γ-聚谷氨酸对速冻水饺品质的影响  

Effect of poly-γ-glutamic acid on qualities of quick-frozen dumplings

作　　者：姬晓月 王双燕 耿鹏 刘芳 蔡亚慧 张继冉[1] 吴坤[1] JI Xiao-yue;WANG Shuang-yan;GENG Peng;LIU Fang;CAI Ya-hui;ZHANG Ji-ran;WU Kun(College of Life Sciences,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学生命科学学院,河南郑州450002

出　　处：《食品与发酵工业》2018年第12期180-187,共8页Food and Fermentation Industries

基　　金：河南省科技攻关项目(162102310094)

摘　　要：γ-聚谷氨酸(γ-PGA)是由微生物发酵制得的一种无毒性、可降解的大分子聚合物,在食品领域有着广泛的应用。将不同浓度的γ-PGA添加到小麦面粉中制作速冻水饺,研究γ-PGA对速冻水饺品质的影响。结果表明,随着γ-PGA添加量的增加,速冻水饺皮的最佳蒸煮时间、蒸煮损失率显著降低(p <0. 05);γ-PGA能减少速冻水饺皮中可冻结水分含量并阻碍淀粉的结晶;速冻水饺皮的SEM图像表明γ-PGA对面团内部结构具有明显的保护作用。γ-PGA使速冻水饺的色泽更加白亮,降低了破肚率并增强了冻融稳定性。添加1%(质量分数)的γ-PGA使煮后的速冻水饺皮具有最佳质构特性,速冻水饺的感官特性也有所改善。当添加0. 75%(质量分数)的γ-PGA时,速冻水饺的食用口感最佳。Poly-γ-glutamic acid( γ-PGA),a kind of nontoxic and biodegradable high polymer is from biosynthesis from microorganism,has wide applications in food industry. Different concentrations of γ-PGA were added in quick-frozen dumpling wrappers and qualities of quick-frozen dumplings were investigated. The results showed γ-PGA could made the optimum cooking time and the loss ratio of frozen dumpling wrappers reduced significantly. Also,frozen water content and crystal-ability of starch were decreased. Images of SEM proved γ-PGA could protect the inner structure of dough. Meanwhile,the color of boiled dumplings were brighter,the cracking ratio decreased and the frozen-thaw stability was enhanced as the increase of γ-PGA. In addition,dumpling wrappers with 1% γ-PGA had the best texture properties and sensory characteristic of quick-frozen dumplings were improved. 0. 75% γ-PGA made them have the best taste.

关 键 词：速冻水饺 Γ-聚谷氨酸 品质特性 食用价值 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]