加水量对小麦拉丝蛋白品质的影响  

The impact of water content on qualities of textured wheat gluten

作　　者：李婷[1,2] 朱科学[1,2] 郭晓娜[1,2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《食品与机械》2017年第4期18-22,共5页Food and Machinery

基　　金：江苏省重点研发计划项目(编号:BE2015327);国家863计划项目(编号:2013AA102201)

摘　　要：为了更好地调控小麦拉丝蛋白的品质,解决其复水率低、弹性小、组织化程度低等问题,以谷朊粉为原料,利用双螺杆挤压机,研究了挤压过程中加水量对小麦拉丝蛋白品质特性(组织化度、硬度、弹性、咀嚼度、内聚性、复水率、堆积密度)及微观结构的影响。结果表明,在一定温度条件下,加水量低于30%时,小麦拉丝蛋白的膨化度、复水率低,堆积密度大,加水量高于50%时,小麦拉丝蛋白的组织化度变小,弹性、硬度、咀嚼性等指标降低。电镜结果显示,随着加水量的增大小麦拉丝蛋白表面出现明显的纤维结构,当加水量超过50%时,拉丝蛋白表面出现明显气孔。加水量在40%时,拉丝蛋白的硬度、弹性等参数最佳,堆积密度较小,复水率最高,且纤维结构最明显,组织化度也得到明显改善。In order to regulate quality of TWP, the method of twin- screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The ex- trusion process was carried out on a twin-screw extruder. In practice, water was pumiced into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. In addition, with the in- crease of water content, textured properties, including hardness, re- silience and chewiness, first increased, and then decreased at high water contents. Furthermore, an obvious decrease in bulk density was observed while the highest rehydration ratio was obtained at 40% water content. Scanning electron micrographs showed thatTWP under 40% moisture content possessed a more compact micro- structure. Consequently, TWP with 40% water content showed a good textured characteristics and compact microstructure.

关 键 词：谷朊粉 挤压组织化 品质 水分 微观结构 

分 类 号：TQ936[化学工程]