车前子壳粉-未漂洗鱼糜模拟面团的流变及凝胶性质

Rheology and Gel Properties of Psyllium Husk Powder-Unrinsed Surimi Imitative Dough

研究和开发高膳食纤维、高蛋白、低升糖指数的面团和对应主食在适应当前人们的饮食结构需求和健康需要方面具有重要的意义。使用车前子壳粉(psyllium husk powder,PHP)和未漂洗鲅鱼鱼糜代替传统面团中的淀粉和蛋白质组分,混合后制备新型模拟面团,并对其流变特性进行系统评估。静态流变结果显示,随着PHP添加量的增加,所有面团的触变性增加,流动性和刚度以及回复性均呈现逐渐减弱的趋势。相互作用分析结果表明,鱼糜蛋白和PHP中多糖分子间只存在氢键等弱键连接,PHP添加量(质量分数)为6%时蛋白质和多糖的相互作用最弱。在加热过程中,所有面团均可形成良好的凝胶体且蛋白质的存在显著提高了PHP的溶解温度。进一步的凝胶特性分析结果显示,添加质量分数为6%的PHP时,面团的凝胶强度达到最大,为4305.74 g·mm,拉伸性能较佳。微观结构的观察结果显示,此时面团结构最为均一,孔洞细密,推测形成了蛋白质-多糖的互穿型微相分离凝胶网络。PHP和未漂洗鲅鱼鱼糜可以制备品质较好的面团,在添加质量分数6%的PHP时面团性能较好,基于PH P-未漂洗鱼糜面团制备的凝胶主食品质也较佳。

Researching and developing dough with high dietary fiber,high protein,and low glycemic index,along with corresponding staple foods,is of significant importance in meeting dietary requirements and maintaining health.Psyllium husk powder(PHP)and unrinsed mackerel surimi were replaced starch and protein in traditional doughs,and were blended to prepare a novel imitative dough.The rheological properties were systematically evaluated.The static rheological test showed that the thixotropy of all samples increased with the addition level of PHP,while the fluidity,rigidity,and resilience of all samples gradually weakened.Interaction analysis confirmed that weak bonds,such as hydrogen bonds,existed between surimi protein and PHP polysaccharide molecules.The addition of mass fraction 6%PHP resulted in the weakest interaction.During the heating process,all dough samples formed good gel,and the presence of protein significantly increased the dissolution temperature of PHP.Further gel characteristic analysis revealed that the addition of mass fraction 6%PHP resulted in the best gel strength,reaching 4305.74 g·mm,and the tensile property was also the best.Microstructure analysis showed that at 6%PHP addition,the sample had a uniform structure and fine pores,indicating the formation of a protein-polysaccharide interpenetrating gel network.PHP and unrinsed mackerel surimi could be used to prepare high quality dough,with the best quality achieved at addition of PHP mass fraction 6%and the gel staple food prepared based on PHP-unrinsed surimi dough also had the best quality.