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以湿米粉储藏过程中硬度、蒸煮损失和断条率的变化为指标,研究大豆分离蛋白对湿米粉品质的影响。结果表明,大豆分离蛋白会导致湿米粉硬度的升高,但在储藏过程中添加大豆分离蛋白的湿米粉硬度低于未添加大豆分离蛋白的湿米粉,这表明大豆分离蛋白可显著改善湿米粉在储藏过程中的硬度升高现象;当大豆分离蛋白添加量低于4%时,湿米粉的蒸煮损失和断条率均随大豆分离蛋白添加量的增加而下降;但大豆分离蛋白添加量达6%时,湿米粉的蒸煮损失和断条率上升。结果表明适量的大豆分离蛋白可改善湿米粉的食用品质,但大豆分离蛋白添加量不是越多越好。差示热量扫描和微观结构分析发现大豆分离蛋白可抑制湿米粉中淀粉的回生,赋予米粉蜂窝状多孔结构,有利于米粉在储藏过程中保持水分不发生迁移从而提高湿米粉品质。 相似文献
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为实现牡丹花蕊资源化利用,以大豆分离蛋白为参照,研究牡丹花蕊蛋白对面团和面筋蛋白质构、动态流变学特性、二硫键、表面微观结构和二级结构的影响。结果表明,牡丹花蕊蛋白能够明显提高面团的硬度、黏着性和咀嚼性,添加量低于6%时效果优于大豆分离蛋白。添加花蕊蛋白提高了面团的储能模量与损耗模量,使得面团黏弹性增加。牡丹花蕊蛋白对面筋蛋白网络结构形成的影响与大豆分离蛋白基本一致,添加量为6%时,扫描电镜显示面筋蛋白气孔数量多且孔洞深,网络结构致密;面筋蛋白二级结构中,相对稳定的α-螺旋+β-折叠占比达到最大值59.32%,与空白组相比二硫键含量提高了89%。牡丹花蕊蛋白能够有效促进面筋蛋白网络结构的形成,提高面团的品质,可用于对黏弹性要求较高的面制品生产。 相似文献
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大豆蛋白在面条中的应用研究 总被引:6,自引:0,他引:6
研究了添加大豆蛋白粉、改性大豆蛋白粉(面条专用)、大豆浓缩蛋白、大豆分离蛋白对面条品质的影响。结果表明,普通的大豆蛋白对面条品质有不良影响,但添加改性后的大豆蛋白粉,在6%的用量以内,对面团品质没有不良影响。 相似文献
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以普通小米和糯小米为原料,探讨大豆分离蛋白含量对米粉性质的影响。结果表明:大豆分离蛋白含量与糯小米粉黏滞曲线成正相关,而与普通小米粉黏滞曲线呈负相关。含大豆分离蛋白9%的糯小米粉衰减值为746 cP,含大豆分离蛋白3%的普通小米粉衰减值为487.5 cP;二者的糊化温度约为75℃;糯小米粉的峰值黏度比普通小米粉出现的早,但谷值黏度、回生值均低于普通小米粉;糯小米粉和普通小米粉在85℃时的可溶指数最大;大豆分离蛋白添加量与2种小米粉的凝沉性无明显关系,普通小米粉的凝沉性是糯小米粉的2倍。 相似文献
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Soybean lipoxygenase was inactivated to different degrees by dry heating of defatted soybean flour for 0, 5, 10, 15, 20 and 25 min and soy protein isolates were prepared thereof by isoelectric precipitation of the water extract of the defatted soybean flour. The fluorescence emission intensity at 420 nm of the chloroform–methanol extract of soy protein isolates, which was indicator of the existence of peroxidized lipid, varied in parallel with the lipoxygenase residual activity in defatted soybean flours. The dispersion of soy protein isolate showed an increasing turbidity with the increase of lipoxygenase residual activity in the starting defatted soybean flour, suggesting an elevated tendency to form insoluble aggregates during the preparation of soy protein isolate. Small deformation rheological test revealed that the gelling times were shorter for those soy protein isolates derived from low lipoxygenase activity defatted soybean flours than that of high lipoxygenase activity. Frequency sweep showed that G′ of soy protein isolate derived from low lipoxygenase defatted soybean flour was independent of oscillation frequency in contrast to that of derived from non dry-heated defatted soybean flour, the latter showed a marked frequency dependence. Large deformation test revealed that the gel hardness increased about 10 times after dry heating of defatted soybean flour for 20 min. As the increase of the lipoxygenase residual activity, the gel permeability increased markedly, suggesting that soy protein isolate from high lipoxygenase defatted soybean flour produced coarser textured gel, which corresponded well with the results of scanning electron microscopy. 相似文献
