大豆分离蛋白提升鲜湿米粉凝胶品质的研究

为探究大豆分离蛋白(Soy Protein Isolate, SPI)对鲜湿米粉凝胶品质的影响,将SPI以0%、2%、4%质量浓度比例与发酵籼米粉混合,对SPI-发酵籼米混合粉的性质及所制SPI-鲜湿米粉的凝胶品质进行测定,并分析了SPI-鲜湿米粉内部淀粉结构的变化。结果表明：随着SPI添加量的增加,SPI-发酵籼米混合粉的糊化黏度增大,崩解值减小,凝胶硬度增大,推断SPI的添加有利于发酵籼米淀粉的凝胶化；进一步测定发现,SPI-鲜湿米粉的硬度、咀嚼性、胶黏性增大,蒸煮吸水率上升,说明添加SPI可提升鲜湿米粉凝胶品质；FT-IR显示,R104 7/102 2 cm-1峰强度比值增大、R102 2/995 cm-1峰强度比值减小,两者比值表示鲜湿米粉内部淀粉短程有序结构和氢键强度增加,即淀粉短程有序性升高,这可能与鲜湿米粉凝胶品质的提升相关。

Research on Soy Protein Isolate Improving Gel Quality of Fresh Rice Noodles

In order to explore the effect of Soy Protein Isolate (SPI) on the gel quality of fresh rice noodles, SPI was mixed with fermented rice flour at 0%, 2% and 4% mass concentration, and the properties of SPI-fermented rice powder and the gel quality of the prepared SPI-fresh rice noodles were determined. The change of starch structure in SPI-fresh rice noodles was analyzed. The results showed that with the increase of SPI content, the pasting properties of SPI-fermented rice mixed powder increased, the disintegration value decreased, and the gel hardness increased. It was concluded that the addition of SPI was beneficial to the gelatinization of starch. It was found that the hardness, chewiness, tackiness of SPI-fresh rice noodles increased, and the cooking water absorption increased, indicating that the addition of SPI was beneficial to improve the gel quality of fresh rice noodles and was closely related to the properties of raw materials. The FT-IR showed that the peak strength ratio of R104 7/102 2 cm-1 increased while the peak strength ratio of R102 2/995 cm-1 decreased, indicating that the short-range ordered structure and hydrogen bond strength of starch in fresh rice noodles increased, that is, the short-range ordering of starch increased, this may be associated with the improved quality of fresh rice noodles.