大豆蛋白酶水解产物的水解度对小麦粉及面条品质的影响.docVIP

大豆蛋白酶水解产物的水解度对小麦粉及面条品质的影响 郭兴凤 王瑞红 崔会娟 孙小红 陈复生( （河南工业大学粮油食品学院，河南郑州 450001） 摘要本文大豆蛋白酶水解产物对小麦粉及面条品质的影响结果表明除4.19%的水解产物外面条关键词大豆蛋白酶水解产物 面条质构中图分类号 文献标码：Guo Xingfeng Wang Ruihong Cui Huijuan Sun Xiaohong Chen Fusheng (School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001） Abstracthydrolysis degree (DH) of soy protein hydrolyzates on properties of wheat flour and texture properties of noodles were discussed. Results showed that peak viscosity, final viscosity and trough viscosity of flour added soy protein hydrolyzates (FSPH) were significantly lower than wheat flour (control, WF). FSPH-dough stability decreased and softening degree increased except the FSPH-DH 4.19%. Compared with WF-noodles, the adhensiveness of FSPH-noodles reduced. There was no significant difference between the texture properties of FSPH-noodles. No significant difference was found between the tensile properties of WF-noodles and the FSPH-noodles adding DH 4.19% or 7.45% hydrolyzates; When DH of soy protein hydrolyzates was more than 5.43%, dry material loss and protein loss of FSPH-noodles increased obviously. Comprehensive evaluating the qualities of flour and noodles, the suitable DH of soy protein hydrolyzates added to wheat flour to prepare noodles is 4.19%. Key words soy protein hydrolyzates, wheat flour, farinograph characteristics, pasting properties, noodles, texture properties 面条占亚洲面制品的30%~45%[1-2]。作为日常膳食中蛋白质的主要来源之一，小麦蛋白中的赖氨酸含量相对不足，而大豆蛋白含有丰富的赖氨酸，大豆蛋白与小麦粉复配可实现氨基酸互补，增加面制品的营养价值。研究发现，适量添加大豆蛋白对小麦粉及面条品质有改良的作用[3]，但会使制品颜色变暗、有豆腥味等，面条感官评分降低[4-5]。 大豆蛋白经过蛋白酶水解后得到的小分子肽比大豆蛋白本身更容易被人体消化吸收,豆腥味减少，同时具有降血脂、抗疲劳、提高免疫力等生理功能[6-7]，是一种优良的食品营养强化剂。目前，大豆蛋白酶水解产物主要用于饮料制品、肉制品和发酵食品[8]，而在面制品中的应用报道。2 实验材料和方法 2.1 实验材料 2.1.1 主要实验材料 N×6.25）；中性蛋白酶（Neutrase 0.8L）：诺维信（中国）生物技术有限公司；大豆蛋白酶水解产物：实验室自制，中性蛋白酶水解，水解度分别为3.67%、4.19%、5.43%、6.17%和7.45%（茚三酮比色法测定）；小麦粉：郑州金苑面业有限公司，特一粉。 2.1.2 主要实验仪器 RVA-型快速粘度仪澳大利亚Newport科学仪器公司FARINOGRAPH-E粉质仪：德国Brabender公司；Gluten Index面筋指数仪瑞典Perten公司DMT-10A电动家用面条机TA-XT Plus物性