大豆分离蛋白及其改性产物对馒头品质的影响  

Effect of Soy Protein Isolate and Its Modified Products on Steamed Bread Quality

作　　者：董梦飞 郭兴凤[1] 张明[2] 赵树超 赵方园 林凤岩 Dong Mengfei;Guo Xingfeng;Zhang Ming;Zhao Shuchao;Zhao Fangyuan;Lin Fengyan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450000;Jining Machinery Design and Research Institute,Jining 272100,Shandong;Shandong Kesida Machinery Manufacturing Co.,Ltd.,Jining 272100,Shandong)

机构地区：[1]河南工业大学粮油食品学院,郑州450000 [2]济宁市机械设计研究院,山东济宁272100 [3]山东凯斯达机械制造有限公司,山东济宁272100

出　　处：《中国食品学报》2023年第4期251-261,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0400200,2022YFD2101400);国家自然科学基金项目(U21A20270)。

摘　　要：为研究大豆蛋白及其改性产物对馒头品质的影响,将大豆蛋白以不同比例添加到面粉中,通过研究馒头的质构特性、感官品质、理化特性以及混合粉特性的变化,对比不同大豆蛋白对馒头质量的影响差异。结果表明:与原面粉面团相比,添加1.5%SPI面团的稳定时间延长2.5 min,添加4.5%TSP面团的稳定时间延长1 min;添加1.5%SPH的面团稳定时间约缩短6 min。添加4.5%TSP的面团的面筋指数增大了2.22%,面团持气性增强;添加1.5%SPH的面团持气性减弱。添加1.5%SPI、4.5%TSP可以提高SDS可溶性麦谷蛋白、麦谷蛋白大聚体(GMP)及馒头的水分含量,增加馒头的弹性;而添加1.5%SPH降低了面团中SDS可溶性麦谷蛋白和GMP的含量,馒头弹性减小。结论:通过研究馒头的品质特性,选定SPI、TSP、SPH的添加量分别为1.5%,4.5%,1.5%时馒头品质最佳;经过对每种大豆蛋白最佳添加量的混合粉研究发现,不同种类的大豆蛋白对馒头的物理性质有不同的影响。In order to research the effect of soy protein and its modified products on the quality of steamed bread,soybean proteins were added into flour in different ratio,texture properties,sensory evaluating value and physicochemical properties of the steamed bread,and the properties of flour and dough were determined.The results showed that dough development time and dough stability increased by 2.5 min after adding 1.5%,and that of adding 4.5%TSP dough increased by 1 min,but decreased by about 6 min after adding 1.5%SPH.After adding and 4.5%TSP,the gluten index and the air-holding capacity of the dough increased by 2.22%,but the air-holding capacity decreased after adding 1.5%SPH.Adding 1.5%SPI and 4.5%TSP could increase the contents of SDS soluble glutenin and glutein macropolymer(GMP),and improve the springiness and moisture content of steamed bread.However,adding 1.5%SPH reduced the contents of SDS soluble glutenin and GMP,and decreased the springiness of steamed bread.Conclusion:by studying the quality of steamed bread,it is found that the quality of steamed bread is the best when the addition of SPI,TSP and SPH is 1.5%,4.5%and 1.5%respectively.Through the study on the optimum amount of mixed flour of each soy protein,it is found that different kinds of soy protein have different effects on the quality of steamed bread.

关 键 词：馒头 流变学特性 蛋白组分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]