紫苏蛋白粉添加量对面包品质及体外消化特性的影响  

Effect of Perilla protein powder addition on the quality of bread and in vitro digestion characteristics

作　　者：宁倩茹 李会珍[1] 张志军[1] 韩婉毓 郭誉嵘 NING Qianru;LI Huizhen;ZHANG Zhijun;HAN Wanyu;GUO Yurong(College of Chemistry and Chemical Engineering,North University of China,Taiyuan 030051)

机构地区：[1]中北大学化学与化工学院,太原030051

出　　处：《中国食品添加剂》2025年第3期173-181,共9页China Food Additives

摘　　要：为拓宽紫苏蛋白在食品中的应用,采用不同添加量(0%、5%、10%、15%、20%,m/m)紫苏蛋白粉部分替代小麦粉制作面包,探究其对面包理化性质、感官品质、质构特性和体外消化特性的影响。结果表明,随紫苏蛋白粉添加量增加,面包色泽加深,比容下降,但含水量和保水能力增加。当紫苏蛋白粉添加量为10%时,面包感官品质最佳,同时可显著降低面包硬度,改善回复性。在体外模拟消化试验中,紫苏蛋白粉能显著降低面包的还原糖释放量、快消化淀粉(RDS)和慢消化淀粉(SDS)含量,且随紫苏蛋白粉添加量的增加呈下降趋势。当紫苏蛋白粉添加量≥10%时,紫苏蛋白面包的血糖生成指数(GI)≤70,属中等血糖生成指数食品。综上,紫苏蛋白粉最适添加量为10%,紫苏蛋白面包的理化性质和感官品质得到改善,控糖效果显著,研究结果可为紫苏蛋白在面包类焙烤食品中的应用提供参考依据。In order to expand the application of Perilla protein in food products,bread was prepared by partially substituting wheat flour with different amounts of Perilla protein powder(0%,5%,10%,15%,20%,m/m).The effects of Perilla protein substitutions on the physicochemical properties,sensory quality,texture characteristics,and in vitro digestion characteristics were investigated.The results showed that with the amount of Perilla protein powder increased,the color of the bread deepened and the specific volume decreased,while bread moisture content and water retention capacity increased.When the amount of Perilla protein powder was 10%,the sensory quality was found to be optimal,and it significantly reduced bread hardness and improve bread recoverability.In in vitro simulated digestion,Perilla protein powder significantly reduced the release of reducing sugar,as well as the amounts of fast digestible starch(RDS),and slow digestible starch(SDS),with a downward trend observed as the amount of Perilla protein powder increased.When the amount of Perilla protein powder was added ≥ 10%,the glycemic index(GI)of Perilla protein bread was ≤70,classifying it as a food with a moderate glycemic index.In summary,the optimal amount of Perilla protein powder in bread was determined to be 10%;improving the physicochemical properties and sensory quality of Perilla protein bread,while also demonstrating a significant sugar control effect.The research results provide a reference for the application of Perilla protein in baked bread products.

关 键 词：紫苏蛋白 理化性质 质构特性 感官评价 体外消化模拟 

分 类 号：TS202.3[轻工技术与工程—食品科学]