摘要
利用分离重组法,将小麦面粉自身分离所得的面筋进行乙酸酐酰化,并将乙酰化面筋与淀粉重组制作面条,用TA-XT2i质构分析仪测定其流变性质。结果表明:乙酰化面筋含量的变化对面条品质产生了较明显的影响,当乙酰化面筋含量增大(即游离氨基数量减少),生面条的硬度、弹性、黏合性均先增大后减小,而熟面条的弹性、黏结性和拉伸距离先降低后增大。
In order to explore the rheological properties of noodles with TA-XT2i, the gluten protein was modified by acetic anhydride and mixed with starch by separation and recombinant method. The results showed that： the content change of acetylated gluten had an obvious influence on the quality of noodle, the hardness, springness and adhesion of raw noodle increase first and then decreased when the content of acetylated gluten increased （the content of free amino group decreased）, while the springness, adhension and breaking length of cooked noodle decreased first and then increased.
出处
《食品科技》
CAS
北大核心
2014年第6期152-155,共4页
Food Science and Technology
关键词
面筋蛋白
游离氨基
乙酰化
面条品质
gluten protein
free amino
acetylation
noodle quality
