带鱼鱼糜蛋白粉的制备及其在披萨饼坯中的应用
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摘要
采用碱性蛋白酶对带鱼鱼糜进行酶解,酶解液经超滤、冻干后得到分子质量>5 ku,3.5～5ku,1～3.5 ku,<1 ku的带鱼鱼糜蛋白粉(HSPP)。对4个分子质量段的HSPP进行起泡性、乳化性、吸油性、持水性和凝胶强度研究,筛选出功能特性较好的HSPP进行基本成分和氨基酸分析,将其应用于披萨饼坯制作中,采用质构仪和差示量热扫描仪(DSC)研究其对披萨饼坯质构和老化焓值的影响。结果表明:(1)分子质量为3.5～5 ku的HSPP在各功能特性中的表现较为突出;(2)分子质量3.5～5 ku的HSPP粗蛋白含量高达88.2%,氨基酸种类齐全,含量丰富,必需氨基酸平均得分91.31,氨基酸组成符合FAO/WHO标准,属于优质蛋白;(3)分子质量3.5～5 ku的HSPP可以降低披萨饼坯的胶黏性和咀嚼性,食用起来爽口不黏牙,提高了披萨饼坯硬度的同时也降低了弹性,使得嚼劲有所下降但影响不大;(4)添加了3.5～5 ku HSPP的披萨饼坯5 d内吸热焓值增量2.23 J/g,小于空白组的7.5 J/g,有助于延缓披萨饼坯老化。
Alcalase was used to hydrolyze hairtail surimi, enzymatic hydrolysate by ultrafiltration and freeze drying to obtain the molecular weight of >5 ku, 3.5～5 ku, 1～3.5 ku, <1 ku of the hairtail surimi protein powder(HSPP). The foaming capacity, emulsification, oil absorption, water holding capacity and gel strength of four HSPP were studied to analyze the basic components and amino acids of HSPP with better functional properties. Applying the better HSPP to pizza cake production, TA and DSC were used to analyze the effect of HSPP on texture and retrogradation enthalpy of pizza cake. The results were as follows:(1) 3.5～5 ku HSPP was more prominent in the functional characteristics;(2) 3.5～5 ku HSPP contained 88.2% crude protein and rich amino acid, the average score of essential amino acids was 91.31 and amino acid composition accorded with FAO/WHO standard which proved that it belongs to high quality protein;(3) 3.5～5 ku HSPP reduced the adhesive and mastication of pizza that making it tasty sticky teeth. The hardness was improved and the elasticity was reduced which making mastication decreased but little effect;(4) Endothermic enthalpy increment of pizza cake added 3.5～5 ku HSPP in 5 d was 2.23 J/g which less than 7.5 J/g in the blank group, it was proved to be helpful to delay the staling of pizza cake.
Alcalase was used to hydrolyze hairtail surimi, enzymatic hydrolysate by ultrafiltration and freeze drying to obtain the molecular weight of >5 ku, 3.5～5 ku, 1～3.5 ku, <1 ku of the hairtail surimi protein powder(HSPP). The foaming capacity, emulsification, oil absorption, water holding capacity and gel strength of four HSPP were studied to analyze the basic components and amino acids of HSPP with better functional properties. Applying the better HSPP to pizza cake production, TA and DSC were used to analyze the effect of HSPP on texture and retrogradation enthalpy of pizza cake. The results were as follows:(1) 3.5～5 ku HSPP was more prominent in the functional characteristics;(2) 3.5～5 ku HSPP contained 88.2% crude protein and rich amino acid, the average score of essential amino acids was 91.31 and amino acid composition accorded with FAO/WHO standard which proved that it belongs to high quality protein;(3) 3.5～5 ku HSPP reduced the adhesive and mastication of pizza that making it tasty sticky teeth. The hardness was improved and the elasticity was reduced which making mastication decreased but little effect;(4) Endothermic enthalpy increment of pizza cake added 3.5～5 ku HSPP in 5 d was 2.23 J/g which less than 7.5 J/g in the blank group, it was proved to be helpful to delay the staling of pizza cake.
引文
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[2]张群飞,徐大伦,杨文鸽.响应面法优化碱性蛋白酶酶解虾籽的工艺条件[J].核农学报,2014,28(5):876﹣882.
