不同来源蛋白对谷朊粉挤压组织化产品特性的影响
详细信息 查看官网全文
- 英文论文题名：Effects of various sources of protein on the properties of textured wheat gluten
- 论文作者：蒋华彬 ; 刘明 ; 于国萍 ; 刘艳香 ; 田晓红 ; 汪丽萍 ; 翟小童 ; 吴娜娜 ; 谭斌
- 英文论文作者：Jiang Huabin ; Liu Ming ; Yu Guoping ; Liu Yanxiang ; Tian Xiaohong ; Wang Li ping ; Zhai Xiaotong ; Wu Nana ; Tan Bin ; Academy of State Administration of Grain ; College of Food ; Northeast Agricultural University
- 年：2016
- 作者机构：国家粮食局科学研究院;东北农业大学;
- 论文关键词：谷朊粉 ; 花生蛋白 ; 豌豆蛋白 ; 大豆分离蛋白 ; 挤压组织化 ; 产品特性
- 英文论文关键词：wheat gluten ; peanut protein ; pea protein ; soy protein isolate ; texturization by extrusion ; product properties
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS210.1
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：108k
- 原文格式：O
- 会议级别：全国
摘要
不同来源的植物蛋白挤压组织化产品特性不同。以谷朊粉为主要原料,研究分别添加花生蛋白、豌豆蛋白、大豆分离蛋白对谷朊粉挤压组织化产品特性的影响。结果:花生蛋白、豌豆蛋白、大豆分离蛋白添加量对谷朊粉挤压组织化产品特性均有显著性影响。随着花生蛋白添加量的增大,组织化度先升高后下降(最大值为2.93),红色度(a~*)、感官评分分别从逐渐升高(最大值分别为2.7、82),明度L~*、黄色度(b~*)、色差(△E)、硬度、弹性、咀嚼度先下降后升高(最小值分别为61.67、16.12、36.27、13710、0.923、10140);随着豌豆蛋白添加量的增大,黄色度(b~*)、组织化度、弹性、感官评分先升高后下降(最大值分别为22.03、1.64、0.984、76.3),红色度(a~*)、硬度、咀嚼度逐渐升高(最大值分别为4.49、20421、17169),明度L~*、色差(△E)先下降后升高(最小值分别为55.06、36.52);随着大豆分离蛋白添加量的增大,红色度(a~*)、黄色度(b~*)先升高后下降(最大值分别为6.16、21),组织化度、硬度、咀嚼度逐渐升高(最大值分别为1.78、19958、17096),弹性先下降后升高(最小值为0.943),明度L~*、色差(△E)、感官评分逐渐下降(最小值分别为51.99、32.62、42)。结论:随着蛋白粉添加量的增大,产品色泽呈现不同程度降低,花生蛋白和豌豆蛋白降幅平缓,大豆分离蛋白下降迅速;添加适量的花生蛋白(10%~20%)可以改善产品感官品质和质构特性(硬度、咀嚼度略有下降);添加适量的豌豆蛋白(20%)、大豆分离蛋白(20%)均可提高产品产品质构特性。
Plant proteins from various sources show different properties of textured gluten products after extrusion.The effects of adding pea protein,peanut protein and soy protein isolate in the gluten powder on the properties of textured gluten after extrusion were explored.Results:the addition of the protein isolates of peanut,pea and soy showed significant effects on the properties of textured wheat gluten.With the increasing of peanut protein content,the degrees of texturization increased at the beginning with the maxmum value 2.93,and then turned to decrease,the a* value and the score of sensory evaluation gradually increased(maximum:2.7,82),the L* value,b * value,ΔE value,hardness,springness,and chewiness increased first and then decreased,with the minimum values 61.67,16.12,36.27,13710,0.923,10140,respectively.With the increasing of the pea protein content,The b * value,degree of texturization,springness and the score of sensory evaluation were firstly increase and decrease after that(maximum;6.16,21),the a * value,hardness and chewiness gradually increased(maximum;4.49,20421,17169),while the L * value and AE value increased first and then decreased(minimum;55.06,36.52).With the increasing of the soy protein isolate content,the a * value and b * value were increased at first and then decreased as well,(maximum;6.16,21).The degree of texturization,hardness and chewiness gradually increased(maximum;1.78,19958,17096),the springness increased at the beginning and then decreased(minimum;0.943).The L* value,ΔE value and the score of sensory evaluation obviously decreased(minimum;51.99,32.62,42).Conclusions:The more protein powder added,the harder color loss of the textured products performed.The color loss caused by adding soy protein isolate became worse rapidly while those products mixed with peanut and pea proteins changed slower.Moreover,the addition of about10%~20%peanut protein could improve the sensory and textural properties of the products(the hardness and chewiness decreased slighdy);while the addition about 20%of both pea protein and soy protein isolate could improve the textural properties of the tetured gluten products..
Plant proteins from various sources show different properties of textured gluten products after extrusion.The effects of adding pea protein,peanut protein and soy protein isolate in the gluten powder on the properties of textured gluten after extrusion were explored.Results:the addition of the protein isolates of peanut,pea and soy showed significant effects on the properties of textured wheat gluten.With the increasing of peanut protein content,the degrees of texturization increased at the beginning with the maxmum value 2.93,and then turned to decrease,the a* value and the score of sensory evaluation gradually increased(maximum:2.7,82),the L* value,b * value,ΔE value,hardness,springness,and chewiness increased first and then decreased,with the minimum values 61.67,16.12,36.27,13710,0.923,10140,respectively.With the increasing of the pea protein content,The b * value,degree of texturization,springness and the score of sensory evaluation were firstly increase and decrease after that(maximum;6.16,21),the a * value,hardness and chewiness gradually increased(maximum;4.49,20421,17169),while the L * value and AE value increased first and then decreased(minimum;55.06,36.52).With the increasing of the soy protein isolate content,the a * value and b * value were increased at first and then decreased as well,(maximum;6.16,21).The degree of texturization,hardness and chewiness gradually increased(maximum;1.78,19958,17096),the springness increased at the beginning and then decreased(minimum;0.943).The L* value,ΔE value and the score of sensory evaluation obviously decreased(minimum;51.99,32.62,42).Conclusions:The more protein powder added,the harder color loss of the textured products performed.The color loss caused by adding soy protein isolate became worse rapidly while those products mixed with peanut and pea proteins changed slower.Moreover,the addition of about10%~20%peanut protein could improve the sensory and textural properties of the products(the hardness and chewiness decreased slighdy);while the addition about 20%of both pea protein and soy protein isolate could improve the textural properties of the tetured gluten products..
引文