改性蛋清粉对面条品质的影响

Effect of Modified Egg White Powder on Noodle Quality

探究改性蛋清粉对面条品质的影响,并筛选一种面条专用蛋清粉,对改性蛋清粉面条进行蒸煮及质构特性等宏观品质评价以及低场核磁共振、傅里叶变换红外光谱及扫描电镜等微观结构分析。结果表明:添加改性蛋清粉PHG21的面条(N_(PHG21))具有较高的最佳煮面时间及吸水指数,较低的断条率及干物质损失率,且最佳煮面时间、吸水指数与凝胶强度及咀嚼度呈极显著正相关,面条断条率与凝胶强度及咀嚼度呈极显著负相关;同时,其硬度、咀嚼性较高,黏着性较低;与N_(空白)相比,N_(PHG21)的α-螺旋相对含量增加了91.7%,无规卷曲相对含量降低了29.6%,面筋蛋白有序性显著增强,且面条截面微观结构较为紧密,淀粉颗粒暴露较少。综合宏观品质评价及微观结构分析,得出N_(PHG21)具有较好的蒸煮、质构特性及微观结构,且感官评价总体可接受程度较高。因此,改性蛋清粉PHG21适合作为面条专用蛋清粉。

This study explored the effect of modified egg white powder(EWP)on noodle quality to select an EWP that is specially suitable for noodles.The cooking and texture properties of noodles added with nothing(control),raw EWP or one of four commercial modified EWPs were evaluated and they were also characterized by means of low-field nuclear magnetic resonance(LF-NMR),Fourier transform infrared(FTIR)spectroscopy and scanning electron microscopy(SEM).The results showed that the noodles with modified EWP PHG21(N_(PHG21))had the longest optimal cooking time,greatest water absorption index,and lowest breakage and dry matter loss rate.Meanwhile,the optimal cooking time and water absorption index had a significantly positive correlation with the gel strength and chewiness while the breakage rate had a significantly negative correlation with them.In addition,the hardness and chewiness of N_(PHG21) were high while the adhesion was low.Compared with the control group,the relative content ofα-helix in N_(PHG21) was increased by 91.7%while the relative content of random coil was decreased by 29.6%,indicating significantly increased structural orderliness of gluten proteins.Moreover,the crosssectional microstructure was tighter with exposure of fewer starch particles.In general,the noodles with PHG21 had better cooking,texture and microstructure as well as higher overall sensory acceptance so that it could be specially used in noodles.