紫甘薯花色苷对面筋蛋白结构特性及饺子皮品质的影响

将紫甘薯花色苷（purple sweet potato anthocyanins，PSPA）按照不同的添加量（0%、0.1%、0.2%、0.4%、0.8%）加入面粉中制成饺子皮，采用傅里叶红外光谱仪、激光共聚焦拉曼光谱仪、流变仪、物性测定仪等对面筋蛋白的结构特性以及饺子皮的品质进行研究。结果表明：不同添加量PSPA的饺子皮抗氧化性得到一定程度的提高。当PSPA添加量为0.1%～0.4%时，PSPA与面筋蛋白的相互作用使其α-螺旋结构逐渐增加，面筋网络有序性与稳定性增加，起到一定的增筋作用，提高了饺子皮的硬度、咀嚼性及拉伸阻力，同时使饺子皮的蒸煮损失有所降低；而当添加量增加至0.8%时，多酚的还原性及抗氧化性对二硫键的破坏占据了主要作用，弱化了面筋网络，使饺子皮的硬度下降，蒸煮损失升高。

Effects of Anthocyanins from Purple Sweet Potato on Structural Properties of Wheat Gluten Proteins and Quality of Dumpling Wrappers

In this study, dumpling wrappers were made from wheat flour with different amounts of purple sweet potato anthocyanins (PSPA) added. The structural characteristics of wheat gluten proteins and the quality of dumpling wrappers were investigated using Fourier transform infrared spectroscopy, laser confocal Raman spectroscopy, a rheometer, and a texture analyzer. The results showed that the antioxidant activity of dumpling wrappers was improved by adding different amounts of PSPA. The interaction between PSPA added at levels of 0.1%–0.4% and wheat gluten proteins gradually increased the α-helix content and enhanced the orderliness and stability of the gluten network, thereby improving the hardness, chewability and tensile resistance and reducing the cooking loss of dumpling wrappers. However, when the addition amount increased to 0.8%, the reducibility and antioxidant properties of polyphenols played a major role in the destruction of disulfide bonds, thereby weakening the gluten network, reducing the hardness, thus increasing the cooking loss of dumpling wrappers.