大豆蛋白水解物对面包体外抗氧化及品质特性的影响  

Effect of soybean protein hydrolysate on antioxidant in vitro and quality characteristics of bread

作　　者：李雪颖 周鸿燕[2] 武媛媛 LI Xue-ying;ZHOU Hong-yan;WU Yuan-yuan(Jiyuan Basic Education Teaching Research Office,Jiyuan 459000,Henan,China;Deparment of metallurgical and Chemical Engineering,Jiyuan Vocational and Technical School,Jiyuan 459000,Heean,China)

机构地区：[1]济源市基础教育教学研究室,河南济源459000 [2]济源职业技术学院冶金化工系,河南济源459000

出　　处：《粮食与油脂》2021年第8期21-23,33,共4页Cereals & Oils

摘　　要：研究了不同添加量(质量分数1%、2%、3%)的大豆蛋白水解物对面包抗氧化和品质特性的影响,测定了面包提取物的自由基清除能力、Fe^(2+)螯合能力以及面包的质构特性、色度和感官品质。结果表明:大豆蛋白水解物能够增加面包提取物的抗氧化活性;显著降低面包硬度和咀嚼性,但面包的弹性和内聚性没有显著差异;还能够显著降低面包皮的L^(*)值、增加面包皮的a^(*)值,提高面包屑的a^(*)值和b^(*)值。同时能降低面包的硬化速度,增加面包的风味、柔软性、咀嚼性及总体可接受性。The effects of soybean protein hydrolysates with different contents(1%,2%,3%)on the antioxidant and quality characteristics of bread were studied.The free radical scavenging ability,Fe^(2+)chelating ability,texture characteristics,chromaticity and sensory quality of bread were determined.The results showed that soybean protein hydrolysate could increase the antioxidant activity of bread extract,and significantly reduce the hardness and chewiness of bread,but there was no significant difference in the elasticity and cohesiveness of bread.Soybean protein hydrolysate could significantly reduce the L^(*)value of bread crust,increase the a^(*)value of bread crust,and increase the a^(*)value and b^(*)value of bread crumbs,reduce the hardening rate of bread,increase the flavor,softness,chewiness and overall acceptability of bread.

关 键 词：大豆蛋白水解物 面包 抗氧化 品质特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]