亚麻籽粕蛋白酶解物对面团的低温保护作用  

Cryoprotective Effect of Enzymatic Hydrolysate of Flaxseed Meal Proteins on Dough

作　　者：张艳艳 郭朋磊 卢晔 黄圆圆 刘兴丽 张华 ZHANG Yanyan;GUO Penglei;LU Ye;HUANG Yuanyuan;LIU Xingli;ZHANG Hua(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Henan Collaborative Innovation Center for Food Production and Safety,School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Henan Provincial Administration for Market Regulation,Zhengzhou 450008,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,食品生产与安全河南省协同创新中心,河南省冷链食品质量安全控制重点实验室,河南郑州450002 [2]河南省市场监督管理局,河南郑州450008

出　　处：《食品科学》2023年第8期71-77,共7页Food Science

基　　金：河南省重点研发与推广专项(222102110253)。

摘　　要：采用差示扫描量热仪、低场核磁、原位拉曼光谱仪等手段研究不同酶解时间下亚麻籽粕蛋白酶解物对面团的冷冻保护作用。结果表明:酶解时间60 min时,亚麻籽粕蛋白酶解物的热滞活性最高,为0.83℃,且此酶解时间下亚麻籽粕蛋白酶解物的冰重结晶抑制活性最显著,大冰晶比例降至最低。将亚麻籽粕蛋白酶解物添加到面团体系中发现水解度为13.62%(酶解60 min)的酶解物冷冻保护效果最为显著,与对照组相比,面团中强结合水提高了13.2%,弱结合水、自由水分别降低了0.7%、7.9%;面团的最大发酵高度、最终高度、开始泄露CO_(2)时间分别提高了18.5%、24.4%、34.4%;蛋白结构分析表明,当水解度为13.62%时,面筋蛋白中α-螺旋相对含量最高,与对照组相比提高了35.3%,无规卷曲相对含量降低了28.9%;氨基酸侧链I_(760)值提高了282.3%,I_(850)/I_(830)值降低了59.6%;二硫键g-g-g构型和g-g-t构型相对含量分别提高了8.8%、9.8%。综上,亚麻籽粕蛋白酶解物提升了面团的持水性能,缩短了面团的醒发时间,减弱了冰晶对面团网络结构的破坏,当水解度为13.62%时对面团冷冻保护作用最好。Differential scanning calorimetry(DSC),low-field nuclear magnetic resonance(NMR)and in situ Raman spectroscopy were used to explore the cryoprotective effect of enzymatic hydrolysates of flaxseed meal proteins obtained at different hydrolysis times on dough.The results showed that the thermal hysteresis activity of the 60 min hydrolysate,with a 13.62%degree of hydrolysis(DH),was highest(0.83℃),and the ice recrystallization inhibitory activity was also highest,minimizing the proportion of large ice crystals.It was found that addition of the hydrolysate had the most significant cryoprotective effect on dough.Compared with the control group,the proportion of strongly bound water in dough increased by 13.2%,and the proportions of weakly bound water and free water decreased by 0.7%and 7.9%,respectively.The maximum fermentation height,the final height and the onset time of CO_(2)leakage increased by 18.5%,24.4%and 34.4%,respectively.Protein structure analysis showed that the relativeα-helix content of gluten proteins in dough with the hydrolysate was highest and increased by 35.3%compared with the control group,and the relative random coil content decreased by 28.9%.The intensity(I_(760))of tryptophan band at 760 cm-1 increased by 282.3%,and the ratio(I_(850)/I_(830))between the intensities of tyrosine bands at 850 and 830 cm-1 decreased by 59.6%.The relative contents of disulfide bond configurations g-g-g and g-g-t were increased by 8.8%and 9.8%,respectively.In conclusion,enzymatic hydrolysates of flaxseed meal proteins improved the water-holding capacity of dough,shortened dough proofing time,and weakened the damage of ice crystals to the network structure of dough,and the effect of the hydrolysate with DH of 13.62%was most pronounced.

关 键 词：蛋白酶解物 冷冻面团 热滞活性 分子结构 低温保护 

分 类 号：TS205.7[轻工技术与工程—食品科学]