酸碱盐糖对超声调制马铃薯全粉加工性能改良效应的研究  

Enhancement effect of edible acid,alkali,salt,and sugar on the processing characteristics of ultrasonically treated potato powder

作　　者：郑莹 李铭媛 郝素颖 杨晓清[1] ZHENG Ying;LI Mingyuan;HAO Suying;YANG Xiaoqing(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2024年第13期166-172,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32060582)。

摘　　要：马铃薯不含麸质蛋白,是制作无麸质面食的优良资源,在实际的面食品加工中,使用酸碱盐糖优化面食品的精深加工。该文探究了酸碱盐糖对使用超声及乳清蛋白改性的马铃薯调制粉加工性能的改良效应。结果表明,在酸碱盐糖不同环境体系中,剪切力、黏弹性、松弛时间、凝胶强度、质构特性等均有显著提升,其中柠檬酸影响淀粉水解,对微观结构的影响及破坏最大;NaHCO 3促进淀粉与蛋白质相互作用,使面团剪切力较对照组提升至1.97倍,糊化凝胶的亮度降低了11.3%;NaCl增加离子强度,平衡弹性系数较对照组降低了79.3%,显著提高面团黏性;蔗糖增强氢键的相互作用而显著提高样品的凝胶强度至5.69 N。调制粉面团力学性能和凝胶特性的增强验证了马铃薯全粉在面制品加工领域的适用性,凝胶特性的提升验证了使用调制粉制作食品具有较高的可行性,提升马铃薯全粉在无麸质功能性面食品加工领域的发展前景,扩大马铃薯全粉的应用范围。Potatoes are devoid of gluten protein,making them a valuable ingredient to produce gluten-free food.Edible acid,alkali,salt,and sugar are commonly used to enhance the quality of the final product during the pasta foods process.This study investigates the impact of edible acid,alkali,salt,and sugar additives on the processing performance of potato powder which medicated with whey protein isolate and ultrasonic treatment.The results showed that different environmental systems caused by edible acid,alkali,salt,and sugar,led to significant enhancements on shear force,viscoelasticity,relaxation time,gel strength,and textural characteristics.Specifically,citric acid impacted starch hydrolysis to the greatest extent,resulting in notable damage to the microstructure.Sodium bicarbonate facilitated interactions between starch and protein,the dough shear force and gel brightness increased to 1.97 times and decreased 11.3%respectively.The addition of sodium chloride resulted in the increase in ionic strength,leaded to an 79.3%reduction in the equilibrium elastic coefficient,thereby significantly enhanced dough viscosity.The inclusion of sucrose promoted the effect of hydrogen bond,resulted in a significant increase in gel strength to 5.69 N.These enhancements in mechanical properties and gel properties validated the applicability of the modulation powder in pasta products field.This study is expected to improve the production of potato powder in gluten-free functional pasta foods and expand the application range of potato powder.

关 键 词：马铃薯全粉 超声处理 面团 凝胶 加工性能 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]