蛋白包埋小麦胚芽粉强化馒头的理化和感官特性  

Physicochemical and organoleptic properties of steamed breads fortified with protein-coated wheat germ flour

作　　者：柴清天 姚雨辰 张久田 马亚楠 范晓婕 孔德瑞 王乃富[1] CHAI Qingtian;YAO Yuchen;ZHANG Jiutian;MA Yanan;FAN Xiaojie;KONG Derui;WANG Naifu(School of Food and Nutrition,Anhui Agricultural University,Hefei 230036;Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Laboratory for Agro-products Processing,Hefei 230036)

机构地区：[1]安徽农业大学食品与营养学院,合肥230036 [2]农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省农产品加工工程实验室,合肥230036

出　　处：《安徽农业大学学报》2024年第6期1067-1071,共5页Journal of Anhui Agricultural University

摘　　要：小麦胚芽含有多种矿物质、维生素、膳食纤维等,但是由于其具有较强的吸水性以及存在高活度的酶,以至于添加到产品后不易储藏而降低产品的整体品质,导致应用范围较为局限。采用蛋白包覆的手段来阻断小麦胚芽粉与空气的接触,起到了保护膜的作用,同时减少在制作产品时与淀粉竞争自由水的能力,从而在提升整体产品的营养价值的同时延长了储存期。RVA数据表明,添加蛋白包埋的混合粉峰值黏度、谷值黏度等均呈下降趋势,且都低于对照组,这表现为小麦胚芽经过蛋白包埋后,聚集在淀粉颗粒的表面,避免了淀粉与水的结合与接触,从而延缓了淀粉的糊化。LF-NMR结果表明,添加蛋白包埋制作的新鲜馒头中,弱结合水含量与紧密结合水含量均下降;经过老化24h之后的数据表明,添加蛋白包埋小麦胚芽馒头的紧密结合水含量下降得较为缓慢,低于对照组,且当添加比例在10%时,T21值增加,水分相对较稳定。表明添加蛋白包埋的小麦胚芽可抑制冷藏馒头中水分的散失,延缓馒头老化;同时添加10%的蛋白包埋胚芽改善了整体感官接受度。Wheat germ contains a variety of minerals,vitamins,dietary fibre,etc.,but due to its strong water absorption and the presence of high activity enzymes,it is not easy to storage with addition of wheat germ and reduce the overall quality of the product,resulting in a more limited scope of application.Therefore,the means of protein coating is used to block the contact between wheat germ flour and air,which plays the role of a protective film,as well as reducing the ability to compete with starch for free water when making the product,thus increasing the overall product nutritional value while extending the storage period.The RVA data showed that the peak viscosity and grain value viscosity of the blended flours with added protein embedding were on a decreasing trend,and both were lower than those in the control group,which demonstrated that wheat germ,due to the protein embedding,was aggregated on the surface of starch granules,avoiding starch-water bonding and contact,thus delaying the pasting of starch.The LF-NMR results showed that the weakly bound water content and tightly bound water content decreased in the fresh buns made by adding protein embedding;after aging for 24 h,the data showed that the tightly bound water content of the buns made by adding protein-embedded wheat germ decreased more slowly and was lower than that in the control group.And when the addition ratio was 10%,the T21 value increased,and the moisture was relatively stable,indicating that the addition of protein-embedded wheat germ can inhibit the dissipation of water in the refrigerated buns,and delay the aging of the buns;meanwhile,the addition of 10%protein-coated germ improves the overall organoleptic acceptability.

关 键 词：蛋白包埋 馒头 糊化 水分迁移 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]