et Viscosity augeri a 846,04 ± 12.66 CP (gelida repono 0 diebus) ad 1291,94 ± 88.57 CP (gelida ad LX diebus); Et Gelatinization Pecco Viscosity amulum suspensionis addidit II% HPMC auctus a XCI 0.88 ± 34.57 CP
(Gelida repono pro 0 diebus) auctus ad 1198,09 ± 41.15 CP (gelida repono pro LX diebus). Correspabiliter, ADTENUPATIO valorem amulum suspensionem sine addendo HPMC auctus a 336,64 ± 71.73 CP (glaciano ad 0 diebus) ad 1027,67 ± 38.72 CP (gelida ad LX diebus); Addit 0,5 ADTENUATIO Valesta amulum suspensionis% HPMC auctus a 303.56 ± 11.22 CP (gelida repono pro 0 diebus) ad 833,9 ± 26.45 CP (gelida repono in LX diebus); AMICUS suspensionis cum I% HPMC addidit ADTENUATIO valorem de liquida est auctus a 324.19 ± 2.54 CP (Glacians 0 diebus) ad 672.71 ± 10.96 CP (congelatio LX diebus); Dum addendo II% HPMC, ADENTENTATIONIBUS valorem de amulum suspensionis auctus a 393,61 ± 45.94 CP (Glacians for 0 diebus) ad 557,64 ± 73,77 CP (frigore ad LX diebus); Dum amulum suspensionis sine HPMC addidit retrogradation valorem auctus a 403,60 ± 6.13 c
P (gelida repono pro 0 diebus) ad 856,38 ± 16.20 CP (gelida repono pro LX diebus); Et retrogradation valorem amulum suspensionis addidit 0,5% HPMC auctus a CDXXVII .29 ± 14.50 CP (gelida repono ad 0 diebus) auctus ad 740,93 ± 35.99 CP (gelida ad LX diebus); Et retrogradation valorem amulum suspensionis addidit cum I% HPMC auctus a 360.48 ± XLI. XXXIX CP (gelida repono pro 0 diebus) auctus ad 666,46 ± 21.40 CP (gelida repono pro LX diebus); Dum retrogradation valorem amulum suspensionem addidit II% HPMC auctus a 357,85 ± 21.00 CP (gelida repono pro LX diebus). 0 diebus) auctus 515,51 ± 20.86 CP (LX diebus gelida).
Potest videri, quod cum prolongatione glacians repono tempore, amulum gelatinization characteres index aucta, quae est cum Tao et A1. f2015) I. consistent cum experimentalem eventus, invenerunt, quod cum incremento numerus Frigidus-CALEFACTO CYCLES, in Pecco Viscosity, Minimum Viscosity, et Retrogation (166.]. This is mainly because in the process of freezing storage, the amorphous region (Amorphous Region) of starch granules is destroyed by ice crystallization, so that the amylose (the main component) in the amorphous region (non-crystalline region) undergoes phase separation (Phase. separated) phenomenon, and dispersed in the starch suspension, resulting in an increase in the viscosity of starch GELATINIZATION, et augmentum in related ADTENUATIO Value et RETROGRADATIO valorem. Autem, in addition of HPMC inhibuit effectum glacies crystallization in amulum structura. Ideo ad apicem viscositas, minimum viscositas, ultima viscositas, labe valorem et retrogradation rate amuli gelatinization augetur addition of hpmc in gelida repono augeatur cum addition of HPMC durante gelida repono. auget et decrescat sequentially.

Fi 4.1 Pasting curvae triticum amulum sine HPMC (a) vel II% HPMCH ①)
4.3.3 effectus HPMC additionem et gelida repono tempore in tondendas viscositas amulum crustulum
Et effectus de tondendas rate in apparent Viscosity (tondere viscosity) de fluidi est investigatur a stabilis fluxus test et materiam structuram et proprietatibus fluidum reflectitur secundum. Tabula 4.3 lists aequatio parametri adeptus a nonlinear decet, id est, quod constantia coefficiens k et influunt characteristicam index D, tum quod influentia in praeter hpmc et glacians repono tempore in superius hpmc et glacians repono tempore in superius hpmc et glacians repono tempore in superius in parametri K.

