摘要
为系统探究半胱氨酸(Cys)对牛肉拉面面团结构特性和食用品质的影响,本研究以面粉为试材,设置了Cys 5个添加量梯度处理[0%(CK)、0.2%、0.4%、0.6%、0.8%],通过多尺度表征方法分析了Cys添加量对蛋白质二级结构、流变特性、拉伸性能、糊化特性和口感特性的影响,并进行了感官评价。以CK和0.8%Cys处理进行对比分析,结果表明:(1)傅里叶变换红外光谱分析显示,Cys使面团β-折叠、α-螺旋和β-转角含量分别下降37.8%、19.1%、10.9%,无规则卷曲含量增加18.2%;(2)动态流变分析表明,Cys使面团弹性模量(G')、黏性模量(G'')分别下降36.8%、28.1%,损耗角正切(tanδ)增加22.3%;(3)质构分析显示,Cys使面团拉伸距离增加45.4%,拉伸力降低23.0%,使拉面硬度、咀嚼性、黏聚性分别降低47.3%、55.3%、10.3%,弹性、回复性分别增加34.6%、10.8%;(4)快速黏度分析表明,Cys使面团的峰值黏度、最低黏度、衰减值、最终黏度、回生值和糊化温度分别降低32.8%、23.8%、47.5%、29.7%、36.1%、3.7%;(5)感官评价结果显示,0.4%Cys处理下拉面的滑爽度、筋道感和黏牙性适中,综合口感表现最优。综上,Cys作为拉面剂的最佳添加量为0.4%。
The study systematically investigated the effects of cysteine(Cys)on beef ramen(hand-pulled noodle)dough.Cys was added in the dough at five gradients of 0%(CK),0.2%,0.4%,0.6%,and 0.8%.Multiple approaches were employed to characterize the protein secondary structure,rheological properties,tensile properties,gelatinization properties,and taste properties,and sensory evaluation was conducted.The comparison was performed between CK and 0.8%Cys.The results are summarized as follows.(1)Fourier transform infrared spectroscopy revealed that Cys addition decreased the content ofβ-sheets,α-helixes,andβ-turns by 37.8%,19.1%,and 10.9%,respectively,while increasing the content of random coils by 18.2%.(2)Rheological data showed that Cys decreased the elastic modulus(G')by 36.8%and the viscous modulus(G")by 28.1%,while increasing the loss tangent(tanδ)by 22.3%.(3)Texture analysis demonstrated that Cys enhanced dough extensibility by 45.4%,while reducing tensile strength by 23.0%.Furthermore,it decreased the ramen hardness,chewiness,and cohesiveness by 47.3%,55.3%,and 10.3%,while increasing the elasticity and resilience by 34.6%and 10.8%,respectively.(4)Rapid Visco Analyser(RVA)measurements indicated that Cys decreased the peak viscosity by 32.8%,trough viscosity by 23.8%,breakdown value by 47.5%,final viscosity by 29.7%,setback value by 36.1%,and pasting temperature by 3.7%.(5)Sensory evaluation confirmed that the ramen added with 0.4%Cys showed moderate smoothness,elasticity,and stickiness,demonstrating the best taste.In conclusion,Cys as a ramen improver should be added at 0.4%.
作者
马振贵
刘仲彪
崔葆青
田曦
赵凤舞
MA Zhen-gui;LIU Zhong-biao;CUI Bao-qing;TIAN Xi;ZHAO Feng-wu(Lanzhou Vocational Technical College,Lanzhou 730070,PRC)
出处
《湖南农业科学》
2025年第8期67-70,共4页
Hunan Agricultural Sciences
基金
兰州市科技计划项目(2024-6-8)。
关键词
拉面剂
半胱氨酸
蛋白质二级结构
流变特性
口感
ramen improver
cysteine
protein secondary structure
rheological properties
taste
作者简介
马振贵(1985-),男,甘肃平凉市人,讲师,主要从事食品药品安全生产技术研究;通信作者:赵凤舞。
