鲢鱼蛋白酶解物对冷冻面团及面包品质特性的影响  

Effect of Silver Carp Protein Hydrolysate on Quality Properties of Frozen Dough and Bread

作　　者：田金河 王艳婕[2] 吴悦 郭瑞瑞 王立龙 孙雨博 TIAN Jin-he;WANG Yan-jie;WU Yue;GUO Rui-rui;WANG Li-long;SUN Yu-bo(School of Biological Engineering,Xinxiang University,Xinxiang,Henan 453003,China;School of Life Sciences,Henan Institute of Science and Technology,Xinxiang,Henan 453003,China)

机构地区：[1]新乡学院生物工程学院,河南新乡453003 [2]河南科技学院生命科学学院,河南新乡453003

出　　处：《粮油食品科技》2024年第6期125-133,共9页Science and Technology of Cereals,Oils and Foods

基　　金：河南省科技攻关计划项目(222102110100);河南省研究生教育改革与质量提升工程项目(YJS2024JD51);国家级大学生创新项目(202310467033);新乡学院博士科研启动基金项目(1366020058)。

摘　　要：为拓展鲢鱼蛋白酶解物在冷冻面团中的应用,研究了鲢鱼蛋白酶解物对冻藏过程中冷冻面团可冻结含水量、水分分布及迁移、微观结构、流变学特性、发酵特性的影响,分析了其制作出面包的比容、质构特性和感官评分。差示扫描量热仪和低场核磁结果表明,添加鲢鱼蛋白酶解物抑制了冻藏过程中面团可冻结水含量的增加和水分流动。扫描电镜、动态流变学和发酵特性结果表明,鲢鱼蛋白酶解物的加入减轻了面筋蛋白网络结构受到的机械破坏作用,增大了冻藏过程中面团的弹性性质占比和发酵体积。比容、质构及感官评价结果表明,添加鲢鱼蛋白酶解物增大了面包的比容和弹性,减小了其硬度和咀嚼性,提高了其感官评分。综上可知,鲢鱼蛋白酶解物可有效改善冷冻面团及面包的品质。In order to expand the application of silver carp protein hydrolysate in frozen dough,this paper investigated the effects of silver carp protein hydrolysates on the freezable water content,water distribution and migration,microstructure,rheological properties,fermentation properties of frozen dough during frozen storage,and analyzed specific volume,textural properties and sensory score of bread.The DSC and LF-NMR results showed that the addition of silver carp protein hydrolysate inhibited the increase of freezable water content and water fluidity of dough during the frozen storage.The SEM,rheological and fermentation properties results showed that the addition of silver carp protein hydrolysate reduced the mechanical damage of gluten network structure,and increased the proportion of elastic properties and fermentation volume of dough during frozen storage.The results of specific volume and texture showed that the addition of silver carp protein hydrolysate improved the specific volume and elasticity of bread,and reduced its hardness and chewability.Silver carp protein hydrolysate also improved sensory score of bread.In conclusion,it can be seen that silver carp protein hydrolysate can effectively improve the quality of frozen dough and bread.

关 键 词：鲢鱼蛋白酶解物 冷冻面团 水分 面包 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]