外源氨基酸添加对春卷皮面浆体系的影响

Effect of Exogenous Amino Acid Addition on the Batter System of Spring Roll Wrappers

氨基酸作为良好的营养、风味增强剂,其在春卷皮面浆体系的研究鲜有报道,该研究选取四类八种氨基酸[碱性氨基酸:精氨酸(Arginine,Arg),赖氨酸(Lysine,Lys);酸性氨基酸:谷氨酸(Glutamic Acid,Glu)、天冬氨酸(Aspartic Acid,Asp);中性氨基酸:苏氨酸(Threonine,Thr)、甘氨酸(Glycine,Gly);非极性氨基酸:色氨酸(Tryptophan,Trp)、蛋氨酸(Methionine,Met)]来探究其对制备春卷皮面浆体系流变学与热力学特性、微观结构以及面筋蛋白二级结构的影响。发现碱性和酸性氨基酸的添加增加了面浆粘度,降低了面浆析水率,致使体系中游离水含量减少,面筋蛋白网络结构强度增加,进而面浆体系连接更紧密;其中,碱性氨基酸中的Arg降低了面浆中淀粉糊化所需能量焓值(1.68至1.24 J/g);此外,加入酸性氨基酸后,面浆淀粉糊化所需能量增大,面筋蛋白二级结构中β-折叠含量减少、α-螺旋和无规卷曲含量增加。中性和非极性氨基酸的加入降低了面浆粘度,提高了面浆析水率,对面浆体系热力学特性影响较小,同时增加了面筋蛋白二级结构中β-折叠和β-转角的含量。该研究以期为氨基酸在面制品中的应用提供相关理论基础。

Amino acids,as good nutritional and flavor enhancers,have been rarely explored in the batter system of spring roll wrappers.Eight amino acids from four categories(basic amino acids:Arg,Lys;acidic amino acids:Glu,Asp;neutral amino acids:Thr,Gly;non-polar amino acids:Trp,Met)were added into the batter system of spring roll wrappers,and the effects of their addition on the rheological and thermodynamic characteristics,microstructure,and secondary structure of the gluten protein were investigated.The results showed that the addition of basic and acidic amino acids increased the viscosity of the batter,reduced the water-separating proportion of the batter,and decreased the content of free water in the batter system.In addition,the batter strength of the gluten network structure increased,demonstrating a tighter connection.The Arg in the basic amino acids reduced the energy enthalpy required for starch pasting in flour slurry(1.68 to 1.24 J/g).Moreover,with the addition of acidic amino acids,the energy required for the gelatinization of flour starch in batter increased,and the content of theβ-folded structure decreased,along with an increase in the content of theα-helix and random coiling structures in the secondary structure of gluten.The addition of neutral and non-polar amino acids decreased the viscosity of the batter,increased the water-separating proportion of the batter,had little influence on the thermodynamic characteristics of the batter system,and increased the content of theβ-fold andβ-corner structure in the secondary structure of the gluten protein.This study provides basic knowledge on the application of amino acids in wheat flour products.