大豆蛋白肽对面条质构和蒸煮品质的影响  

Effects of soybean protein peptides on texture and cooking quality of noodles

作　　者：胡二坤[1] 田华 郭兴凤[2] 崔会娟[2] 李亚欣[1] HU Er-kun;TIAN Hua;GUO Xing-feng;CUI Huijuan;LI Ya-xin(Intelligent Health College,Henan Polytechnic College,Zhengzhou 450046,Henan,China;School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南职业技术学院智慧健康学院,河南郑州450046 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2022年第2期31-34,42,共5页Cereals & Oils

摘　　要：在可控条件下制备了水解度(DH)为4%、7%和9%的大豆蛋白肽(SPP),以面粉质量3%替代面粉制备强化面条,考察SPP对面条品质的影响。结果表明:在相同DH条件下制备的SPP强化面条其品质差异不大,其弹性、回复性和内聚性组间差异不明显,硬度、咀嚼性和拉断力略有差异,但其差异性小于不同DH条件下制备的强化面条。Soybean protein peptide(SPP)with DH of 4%,7%and 9%was prepared under controllable conditions.The effect of SPP on noodle quality was investigated by replacing flour with 3%SPP(based on the mass of flour).The results showed that SPP fortified noodles prepared under the same DH conditions had little difference in quality,no significant differences in elasticity,resilience and cohesion between groups,and sligt deifferences in hardness,chewiness and tensile force,but the differences were smaller than those prepared under different DH conditions.

关 键 词：大豆蛋白肽 制备条件 面条 质构特性 蒸煮品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]