Fi 4.2 Thixotropism de amulum crustulum sine HPMC (a) aut cum II% HPMC (b)

It can be seen from Table 4.3 that all the flow characteristic indices, 2, are less than 1. Therefore, starch paste (whether HPMC is added or whether it is frozen or not) belongs to Pseudoplastic Fluid, and all show shearing Thinning phenomenon (as the shear rate increases, the shear viscosity of the fluid decreases). Insuper et tondendas rate scans procul ab 0,1 s, respective. 1 increased to 100 s ~, and then decreased from 100 sd to O. The rheological curves obtained at 1 sd do not completely overlap, and the fitting results of K, s are also different, so the starch paste is a thixotropic pseudoplastic fluid (whether HPMC is added or whether it is frozen or not). Autem, in eodem glacians repono tempore, cum incremento HPMC additionem, differentia inter conveniens eventus k n valores duo scantica paulatim minuatur, quod indicat quod etiam de HPMC facit structura amulum crustulum sub tondendis accentus. Relinquitur relative firmum sub actum et reduces "Thixotropic circulum"
(Thixotropic loop) area, quae est similis Temsiripong, et A1. (MMV) nuntiavit eadem conclusioni [CLXVII]. Hoc potest esse maxime quod HPMC potest formare intermolecular crucis-nexus cum gelaminized amulum vincula (maxime amylose vincula), quae "tenetur" separationem amylos et amylopectin sub actione tondenti vi. , Ita ut ponere relativum stabilitatem et uniformitatem structuram (Figura 4,2, curva cum tondendas rate ut abscissam et tondendas accentus sicut ordinata).
In alia manu, quia amulum sine glacie, et k valorem minuatur signanter cum addition of HPMC, ex 78,240 ± 1.661 PA · snmc (Sine addendo HPMC) ad 65,240 ± 1.661 PA · SN (Sine addendo HPMC), respectively. DCLXXXIII ± 1.035 PA · sn (0.5% manum mc), 43.122 ± 1.047 PA · snmc (addere I% hpmc), et 13.926 0.330pa · · 0.011 (Sine addendo 0.277 0.017 ± 0.0117. 0.0117. (0.277 0.017 ± 0.011. 310 ± 0.009 (add 0.5% HPMC), O. 323 ± 0.013 (add 1% HPMC) and O. 43 1 ± 0.0 1 3 (adding 2% HPMC), which is similar to the experimental results of Techawipharat, Suphantharika, & BeMiller (2008) and Turabi, Sumnu, & Sahin (2008), and the increase of n value shows that the addition of HPMC facit fluidum est tendentia mutare a Pseudoplastic ad Newtonian [168'1691]. In eodem tempore, quia amulum condita constringitur pro LX diebus, in K, n valores ostendit eadem mutatione regula cum incremento HPMC addition.
Tamen, cum prolongationem glacians repono tempore, in valoribus K et n auctum est ad diversas gradus, in quibus valorem K, auctus a 78,240 ± 1.661 PA · SN (unadded, 0 diebus) ad 95,570 ± I, respectively. 2.421 PA · SN (nihil praeter, LX diebus), auctus a 65,683 ± 1.035 PA · s N (praeter de C. V% HPMC, 0) ad 5,5122 ± 1.047 PA · SN (addendo 0.5 ± 1.047 PA · SN (0.5 ± 1.047 PA · SN (0 0.5% HPMC PA (Adding I% HPMC, LX diebus)), et auctus a 13.926 ± 0.330 PA · sn (addendo II% HPMC, 0 diebus) ad 16.064 ± 0.465 PA · snm (addendo II% HPMC, LX diebus); 0.277 ± 0.011 (without adding HPMC, 0 days) rose to O. 334±0.014 (no addition, 60 days), increased from 0.310±0.009 (0.5% HPMC added, 0 day) to 0.336±0.014 (0.5% HPMC added, 60 days), from 0.323 ± 0.013 (add 1% HPMC, 0 days) to 0.340 ± 0.013 (add 1% HPMC, LX diebus), et a 0.431 ± 0.013 (addendi I% HPMC, LX diebus) II% HPMC, 0 diebus) ad 0.404 + 0.020 (add II% HPMC, LX diebus). By comparison, it can be found that with the increase of the addition amount of HPMC, the change rate of K and Knife value decreases successively, which shows that the addition of HPMC can make the starch paste stable under the action of shearing force, which is consistent with the measurement results of starch gelatinization characteristics. consistent.
4.3.4 effectus HPMC additionem et gelida repono tempore in dynamic vlecoelasticity amulum crustulum
In dynamic frequency facie potest efficaciter reflectunt in viscoelasticity materiae, et amulum crustulum, hoc potest esse proprium suum gel vires (gel vires). Figura 4.3 ostendit mutationes repono modulus / elastica modulus (g ') et damnum modulus / viscosity modulus (g' ​​et gel sub conditionibus in alium HPMC additionem et frigore in conditionibus in alium HPMC etiam et gel in conditionibus et alium HPMC etiam et gel in conditionibus et alium HPMC additionem et frigore est.

