3种功能性蛋白对淀粉-面筋重组面团流变学特性及馒头品质的影响
作者:
基金项目:

国家自然科学基金面上项目(31571872);人才培养质量建设-一流专业建设-食品科学与工程(PXM2019_014213_000010)


Effects of Three Functional Proteins on Rheological Properties of Starch-gluten Dough and Quality of Steamed Bread
  • 摘要
  • | |
  • 访问统计
  • | |
  • 相似文献
  • | | |
  • 文章评论
    摘要:

    大豆蛋白、乳清蛋白和酪蛋白是营养丰富的蛋白质来源。本研究考察3种外添蛋白介入对重构面团特性及馒头品质的影响。结果表明,在热机械学特性方面,大豆蛋白使面团的吸水率增大,乳清蛋白使吸水率显著下降,酪蛋白对吸水率没有显著影响。添加3种蛋白质都可显著提高面团稳定时间,其中酪蛋白影响最大,乳清蛋白影响最小。乳清蛋白和酪蛋白对面团中的淀粉糊化相关参数影响较小,大豆蛋白对峰值扭矩C3和回值产生显著的影响。3种外添蛋白质介入对重构面团动态流变学参数有一定的影响,其中大豆蛋白对面团体系弹性模量及黏性模量影响最大,酪蛋白其次,乳清蛋白影响较小。在馒头品质方面,3种蛋白对馒头弹性参数有积极影响;10%乳清蛋白替换量对馒头风味有积极影响;10%酪蛋白替换量馒头感官评价和空白对照组接近。本研究结果为探究外添蛋白与面团关键组分的作用规律奠定基础。

    Abstract:

    Soy protein, whey protein and casein are nutrient-rich protein sources. This study investigated the effects of three extrogenous proteins on the properties of reconstituted dough and the quality of Chinese steamed bread (CSB). The Mixolab results indicated that soybean protein could significantly(P<0.05) increased the water absorption of dough, while whey protein reduced it, and casein had no obvious effect on water absorption. All three extrogenous proteins could significantly increase the dough stability time, and casein protein was the most effective, while whey protein had the least influence. Whey protein and casein have little effect on the starch gelatinization parameters in the dough, and the soybean protein have a significant effect on the peak torque C3 and retrogradation value. The effects of three kinds of extrogenous proteins on the dynamic rheological parameters of reconstructed dough have a certain effect. The soybean protein has the greatest influence on the elastic modulus (G′) and viscous modulus (G″) of the dough system, the casein followed, the whey protein has little effect on the G' and G″. In the aspect of CSB’s quality, the three proteins had a positive effect on the elastic parameter of the CSB. The 10% substitution value of whey protein had a positive effect on the flavor. All sensory evaluation data were more close to the control group when the substitution value of casein protein was 10%. The results of this study can lay the foundation for exploring the interaction between the protein and the key components of the dough.

    参考文献
    相似文献
    引证文献
    网友评论
    网友评论
    分享到微博
    发 布
引用本文

黎芳;滕文韶;刘野;丁克芳;罗之纲;李秀婷;朱运平;.3种功能性蛋白对淀粉-面筋重组面团流变学特性及馒头品质的影响[J].中国食品学报,2020,20(3):103-111

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 在线发布日期: 2020-04-14
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司
请使用 Firefox、Chrome、IE10、IE11、360极速模式、搜狗极速模式、QQ极速模式等浏览器,其他浏览器不建议使用!

漂浮通知


×
《中国食品学报》杂志社招聘编辑