大豆分离蛋白对小米粉性质的影响

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。

Effect of soybean protein isolate on the properties of millet flour

Use common millet and glutinous millet as the raw material,the influence of the amount of soybean protein isolate on the property of millet were investigated.The results showed that the soybean protein isolate content was positively correlated with the viscosity curve of the glutinous millet flour,while it was negatively correlated with the viscosity curve of common millet flour.The setback value of glutinous millet flour containing 9%soybean protein isolate was 746 cP,and the setback value of normal millet flour containing 3%soybean protein isolate was 487.5 cP.The gelatinization temperature was about 75℃.The peak viscosity of glutinous millet flour occurred earlier than normal millet flour,while the trough viscosity and the setback values were lower than normal millet flour.The soluble index of the glutinous millet flour and normal millet flour reached maximum values at 85℃.There was no obvious relationship between the addition amount of soybean protein isolate and the property of retrogradation of two millet flours.And normal millet flour was twice the retrogradation value of the glutinous millet flour.