Stability of lutein easters in fortified steamed bread during processing and storage
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摘要: 为了探讨营养强化剂叶黄素酯在馒头加工和贮藏过程中的稳定性,通过叶黄素酯水溶性微囊粉添加于馒头中,分析馒头和面、压延、发酵、蒸制和储藏过程中总叶黄素酯、总叶黄素及其异构体的变化情况。结果表明:和面、压延和发酵对叶黄素酯的降解影响不显著,蒸制引起馒头中叶黄素酯含量下降明显;馒头加工过程对皂化测得的总叶黄素和全反式叶黄素保留率较高。叶黄素酯强化馒头在整个加工和储藏过程都伴随着叶黄素异构体的生成和含量变化,和面过程中生成了少量的13-顺式和13’-顺式叶黄素,压延、发酵过程13-顺式和13’-顺式叶黄素含量继续增加,蒸制引起13-顺式、13’-顺式叶黄素含量显著增加以及9-顺式叶黄素的生成。储藏过程中馒头中的叶黄素酯、皂化测得的总叶黄素和全反式叶黄素含量,及叶黄素顺式异构体含量均略有下降。Abstract: In order to investigate the stability of lutein esters in fortified steamed bread during processing and storage,lutein esters,lutein and it 's stereoisomers were analyzed in the processing of mixing,rolling and fermentation,steaming and during storage.The results showed that lutein esters had no degradation significantly in mixing,rolling,fermentation,but was reduced obviously in steaming. The retention rate of total lutein and trans-lutein after saponification were higher in the processing of steamed bread.The generation of cis-isomers was found during the whole processing and storages of fortified steamed bread.A small amount of 13-cis and 13'-cis-lutein were generated during mixing.The contents of 13-cis and 13'-cis-lutein continued to increase during rolling and fermentation.Steaming processing caused a significant increase of 13-cis,13'-cis,and generation of 9-cis-lutein.In the whole storage period,the contents of lutein esters,lutein,trans-lutein and its cis-isomers were declined slightly.
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Keywords:
- lutein esters /
- steamed bread /
- processing /
- storage /
- stability
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