大豆蛋白复配对面团特性及面条品质的影响

Effects of soy protein complex on dough characteristics and noodle quality

为提高面制品营养价值并降低添加大豆蛋白水解产物(SPH)对面筋网络的弱化作用,将大豆分离蛋白(SPI)与SPH(水解度为7.57%)进行复配后添加到小麦粉中(SPI/SPH替代小麦粉的量为4.4%/1.4%),比较添加SPI/SPH的小麦粉的面条品质、粉质特性、面筋特性、面团动态流变学特性等的变化。添加SPI/SPH的面条的蛋白质保留率略有下降,其他指标变化无显著性差异;小麦粉的弱化度由55 FU增至95 FU,评价值由66降至50,干面筋含量降低,面筋指数下降;面团储能模量和损耗模量增大,损耗因子减小;麦谷蛋白大聚体含量变化无显著性差异。SPI/SPH通过二硫键与面筋蛋白相互作用,小麦粉粉质特性和面筋特性变差,黏弹性增大,弹性比例提高,一定程度上缓解了单独添加SPH对面筋网络的弱化作用。

In order to improve the nutritional value of flour products and reduce the weakening effect of soy protein hydrolyzates(SPH)on gluten network,soy protein isolate(SPI)and SPH(degree of hydrolysis 7.57%)were compounded and added to the flour(the amount of SPI/SPH substitute flour was 4.4%/1.4%),and the changes of noodle quality,farinographic properties,gluten characteristics and dynamic rheological properties of the dough after adding SPI/SPH were compared to explore the mechanism of action of soy protein and wheat protein.Adding SPI/SPH to wheat flour,the formation time of the dough was prolonged,the stabilization time was shortened,and the weakening degree of flour was determined by 55 FU increased to 95 FU,the evaluation value decreased from 66 to 50,the gluten content and the gluten index decreased.Furthermore,the storage modulus and loss modulus of SPI/SPH dough increased,the loss factor decreased;there was no significant difference in glutenin macropolymer content.In conclusion,SPI/SPH interacted with gluten by disulfide bonds,and the farinographic properties and gluten characteristics deteriorated,but the viscoelasticity of the dough and the elastic ratio increased.The combination of SPI and SPH alleviated the weakening effect of SPH on the dough to some extent.