湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置工艺优化  

Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle

作　　者：林子璇 董会龙 牛猛[1,2] 张宾佳 贾才华 许燕 赵思明 LIN Zixuan;DONG Huilong;NIU Meng;ZHANG Binjia;JIA Caihua;XU Yan;ZHAO Siming(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Food Research and Development Center,Guang Xi Yang Xiang Co.,Ltd.,Guigang 537100,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]广西扬翔股份有限公司,广西壮族自治区贵港537100

出　　处：《轻工学报》2023年第1期34-44,共11页Journal of Light Industry

基　　金：国家重点研发计划项目(2018YFD0400802)

摘　　要：以湿碱面为研究对象,探究湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置时间对湿碱面品质的影响。结果表明:在湿碱面加工过程中,面筋蛋白中游离巯基含量下降,低分子质量蛋白亚基减少,麦谷蛋白大聚合体(GMP)含量增加;淀粉糊化特性显示特征黏度参数大部分呈下降趋势,相对结晶度先降低后增加;面条亮度值逐渐降低,弱结合水含量增加,硬度下降;随着淋油静置时间的增加,面条亮度值降低,硬度先增加后减少,感官评分提高。Wet alkaline noodles was set as the object, and the changes in the characteristics of the protein and starch characteristics of wet alkaline noodles during processing were investigated. The effects of standing time after oil sprinkle on the quality of wet alkaline noodles were studied. The results indicated that the contents of free sulfhydryl group and low molecular weight protein submit in gluten were decreased, and the content of glutenin macropolymer(GMP) was increased during noodle processing. Pasting properties showed that most viscosity parameters were reduced;relative crystallinity was first decreased and then increased. The lightness in noodle color and hardness in noodle texture were gradually reduced, but the content of less-strongly bound water in water distribution was increased. Moreover, as the standing time after oil sprinkle prolonged, the lightness of noodle was reduced, noodle hardness was first increased and then reduced, and the score of sensory evaluation was enhanced.

关 键 词：湿碱面 蛋白质 淀粉 品质特性 加工工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]