以谷朊粉原浆为原料的高水分组织蛋白品质改良的研究  

Improvement Research of the High Moisture Textured Protein Qualities Formulating Wet Wheat Gluten

作　　者：安红周[1] 周豫飞 马宇翔[1] 薛晓程 王金水[3] AN Hongzhou;ZHOU Yufei;MA Yuxiang;XUE Xiaocheng;WANG Jinshui(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Fengyi(Shanghai)Biotechnology Research and Development Center Co.,Ltd.,Shanghai 200000,China;School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]丰益(上海)生物技术研发中心有限公司,上海200000 [3]河南工业大学生物工程学院,河南郑州450001

出　　处：《食品科技》2020年第6期156-161,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2016YF040023-1);企业合作课题(0-A-1801-0048251)。

摘　　要：以谷朊粉原浆为主要原料,研究不同种类添加剂对高水分组织蛋白组织化度的影响。结果表明,不同种类的添加剂影响不同,添加NaCl能促进面筋网络的形成,在0.8%时组织化度最大;在探究乳化剂对组织蛋白组织化度的影响过程中,3种乳化剂都对组织化度起到促进作用,其中单硬脂酸甘油酯合组织蛋白结合更加紧密,组织化度最高;由淀粉对组织化度的影响可知,玉米淀粉对组织蛋白组织化度的影响最大,更易结合,组织化度更高;少量的小苏打有助于组织蛋白的生产,减少硬度,对组织化度有促进的作用。最后以响应面实验方法优化添加量配比,结果表明:当氯化钠为0.71%、单硬脂酸甘油酯为0.48%、玉米淀粉为5.51%、小苏打为1%时,产品品质较好,组织化度可达1.79。In this paper,wet wheat gluten was used as the main raw material to study the effects of different additives on the texturization degree of high-moisture textured proteins.The results showed that different types of additives had different effects.The addition of NaCl promoted the formation of gluten network,and the texturization degree of the high moisture textured protein was the largest at 0.8%.In the process of exploring the effect of emulsifiers on the texturization degree of the high moisture textured protein,all three emulsifiers had an effect on the texturization degree,and played a promoting role,in which glyceryl monostearate and textured protein bond more tightly and had the highest degree of texturization.On the other hand,the result of the starch effect on the degree of texturization showed that corn starch had the greatest effect on the texturization degree of textured protein,which was easier to bind and organize,and the degree was higher.A small amount of baking soda was helpful for the production of textured protein,reducing the hardness,and promoting the degree of texturization.Finally,the response surface experiment method was used to optimize the addition ratio.The experimental results showed that sodium chloride was 0.71%,glyceryl monostearate was 0.48%,corn starch was 5.51%,and baking soda was 1%,the texturization degree of the high moisture textured protein could reach 1.79.

关 键 词：组织蛋白 谷朊粉原浆 品质改良 挤压组织化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]