花生蛋白粉对小麦面团理化性质的影响  

Effect of Peanut Protein Powder on the Physicochemical Properties of Wheat Doughs

作　　者：刘兰香 张贞炜 孙玉鼎 曹月刚 贾利蓉[1] LIU Lanxiang;ZHANG Zhenwei;SUN Yuding;CAO Yuegang;JIA Lirong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Rushan Jinguo Food Co.,Ltd.,Weihai 264500,China;Qingdao Research Institute of Sichuan University,Qingdao 266228,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]乳山市金果食品股份有限公司,山东威海264500 [3]四川大学青岛研究院,山东青岛266228

出　　处：《食品科技》2025年第2期154-160,共7页Food Science and Technology

基　　金：四川大学青岛研究院“8122计划”项目(21GZ30201)。

摘　　要：文章探究不同用量花生蛋白粉对小麦面团理化性质的影响。将花生蛋白粉添加到小麦面粉中,研究其对面团的色度色差、质构特性、流变特性、蛋白质二级结构以及热力学的影响。实验结果表明,当花生蛋白粉添加量超过2%时,面团色差高于人眼可辨别阈值1.5;随着添加量的增加,面团的硬度和胶着性逐渐增加;黏性先增后减,在添加量为3%时最强;面团的弹性模量和黏性模量逐渐增加,添加量与面团的弹性呈正相关。蛋白质二级结构中,β-折叠片层、无规则卷曲的含量增大,α-螺旋、β-反向的含量减少,当添加量超过3%,蛋白质二级结构发生明显变化。面团的热焓值先增后减,在1%添加量时达到最大。研究结果为花生蛋白粉在面制品中的应用奠定了基础。The effects of different amounts of peanut protein powder on the physicochemical properties of wheat dough were studied.Peanut protein powder was added to wheat flour to study its effects on the chromatic aberration,textural properties,rheological properties,protein secondary structure and thermodynamics of dough.The experimental results showed that the color difference of the dough was higher than the human eye discrimination threshold of 1.5 when the addition amount of peanut protein powder was more than 2%,the hardness and adhesion of the dough increased gradually with the increase of the addition amount,the viscosity increased and then decreased,and was the strongest when the addition amount was 3%,the elasticity modulus and viscosity modulus of the dough increased gradually,and there was a positive correlation between the addition amount and the elasticity of the dough,theβ-folded lamellae,irregular curls,and theβ-folded lamellae increased in the secondary structure of proteins.In the secondary structure of protein,the content ofβ-folded lamellae and irregular curls increased,and the content ofα-helix andβ-reverse decreased,and the secondary structure of protein changed significantly when the addition amount exceeded 3%,the enthalpy value of dough increased and then decreased,and reached the maximum at the 1%addition amount.The results laid the foundation for the application of peanut protein powder in pasta products.

关 键 词：花生蛋白粉 质构特性 流变学特性 蛋白质二级结构 热力学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]