Fi 4.3 effectus HPMC etiam et gelida repono in elastica et viscosa modulum amulum crustulum
Note: A est mutatio de Viscoelasticity of UNDDDED HPMC amulum cum extensio frigore repono tempore; B est addition of of C. mutationem de Viscerelasticity V% HPMC amulum cum extensio frigore repono tempore; C est mutatio de viscoelasticity of I% HPMC amulum cum extensio de glacians repono tempore; D est mutatio de viscoelasticity II% HPMC amulum cum extensio de glacians repono tempore
Et amulum gelatinization processum est cum disintegration de amylo granulis, ad defectio de crystallino regione et hydrogenii biving inter amulum catenis et humorem, et amulum gelaminized ad formare calorem induxit (gel. As shown in Figure 4.3, for starch without frozen storage, with the increase of HPMC addition, the G' of starch decreased significantly, while G" had no significant difference, and tan 6 increased (Liquid. 1ike), which shows that during the gelatinization process, HPMC interacts with starch, and due to the water retention of HPMC, the addition of HPMC reduces the water loss of starch during the gelatinization process. At the same time, Chaisawang & Suphantharika (2005) found that, adding guar gum and xanthan gum to tapioca starch, the G' of the starch paste also decreased [170]. In addition, with the extension of the freezing storage time, the G' of starch gelatinized decreased to different degrees. This is mainly because during the frozen storage process of starch, the amylose in the Amorphous regionem amulum granulis est separata ad formam laedantur amulum (laedantur amulum), quod reducit gradum intermolecular crucis-vinculum post transitus gelatinization et gradum crucis-vinculum post crucem-vinculum. Stabilitatem et compagitness, et corporalis extrusionem glacies crystallis facit dispositionem "micelles" (microcectin) in amulum et mulginarum et aquae mulierolicorum, exiguamque (mulgearem catenam torquem mobilitatem), et tandem fecit gel vires amulum declinare. Sed augmentum HPMC additionem, decrescens trend of G 'suppressa, et hoc effectus est positive connectuntur cum addition of HPMC. Hoc indicavit quod addition of HPMC potuit efficaciter inhibere effectus glacies crystallis in structuram et proprietatibus amuli sub gelida repono conditionibus.
4.3.5 Effectus I-IPMC Praeterea quantum et gelida repono tempore in amulum tumor facultatem
Tumor Ratio amulum potest reflectunt magnitudinem amulum gelatinization aqua tumor et stabilitatem amulum crustulum sub centrifuga conditionibus. Ut ostensum est in Figura 4.4, quia amulum sine gelida repono, cum incremento de HPMC additionem, tumor vim amulum auctus 8.969 + 0.099 (sine addendo magis firmum post gelatinization, quod est ad conclusionem stabilis, quod constat, quod est ad conclusionem stabula VERTIGO GELATINIZATIONS. Tamen, cum extensio de gelida repono tempore, tumor potentia amulum minuitur. Comparari 0 diebus glacie repono, tumor potentia amulum minuatur ex 8.969-a: 0,099 ad 7.057 + 0 post gelida repono pro LX diebus, respectively. .007 (non HPMC addidit), reducitur ex 9.007 + 0,147 ad 7.269-4-038 (cum o.5% HPMC addidit), reducitur ex 9.284 + 0.157 ad 7.777 +0,282 + 0.069 ad 8.064 + 0.004 (0.069 + 0.069). Eventus ostendit quod amulum granulis laedantur post glacians repono, unde in praecipitatio pars solutum amulum et centrifugacionem. Ideo solubility amuli augebatur et tumor potentia minuatur. In addition, post glacians repono, amulum gelaminized amulum crustulum, eius stabilitatem et aqua tenens facultatem minuatur, et combined actum duorum reduci tumor potentia amulum [MDCCXI. In alia manu, cum incremento HPMC additionem, ad declines amuli tumentes potestatem paulatim minuatur, significans quod HPMC potest reducere moles laedantur amulum formatae per frigore damnum.

Fi 4.4 Effectus HPMC additionem et gelida repono in tumor potentia amulum
4.3.6 effectus HPMC additionem et gelida repono tempore in thermodynamic proprietatibus amulum
Et Gelatinization amulum est per endothermic eget thermodynamic processus. Ideo DSC est saepe solebat determinare impetu temperatus (Mortuus), apicem temperatus (to), finem temperatus (T P) et Gelatinization enthalpy amuli gelatinization. (TC). Tabula 4.4 ostendit in DSC curvae amuli GELATINIZA cum II% et sine HPMC addidit ad diversis glacians repono temporibus.

