大豆蛋白酶水解产物的添加量对面粉及面条品质的影响  

EFFECTS OF ADDITION AMOUNT OF SOY PROTEIN HYDROLYZATES ON THE QUALITIES OF FLOUR AND NOODLES

作　　者：孙小红[1] 崔会娟[1] 王瑞红[1] 白云[1] 陈复生[1] 郭兴凤[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2016年第2期44-49,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家863计划项目(2013AA102208)

摘　　要：探讨了酶水解产物的添加量对面粉的糊化特性、粉质特性、面筋特性及面条质构和烹煮品质的影响。结果表明:随着大豆蛋白酶水解产物添加量的增加,面粉糊化特性的峰值黏度、最终黏度、最低黏度、衰减值和回生值均显著降低;添加2%的大豆蛋白酶水解产物时,面粉的粉质特性与原面粉无明显差异;面粉的湿面筋含量和干面筋含量均随着大豆蛋白酶水解产物添加量的增加而降低。添加酶水解产物后,面条的硬度和黏附性均显著降低;酶水解产物添加量小于4%时,面条的拉断力增加;和原面粉面条相比,添加大豆蛋白酶水解产物后,面条吸水率、干物质损失率和蛋白质损失率均显著增加。综合评价面粉品质和面条的品质指标,酶水解产物的添加量以3%为宜。The lysine content in wheat protein is relatively insufficient,so there are many different kinds of raw materials are added to improve the composition of amino acids in the protein. Soybean protein is rich in lysine,and its enzymatic hydrolysis products have more physiological functions. The present study was to investigate the effects of addition amount of hydrolysis products of soybean protein（SPH） on the pasting properties,farinograph characteristics,gluten content,texture properties,and cooking properties of noodles prepared with the flours blended with soy protein hydrolysates（F-SPH）. Results showed that peak viscosity,final viscosity,trough viscosity,reduction and setback value of pasting properties were decreased significantly along with the increase of SPH addition amount;the farinograph parameter of F-2% SPH have no significant difference with wheat flour;wet and dry gluten contents of F-SPH were decreased with the increase of SPH addition;the hardness and stickiness of F-SPH noodles were lower than wheat flour noodle,and when SPH addition was less than 4%,tensile force of noodles was enhanced;comparing with wheat flour noodle,water absorption rate,dry material loss and protein loss of F-SPH noodles were all increased. It was concluded that the suitable addition proportion of SPH was 3%,through comprehensive evaluating flour and noodles qualities.

关 键 词：大豆蛋白酶水解产物 粉质特性 糊化特性 质构特性 烹煮品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]