摘要
为探究亲水胶体和蛋白酶解物对鲜湿粉条品质的影响,将可得然胶和卡拉胶分别与甘薯蛋白酶解物以1:1质量比复配,按照1%添加量加至甘薯淀粉中,研究其对甘薯淀粉糊化和热力学特性、淀粉粉团流变学特性以及鲜湿粉条品质和消化特性的影响。结果表明,添加卡拉胶-甘薯蛋白酶解物可以降低甘薯淀粉的峰值黏度和淀粉粉团储能模量(G′)对频率的依赖程度,分别降低7.08%和34.67%。在所有鲜湿粉条样品中,添加卡拉胶-甘薯蛋白酶解物的鲜湿粉条具有最高的拉伸强度(2.66 g/mm^(2))和抗性淀粉含量(57.83%)以及最低的预估血糖生成指数(29.60),其次为添加可得然胶-甘薯蛋白酶解物的粉条。因此,卡拉胶-甘薯蛋白酶解物可作为潜在添加剂提升鲜湿粉条品质并增强其抗消化特性。
In order to investigate the effects of hydrophilic colloids and protein hydrolysates on the quality of wet vermicelli,curdlan and carrageenan were mixed with sweet potato protein hydrolysates at a mass ratio of 1:1,and added to sweet potato starch at dosage of 1%,then their effects on gelatinization and thermal properties of sweet potato starch,rheological properties of dough,quality and digestive properties of wet vermicelli were studied.The results showed that the addition of carrageenan-sweet potato protein hydrolysates could reduce the peak viscosity of sweet potato starch and the dependence of storage modulus(G′)on frequency of the starch dough,by 7.08%and 34.67%respectively.Among all wet vermicelli samples,the vermicelli with carrageenan-sweet potato protein hydrolysates had the highest tensile strength(2.66 g/mm^(2))and resistant starch content(57.83%),but the lowest expected glycemic index(29.60),followed by the vermicelli with curdlan-sweet potato protein hydrolysates.Therefore,carrageenan-sweet potato protein hydrolysates can serve as a potential additive to improve the quality and enhance the anti-digestibility of wet vermicelli.
作者
胡玥
孙红男
张苗
木泰华
HU Yue;SUN Hongnan;ZHANG Miao;MU Taihua(Institute of Food Science and Technology,Chinese Academy of Agricultural Science Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处
《食品科技》
CAS
北大核心
2024年第10期265-273,共9页
Food Science and Technology
基金
国家自然科学基金委面上项目(32172250)
国家甘薯产业技术体系项目(CARS-10)
中国农业科学院科技创新工程项目(CAASASTIP-202X-IFST)。
关键词
可得然胶
卡拉胶
甘薯蛋白酶解物
甘薯鲜湿粉条
品质
curdlan
carrageenan
sweet potato protein hydrolysates
sweet potato wet vermicelli
quality