Fi 4.5 Effectus HPMC etiam et gelida repono in scelerisque proprietatibus triticum amulum pasting
Nota: A est DSC curvam amulum sine addendo HPMC et gelida pro 0, XV, XXX et LX diebus: B est DSC curve amuli cum II% HPMC addidit et gelida ad 0, XV, XXX et LX diebus

Sicut ostensum est in mensa 4.4, nam nova amyloidea, cum incremento HPMC additionem, amylum l habet significant differentia, sed auget significantly, ex 77,530 ± 0.028 (Sine addendo HPMC) 0.034 0.051 (0.034% ad (0.034 0.057 (0.034 0.057 (0.057 (0.057 (0.051. 0.051 (0.051. HPMC), sed 4h significant decrescit, ex 9.450 ± 0.095 (Sine addendo HPMC) ad 8.53 ± 0.030 (addendo 0.5% HPMC), 0.080% of (II% HPMC addendo (addere 0.066% (II% HPMC addendo (II% HPMC addendo (addere 0.066% (II% HPMC addendo (II% HPMC addendo (II% HPMC. Hoc est similis Zhou, et A1. (MMVIII) invenit quod addit hydrophilic colloid minuatur amulum gelatinization enthalpy et auctus amulum Gelatinization apicem temperatus [CLXXII]. Hoc est maxime quod HPMC habet melius hydrophilicity et facilius ad miscere cum aqua quam amulum. Simul, ex magna temperatus range de thermally accelerato gelaer processus HPMC, additionem HPMC auget apicem gelatinization temperatus amulum, dum gelatinization enthalpy decrescit.
In alia manu, amulum gelatinization, T P, TC, △ T et △ Aula augetur cum extensio de frigore. In specie, amulum gelatinization cum I% vel II% HPMC addidit non significant differentia post glacians ad LX diebus, cum amulum sine vel 0,5% HPMC est addita ex 0.035 72,340 ± 0.093 (0.035 0.03 et ex 0.093 (0,035 ± 0.085 (gelida repono pro 0 diebus) LX diebus); Post LX diebus gelida repono, incrementum rate of starch gelatinization ibant et augmentum HPMC additionem, ut amulum sine HPMC addidit ex 77,530 ± 0.028 (gelida ad 0 diebus) ad 81.028. CDVIII ± 0.021 (gelida repono pro LX diebus), cum amulum addidit II% HPMC auctus a 78.606 ± 0.034 (gelida repono pro 0 diebus) ad 80.017 ± 0.032 (gelida repono pro LX diebus). diebus); Praeterea, ΔH et ostendit eadem mutatione regula, quae auctus a 9.450 ± 0.095 (nihil praeter, 0 diebus) ad 12.730 ± 0.070 (non praeter, 0.095, 0.070 (praeter 0.090 ± 0.070 (non etiam, ad 0.0930, 0.070 (praeter diebus), ad 0.070 (non etiam, ad LX diebus), respective. DXXXI ± 0.030 (addendi 0,5%, 0 diebus) ad 11.643 ± 0.019 (0.5 addendi%, 0.029 0.080 (0 diebus) 0.093 (II%). Pelagus rationes ad superius, de quo mutationes in thermodynamic proprietatibus amulum gelatinization in gelida repono processus sunt formatio laesis amulum, quod destruit in amortem in regionem (in regionem crystallinum. In coexistentia duas crescit relativum crystallinatum amulum, quae rursus ad augmentum in thermodynamic index sicut amulum gelatinization apicem temperatus et gelatinization enthalpy. Tamen per comparationem, quod potest inveniri quod sub eodem glacians repono tempore, cum incremento HPMC additionem, augmentum amulum GELATIINIZATION, T P, TC, ΔT et ΔH paulatim decrescit. Potest videri potest quod addition of HPMC potest efficaciter ponere relativum stabilitatem amulum crystal structuram, ita inhibendo in augmentum thermodynamic proprietatibus amulum gelatinization.
4.3.7 Effectus I-IPMC additionem et congelationem repono tempore in relativa crystallinatum amulum
X. X-Ray diffraction (xrd) est adeptus X X-ray diffraction est a investigationis modum quod analyses diffraction spectro ad obtinendam notitia ut compositionem ad materiam, in materia vel morphologia de atomis aut moleculis in materia. Quia start granules habent typicam crystallina structuram, xrd est saepe solebat analyze et determinare crystallographic forma et relativa crystallinatum amylum crystallis.
