月桂酸对含大豆分离蛋白馒头品质及储藏期间老化特性的影响  

Effects of lauric acid on the quality and retrogradation during storage of steamed bread containing soy protein isolate

作　　者：郑双翼 万潇 陈倩倩 周静 杜静 张海龙 王学东[1,2,3] ZHENG Shuangyi;WAN Xiao;CHEN Qianqian;ZHOU Jing;DU Jing;ZHANG Hailong;WANG Xuedong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学大宗粮油精深加工教育部重点实验室,武汉430023 [3]武汉轻工大学农产品加工与转化湖北省重点实验室,武汉430023

出　　处：《中国油脂》2025年第4期140-146,共7页China Oils and Fats

基　　金：武汉市科技特派员“产学研”专项(2023110201030660)。

摘　　要：旨在为月桂酸在面制品品质改良方面的应用提供理论依据,研究了月桂酸对含大豆分离蛋白(SPI)馒头比容、硬度、断层结构、淀粉消化性、储藏期间硬度及淀粉结构的影响。结果表明:单独添加SPI会导致馒头比容下降和硬度显著增加,月桂酸能提高含SPI馒头的比容且降低其硬度和淀粉消化性,促进馒头形成松软的内部结构;同时,月桂酸能降低储藏期间淀粉老化引起的含SPI馒头硬度增加,延缓馒头中淀粉长程和短程有序结构的增加,从而延缓馒头老化的速度。综上,月桂酸不仅能抑制SPI所致的馒头硬度增加,而且能降低其淀粉消化性和储藏期间淀粉老化所致的馒头硬度增加。Aiming to provide a theoretical basis for the application of lauric acid in the quality improvement of flour products,the effects of lauric acid on the specific volume,hardness,fault structure,starch digestibility,hardness and starch structure during storage of steamed bread containing soy protein isolate(SPI)were investigated.The results showed that SPI decreased the specific volume and increased the hardness of steamed bread.Lauric acid increased the specific volume and decreased the hardness and starch digestibility of steamed bread containing SPI,and promoted the formation of fluffy internal structure of the steamed bread.Furthermore,lauric acid decreased the increase of hardness of steamed bread and delayed the increase of short-and long-range order of starch in steamed bread during storage,thus slowing down the retrogradation of steamed bread.Therefore,lauric acid can not only inhibit the increase of hardness of steamed bread caused by SPI,but also reduce the starch digestibility and hardness of steamed bread caused by starch retrogradation during storage.

关 键 词：馒头 大豆分离蛋白 月桂酸 品质 老化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]