胞外多糖对无蛋蛋糕面糊及烘焙特性的影响  

Effects of exopolysaccharide on batter and baking characteristics of eggless cake

作　　者：张逢温 陈诚[1] 张宾乐[1] 曹伟超 王凤 陈军民 黄卫宁[1] 小川晃弘 ZHANG Feng-wen;CHEN Cheng;ZHANG Bin-le;CAO Wei-chao;WANG Feng;CHEN Jun-min;HUANG Wei-ning;AKIHIRO Ogawa(State Key School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;MagiBake International Co.,Ltd.,Wuxi,Jiangsu 214131,China;Mitsubishi Chemical Foods Co.,Ltd.,Tokyo 1008251,Japan)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡麦吉贝可生物食品有限公司,江苏无锡214131 [3]三菱化学食品株式会社,日本东京1008251

出　　处：《食品与机械》2020年第2期12-18,共7页Food and Machinery

基　　金：“十三五”国家重大专项(编号:2016YFD0400500);国家自然科学基金(编号:31071595,31571877);比利时国际合作项目(编号:BE110021000)。

摘　　要：探究了乳酸菌产胞外多糖对搅打过程中复合蛋白起泡性、表面疏水性和液相蛋白含量的影响,并将乳酸菌发酵技术应用于无蛋蛋糕制作中,评估其对无蛋蛋糕面糊流变、烘焙特性和蛋糕芯微观结构的影响。结果表明:乳酸菌产胞外多糖能显著提高搅打过程中复合蛋白的起泡性质,增加蛋白表面疏水性及通过减少乳化剂的竞争吸附而维持界面蛋白含量。在面糊体系中,产胞外多糖乳酸菌发酵面糊气泡数量增加且分布更均匀,降低了面糊密度。相比于对照组,含胞外多糖的无蛋蛋糕比容增加了12.3%,硬度降低了43.0%,烘焙品质明显改善。蛋糕芯微观结构表明,蛋白质的降解以及胞外多糖的交联作用使得蛋白网络更加连续且均匀,改善了蛋糕芯结构。因此,乳酸菌产胞外多糖对无蛋蛋糕面糊特性和烘焙品质具有显著的改善作用(P<0.05)。In this paper,the effects of exopolysaccharide(EPS)produced by lactic acid bacteria(LAB)on the foaming,surface hydrophobicity and liquid protein content of complex proteins during whipping were studied.LAB fermentation technology was applied in the production of eggless cakes and its effect on batter rheological,baking characteristic and crumb microstructure of eggless cake were evaluated.The results showed that the EPS produced by LAB significantly improved the foaming properties,increased surface hydrophobicity of complex protein and maintained the interface protein content by reducing competitive adsorption of emulsifiers during whipping.The number of bubbles increased and their distribution was more uniform in the fermented batter containing EPS produced by LAB,resulting in decrease in the batter density.Compared with the control,baking quality of the eggless cake containing EPS was significantly improved.Specific volume increased by 12.3%and the hardness decreased by 43.0%.The microstructure observation of eggless cake crumb could be concluded that protein degradation and cross-linking of EPS with protein resulted in a more continuous and uniform protein network so that the crumb structure of cake was improved.Therefore,the exopolysaccharide produced by lactic acid bacteria had a significant improvement effect on batter characteristics and baking quality of eggless cake.

关 键 词：胞外多糖 蛋白性质 无蛋蛋糕 微结构 烘焙特性 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]