Figura 4.6. Sicut ostensum est in a, in locis amulum crystallization apices sunt sita in CLXX, CLXXX, CXC et CCXXX, respectivo, et non significant mutatio in apicem seu addendo HPMC. Hoc ostendit quod intrinsecam de triticum amulum crystallization, crystallina forma manet firmum.
Tamen, cum prolongationem glacians repono tempore, relativum crystallinatum amulum auctus a 20.40 + 0,14 (absque HPMC, 0 diebus) ad 36.50 ± 0.42 (sine HPMC, gelida repono, respective). LX dies), et auctus 25.75 + 0,21 (II% HPMC addidit, 0 diebus) ad 32.70 ± 0.14 (II% HPMC addidit, LX diebus), et A1. (MMXVI), mutatio praecepta et mensurae results sunt consistent [173-174]. In incremento in relativa crystallinatum est maxime causatur per exitium de amorphoo regionem et incrementum in crystallinatum de crystallino regione. In addition, consistent with the conclusion of the changes in the thermodynamic properties of starch gelatinization, the addition of HPMC reduced the degree of relative crystallinity increase, which indicated that during the freezing process, HPMC could effectively inhibit the structural damage of starch by ice crystals and maintain the Its structure and properties are relatively stable.

Fi 4.6 Effectus HPMC additionem et gelida repono in xrd proprietatibus
Note: A X. X-radius diffraction exemplar; B est relativum crystallinarum ex amulum;
4.4 CAPUT Summary
Amulum est maxime abundanti arida res in massa, quae, post gelatinization, adiungit unique qualitates (specifica volumine, textura, sensuale, saporem, etc) ad commistionem. Quia mutatio amulum structura erit afficit eius gelatinization characteres, quod etiam afficiunt quale similagine products, in hoc experimentum, in gelatinization characteres, flexability et amulum suspensiones cum diversis contentis inquisitionis in scrutandis amulum suspensiones in diversis contentis inquisitionis addit amulum suspensiones cum diversis contentis inquisitionis addit amulum suspensiones cum diversis contentis inquisitionis addit amulum suspensiones et aliter inquisitionis inquisitionis addit. Mutat in proprietatibus rheology, thermodynamic proprietatibus et crystal structuram sunt usus ad aestimare tutela effectum HPMC additionem amallum granulum structuram et related proprietatibus. In experimentalem events ostendit quod post LX diebus gelida repono, amulum gelatinization (Pecco Viscosity, minimum Viscosity, Final Viscosity, ex AMBULATIO et augmentum in relativis amylo. Gelatinization enthalpy auctus, cum gel fortitudo amulum crustulum minuatur significantly; however, especially the starch suspension added with 2% HPMC, the relative crystallinity increase and starch damage degree after freezing were lower than those in the control group Therefore, the addition of HPMC reduces the degree of changes in gelatinization characteristics, gelatinization enthalpy, and gel strength, which indicates that the addition of HPMC keeps the starch structure and its gelatinization properties relatively stable.
CAPUT V Effectus HPMC praeter fermento superessendam rate et fermentationem operatio sub gelida repono conditionibus
5.1 Introduction
Fermentum est unicellular Eukaryotic microorganism, eius cellula structuram includit cell murum, cellulam membranam, mitochondria, etc, et nutritionis generis est facultativative anaerobic microorganism. Sub anaerobic condiciones, producit alcohol et industria, cum sub aerobic condiciones metabolizes ad producendum ipsum dioxide, aqua et industria.
Fermento habet amplis applications in fermentum conspersa products (sourdough est adeptus a naturali fermentationem, maxime lactatam acid bacteria), ut possit uti hydrolyzed productum amulum in farinam, in aerobic et aquae post respirationem producere carbonis dioxide et aquae cum respiratione. Et ipsum dioxide produci potest facere a commistione fermenti solutam, raro et plura. In eodem tempore, fermentum fermentum et munus quod est mandi possunt colligere potest non solum amplio nutritionis valorem de productum, sed etiam significantly amplio in saporem characteres de productum. Ideo et salvos rate et fermentationem operatio fermentum habere momenti impulsum in qualis est ultima uber (specifica volumine, texture et saporem, etc) [CLXXV].
In casu de gelida repono, fermentum erit affectus environmental accentus et afficit ejus viability. Cum autem frigore rate est alta, in aquam in systema et cursim crystallize et crescere externum osmotic pressura fermentum, ita causat cellulis amittere aquam; Cum frigore rate est excelsum. Si nimis humilis glacies cristallum erit magna et fermentum erit expressi et cell murum laedi; Utrumque reducere superessendam rate de fermento et ejus fermentationem operatio. In addition, multi studiis invenimus post fermento cellulis sunt rupta ex glacians, et dimittere a reducing substantia-reducitur in sulfhydryl group, quae eventually perdere network structuram in dapibus [176-177].
