鱼皮水解胶原蛋白在面包中的应用研究  

Application of fish skincollagen hydrolysate in preparing bread

作　　者：闫征[1] 刘卉[1] 李双石[1] 王海燕 刘爱青 邹国庆 

机构地区：[1]北京电子科技职业学院生物工程学院,北京100176 [2]北京盛美诺生物技术有限公司,北京100062 [3]海南盛美诺生物技术有限公司,文昌571300

出　　处：《中国食品添加剂》2017年第3期127-132,共6页China Food Additives

基　　金：863计划(2014AA022109);北京市属高等学校人才强教计划(PXM2016_014306_000005);促进高校内涵建设-校内专业教学团队和优秀人才培养计划-食品团队(CJGX2016-JX-26/28)

摘　　要：水解胶原蛋白作为一种重要的营养物质,具有多种保健功效,而鱼皮来源的水解胶原蛋白具有诸多优点。本文将鱼皮水解胶原蛋白添加到面粉中,研究了其对面包的比容、质构和感官的影响。结果表明,面包的硬度随水解胶原蛋白添加量的增加而减小,而其对面包的比容、弹性、黏聚性、回复性和感官的影响具有双重效应,当水解胶原蛋白的添加量为1.0%时,面包比容和黏聚性达到峰值,而当水解胶原蛋白的添加量为0.5%时,面包的弹性、回复性和感官评价结果达到最优。在本实验条件下,综合各项检测指标,鱼皮水解胶原蛋白在面包中的最佳添加质量分数为0.5%~1.0%。As an important nutrient, collagen hydrolysate has a variety of health benefits. And collagen hydrolysate from fish skin has many advantages. After different amount of fish skin collagen hydrolysate was added in flour, the specific volume, texture and sensory quality of bread were tested. Uponincreasing the amount of fish skin collagen hydrolysate, the hardness was reduced, the specific volume, springiness, cohesiveness and resilience and sensory quality increase first and then decreased. When the amount of fish skin collagen hydrolysate was 1.0%, the specific volume and cohesiveness reached their maximum, and the springiness, resilience and sensory quality reached their maximum when the amount of fish skin collagen hydrolysate was 0.5%. In this study, the optimal additive amount of fish skin collagen hydrolysate in bread was 0.5% - 1.0%.

关 键 词：水解胶原蛋白 面包 质构 感官评价 

分 类 号：TQ431.7[化学工程] TS202.3[轻工技术与工程—食品科学]