高起泡性玉米谷蛋白水解物对戚风蛋糕品质的影响

Effect of high foam ability corn glutelin hydrolysate on quality of chiffon cake

目的:为蛋白酶限制性修饰技术在玉米谷蛋白上的应用提供新方向。方法:以玉米蛋白粉为原料,提取玉米谷蛋白,利用响应面法优化碱性蛋白酶及复合蛋白酶水解玉米谷蛋白的酶解条件,探究不同水解物对玉米谷蛋白泡沫性质及其添加量对戚风蛋糕品质的影响。结果:经优化碱性蛋白酶及复合蛋白酶最佳水解条件分别为:pH 8.0、温度60℃、加酶量3%和pH 7.0、温度50℃、加酶量0.81%。水解物的起泡性及泡沫稳定性均升高。当碱性蛋白酶水解物添加量为10%,复合蛋白酶水解物添加量为30%时,戚风蛋糕的质构特性均为最佳,其膨胀度均达最高,硬度及咀嚼性达最低,弹性及回复性达最大。此外,此添加量下其色度与零添加组最为接近。结论:碱性蛋白酶及复合蛋白酶水解可有效提高玉米谷蛋白的泡沫性质,拓宽其在食品行业中的应用。

Objective:This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein.Methods:Corn glutelin was extracted from corn gluten meal.The response surface method was used to optimize the hydrolysis conditions of corn glutelin hydrolyzed by alcalase and protamex.The effects of different hydrolysates on the foam properties of corn glutelin and the additional amount on the quality of chiffon cake were investigated.Results:The optimal hydrolysis conditions for the protease alcalase and protamex on corn gluten were:pH 8,temperature 60℃,enzyme dosage 3%,pH 7,temperature 50℃,and enzyme dosage 0.81%,respectively.The foaming property and foam stability of hydrolysates were increased.When the amount of alcalase hydrolysate and protamex hydrolysate were 10%and 30%,respectively.The texture characteristics of chiffon cake were the best.At this time,the expansion degree of chiffon cake reached the highest,the hardness and chewability reached the lowest,and the elasticity and recovery reached the maximum.In addition,in this addition amount,its chroma was the closest to that of the 0-addition group.Conclusion:Corn glutelin can be effectively hydrolyzed by alcalase and protamex to obtain glutelin hydrolysates with good foaming properties,which will be beneficial to expand its application in the food industry.