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。
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.
作者
黎芳
滕文韶
刘野
丁克芳
罗之纲
李秀婷
朱运平
Li Fang;Teng Wenshao;Liu Ye;Ding Kefang;Luo Zhigang;Li Xiuting;Zhu Yunping(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University(BTBU),Beijing 100048;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology&Business University(BTBU),Beijing 100048;Beijing Laboratory for Food Quality and Safety,Beijing Technology&Business University(BTBU),Beijing 100048;School of Food and Health,Beijing Technology and Business University,Beijing 100048;Tingyi Holding Corp,Tianjin 201103)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第3期103-111,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
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)。
关键词
大豆蛋白
乳清蛋白
酪蛋白
流变学特性
馒头
质构
soy protein
whey protein
casein
rheological properties
steamed bread
texture
