大豆低聚肽对小麦淀粉理化性质的影响  

Effects of Soybean Oligopeptides on the Gel Properties of Wheat Starch

作　　者：孟宇行 高旭升 段翠翠 马福敏[1] 李丹[1] 李晓磊[1] MENG Yuhang;GAO Xusheng;DUAN Cuicui;MA Fumin;LI Dan;LI Xiaolei(Changchun University,Key Laboratory of Education Department of Jilin Province for Agricultural Products Processing,Changchun 130022,China)

机构地区：[1]长春大学农产品加工吉林省普通高等学校重点实验室,吉林长春130022

出　　处：《食品工业科技》2024年第12期85-91,共7页Science and Technology of Food Industry

基　　金：吉林省教育厅科学技术研究项目(JJKH20220609KJ)。

摘　　要：为改善小麦粉的品质,提升小麦食品的蛋白质含量,将具有营养价值和生物活性的大豆低聚肽添加到小麦淀粉中,对小麦淀粉糊化特性、流变学特性、热力学特性和结构特性进行研究。结果表明,大豆低聚肽的添加(0%~40%)使复合物的峰值黏度、低谷黏度和终值黏度降低,糊化温度显著升高(P<0.05)。复合物表现为弱凝胶性质,具有假塑性剪切稀化行为。与对照组相比,大豆低聚肽添加量为40%时,复合物的峰值黏度最小,糊化温度最大,分别为396 cp和77.5℃,焓变下降了79.6%,Zeta-电位的绝对值下降了89.6%,粒径增加至924.1 nm。大豆低聚肽增加了复合物氨基酸含量和热稳定性,降低了复合物的凝胶特性,为功能性谷物食品的开发和加工提供了参考。To improve the quality of wheat flour and increase the protein content of wheat foods,soybean oligopeptide,which had nutritional value and biological activity,was added to wheat starch.The pasting properties,rheological properties,thermodynamic properties and structural properties of wheat starch were investigated.The results showed that the addition of soybean oligopeptide(0%~40%)decreased the peak viscosity,trough viscosity and final viscosity of the complexes,and increased the pasting temperatures significantly(P<0.05).The complexes exhibited weak gel properties with pseudoplastic shear-thinning behavior.Compared with the control group,the addition of soybean oligopeptide at 40%resulted in the smallest peak viscosity of 396 cp,the largest pasting temperature of 77.5°C,the decrease in the enthalpy change by 79.6%,the decrease in the absolute value of the zeta-potential by 89.6%,and the increase in the particle size to 924.1 nm.Soybean oligopeptides increased the amino acid content and thermal stability of the complexes and decreased the gel properties of the complexes,providing a reference for the development and processing of functional cereal foods.

关 键 词：大豆低聚肽 小麦淀粉 糊化特性 流变特性 热力学特性 结构特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]