豌豆分离蛋白对小麦粉面团特性及挂面品质的影响

研究豌豆分离蛋白(PPI)添加量对小麦粉面团蛋白质组成、粉质特性、拉伸特性和对挂面断裂强度、烹煮特性及感官品质的影响。结果表明:添加PPI后面团中23.8~100.1 ku的蛋白条带明显加深;当添加量为9.0%时,面团吸水率提高8.0%,稳定时间延长36.6%,拉伸阻力提高83.2%,拉伸比增大176.2%,说明PPI的添加能够提高面团的筋力;PPI添加量达到7.0%时,挂面最佳烹煮时间降低11.8%,生挂面断裂强度提高34.0%,同时熟挂面的硬度、胶着性和咀嚼度有不同程度的提高。感官品评表明,添加3.0%~7.0%PPI制备的挂面与普通挂面无显著差异。

Effects of Pea Protein Isolate on Characteristics of Wheat Flour Dough and Quality of Dried Noodle

In this paper, the effects of pea protein isolate (PPI) on protein composition, farinograph properties and tensile property of wheat flour dough and breaking strength, cooking properties and sensory quality of fine dried noodles were researched. The results showed that in the dough the content of protein component between23.8 kDa to 100.1 kDa was increased significantly by adding PPI. When the dough was added PPI of 9.0%, its water absorption increased by 8.0%, stability time increased by 36.6%, tensile resistance increased by 83.2%, and draw ratio increased by 176.2%, which indicated that adding PPI could improve the paste strength of dough. When the noodle was added PPI by 7.0%, the best cooking time of the noddle was reduced by 11.8%, and the breaking strength of raw noodle was increased by 34.0%, the hardness, conglutination and chewiness of the cooked noodles were enhanced by varying degrees. The sensory evaluation revealed that no significant difference was found in the noodles by adding PPI of 3.0~7.0% compared with the control.