质构化大豆蛋白与大豆水解蛋白复配对面团特性及面条品质的影响  

Study on the Effect of Protein Complex of Textured Soy Protein and Soy Protein Hydrolysate on Noodle Quality and Dough Rheological Properties

作　　者：张莹莹 王瑞红[1] 石长硕 张明[2] 郭书丛 郭兴凤[1] ZHANG Yingying;WANG Ruihong;SHI Changshuo;ZHANG Ming;GUO Shucong;GUO Xingfeng(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Jining Machinery Design and Research Institute,Jining 272000,China;Shandong Chemsta Machinery Manufacturing Co.,Ltd.,Jining 272000,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]济宁市机械设计研究院,山东济宁272000 [3]山东凯斯达机械制造有限公司,山东济宁272000

出　　处：《河南工业大学学报（自然科学版）》2019年第5期25-31,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家重点研发计划项目(2017YFD0400200)

摘　　要：为提高面制品的营养品质,减少大豆水解蛋白(SPH)对面筋网络的弱化作用,将质构化大豆蛋白(TSP)与SPH(水解度为7.57%)复配后添加到面粉中(TSP与SPH替代面粉的量分别为5.7%和2.4%),对面粉的粉质特性、面筋特性、面团的流变学特性和面条的品质等进行比较。添加TSP/SPH的面粉无面筋洗出,且面团稳定时间缩短,弱化度增大;面团储能模量和损耗模量减小,损耗因子增大,黏性比例增加;麦谷蛋白大聚体含量增大,二硫键数量增加。与原面粉面条相比,面条的硬度由3075.02 g降至2744.94 g,弹性由0.83降至0.76,面条的质构特性和蒸煮品质变差。综合评价:TSP/SPH通过二硫键与面筋蛋白相互作用,阻碍了面筋网络的形成,面粉面筋特性和粉质特性变差,面团的黏性比例增大,面条品质下降。In order to improve the nutrition quality of flour products and reduce the weakening effect of soy protein hydrolyzates(SPH)on the gluten network,the complex of the texturized soy protein(TSP)and the SPH with a degree of hydrolysis of 7.57%(SPH)was added to the wheat flour(the substituted amounts of TSP and SPH for flour were 5.7%and 2.4%,respectively).The gluten characteristics,farinographic characteristics,rheological properties and noodle quality were compared.The results showed that,when TSP/SPH was added into flour,no gluten was formed,and the dough’s stability time decreased and weakening degree increased.The dough’s G′and G″decreased,and the loss factor and the viscosity ratio both increased.The contents of gluteninmacropolymer and disulfide bond increased.Compared with the wheat flour noodles,the hardness and the elasticity of the noodles decreased from 3075.02 g and 0.83 to 2744.94 g and 0.76,respectively;and the texture characteristics and the cooking quality of the noodles both deteriorated.Overall,TSP/SPH interfered with the formation of the gluten network through the interaction of disulfide bonds with gluten,which resulted in the deterioration of gluten characteristics and the farinographic properties of the flour,the increase of the viscosity ratio of the dough,and the decrease of the quality of the noodles.

关 键 词：质构化大豆蛋白 大豆水解蛋白 麦谷蛋白大聚体 流变学特性 二硫键 面条品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]