Quia hpmc habet fortis aqua retention et aqua tenens facultatem, addendo ad a massa ratio potest inhibere formationem et incrementum glacies crystallis. In hoc experimentum, diversis amounts HPMC addita ad farinam et post quaedam tempus post glaciem repono, quantitas fermentum fermento et hultathione contentus in unitate massa fermenti fermento in frigore contentus.
5,2 materiae et modi
5,2.1 Experimentalem materiae et instrumenta
Materiae et instrumenta
Angelus activa arida fermentum
BPS. 500cl constant temperatus et humiditas arca
3m solidum film colonia celeri comitem test pars
Sp. Model DCCLIV UV spectrophotometer
Ultra-Clean steriles Operating Table
KDC. 160hr summus celeritas refrigerated Centrifuge
Zwy-CCXL constant temperatus incubator
BDs. CC invertitur biological microscopium

Manufacturer
Angelus fermentum Co., Ltd.
Shanghai yiheng scientific instrumentum Co., Ltd.
3M Corporation Americae
Shanghai Spectrum Scientific Instrumentum Co., Ltd.
Jiangsu Tongjing Purificacionis Equipment Co., Ltd.
Anhui Zhongke Zhongjia scientific instrumentum Co., Ltd.
Shanghai Zhicheng Analyticae Fabrica Fabrica Co., Ltd.
Chongqing Auto optical Instrumentum Co., Ltd.
5.2.2 experimentalem modum
5.2.2.1 Praeparatio fermento
Ponderis III g de activae aridam fermento, addere eam ad sterilized L ml centrifuge fistulam sub Aseptic conditionibus, et deinde add XXVII ml in IX (w / wast et parare X% (w / w) SAL (W / W) PRAETEREUS. Deinde celeriter moventur. Copia in refrigerator ad XVIII ° c. Post XV D, XXX D et LX D of gelida repono, in exempla sumpta sunt ad temptationis. 0.5% addere, I% II% HPMC (w / w) reponere correspondentes recipis activae arida missa. In particulari, post HPMC est appensum est, oportet quod irradiatur sub an ultraviolet lucerna pro XXX minuta ad sterilizationem et disinfection.
5.2.2.2 massam proofing altitudinis
Vide Meziani, et A1. (MMXII) 's experimentalem modum [XVII citatis, cum modifications. V g de gelida farinam in a L ml colorimetric fistulam, premat adipem ad a uniformis altitudo 1.5 cm in fundo et LXXXV, et incubant ad I h ad XXX ° C et RH, et incubant in affici, metimur, et in summa digitorum cum a puncto (retinere duo digitos in puncto, in puncto ad (retinere ad punctum in puncto Metam (retinere duo digitos et in puncto ad (retinere, postquam in puncto ad punctum Metimam (retinere, postquam in puncto deiectis, in puncto, in puncto, et duo in puncto. Nam exemplaria inaequaliter superioris postquam proofing, Select III vel IV puncta aequales intervalla ad metimur correspondentes iuga (exempli CM) et metiri altitudinem valores averaged. Quisque specimen parallelavit ter.
5.2.2.3 CFU (colony-formatam unitates) comitem
I ponderare I g a commistione fermenti, addere eam ad test fistulam cum IX ml sterilis normalis normalis saline secundum ad necessitates in aseptic operationem, ut CI, et in seriem ad seriem ad 10'1. Draw 1 mL of dilution from each of the above tubes, add it to the center of the 3M yeast rapid count test piece (with strain selectivity), and place the above test piece in a 25°C incubator according to the operating requirements and culture conditions specified by 3M. V D, eximito post finem culturae, prius observare coloniam morphologiam determinare utrum configurat coloniam characteres fermento, et comitem et microscopically examine [CLXXIX. Quisque Sample repetitur ter.
5.2.2.4 determinatio Glutathione content
Et Alloxan modum solebat determinare in glutathione contentus. Principium est quod reactionem uber ex glutathione et Alloxan habet effusio apicem ad CCCV nl. Imprimis determinatio modum: Pipette V ml de fermento solutio in X ml centrifuge tubo, tunc centrifuge ad MMM RPM ad X Min, adde I ml de 0.1 ml centrifuge, adde I ml de 0.1 ml Centrifuge, adde I ml de 0.1 ml (m 7.2 ml in ml (m 7.2 ml in ml (ml 0 Bene, et stare pro VI min et statim addere I m, naoh solution erat I ml et absorbance ad CCCV NM mensuratum cum UV spectrophotometer postquam penitus mixtio. Glutathione contentus est ratione a vexillum curva. Quisque specimen parallelavit ter.