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[12]李玉珍,肖怀秋.蛋白酶酶解液水解度对起泡性和乳化性的影响研究[J].粮油食品科技,2009,17(6):21﹣22.
[13]Mutilangi W A M,Panyam D,Kilara A.Functional properties of hydrolysates from proteolysis of heat﹣denatured whey protein isolate[J].Journal of Food Science,1996,61(2):270﹣275.
[14]Dickinson E.Surface active and emulsifying properties of caseins[J].Journal of dairy research,1989,56(3):471﹣477.
[15]Gbogouri G A,Linder M,Fanni J,et al.Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates[J].Journal of Food Science,2006,69(8):615﹣622.
[16]申锋.草鱼鱼鳞胶原肽的制备及其特性研究[D].武汉:华中农业大学,2009.
[17]张月巧,陈龙,卢可可,等.添加不同粉碎香菇粉对面团发酵特性及面包品质的影响[J].现代食品科技,2016,32(2):211﹣220.
[18]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,36(13):37﹣42.
[19]范晨丽.预烤冷冻工艺对面包品质影响的研究[D].郑州:河南工业大学,2012.
[20]周国燕,胡琦玮,李红卫,等.水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究[J].食品科学,2009,30(19):89﹣92.
[2]张群飞,徐大伦,杨文鸽.响应面法优化碱性蛋白酶酶解虾籽的工艺条件[J].核农学报,2014,28(5):876﹣882.
[3]Ovissipour M,Abedian Kenari A,Motamedzadegan A,et al.Optimization of Enzymatic Hydrolysis of Visceral Waste Proteins of Yellowfin Tuna(Thunnus albacares)[J].Food and Bioprocess Technology,2012,5(2):696﹣705.
[4]厉望,靳挺,武玉学.带鱼蛋白酶解条件优化及酶解物抗氧化性能[J].食品科学,2013,34(9):234﹣239.
[5]杨柳,江连洲,李杨,等.水酶法提取的大豆蛋白功能特性研究[J].食品与发酵工业,2010,36(6):80﹣84.
[6]于泓鹏,陈运生,吴克刚,等.罗非鱼酶解多肽的乳化性及乳化稳定性研究[J].中国食品添加剂,2015,(2):94﹣100.
[7]殷贺中.不同种脱脂榛子粉、榛子蛋白粉理化性质比较研究[D].郑州:河南农业大学,2013.
[8]陈春晓,陈卫,仲岳桐,等.高效液相色谱一在线衍生联用技术检测食品中氨基酸[J].中国卫生检验杂志,2005,15(4):457﹣458.
[9]Chavan U D,McKenzie D B,Shahidi F.Functional properties of protein isolates from beach pea(Lathyrus maritimus L.)[J].Food Chemistry,2001,74(2):177﹣187
[10]李燮昕.冷冻面团技术在披萨面团制作中的应用研究[J].食品科技,2015,40(6):186﹣189.
[11]周利亘,王君虹,陈新峰,等.三酶复合法提取大豆多肽工艺的研究[J].浙江农业学报,2006,18(4):241﹣245.
[12]李玉珍,肖怀秋.蛋白酶酶解液水解度对起泡性和乳化性的影响研究[J].粮油食品科技,2009,17(6):21﹣22.
[13]Mutilangi W A M,Panyam D,Kilara A.Functional properties of hydrolysates from proteolysis of heat﹣denatured whey protein isolate[J].Journal of Food Science,1996,61(2):270﹣275.
[14]Dickinson E.Surface active and emulsifying properties of caseins[J].Journal of dairy research,1989,56(3):471﹣477.
[15]Gbogouri G A,Linder M,Fanni J,et al.Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates[J].Journal of Food Science,2006,69(8):615﹣622.
[16]申锋.草鱼鱼鳞胶原肽的制备及其特性研究[D].武汉:华中农业大学,2009.
[17]张月巧,陈龙,卢可可,等.添加不同粉碎香菇粉对面团发酵特性及面包品质的影响[J].现代食品科技,2016,32(2):211﹣220.
[18]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,36(13):37﹣42.
[19]范晨丽.预烤冷冻工艺对面包品质影响的研究[D].郑州:河南工业大学,2012.
[20]周国燕,胡琦玮,李红卫,等.水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究[J].食品科学,2009,30(19):89﹣92.