摘要
以春卷皮为研究对象,运用快速粘度分析仪(RVA)、微波工作站(MWS)和差示量热扫描仪(DSC)研究Ca结合蛋白对可微波预油炸面食品的糊化与回生特性的影响。通过添加不同大豆蛋白,测量了体系的糊化温度、粘度等特征量,初步探讨其变化机理;依据热力学相关理论,运用DSC测量含改性大豆蛋白的春卷皮从配料、皮层至油炸产品三种形式下的样品回生特性。结果显示,Ca结合大豆蛋白会影响糊化和凝胶过程,对淀粉分子的缔合产生阻碍作用,可以有效延缓产品的回生。
The effect of Calcium-binding protein on the gelatinization and retrogradation of pre-fried spring roll was studied, using RVA, MWS and DSC. The gelatinization temperature and viscosity of the wrap of spring roll by adding different kinds of protein were measured. Their change mechanisms were primarily discussed. According to the theory of thermodynamics, the retrogradation characteristics of raw flour of spring roll containing modified protein, gelatinized wrap of spring roll and fried pre-gelatinized product were measured by DSC. It showed that Calcium-binding protein affected the progress of gelatinization and retrogradation, and baffled the binding of starch molecule. Therefore, adding Calcium-binding protein could hinder the product from retrogradating effectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第8期74-78,共5页
Science and Technology of Food Industry
基金
国家科技部农业科技成果转化资金项目(05EFN213200101)
关键词
Ca结合11S蛋白
Ca结合大豆蛋白
春卷皮
糊化
回生
11 S Calcium- binding protein
Calcium- binding protein
spring roll wrap
gelatinization
retrogradation