5.2.2.5 data processus
Experimentalis praecessi sunt presented ut IV-vexillum deviationem in medio, et quisque experimentum repetitur saltem ter. Analysis de dissidentibus fiebat per SPSS, et significationem gradu fuit 0.05. Uti originem trahere graphs.
5,3 Results and Discussion
5.3.1 Influence of HPMC additionem quantum et gelida repono tempore in massa tempus altitudinis
Probatio altitudo a massa est saepe affectus ad combined effectus fermentum fermentationem Gas productio operatio et massa network structuram vires. Inter eos fermentum fermentationem operatio erit directe afficit facultatem ad fermentum et producere gas, et moles fermento Gas productio determinat qualis est fermentata conspersa products, inter specifica et textura. Et fermentationem operatio fermentum est maxime affectus ab externis factores (ut mutationes in nutrimentum ut ipsum et NITROGENIUM fontes, temperatus, pH, etc.) et internus enzyme systems, etc.).

5,1 Fig Effectus HPMC additionem et gelida repono in altitudo a commistione consumpta
Ut ostensum est in Figura 5.1, cum gelida pro 0 diebus, cum incrementum in moles HPMC addidit, ad argumentum altitudinis auctus auctus a 4.234-.11 cm ad 4.274 cm sine addendo HPMC. -0.12 cm (0.5% HPMC addidit), 4.314-.19 cm (I% HPMC addidit), et 4.594-.17 cm (II% HPMC addidit in proprietatibus ad HPMC (videatur CAPUT II). Tamen, postquam ens gelida pro LX diebus, quod proofing altitudo a conspersam minuitur ad variantur. In specie, adorationem altitudinis a massa sine HPMC reducitur ex 4.234-0.11 cm (0.15 + 0.15 + 0.15 cm (ad LX diebus); A 4,2% 0,5% hpmc ad addidit addidit a 4.27 + 0.12 cm (0 0.12 PRAECLUSIO PRAECLUSIO pro 0 diebus) ad 3.424-0.22 cm (gelida repono ad 0 diebus). LX dies); A 4,314-.19 cm ad 4.314-.19 CM% addidit addidit ad HPMC (0 dierum) ad 3.774-.12 cm (gelida ad LX diebus); Dum adiunxit ad II% HPMC experrectus. In capillus altitudo reducitur ex 4.594-.17 cm (gelida repono pro 0 diebus) ad 4.09- ± 0.16 cm (gelida repono pro LX diebus). Potest videri, quod cum augmentum addition moles HPMC, in gradu decrementum in proofing altitudo a massa paulatim decrescit. Hoc ostendit quod sub conditione gelida repono, HPMC non solum ponere relativum stabilitatem a massa network structuram, sed etiam melius protegat et salvos rate de fermento et ejus fermentationem de noodles.
5.3.2 Effectus I-IPMC additionem et congelatio tempore in fermento salvos rate
In casu de gelida repono, cum gelida aquam in massa ratio convertitur in glaciem cristallis, in osmotic pressura extra fermento cellulis est auctus, ita ut protoplasts et cellula structuris sunt in quadam gradu accentus et structuras sunt in quadam gradu accentus est in fermento, ut est in quadam gradu accentus et structuras sunt in quadam gradu accentus est in fermento. When the temperature is lowered or kept at low temperature for a long time, a small amount of ice crystals will appear in the yeast cells, which will lead to the destruction of the cell structure of the yeast, the extravasation of the cell fluid, such as the release of the reducing substance - glutathione, or even complete death; In eodem tempore, in fermento in environmental accentus, suum metabolicae actio et reduci, et quaedam sporis produci, quod redigendum fermentationem Gas productio operatio fermentum.

