大豆分离蛋白对湿米粉储藏品质的影响

摘要

以湿米粉储藏过程中硬度、蒸煮损失和断条率的变化为指标,研究大豆分离蛋白对湿米粉品质的影响.结果表明,大豆分离蛋白会导致湿米粉硬度的升高,但在储藏过程中添加大豆分离蛋白的湿米粉硬度低于未添加大豆分离蛋白的湿米粉,这表明大豆分离蛋白可显著改善湿米粉在储藏过程中的硬度升高现象;当大豆分离蛋白添加量低于4％时,湿米粉的蒸煮损失和断条率均随大豆分离蛋白添加量的增加而下降;但大豆分离蛋白添加量达6％时,湿米粉的蒸煮损失和断条率上升.结果表明适量的大豆分离蛋白可改善湿米粉的食用品质,但大豆分离蛋白添加量不是越多越好.差示热量扫描和微观结构分析发现大豆分离蛋白可抑制湿米粉中淀粉的回生,赋予米粉蜂窝状多孔结构,有利于米粉在储藏过程中保持水分不发生迁移从而提高湿米粉品质.%Effect of soy isolate protein on the hardness,cooking loss,and breaking rate of wet rice noodle during storage was investigated.Data demonstrated that the addition of soy isolate protein increased the hardness of wet rice noodle,but during storage the hardness of wet rice noodle with soy isolate protein was lower than that of wet rice noodle without soy isolate protein.The cooking loss and breaking rate of rice noodles were also decreased by the addition of soy isolate protein.Furthermore,when the addition of soybean protein isolate was lower than 4％,the cooking loss and breaking rate of rice noodles were decreased with the increasing of soy isolate protein,while more soy isolate protein increased the cooking loss and breaking rate with the addition of 6％ soy isolate protein.These results showed that soy isolate protein could significantly improve the quality of wet rice noodles,but excessive amounts of protein may negatively affect the quality of rice noodles.DSC and microstructure analysis demonstrated that soy isolate protein significantly inhibited retrogradation of rice noodles and gave rice noodles hole-like networks.These results showed that soy isolate protein could improve the water-holding ability of rice noodles during storage,thus improving the quality of rice noodles.