大豆分离蛋白提升鲜湿米粉凝胶品质的研究  

Soy Protein Isolate Improving Gel Quality of Fresh Rice Noodles

作　　者：徐丽[1] 刘艳兰[1] 蔡吉祥 袁洁瑶 易翠平[1] Xu Li;Liu Yanlan;Cai Jixiang;Yuan Jieyao;Yi Cuiping(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha 410114;School of Food and Biochemical Engineering,Guangxi Science and Technology Normal University,Laibin 546119)

机构地区：[1]长沙理工大学食品与生物工程学院,长沙410114 [2]广西科技师范学院食品与生化工程学院,来宾546119

出　　处：《中国粮油学报》2022年第9期54-60,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(32072265)。

摘　　要：为探究大豆分离蛋白(Soy Protein Isolate,SPI)对鲜湿米粉凝胶品质的影响,将SPI以0%、2%、4%质量浓度比例与发酵籼米粉混合,对SPI-发酵籼米混合粉的性质及所制SPI-鲜湿米粉的凝胶品质进行测定,并分析了SPI-鲜湿米粉内部淀粉结构的变化。结果表明:随着SPI添加量的增加,SPI-发酵籼米混合粉的糊化黏度增大,崩解值减小,凝胶硬度增大,推断SPI的添加有利于发酵籼米淀粉的凝胶化;进一步测定发现,SPI-鲜湿米粉的硬度、咀嚼性、胶黏性增大,蒸煮吸水率上升,说明添加SPI可提升鲜湿米粉凝胶品质;FT-IR显示,R1047/1022 cm^(-1)峰强度比值增大、R1022/995 cm^(-1)峰强度比值减小,两者比值表示鲜湿米粉内部淀粉短程有序结构和氢键强度增加,即淀粉短程有序性升高,这可能与鲜湿米粉凝胶品质的提升相关。In order to explore the effect of Soy Protein Isolate(SPI)on the gel quality of fresh rice noodles,SPI was mixed with fermented rice flour at 0%,2%and 4%mass concentration,and the properties of SPI-fermented rice powder and the gel quality of the prepared SPI-fresh rice noodles were determined.The change of starch structure in SPI-fresh rice noodles was analyzed.The results indicated that with the increase of SPI content,the pasting properties of SPI-fermented rice mixed powder increased,the disintegration value decreased,and the gel hardness increased.It was concluded that the addition of SPI was beneficial to the gelatinization of starch.It was found that the hardness,chewiness,tackiness of SPI-fresh rice noodles increased,and the cooking water absorption increased,indicating that the addition of SPI was beneficial to improve the gel quality of fresh rice noodles and was closely related to the properties of raw materials.The FT-IR showed that the peak strength ratio of R1047/1022 cm^(-1) increased while the peak strength ratio of R1022/995 cm^(-1) decreased,indicating that the short-range ordered structure and hydrogen bond strength of starch in fresh rice noodles increased,i.e.,the short-range ordering of starch increased,this might be associated with the improved quality of fresh rice noodles.

关 键 词：大豆分离蛋白 鲜湿米粉 发酵籼米粉 凝胶品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]