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淀粉对高水分挤压组织化小麦蛋白产品特性的影响
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Effect of starches on the properties of textured wheat protein with high moisture
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    研究小麦淀粉、马铃薯淀粉、玉米淀粉的添加量对高水分挤压组织化小麦蛋白产品特性的影响。以小麦蛋白为主要原料,采用高扭矩双螺杆挤压装备开发高水分组织化小麦蛋白,并分析了组织化蛋白色泽品质(L*、a*、b*、ΔE)、质构特性(组织化度、硬度、黏着性、弹性、聚结性、咀嚼度)以及感官评价。结果表明:小麦淀粉、玉米淀粉的添加均可显著提高组织化蛋白产品的色泽品质,马铃薯淀粉的添加对组织化蛋白色泽品质影响不显著。淀粉的添加可显著提高组织化蛋白的组织化度。随着淀粉添加量的增加,组织化蛋白质构特性(硬度、弹性、聚结性、咀嚼度)均逐渐降低。添加适量小麦淀粉(5%)、玉米淀粉(5%)均可提高组织化蛋白感官品质,马铃薯淀粉的添加会降低感官品质。综合考虑组织化蛋白色泽品质、组织化度、质构特性和感官品质,添加小麦淀粉(5%)或玉米淀粉(5%)较合适,不仅达到了降低生产成本的目的,而且提高了组织化蛋白色泽品质、组织化度和感官品质。

    Abstract:

    The effects of the amount of wheat starch, potato starch and corn starch on the properties of high moisture textured wheat protein were explored. High moisture textured wheat protein was prepared by high torque twin-screw extrusion equipment. The parameters of textured protein, such as color and lustre (L*,a*,b*,△E), textural properties (degree of texturization, hardness, adhesiveness, springiness, cohesiveness and chewiness) and sensory evaluation were analyzed. The results showed that the addition of wheat starch, corn starch could improve the quality of color and lustre of textured protein significantly, while that of potato starch had no significant effect. The addition of starches could improve the degree of texturization of textured protein significantly. With the increasing of the addition, the textural properties (hardness, springness, cohesiveness and chewiness) of textured protein gradually decreased. The addition of appropriate amount of wheat starch (5%), corn starch (5%) could improve the sensory evaluation, while the addition of potato starch would reduce the sensory evaluation. The optimal addition were wheat starch (5%) or corn starch (5%) in consideration of the color parameters, textural properties and sensory evaluation of textured wheat protein. It is not only achieve the purpose of reducing production costs, but also improve the color parameters, degree of texturization and sensory evaluation of textured wheat protein.

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刘 明,蒋华彬,谭 斌,刘艳香,田晓红,汪丽萍,郭文杰.淀粉对高水分挤压组织化小麦蛋白产品特性的影响[J].粮油食品科技,2018,26(1):7-12.

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  • 在线发布日期: 2018-01-25
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