大豆分离蛋白对面条品质和消化特性的影响  

Effect of soybean protein isolate powder on the quality and digestive characteristics of noodles

作　　者：秦仁炳 王晴 朱嘉铭 宋琳琳[2] 项丰娟 李光磊[1] QIN Renbing;WANG Qing;ZHU Jiaming;SONG Linlin;XIANG Fengjuan;LI Guanglei(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;College of Life Sciences,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,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：《河南科技学院学报(自然科学版)》2025年第1期31-40,共10页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省重点研发与推广专项(科技攻关)(232102110146);河南科技学院大学生创新训练计划项目(2023CX067,2023CX036)。

摘　　要：目的探究大豆分离蛋白(soybean protein isolate,SPI)添加量对面条品质和消化特性的影响.方法在小麦粉中添加不同量的大豆分离蛋白(0%、1%、2%、3%、4%、5%),探究SPI添加量对面粉糊化特性、粉质特性,面团的水分分布及面条的外观特性、质构特性、蒸煮特性、感官、长程有序性及体外消化性的影响.结果随着SPI添加量的增加,面团形成时间和稳定时间增加,糊化温度上升,峰值黏度、谷值黏度、最终黏度、衰减值显著下降(P<0.05),回生值减小.面团中水分由结合水向自由水迁移,面团的流动性增强,面条硬度、弹性上升(P<0.05).面条断条率先升高后降低,吸水率逐渐升高;面条长程有序性增加,快消化淀粉和慢消化淀粉的相对含量降低,抗性的相对含量显著增加(P<0.05).感官评价表明,添加3%大豆分离蛋白制得的面条表面结构细密光滑、富有弹性、爽口不黏牙、带有豆香味,面条感官评分最高,为89.27分.结论大豆分离蛋白能够改善面条品质,降低面条的消化性,为低GI值功能性食品的开发提供依据.Objective To investigate the effects of different amounts of soybean protein isolate on the quality and digestive characteristics of noodles.Methodes Soybean protein isolate powder(0%、1%、2%、3%、4%、5%)was added to wheat flour to investigate the pasting properties and farinograph properties of flour,the moisture distribution of dough and the changes in the appearance,texture,cooking,sensory,long-range molecular orderliness and digestive characteristics of noodles.Results The results showed that with the increase of the proportion of soybean protein isolate powder,the development time and stability time of the dough was increased,the pasting temperature increased,the peak viscosity,trough viscosity,final viscosity and breakdown value significantly decreased(P<0.05),and the setback value decreased.The moisture of dough migrated from bound water to free water,he fluidity of the dough increased,and the hardness and elasticity of the noodles significantly increased(P<0.05).The breaking rate of noodles increased first and then decreased,and the water absorption rate increased gradually.The long-range molecular orderliness of noodles increased,the relative content of rapidly digested starch and slowly digested starch decreased,and the relative content of resistant starch significantly increased(P<0.05).The sensory evaluation showed the noodles prepared by adding 3%had a fine and smooth surface structure,elastic,refreshing and non-sticky teeth,with bean flavor,and the sensory score of noodles was up to 89.27 points.Conclusion Soybean protein isolate improves the quality and reduces the digestibility of noodles.This provides recommendations for the development of functional foods with a low GI value.

关 键 词：大豆分离蛋白 面条 质构特性 感官 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]