魔芋葡甘聚糖对馒头品质的影响  

Impact of Konjac Glucomannan on the Quality of Chinese Steamed Bread

作　　者：刘宣伯 甘晶 韭泽悟 殷丽君 庞志花 程永强 

机构地区：[1]中国农业大学食品科学与营养工程学院植物源功能食品北京市重点实验室,北京100083 [2]日本国际农林水产业研究中心

出　　处：《食品科学》2017年第21期100-105,共6页Food Science

基　　金：国家自然科学基金面上项目(31371717;31571791);"十二五"国家科技支撑计划项目(2014BAD04B06)

摘　　要：研究魔芋葡甘聚糖(konjac glucomannan,KGM)对馒头特性的影响,为低血糖指数主食产品的开发提供理论参考,利用质构仪、扫描电子显微镜和感官评价,研究加入0.0%、0.5%、1.0%、1.5%和2.0%KGM对馒头的感官品质、微观结构、质构特性、老化特性等方面的影响。结果表明:添加KGM后,馒头的层状结构出现断裂,整体的面筋网状结构越来越不明显,可能是因为KGM在面筋网络形成过程中黏附在面筋蛋白表面,破坏蛋白质分子间交联。在本实验条件下发现KGM添加量在0.5%时,感官评分最高,和空白对照组(KGM添加量0.0%)相比差别不明显,表明可以在馒头当中添加0.5%KGM制作低血糖指数的馒头。因此,KGM的添加改变了馒头的感官品质、微观结构、质构特性和老化特性。This study evaluated the sensory quality, microstructure, textural properties, and staling properties of Chinese steamed bread with konjac glucomannan （KGM） （0.0%, 0.5%, 1.0%, 1.5% and 2.0%）, and attempted to account for the mechanism underlying the effect of KGM on these properties of Chinese steamed bread. We found that after the addition of KGM, the layered structure of steamed bread became fractured, and the whole gluten network structure became less clear, while dough elasticity and hardness were considerably increased, probably because KGM was adhered to the surface of the protein gluten during the process of gluten network formation, and destroyed inter-molecular cross-linking between protein molecules. The results of sensory evaluation indicated that the quality of steamed bread with the addition of 0.5% KGM was the most desirable and similar to that of the control without added KGM, suggesting that it is possible to produce low glycemic index steamed bread with the addition of 0.5% KGM. Therefore, the addition of KGM can lead to changes in the sensory quality and textural properties of steamed bread.

关 键 词：馒头 魔芋葡甘聚糖 质构分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]