添加玉米醇溶蛋白对荞麦面团特性的影响  

Effect of Zein on Buckwheat Dough Properties

作　　者：李居阳 王杰儒 张莹莹 胡亚云[1] 栾广忠[1] LI Juyang;WANG Jieru;ZHANG Yingying;HU Yayun;LUAN Guangzhong(College of Food Science and Engineering,Northwest Agriculture and Forestry University,Engineering Research Center of Shaanxi University for Grain and Oil Functional Processing,Xianyang 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,粮油功能化加工陕西省高校工程研究中心,陕西咸阳712100

出　　处：《食品工业科技》2023年第6期1-7,共7页Science and Technology of Food Industry

基　　金：陕西省重点产业创新链(群)项目(2022ZDLNY04-02)。

摘　　要：为探究玉米醇溶蛋白(Zein)对荞麦无麸质面团流变学特性的影响,将气流膨化苦荞粉与甜荞粉以1:1混合制得基料粉(以下称混粉)。用90%乙醇溶液对Zein进行增塑处理,然后按照0%、5%、10%、15%、20%的添加量(以混粉计)与混粉及水揉混制得荞麦无麸质面团(以下称面团),并对面团静态流变学特性(质构特性、拉伸特性和应力松弛特性)、动态流变学特性、光学性质(色度和反光率)以及微观结构等进行测定。结果表明,随着Zein添加量从0%增加到20%,面团的硬度从482.38 g降低到346.60 g,弹性从0.21升高到0.29,拉伸距离从15.44 mm升高到38.16 mm,抗拉伸力从13.10 g升高到72.04 g。面团的残余应力、黏弹系数和松弛时间相对于对照组显著升高(P<0.05),但随着Zein添加量的增加均逐渐减小,面团G’和tanδ值、面团表面亮度及反光率均得到明显改善,微观结构相比对照组能够明显地观察到蛋白纤维丝。以上结果充分表明,Zein可有效地改善荞麦无麸质面团结合力和延伸性差的缺陷。本研究为无麸质食品结构及加工特性改善提供了一个新的途径。To investigate the effect of zein addition on rheological properties of buckwheat-based gluten-free dough,atmosphere puffed tartary buckwheat flour was mixed with common buckwheat flour at a ratio of 1:1 to make a mxied base flour(MBF).Zein was plasticized with 90%ethanol solution,and then 0%,5%,10%,15%,and 20%(MBF based)of the plasticized zein was mixed with MBF and water,respectively,to make a buckwheat-based gluten-free dough(BBGD)with gradient content of zein.The static rheological properties of dough(texture properties,tensile properties and stress relaxation properties),dynamic rheological properties,optical properties(chromaticity and reflectivity)and microstructure were measured.Results showed that,with the increasing of zein content from 0%to 20%,the hardness of BBGD decreased from 482.38 g to 346.60 g,while elasticity,tensile distance,and tensile strength increased from 0.21 to 0.29,15.44 to38.16 mm,and 13.10 to 72.04 g,respectively.The residual stress,viscoelastic coefficient and relaxation time increased significantly compared with the control(P<0.05),but decreased gradually with the increasing of zein addition.The G’and tanδvalues,surface brightness,and reflectance rate of the dough were significantly improved,and the protein fiber was obviously observed in the microstructure compared with the control.The above results showed that zein could effectively improve the defects of poor adhesion and extensibility of buckwheat gluten-free dough.This study would provide a new way for improving the structure and processing properties of gluten-free foods.

关 键 词：荞麦面团 玉米醇溶蛋白 无麸质 面团流变学特性 气流膨化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]