小麦低聚肽对大豆营养棒储藏品质的影响  

Effect of Wheat Oligopeptide on the Storage Quality of Soybean Nutrition Bar

作　　者：马天娇 郝利民 钱平 邵剑钢 MA Tian-jiao;HAO Li-min;QIAN Ping;SHAO Jian-gang(Institute of Quartermaster Engineering and Technology,Academy of Military Sciences PLA China,Beijing 100010,China;Noval Logistics Academy,Tianjin 300450,China)

机构地区：[1]军事科学院军需工程技术研究所,北京100010 [2]海军勤务学院,天津300450

出　　处：《食品研究与开发》2021年第21期8-12,共5页Food Research and Development

基　　金：“AB”类野战食品研究(BX119C001);国家重点研发项目:应急救灾高效即食食品工程化技术研究与产品创制(2017YFD0400505-1)。

摘　　要：该研究在大豆营养棒中添加3种不同质量分数的小麦低聚肽,在55℃恒温箱存放42 d,每隔7 d取出样品进行检测,通过测定过氧化值、酸价、水分活度、硬度、色差,评价大豆营养棒的储藏品质的变化。研究表明,在55℃的储藏过程中,小麦低聚肽对大豆营养棒的油脂过氧化反应产生一定的抑制作用,并且降低其硬度。小麦低聚肽与还原糖发生美拉德反应,使大豆营养棒颜色加深,降低大豆营养棒的水分活度。Three different mass fractions of wheat oligopeptides were added to soybean nutrition bar,stored at 55℃for 42 d,and taken out for analysis every 7 d.The storage quality of soybean nutrition bar was evaluated by determining its peroxide value,acid value,water activity,hardness,chromatic aberration and from the results obtained,conclusions were drawn.The results showed that during storage at 55℃,wheat oligopeptides inhibited lipid peroxidation of soybean nutrition bar and decreased its hardness.Maillard reaction between wheat oligopeptide and reducing sugar deepened the color of soybean nutrition bar and reduced its water activity.

关 键 词：小麦低聚肽 大豆营养棒 过氧化值 酸价 水分活度 硬度 色差 储藏品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]