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苜蓿冰结构蛋白对速冻饺子皮质地的影响
引用本文:曲敏,耿浩源,孙玥,田野,杨丽媛,陈凤莲.苜蓿冰结构蛋白对速冻饺子皮质地的影响[J].食品科学,2018,39(20):86-91.
作者姓名:曲敏  耿浩源  孙玥  田野  杨丽媛  陈凤莲
作者单位:(1.哈尔滨商业大学食品工程学院,黑龙江?哈尔滨 150076;2.哈尔滨劳动技师学院,黑龙江?哈尔滨 150025)
基金项目:黑龙江省自然科学基金项目(C201124);黑龙江省博士后科研启动基金项目(LBH-Q13098)
摘    要:以"肇东"紫花苜蓿干草为原料,采用冰结合磷酸盐缓冲溶液法提取苜蓿冰结构蛋白(alfalfaice structuring proteins,AISPs),确定其分子质量和热滞活性。将AISPs添加到小麦饺子粉中制成饺子皮,并加工成水饺。观察速冻饺子经过不同周期冻融循环的饺子皮冻裂情况,测定饺子皮的持水性及生、熟饺子皮的质构特性。考察AISPs对冻融湿面筋蛋白表征结构的影响。结果显示:AISPs的分子质量约为52 kDa,热滞活性为0.54℃。随着冻融周期的增加,添加不同比例AISPs饺子皮的持水性显著提高,其生、熟饺子皮的质构特性产生了影响,可有效保护饺子皮质地的均一性及稳定性;添加AISPs的速冻饺子皮无明显开裂。速冻饺子皮的扫描电镜结构表征显示,添加AISPs能有效改善面筋蛋白的网络结构和淀粉颗粒,表明AISPs对速冻饺子皮的质地有良好改善,具有很好的抗冻保护作用。

关 键 词:冰结构蛋白  饺子皮  持水性  质构特性  冻融周期  

Effect of Ice Structuring Proteins from Alfalfa on Texture of Quick Frozen Dumpling Wrapper
QU Min,GENG Haoyuan,SUN Yue,TIAN Ye,YANG Liyuan,CHEN Fenglian.Effect of Ice Structuring Proteins from Alfalfa on Texture of Quick Frozen Dumpling Wrapper[J].Food Science,2018,39(20):86-91.
Authors:QU Min  GENG Haoyuan  SUN Yue  TIAN Ye  YANG Liyuan  CHEN Fenglian
Affiliation:(1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;2. Harbin Labor Technician College, Harbin 150025, China)
Abstract:Ice structuring proteins (AISPs) were extracted from “Zhaodong” alfalfa hay into phosphate-buffered solution (PBS) followed by addition of ice spheres to bind AISPs, and their?anti-freeze activity?and?molecular?mass were determined.?Then AISPs were added into wheat flour before making dumpling wrappers and quick frozen dumplings. After several freeze-thaw cycles, the water-holding capacity of raw dumpling wrappers and the texture properties of raw and cooked dumpling wrappers were determined. The results showed that the relative molecular mass of AISPs was about 52 kDa and the thermal hysteresis activity was 0.54 ℃. The water-holding capacity of dumpling wrappers with added AISPs increased significantly with increasing number of freeze-thaw cycles. Both raw and cooked dumpling wrappers were kept homogeneous and stable and their textural properties were significantly improved with the addition of AISPs. Quick frozen dumpling wrappers with added AISPs showed no significant cracking. The scanning electron microscopic (SEM) characterization of quickly-frozen dumpling wrappers displayed that the surface structure of gluten network and starch granules were improved with the addition of AISPs, suggesting that AISPs can act as a cryoprotectant to improve the texture properties of quick frozen dumpling wrappers.
Keywords:ice structuring protein  dumpling wrapper  water-holding capacity  texture characteristics  freeze-thaw cycle  
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