罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响  

Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch

作　　者：孙雨佳 李帝明 刘彦涛 李鹏飞[2] 孙福生 张艳[1] 杨楠[1] SUN Yujia;LI Diming;LIU Yantao;LI Pengfei;SUN Fusheng;ZHANG Yan;YANG Nan(Phillips Hydrocolloid Research Centre,Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province,School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Chemistry and Engineering of Forest Products,State Ethnic Affairs Commission,Guangxi Key Laboratory of Chemistry and Engineering of Forest Products,Guangxi Minzu University,Nanning 530006,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,菲利普斯亲水胶体研究中心,湖北省食品胶体国际科技合作基地,湖北武汉430068 [2]广西民族大学林产化学与工程国家民委重点实验室,广西林产化学与工程重点实验室,广西南宁530006

出　　处：《食品科学》2024年第20期115-122,共8页Food Science

基　　金：细胞调控与分子药物“111”引智基地青年学者国际合作研究基金项目(XBTK-2022015);广西林产化学与工程重点实验室开放课题(GXFK2212);湖北工业大学博士启动基金项目(XJ2021001401)。

摘　　要：本研究通过添加不同质量分数(0%、1%、2%、3%、4%,以淀粉质量计)的罗望子多糖(tamarind seed polysaccharide,TSP)赋予马铃薯淀粉面包类面筋特性,以改善无麸质面包的加工性能和质地品质。研究结果表明,添加TSP可以提高面糊的峰值黏度,改善面糊的黏弹性,赋予其类面筋的网络结构特性。随着TSP的添加,无麸质面包的烘焙损失率从26.01%显著降低至20.36%,面包比容也由1.27 mL/g增至最大值(3.19 mL/g)。TSP的加入显著改善了面包的质构特性,降低了面包的硬度、凝聚性、咀嚼性以及回复性,使面包呈现更松软的质地。添加TSP有利于延缓面包的老化,从而延长产品的保质期。采用主成分分析方法解析了面包品质、烘焙性能与原料糊化特性的相关性。本研究可拓展TSP的食品应用范围,并为无麸质淀粉产品的开发提供新思路和理论基础。In this study,different mass concentrations(0%,1%,2%,3%,and 4%,based on starch mass)of tamarind seed polysaccharides(TSP)were added to endow potato starch(PS)bread with gluten-like properties in order to improve the processing performance and texture quality of gluten-free bread.The results indicated that adding TSP increased the peak viscosity of PS,improve its viscoelasticity,and endow it with gluten-like network structural characteristics.With increasing TSP concentration,the baking loss rate of gluten-free bread significantly decreased from 26.01%to 20.36%,and the specific volume increased from 1.27 mL/g to a maximum value of 3.19 mL/g.The addition of TSP significantly improved the texture characteristics of bread,as evidenced by a reduction in its hardness,cohesiveness,chewiness and resilience,resulting in a softer texture.Adding TSP delayed the staling of bread,thereby extending the shelf life.Principal component analysis(PCA)showed strong correlations between bread quality and baking performance and gelatinization characteristics of PS.This study has expanded the application of TSP in food field and provides new ideas and a theoretical basis for the development of gluten-free starch products.

关 键 词：无麸质面包 罗望子多糖 烘焙性能 主成分分析 

分 类 号：TS209[轻工技术与工程—食品科学]