玉米醇溶蛋白和南瓜子蛋白对面团特性与面制品品质的影响  

Effects of zein and pumpkin seed protein on dough properties and flour products qualities

作　　者：任顺成[1] 陈玉[1] 陶华 REN Shuncheng;CHEN Yu;TAO Hua(Henan Provincial Key Laboratory of Natural Pigment Preparation,Henan University of Technology,Zhengzhou 450001,China;Zhongyuan Grain Group TOFOTO Food Co.,Ltd,Zhengzhou 450001,China)

机构地区：[1]河南工业大学河南省天然色素制备重点实验室,河南郑州450001 [2]中原粮食集团多福多食品有限公司,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2022年第2期33-39,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省自然科学基金项目(182300410079)。

摘　　要：为了分析玉米醇溶蛋白和南瓜子蛋白对面团特性及面制品品质的影响,对面团粉质特性、水分分布、糊化特性及面制品的质构、感官评分等进行了分析。结果表明:适量添加南瓜子蛋白能提高面团的形成时间和稳定时间,降低面团的弱化度、衰减值及回生值,提高面团的吸水能力及挂面的吸水率;玉米醇溶蛋白对面制品硬度的影响相对较小且添加量不超过3%时,能降低挂面的蒸煮损失率;2种外源植物蛋白添加量不超过3%时对面制品的感官评分有积极影响,但增加到5%时,对面制品的色泽、食味等指标影响较大,感官评分降低。适量添加南瓜子蛋白对面粉的粉质特性、老化性质及吸水能力有一定的改善作用,适量添加玉米醇溶蛋白能增加馒头的比容、减少挂面的蒸煮损失率。2种外源植物蛋白的适宜添加量为3%。Adding exogenous plant protein to flour can improve the nutritional value of flour products,but it will affect the network structure of gluten protein and the quality of flour products.According to the preliminary experiment,it was found that zein and pumpkin seed protein can improve the wet gluten content of flour,but at present,there are few studies on their application in flour products,and the influence of other characteristics of dough and the quality of flour products is not clear.In order to further analyze whether zein and pumpkin seed protein can improve other dough characteristics and the quality of flour products,in this experiment,the changes of flour characteristics,water distribution,gelatinization properties,specific volume,texture and sensory score of steamed bread and the cooking quality,texture and sensory score of vermicelli were studied.The results showed that the addition of pumpkin seed protein increased the dough formation time and stability time and reduced the weakening degree of dough.The addition of zein had no significant effect on the dough formation time,but it would reduce the flour quality index of flour.The addition of two exogenous plant proteins increased the peak area of water in different binding states,but the peak position did not move significantly.With the increase of exogenous plant protein,the peak viscosity,minimum viscosity,final viscosity and attenuation value of flour paste decreased gradually,but only pumpkin seed protein reduced the retrogradation value and improved the water absorption of vermicelli.The addition of zein and pumpkin seed protein increased the hardness of flour products and reduced the recovery.In contrast,zein had little effect on the hardness of flour products.The addition of pumpkin seed protein increased the cooking loss of vermicelli.When the alcohol soluble addition of corn was 3%,the cooking loss of vermicelli decreased by 7.3%.When the addition of exogenous plant protein was less than 3%,it had a positive impact on the quality of flour produ

关 键 词：玉米醇溶蛋白 南瓜子蛋白 粉质特性 糊化特性 质构 感官评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]