螺旋藻粉对面团流变性质及面筋结构的影响

摘要/Abstract

摘要： 螺旋藻作为一种高蛋白植物基食品原料，在面制品中具有很大的应用潜力。本文探究了螺旋藻粉对小麦粉面团流变性质、微观结构和面筋蛋白性质的影响，为其在面制品中的应用提供参考。试验结果表明，在揉混特性方面，螺旋藻粉的添加总体上提高了面团的吸水率、面团形成时间和峰值曲线面积，形成面团所需的能量增加。少量添加螺旋藻粉能增强面团强度，降低面团黏度，但添加量较高时面团的耐揉性变差。添加螺旋藻粉后，面团的拉断力逐渐增大，拉断距离降低。同时面团中的游离巯基含量增加，二硫键含量下降。当螺旋藻粉的添加量大于6%时，面团的湿面筋含量显著下降，面团的显微照片显示面筋网络破坏严重。面筋蛋白的聚丙烯酰胺凝胶电泳（SDS-PAGE）显示，添加螺旋藻粉后，面团面筋的高分子量麦谷蛋白（HMW-GS）含量下降，低分子量麦谷蛋白（LMW-GS）含量升高；傅里叶红外光谱分析结果表明添加螺旋藻粉使面筋蛋白中有序结构降低，无序结构增多。综合分析推测，面团中少量添加螺旋藻粉，螺旋藻中的膳食纤维吸水之后填充在面团的面筋网络之中，强化了面筋蛋白网络的粘结状态，提高面团的强度，但螺旋藻粉添加量高于6%后，面筋蛋白的交联受到阻碍，从而弱化面筋，减少面筋蛋白的有序结构，面团的流变学性质发生劣变。

关键词: 螺旋藻粉, 面团, 流变性质, 面筋蛋白, 微观结构

Abstract: As a high protein plant-based food ingredient, spirulina has great application potential in wheat flour products. In this paper, the effects of spirulina powder on dough rheological properties, microstructure and gluten protein characteristics were investigated. The experimental results showed that, the addition of spirulina powder generally improved the water absorption rate, dough formation time and peak curve area of dough, and increased the energy required for dough formation. Adding a small amount of spirulina powder can enhance the gluten strength and reduce the viscosity of the dough, but the kneading resistance of the dough becomes worse when the addition amount is higher. After adding spirulina powder, the breaking force of dough increased gradually and the breaking distance decreased. At the same time, the free sulfhydryl content in dough increased and the disulfide bond content decreased. When the amount of spirulina powder was more than 6%, the wet gluten content of the dough decreased significantly, and the micrographs of the dough showed that the gluten network was severely damaged. SDS-PAGE results of gluten protein showed that the content of high molecular weight glutenin (HMW-GS) decreased and the content of low molecular weight glutenin (LMW-GS) increased after adding spirulina powder. The results of Fourier infrared spectroscopy showed that the ordered structure decreased and the disordered structure increased when spirulina powder was added. Comprehensive analysis speculated that a small amount of spirulina powder was added to the dough, and the dietary fiber in spirulina was filled in the gluten network of the dough after absorbing water, which strengthened the bonding state of the gluten protein network and improved the strength of the dough. However, when the addition amount of spirulina powder was higher than 6 %, the crosslinking of gluten protein was hindered, thereby weakening the gluten, reducing the ordered structure of gluten protein, and the rheological properties of the dough deteriorated.

Key words: spirulina powder, dough, rheological properties, gluten, microstructure

中图分类号:

TS213.2

李平吕莹果李雪琴陈洁. 螺旋藻粉对面团流变性质及面筋结构的影响[J]. 食品科学, 0, (): 0-0.

PING LI li xueqin Jie CHEN. Effect of Spirulina Powder on Rheological Properties and Gluten Structure of Dough[J]. FOOD SCIENCE, 0, (): 0-0.

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