摘要
本试验研究不同比例的雪花粉对谷朊粉及钓饵面筋网格结构的影响。将雪花粉过80目筛后分别以0%、5%、10%、15%、20%的比例添加至谷朊粉中,测定了谷朊粉水分活度、面筋指数、干面筋、湿面筋以及面筋蛋白组成;并以同样的比例将雪花粉直接添加至钓饵中(添加后钓饵谷朊粉含量均为19%),研究了其对钓饵水分及水分活度、粘弹性及面筋网络的影响。试验结果表明:(1)雪花粉可显著降低雪花粉-谷朊粉混合物和钓饵中的水分活度,利于物料的存储;可显著提高雪花粉-谷朊粉中面筋蛋白中醇溶蛋白的含量,降低了SDS水溶性蛋白的含量,进而影响到混合物中面筋的延伸性和黏团性。当雪花粉添加量为20%时,雪花粉-谷朊粉混合物中的面筋指数显著提高到53%,而湿面筋含量显著降低至236.75%(P<0.05);(2)随着雪花粉在钓饵中添加比例的提高,钓饵团的黏性显著提高,而弹性显著降低(P<0.05),当雪花粉添加量高于15%时,钓饵的内聚性和拉丝效果均显著降低。综上,在雪花粉-谷朊粉混合物中雪花粉添加量低于20%时对谷朊粉特性影响不大,在钓饵中雪花粉的适宜添加量不宜超过15%。
In this experiment, the effects of snowflake powder of different proportions on the gluten grid structure of wheat gluten fishing bait were evaluated. The snowflake powder was added into vital wheat gluten at the proportions of 0%,5%,10%,15% and 20% after passing through the 80-mesh sieve and the water activity, gluten index, dry gluten, wet gluten and gluten protein composition of vital wheat gluten were measured. The snowflake powder was directly added into the fishing bait in the same proportion(the gluten content of fishing bait was 19%),and the effects on the water content, water activity, viscoelasticity and gluten grid structure of fishing bait were studied. The results showed that:(1) Snowflake powder significantly reduced the water activity in the snowflake powder-wheat gluten mixture and fishing bait, which was beneficial to the storage of materials;snowflake powder significantly increased the content of gliadin in gluten protein of snowflake powder-wheat gluten mixture and reduced the content of SDS water-soluble protein, which affected the extensibility and cohesiveness of gluten in the mixture. The gluten index in mixture was significantly increased to 53%,while the wet gluten content was significantly decreased to 236.75%(P<0.05) when the addition amount of snowflake powder was 20%.(2) With the increase of the proportion of snowflake powder in the fishing bait, the viscosity of fishing bait mass was significantly increased(P<0.05),and the elasticity was significantly decreased(P<0.05). The cohesion and wire drawing effects of fishing bait were significantly reduced when the addition amount of snowflake powder was more than 15%(P<0.05). In conclusion, the addition of snowflake powder less than 20% in the mixture had little effect on the properties of wheat gluten. The appropriate amount of snowflake powder added to the fishing bait was not more than 15%.
作者
舒政洋
刘立鹤
余登航
汪浩怀
胡杰飞
SHU Zheng-yang;LIU Li-he;YU Deng-hang;WANG Hao-huai;HU Jie-fei(School of Animal Science and Nutritional Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Long wang heng fishing tackle group,Xiaogan 432000,China)
出处
《武汉轻工大学学报》
2022年第3期15-21,共7页
Journal of Wuhan Polytechnic University
基金
湖北龙王恨钓具集团委托项目基金(编号:104-08021063)。
关键词
雪花粉
谷朊粉
钓饵
面筋蛋白
面筋指数
snowflake powder
wheat gluten
fishing bait
wheat gluten protein
wheat gluten index
