大豆改性蛋白对可微波预油炸面食品糊化及回生特性的影响  

Effect of modified soy protein on the gelatinization and retrogradation of pre-fried food made from wheat

作　　者：陈卫[1] 范大明[1] 赵建新[1] 罗宇 李文静 张灏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]可口可乐(中国)饮料有限公司,上海201206 [3]无锡旭野科技有限公司,江苏无锡214028

出　　处：《食品工业科技》2008年第8期74-78,共5页Science and Technology of Food Industry

基　　金：国家科技部农业科技成果转化资金项目(05EFN213200101)

摘　　要：以春卷皮为研究对象,运用快速粘度分析仪(RVA)、微波工作站(MWS)和差示量热扫描仪(DSC)研究Ca结合蛋白对可微波预油炸面食品的糊化与回生特性的影响。通过添加不同大豆蛋白,测量了体系的糊化温度、粘度等特征量,初步探讨其变化机理;依据热力学相关理论,运用DSC测量含改性大豆蛋白的春卷皮从配料、皮层至油炸产品三种形式下的样品回生特性。结果显示,Ca结合大豆蛋白会影响糊化和凝胶过程,对淀粉分子的缔合产生阻碍作用,可以有效延缓产品的回生。The effect of Calcium-binding protein on the gelatinization and retrogradation of pre-fried spring roll was studied, using RVA, MWS and DSC. The gelatinization temperature and viscosity of the wrap of spring roll by adding different kinds of protein were measured. Their change mechanisms were primarily discussed. According to the theory of thermodynamics, the retrogradation characteristics of raw flour of spring roll containing modified protein, gelatinized wrap of spring roll and fried pre-gelatinized product were measured by DSC. It showed that Calcium-binding protein affected the progress of gelatinization and retrogradation, and baffled the binding of starch molecule. Therefore, adding Calcium-binding protein could hinder the product from retrogradating effectively.

关 键 词：Ca结合11S蛋白 Ca结合大豆蛋白 春卷皮 糊化 回生 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]