摘要
通过酶流变分析仪(Mixolab)和动态流变仪(Pheometer)研究3种不同外源蛋白对燕麦面团体系热机械学和流变学特性的影响。Mixolab分析结果表明:大豆蛋白和面筋蛋白都使燕麦面团的吸水率增大,蛋清蛋白使吸水率显著下降。3种蛋白的添加都可显著提高面团形成时间,其中面筋蛋白影响最大,大豆蛋白最小。面筋蛋白和蛋清蛋白都使燕麦面团的稳定时间显著增加,其中含10%面筋蛋白和15%蛋清蛋白的燕麦面团具有最好的稳定性。含蛋清蛋白的燕麦面团在淀粉糊化时获得最大的峰值扭矩和回值,且随着其添加量增加而有所增大,大豆蛋白则相反,面筋蛋白对相关参数影响较小。动态流变学实验显示:含面筋蛋白和大豆蛋白的燕麦面团具有较大的弹性模量(G')和黏性模量(G"),且随着添加量的增大而增加,含蛋清蛋白的面团则相反。采用DSC进一步分析面团的热力学特性显示:蛋清蛋白和大豆蛋白可显著提高燕麦面团的峰值温度和终止温度,并在一定程度上提高面团的热焓值;面筋蛋白则作用不明显。
The thermomechanical and theological properties of oat dough with different levels of extrogenous proteins （gluten, soy protein, egg albumin） were mainly analyzed using the Mixolab and the Rheometer in the present study. The Mixolab results showed that gluten and soy protein could significantly （p 〈 0.05） increase the water absorption of the doughs, while egg albumin reduced it. All three extrogenous proteins may shorten the dough development time, and the gluten was the most effective, while soy protein had the least influence. Compared to the soy protein-oat dough, the dough with gluten or egg albumin had a longer period of stability, especially at the levels of 10% and 15%, respectively. The highest peak torque and setback were observed in the dough containing egg albumin when the starch gelafinized, and the increased addition of egg albumin resulted in the increases of the two parameters, whereas soy protein addition decreased both of the parameters and gluten addition showed no significant effects. The elastic modulus （G＇） and viscous modulus （G＂） of the dough with gluten or soy protein that recorded in the oscillatory tests drastically increased as the increase of addition level, but egg albumin led to the contrary results. DSC analysis showed that egg albumin and soy protein significantly （p 〈 0.05） increased the peak texture （Tp） and the conclusion texture （Te）, and also increased the enthalpy （△H） to a certain extent, while gluten showed no significant effects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第13期147-152,共6页
Food Science
基金
加拿大农业部国际交流与合作项目(CCSIC-Food-00107)
国家燕麦产业技术体系建设专项经费资助项目(nycytz-14)
作者简介
王凤（1983-），女，硕士研究生，研究方向为谷物与烘焙科学、功能配料和食品添加剂。E—mail．wangfeng11028@163．com
通讯作者：黄卫宁（1963－），男，教授，博士，研究方向为谷物化学、食品烘焙与发酵技术。E－mail：wnhuang@jiangnan．edu．cn
