大米蛋白水解物对面团特性及酥性饼干品质变化的影响  

Effect of Rice Protein Hydrolysate on the Dough Properties and Quality of Crispy Crackers

作　　者：刘天 柴清天 童慕贤 张久田 马亚楠 姚雨辰 范晓婕 余振宇 王乃富[1] LIU Tian;CHAI Qingtian;TONG Muxian;ZHANG Jiutian;MA Ya’nan;YAO Yuchen;FAN Xiaojie;YU Zhenyu;WANG Naifu(Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Laboratory for Agro-products Processing,College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,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,安徽合肥230036

出　　处：《现代食品科技》2025年第2期215-222,共8页Modern Food Science and Technology

基　　金：国家自然科学基金项目(32172162);安徽农业大学稳定与人才引进项目(rc352008)。

摘　　要：大米蛋白经水解后产生的多肽和氨基酸具有极高的营养价值和功能性,为充分利用大米蛋白,比较研究大米蛋白及其水解物其与小麦粉混合后互相作用的性质及制备的饼干品质。将不同添加量的大米蛋白粉(大米水解蛋白RPH、大米蛋白RP)与小麦粉混合,探究了其对面团混合特性、面团质构特性、面团拉伸特性、酥性饼干质构与感官特性的影响,并从自由巯基和二硫键含量等方面进行了结构分析。结果表明,在相同添加量2.0 g/100 g时,添加RPH稳定时间为2.57 min显著低于添加RP面团3.05 min。自由巯基和二硫键的分析结果表明,随着RPH和RP添加量的增加,自由巯基分别增加了0.29、0.17μmol/g,而二硫键含量相对减少了0.44、0.36μmol/g,这表明RPH和RP均影响了面筋蛋白网络结构。质构与感官特性测定实验表明,添加1.0 g RPH酥性饼干的折断力(14.15 N)显著低于添加RP饼干的折断力(20.27 N),添加1.5 g RPH感官评分(85.67)最高。综上,该研究为小麦粉中添加RPH和RP能够有效提升面团的加工性质和产品质量提供理论依据。The peptides and amino acids produced via the hydrolysis of rice protein are of very high nutritional value and functionality.In order to make full use of rice protein,comparative studies were made to study the interactive nature of rice protein and its hydrolysates with wheat flour upon mixing and the quality of the resulting crackers. Rice protein powders at different addition amounts (rice protein hydrolysate RPH, rice protein RP) were blended with wheat flour to investigate their effects on the dough mixing properties, dough textural characteristics, dough stretching features, and crackers’ textural and sensory properties, Also, structural analyses were carried out from he aspects of free sulfhydryl groups and disulphide bond content. The results showed that at the same addition amount (2.0 g/100 g), the stabilisation time for the dough with the added RPH (2.57 min) was significantly shorter than that with the added RP dough (3.05 min) . The analyses of free sulfhydryl groups and disulfide bonds revealed that the free sulfhydryl groups increased by 0.29 and 0.17 μmol/g, respectively, with an increase in the addition amount of RPH or RP, whilst the corresponding disulfide bond contents decreased by 0.44 and 0.36 μmol/g,mrespectively, suggesting that both RPH and RP affected the structure of the gluten protein network. The experimental results of textural and sensory measurements showed that the breaking force of the crispy crackers fortified with 1.0 g of RPH (14.15 N) was significantly lower than that of cracker fortified with RP (20.27 N), and the highest sensory score was with the cracker fortified with 1.5 g of RPH (score: 85.67). In conclusion, this study provides a theoretical basis for the addition of RPH or RP to wheat flourto improve effectively the processing properties and product quality of dough.

关 键 词：大米蛋白水解物 面团 酥性饼干 面筋结构 最大折断力 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]