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为探讨高含量马铃薯全粉与小麦粉混合对面条加工及品质评价的影响,以大豆分离蛋白和超声波协同作用的调质马铃薯全粉为研究对象,通过测定不同比例调质粉与小麦粉混合体系的稳态流变特性及蒸制熟面条的拉伸特性、质构特性及感官评价,进行综合评价。结果表明,当调质粉含量达到50%时,表观黏度随剪切速率的变化表现最稳定,流动指数值较大,表明小麦粉中添加调质粉可降低流动阻力、有利于产品加工;超声波结合大豆分离蛋白对马铃薯全粉的调质处理在改善原马铃薯全粉的延展性、可塑性以及强度和筋力方面具有积极作用;调质粉系列蒸制熟面条的质构特性及感官品质总体评价良好,咀嚼性低于小麦粉面条。证实经过调质处理的马铃薯全粉可适当提高与小麦粉的混合比例,有利于马铃薯主粮化的推进。 相似文献
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Muhammad H. Alu’datt Taha RababahKhalil Ereifej Inteaz AlliMohammad A. Alrababah Ali AlmajwalNather Masadeh Mohammad N. Alhamad 《Food Hydrocolloids》2012,26(1):135-143
This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of pita bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified bread with BPI at 15%. Results indicated that bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties. 相似文献
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Wheat flour fortified with 11.1% defatted soybean meal (SBM) or 5.6% soybean isolate (SBI) was processed into flour tortillas. Fortified tortillas contained 35% more protein and twice as much lysine as the 100% wheat flour tortilla. Addition of SBM or SBI decreased dough elasticity but increased dough water absorption and the force required to stretch the dough. The SBM fortified tortilla had better texture (P < 0.05) than the 100% wheat flour tortilla and similar flavor and color (P > 0.05). Rats fed fortified tortillas gained three times as much weight and doubled the protein efficiency ratio (PER) when compared to rats fed wheat flour tortillas. The apparent biological and net protein utilization values of the fortified tortillas were similar (P > 0.05) and higher (P < 0.05) than the wheat flour tortilla. The SBI fortified tortilla had a higher apparent protein digestibility (P < 0.05) than the 100% wheat flour and SBM fortified tortillas. 相似文献
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小麦粉对馒头品质的影响 总被引:1,自引:0,他引:1
馒头品质的主要影响因素之一是小麦面粉品质。对小麦粉中的蛋白质含量、蛋白质质量、蛋白质组分及面团的流变学特性,淀粉含量、淀粉组成及小麦淀粉的黏度特性等各因素对馒头品质的影响进行了较为详细的论述。 相似文献
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Bang-Bang Li Yang-Yong Lv Shan Wei Shuai-Bing Zhang Ying-Yuan Zhao Yuan-Sen Hu 《International Journal of Food Science & Technology》2022,57(7):4602-4612
Wheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this study, ozone was used to oxidise wheat grains, the secondary structure of protein in flour and the rheological properties of dough were analysed by FTIR and Mixolab. The proportion of α-helix and β-folding of protein were decreased significantly, as were the development time (DDT), stability time (DST) and protein weakening (C2) value of dough. Meanwhile, starch gelatinisation (C3), amylase activity (C4) and retrogradation (C5) were increased significantly, along with the elastic modulus (G′) and viscous modulus (G″). Microstructure analysis indicated that protein oxidation destroyed the gluten network structure in the dough. In addition, the L* value of dough was decreased and a* and b* values were increased significantly. The results showed that the oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. Overall, these findings provide a better understanding of rheological behaviour in wheat flour. 相似文献