不同浓度低酯化度PGA对面条品质的影响研究  

Effect of low-esterification PGA with different concentrations on the quality of noodles

作　　者：刘然然 姜进举 杨艳 解素花 刘海燕 王晓梅 范素琴 

机构地区：[1]青岛明月海藻集团有限公司海藻活性物质国家重点实验室,青岛266400 [2]山东畜牧兽医职业学院,潍坊261061

出　　处：《中国食品添加剂》2016年第8期148-152,共5页China Food Additives

基　　金："十二五"海洋领域国家科技支撑计划(2013BAB01B00);2014年山东省自主创新及成果转化专项(2014ZZCX06201)

摘　　要：通过对不同浓度较低酯化度海藻酸丙二醇酯（PGA）在面条中应用试验研究,对面条进行全质构分析,并考察面条吸水率和淀粉溶出率等指标趋势,且参照与高酯PGA对面条品质影响比较,结果显示：低酯PGA应用于面条中能够有效改善面条品质,且当低酯PGA的添加量在0.2%~0.3%之间时,能够较大程度增大面条硬度、咀嚼性和胶黏性,同时降低面条吸水率和淀粉溶出率,而且使面条最具筋道、爽滑,食用达到最佳口感;试验结果为低酯PGA在食品中应用提供有力依据。The research are focused on the effect of low-esterification propylene glycol alginate （PGA） with different concentrations in the noodles. We investigated the texture profile, water absorption and dissolution rate of starch, effect comparison of low-ester PGA and high-ester PGA of the same concentration in noodles. The results showed that low-ester PGA used in the noodles can effectively improve noodle quality ; and when the content of low- ester PGA are between 0.2% and 0.3%, noodles can largely increase hardness, chewiness and glue viscosity ; At the same time, the water absorption and dissolution rate of starch were reduced ; noodles had the best chewiness, smoothness, and taste. Experimental results provide powerful basis applied for low-esterification PGA in food.

关 键 词：低酯化度 海藻酸丙二醇酯 面条品质 全质构分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]