马铃薯蛋白微凝胶对无麸质面团流变特性和微观结构的影响  

Rheological properties and microstructure of potato protein microgel on gluten-free dough impact of structure

作　　者：朱香杰 魏莹莹 赵双丽 彭方琳 刘兴丽 ZHU Xiangjie;WEI Yingying;ZHAO Shuangli;PENG Fanglin;LIU Xingli(Sanquan Foods Co.Ltd.,Zhengzhou 450000,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

机构地区：[1]三全食品股份有限公司,河南郑州450000 [2]郑州轻工业大学食品与生物工程学院,河南郑州450002

出　　处：《食品与发酵工业》2023年第5期172-177,184,共7页Food and Fermentation Industries

基　　金：河南省重点研发与推广专项(222102110089)。

摘　　要：食用无麸制产品是乳糜泻患者的有效治疗方式,由于缺乏面筋蛋白,无麸制产品面团持气能力差、蓬松度、韧性小。该文以低过敏性的大米粉为原料,添加马铃薯蛋白(potato protein,PP)、马铃薯蛋白微凝胶(potato protein microgel,PPM)、马铃薯蛋白/黄原胶复合物(potato protein/xanthan gum,PPXG)和马铃薯蛋白/黄原胶复合微凝胶(potato protein/xanthan gum microgel,PPXGM),研究其对无麸质大米面团流变特性和微观结构等的影响,并进一步探索其对无麸质大米馒头品质的影响机理。添加PPXG和PPXGM可增加无麸质大米面团的G′和G″,降低面团的tanδ,提高面团加工性能。添加PP、PPM、PPXG和PPXGM后,α-螺旋和无规则卷曲含量降低,β-折叠含量增加,尤其是5.0%的PPM和PPXGM使无麸质大米面团的结构变得更加稳定。PPXG和PPXGM相对于PP和PPM更能提高面团的持气性,增加馒头的比容。添加马铃薯蛋白微凝胶后馒头的硬度、胶着性和咀嚼性降低,弹性升高,添加PPXGM的馒头品质相比PP、PPXG、PPM更好。Gluten-free materials are an effective treatment for patients with chylosa diarrhea, but it lacks gluten protein, poor dough holding capacity, fluffiness, and toughness. In this experiment, rice was used as raw material to produce dough to improve the quality of gluten-free dough. Low-allergic rice flour was used as the raw material, and potato protein(PP), potato protein/xanthan gum complex(PPXG) potato protein microgel(PPM), and potato protein/xanthan gum composite microgel(PPXGM) were added to study their effects on rheological properties and microstructure of gluten-free rice dough, and further explored their influence mechanism on the quality of gluten-free rice steamed bread. PPXG and PPXGM could increase the G′ and G″ of gluten-free rice dough, reduce the tanδ of dough, and improve the processing performance of dough by adding PP and PPM. After PPXG and PPXGM, α-helix and random coil contents decreased and β-fold content increased. Especially, the structure of gluten-free rice dough became more stable when PPXG and PPXGM were 5.0% PPM and PPXGM. PPXG and PPXGM could improve the air-holding capacity of dough and increase the specific volume of steamed bread. After adding potato protein microgel, the hardness, adhesion and chewiness of steamed bread decreased, and the elasticity increased. The quality of steamed bread added PPXGM was the best compared with PP and PPXG.

关 键 词：马铃薯蛋白微凝胶 无麸质 流变特性 微观结构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]