饺子专用粉蛋白组分对饺子品质的影响  

Protein Components of Dumpling Special Flour vs Dumpling Quality

作　　者：李梦琴[1] 雷娜[1] 张剑[1] 常志伟[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国粮油学报》2009年第7期23-27,共5页Journal of the Chinese Cereals and Oils Association

基　　金：河南省科技攻关项目(0624010003)

摘　　要：本研究选用8种常用饺子粉为原料,测定了各样品的蛋白组分、亚基组成及模拟表达量,研究了蛋白组分等与饺子品质的相关性。结果表明:球蛋白含量与颜色、韧性及总分显著负相关,与光泽、黏性、细腻度极显著负相关,相关系数分别为-0.934**、-0.836**、-0.902**;麦谷蛋白与醇溶蛋白含量的比值与透明度、细腻度及总分显著正相关,相关系数分别为0.738*、0.716*、0.822*;亚基1对与饺子韧性和总分显著正相关,相关系数分别为0.879*、0.784*。通过回归分析确定影响饺子品质的蛋白质组分并建立了回归方程。The protein components, subunits and simulated expression amounts of eight sorts of common dumpling special flour were determined; the correlations among these items and dumpling quality indexes were studied. Results： The proportion of globulin is negatively correlative with dumpling color, toughness, and total score, and gives highly negative correlation coefficients of - 0. 934^＊＊ , - 0. 836 ^＊＊ and - 0. 902^＊＊ with dumpling gloss, stickiness and fineness, respectively. Glutenin/gliadin ratio gives positive correlation coefficients of 0. 738^＊ , 0. 716^＊ and 0. 822^＊ with dumpling transparency, exquisiteness and total score, respectively. Subunit 1 gives positive correlation coefficients of 0. 879^＊ and 0.784^＊ with dumpling toughness and total score, respectively. A regression equation of protein components to dumpling quality was established by regression analysis.

关 键 词：饺子专用粉 蛋白组分 饺子品质 

分 类 号：TS202[轻工技术与工程—食品科学]