Fig 5.2 effectus HPMC etiam et gelida repono in superessendam rate of fermento
Non potest esse ex figure 5.2 quod nulla significant differentia in numerum fermento coloniarumque in samples cum diversis contentis in HPMC addidit sine frigore curatio. Hoc est similes effectus determinari ab Heitmann, Zannini, & Arendt (MMXV) [CLXXX]. Sed post LX diebus glacians, numerum fermento coloniarumque minuatur significantly, ex 3.08x106 CFU ad 1.76x106 CFU (sine addendo HPMC); Ex 3.04x106 CFU ad 193x106 CFU (addit 0,5% HPMC); Reducitur ex 3.12x106 CFU ad 2.14x106 CFU (addidit I% HPMC); Reducitur ex 3.02x106 CFU ad 2.55x106 CFU (II additae% HPMC). Per comparationem, quod potest inveniri, quod glacians repono environment accentus ducitur ad diminutionem de fermento colonia numerus, sed cum incremento HPMC additionem, in gradu decrementum coloniae numerus minui in vicissim. Hoc indicat HPMC potest melius protegere fermento in rigentem conditionibus. The mechanism of protection may be the same as that of glycerol, a commonly used strain antifreeze, mainly by inhibiting the formation and growth of ice crystals and reducing the stress of low temperature environment to yeast. Figura 5.3 est photomicrograph sumpta ex 3m fermento celeri computatis test pars post praeparatio et microscopic examen, quod est in linea cum externa Elisury.

Fig 5.3 micrograph de yeasts
5.3.3 effectus HPMC additionem et congelatio tempore in glutathione contentus in massa
Glutathione est tripeptide compositum ex glutamic acidum, cysteine ​​et glycine, et habet duo genera: et oxidized. Cum fermento cell structuram destrui et mortuus est, et permeability de cellulis crescit, et intracellular glutathione dimisit ad extra cellulam et reductive. Est maxime dignum attendendum quod reducitur glutathione mos redigendum disulfide vincula (-ss-) formatae per crucem-vinculum de glutine proteins, solveret eos ad formare liberum sulfhydryl coetibus (. Stabilitatem et integritatem et ultimate ad deteriorem qualitatem fermentato conspersa products. Plerumque, in environmental accentus (ut humilis temperatus, altum temperatus, summus osmotic pressura, etc), fermentum reducere suum proprium metabolicae operatio et crescere eius accentus resistentia, aut producendum sporis simul. Cum environmental condiciones apta incrementum et reproduction iterum: et restituet metabolismi et proliferation vitale. Autem, alii yeasts cum pauper accentus resistentia aut fortis metabolicae actio erit usque mori si sunt tenentur in gelida repono environment pro longo tempore.

5,4 Fig Effectus de HPMC additionem et gelida repono in contentus de Glutathione (GSH)
Ut ostensum est in Figura 5.4, in glutathione contentus augeri pro augetur, utrum HPMC addita vel non, et non fuit significant differentia inter alia etiam amounts. Hoc potest esse quod quidam ex activae arida fermentum solebat facere a commoratione pauperum accentus resistentia et tolerantia. Sub conditione humilis temperatus congelatio, cellulis mori et deinde glutathione dimisit, quod est solum ad propositum in fermento se. Est ad externum environment, sed nihil est facere cum moles HPMC addidit. Ideo contentus est glutathione in XV diebus in glacians et non fuit significant differentia inter duo. Tamen, cum porro extensio ad frigore tempore, incrementum Glutathione content minuatur cum incremento HPMC additionem et glutathione contentus de bacterial solutio sine HPMC est auctus a 2.329a, 0.040mg ad 3.8514-0.051 MG / G (gutture ad LX diebus); Dum fermentum liquor addidit II% HPMC, eius glutathione contentus auctus a 2.307 + 0 .058 mg / g (0.051 0 0.051 / g (glacinas ad LX diebus). Hoc etiam indicavit quod HPMC poterat melius protegat fermento cellulis et reducere morte fermentum, ita reducendo contentus de glutathione dimisit ad extra cellula. Hoc est maxime quod HPMC potest reducere numerum glacies crystallis, ita efficacius reducendo accentus glacies crystallis ad fermento et inhibendo incrementum extracellular solvo de glutathione.
5.4 CAPUT Summary
Fermentum est necessaria et momenti pars in fermentato conspersa products, et fermentationem operatio et directe afficit qualis est ultima uber. In hoc experimentum, in effectum tutela HPMC in fermento in fermento in gelida fermenti ratio est aestimari studeo effectus diversis HPMC additions in fermento fermentationem operatio, fermento superessendam numerum, et extracellular glutathione contentus in gelida adipem adipem. Through experiments, it was found that the addition of HPMC can better maintain the fermentation activity of the yeast, and reduce the degree of decline in the proofing height of the dough after 60 days of freezing, thus providing a guarantee for the specific volume of the final product; Insuper et addition of HPMC efficaciter decrementum fermento superessendam numerus erat inhibuit et incremento rate of reducitur glutathione contentus reducitur, ita alleviaing ad dampnum ex glutathione ad commistitque fermenti structuram. Hoc insinuat quod HPMC potest protegere fermento per inhibentes formationem et incrementum glacies crystallis.