大豆蛋白与绿茶多酚相互作用对方便面品质及抗氧化性的影响  被引量:4

Effect of interaction between soybean protein and green tea polyphenol on the quality and antioxidation of instant noodles

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作  者:张田[1] ZHANG Tian(Department of Biology and Chemical Engineering,Jining Polytechnic,Jining 272100,Shandong,China)

机构地区:[1]济宁职业技术学院生物与化学工程系,山东济宁272100

出  处:《粮食与油脂》2021年第2期67-70,共4页Cereals & Oils

摘  要:研究了绿茶多酚和大豆分离蛋白相互作用对油炸方便面品质及抗氧化性的影响,测定了面团的混合特性、方便面的糊化特性、蒸煮损失以及油脂氧化。结果表明:大豆分离蛋白能够提高面团的稳定性,但绿茶多酚对面团的混合特性影响并不显著。绿茶多酚(green tea polyphenols,GTP)和大豆分离蛋白(soybean protein isolate,SPI)能够形成蛋白-多酚复合物,通过疏水相互作用和二级结构的修饰形成复杂、稳定的结构,显著增加方便面的整体糊化参数,降低方便面的蒸煮损失(P <0.05)。并且,绿茶多酚能够显著减少油炸方便面的初级氧化产物和次级氧化产物,起到抑制油脂氧化的作用。The effects of interaction between green tea polyphenols and soybean protein isolate on the quality and antioxidantion activity of fried instant noodles were studied and the mixing characteristics of dough, gelatinization characteristics of instant noodles, cooking loss and oil oxidation were measured.The results showed that soybean protein isolate could improve the stability of dough, but green tea polyphenols had no significant effect on the mixing characteristics of dough. Green tea polyphenols (GTP)and soybean protein isolate (SPI) could form protein polyphenol complex, which could form complex and stable structure through hydrophobic interaction and secondary structure modification, significantly increase the overall gelatinization parameters of instant noodles, and reduce the cooking loss of instant noodles (P < 0. 05). In addition, green tea polyphenols could significantly reduce the primary oxidation products and secondary oxidation products of fried instant noodles, and play a role in inhibiting oil oxidation.

关 键 词:大豆蛋白 绿茶多酚 方便面 品质 抗氧化 

分 类 号:TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]

 

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