蛋清蛋白添加对籼米-绿豆粉粉质特性及挤压米粉丝品质特性的影响

将籼米粉、绿豆粉和蛋清蛋白粉按照一定的比例复配,开发高纤维含量的杂粮米粉丝。研究了绿豆和蛋清蛋白的添加对米粉糊化特性、流变特性以及挤压米粉丝微观结构、蒸煮特性和质构等品质特性的影响。结果显示:添加一定量的绿豆粉和蛋清蛋白粉后,混合粉的峰值黏度、最低黏度、最终黏度、回生值、弹性模量、黏性模量均逐渐下降。随着绿豆粉的添加(25%,50%),米粉的蒸煮时间、断条率、蒸煮损失和吸水率均上升,硬度降低,表明米粉的品质显著降低,由扫描电镜图可以发现,加了绿豆粉之后米粉截面变得越来越粗糙,裂纹和孔洞明显增多。但当加入7.5%的蛋清蛋白后,米粉的蒸煮时间、蒸煮损失和断条率均下降,质构特性有一定程度的改善,表明蛋清蛋白良好的凝胶特性有助于提升高纤维含量挤压米粉丝的品质。

Effects of egg white protein addition on flour properties of rice-green bean blends and quality attributes of extruded noodles

In this paper, indica rice flour, mung bean flour and egg white protein were mixed according to a certain proportion to develop rice noodles with high fiber content. The effects of mung bean and egg white protein on gelatinization, rheological properties, microstructure, cooking and texture properties of extruded rice vermicelli were studied. The results showed that with the addition of mung bean flour and egg white protein powder, the peak viscosity, the lowest viscosity, the final viscosity, setback value, storage modulus, and loss modulus gradually decreased. The addition of mung bean flour (25 %, 50 %) increased the cooking time, breaking rate, cooking loss and water absorption rate, and decreased hardness, indicating a significant decline of the quality of rice noodle. Scanning electron microscopy showed that the cross section of rice flour became more and more coarse, and cracks and holes significantly increased after adding mung bean flour. However, when 7.5 % egg white protein was added, the cooking time, cooking loss and breaking rate of rice noodle decreased, and the texture properties were improved to some extent, which indicated that the gel properties of egg white protein could improve the quality of extruded rice noodle with high fiber content.