石花菜多糖对无麸质食品品质特性的影响  

Effect of Gelidium amansii Polysaccharides on Quality Characteristics of Gluten‐free Products

作　　者：孙朋朋 张巧智 傅玲琳[1] SUN Pengpeng;ZHANG Qiaozhi;FU Linglin(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,Zhejiang,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《食品研究与开发》2025年第8期14-19,46,共7页Food Research and Development

基　　金：浙江省基础公益研究计划项目(LGN22C200027)。

摘　　要：由于不含麸质蛋白,无麸质食品常存在产品品质不佳的主要缺陷。石花菜多糖(Gelidium amansii polysaccharides,GAP)因其良好的亲水性能和凝胶特性,具有作为稳定剂和增稠剂改善无麸质食品的潜力。该文探究添加不同水平GAP对无麸质面条和无麸质面包品质特性的影响,结果表明,添加GAP后的无麸质面团挤压出的面条表面平整和光滑,延展性和拉伸性好,且微观结构出现连续“胶状”淀粉结构。添加GAP后,无麸质面条的硬度降低,最佳烹饪时间缩短,烹饪损失降低,吸水率升高。同时,添加GAP明显降低无麸质面包的硬度和咀嚼性,提高面包的水分含量并降低其烘焙损失。其中以6%的GAP替代玉米淀粉[即玉米淀粉/马铃薯淀粉/GAP(质量分数)为74%/20%/6%]在改善产品品质方面的潜力最大。GAP具有作为亲水胶体改善无麸质产品品质的优良特性,或可为高品质无麸质食品的开发提供新思路。Due to the absence of gluten proteins,gluten⁃free foods often face the major drawback of poor prod⁃uct quality.Gelidium amansii polysaccharides(GAP),due to their excellent hydrophilic properties and gel characteristics,have the potential to be used as stabilizers and thickeners to improve the quality of gluten⁃free foods.This study investigated the effect of adding different levels of GAP on the quality characteristics of gluten⁃free noodles and gluten⁃free bread.The results showed that noodles extruded from gluten⁃free dough with added GAP had a smooth and flat surface,good extensibility and stretchability,and a continuous′gel⁃like′starch structure appeared in the microstructure.After adding GAP,the hardness of gluten⁃free noodles de⁃creased,the optimal cooking time and cooking loss also decreased,and the water absorption rate increased.Similarly,adding GAP significantly reduced the hardness and chewiness of gluten⁃free bread,increased the moisture content,and reduced baking loss.Among the formulations,the one with 6%GAP replacing corn starch(with a mass fraction of corn starch/potato starch/GAP as 74%/20%/6%)showed the greatest potential in improving product quality.GAP has excellent properties as a hydrophilic colloid to improve the quality of gluten⁃free products and may offer new ideas for the development of high⁃quality gluten⁃free foods.

关 键 词：淀粉 石花菜多糖 无麸质面条 无麸质面包 加工品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]