玉米淀粉-卵白蛋白复合物替代小麦粉对纸杯蛋糕品质和消化特性的影响  

Effects of Corn Starch-Ovalbumin Complex as Substitution for Wheat Flour on the Texture and Digestive Characteristics of Cupcakes

作　　者：洪玉珠 张佳乐 张龙鑫 周彬 胡冰 褚上 HONG Yuzhu;ZHANG Jiale;ZHANG Longxin;ZHOU Bin;HU Bing;CHU Shang(School of Biotechnology and Food,Hubei University of Technology,Wuhan 430068,China;School of Life Science,Dalian Minzu University,Dalian 116600,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]大连民族大学生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2024年第10期77-83,共7页Science and Technology of Food Industry

基　　金：辽宁省民生科技计划项目(2021JH2/10200019);大连市科技计划项目(2021JB12SN038)。

摘　　要：为满足消费者对烘焙食品慢消化、低糖等需求,用玉米淀粉-卵白蛋白复合物(corn starch-ovalbumin complex,CSOVA)替代0%、25%、50%、75%和100%(w/w)的小麦粉,用零卡糖代替传统蔗糖生产纸杯蛋糕,对蛋糕质地、感官属性和消化速率进行了评估。结果表明,用CSOVA替代小麦粉获得了更好的蛋糕品质,纸杯蛋糕的比容从2.69 cm^(3)/g增加到3.79 cm^(3)/g,硬度从63.35 g降低到39.56 g,添加CSOVA后的纸杯蛋糕更加柔软蓬松。同时,CSOVA的加入可延缓纸杯蛋糕的老化速率,降低水分损失率。CSOVA替代小麦粉后,纸杯蛋糕的快速消化淀粉(rapidly digestible starch,RDS)含量降低,抗性淀粉(resistant starch,RS)含量增加。同时,CSOVA的加入强化了纸杯蛋糕的蛋白质含量,拓宽了CSOVA的应用市场。In order to meet consumers’demand for low sugar baked goods with slow digestion properties,corn starchovalbumin complex(CSOVA)was used to replaced 0%,25%,50%,75%and 100%(w/w)of wheat flour and zero calorie sugar was added instead of traditional cane sugar for the cupcake recipe.The texture,sensory properties and digestion rate of the cupcakes were evaluated.Results showed that,the specific volume of cupcakes increased from 2.69 cm^(3)/g to 3.79 cm^(3)/g while the hardness decreased from 63.35 g to 39.56 g,and the cupcakes made with CSOVA were softer and fluffier.Meanwhile,the results suggested the addition of CSOVA could delay the ageing of the cupcakes,reducing the moisture loss.As the wheat flour was replaced with CSOVA,the content of rapidly digestible starch(RDS)decreased and the content of resistant starch(RS)increased.Moreover,the addition of CSOVA strengthened the protein content of the cupcakes and broadens the industry application of CSOVA.

关 键 词：玉米淀粉-卵白蛋白复合物 小麦粉 纸杯蛋糕 快速消化淀粉 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]