食品科学 ›› 2020, Vol. 41 ›› Issue (2): 37-42.doi: 10.7506/spkx1002-6630-20190306-063

• 食品化学 • 上一篇    下一篇

TSP与SPH复合物对面团特性及面条品质的影响机制

张莹莹,郭兴凤,王瑞红,石长硕,任聪   

  1. (河南工业大学粮油食品学院,河南 郑州 450001)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400200)

Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality

ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong   

  1. (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 为了减少大豆水解蛋白(soy protein hydrolyzate,SPH)对面筋网络的弱化作用,将质构化大豆蛋白(texturized soy protein,TSP)与SPH(水解度为4.54%)复配后添加到面粉中(TSP、SPH替代面粉的量分别为6.0%、2.2%),比较面条品质、面筋特性、粉质特性、动态流变学特性等变化。与原面粉相比,添加TSP-SPH的面粉制成的面条弹性降低,面团的弱化度减小,评价值增大,干、湿面筋含量分别降至5.10%和15.65%,面筋指数增至89.24%;TSP-SPH面团的储能模量和损耗模量增大,损耗因子减小,面筋蛋白中的麦谷蛋白大聚体含量显著增加。结果表明,TSP-SPH通过二硫键与面筋蛋白相互作用,面团内部交联结构增加,一定程度缓解了SPH对面筋网络的弱化作用。

关键词: 质构化大豆蛋白, 大豆水解蛋白, 面条品质, 流变学特性, 二硫键

Abstract: In order to reduce the weakening effect of soy protein hydrolyzate (SPH) on the gluten network in dough, texturized soy protein (TSP) and SPH (degree of hydrolysis of 4.54%) were blended and used to replace wheat flour at levels of 6.0% and 2.2%, respectively in dough preparation. Changes in noodle quality, gluten characteristics, farinographic properties, and dynamic rheological properties of dough were determined in comparison with control. Results showed that compared with control, the elasticity of the noodles with TSP-SPH decreased; the softening degree of the TSP-SPH incorporate dough decreased, while the farinographic evaluation score increased. The dry and wet gluten content decreased to 5.10% and 15.65%, respectively, while the gluten index increased to 89.24%. The storage modulus and loss modulus of the TSP-SPH incorporated dough increased, but the loss factor decreased. The content of glutenin macropolymer increased significantly. These results revealed that TSP-SPH promoted the formation of disulfide linkage between gluten proteins, thus lowering the weakening effect of SPH on the gluten network.

Key words: texturized soy protein, soy protein hydrolyzate, noodle quality, rheological properties, disulfide bond

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