在蒸面包中使用蛋白:对功能和结构特征的影响
Adil M Abker1, Zhijun Xia2, Gan Hu3
1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan.
Food chemistry
|May 25, 2024
概括
蛋白 (SEW) 通过增强体积和质地,提高了蒸面包的质量. 最佳水平提高了水的保留和蛋白质结构,消费者测试有利于食品工业使用SEW丰富的产品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 蒸面包是中国美食中的一个主食.
- 了解成分对质地和质量的影响对于食品产品开发至关重要.
研究的目的:
- 为了研究不同盐蛋白 (SEW) 度对蒸面包质量的影响.
- 分析SEW添加引起的结构和学变化.
主要方法:
- 福里埃变换红外光谱法 (FTIR) 用于蛋白质结构分析.
- 用X射线衍射 (XRD) 识别粉素-脂质复合体.
- 扫描电子显微镜 (SEM) 和聚焦激光扫描显微镜 (CLSM) 用于微观结构可视化.
- 风湿性质和保持水分的测量.
- 消费者的感官评估.
主要成果:
- SEW显著增强了蒸面包的体积和质地.
- 较高的SEW水平 (高达20%) 改善了水的保留和质性质.
- FTIR表明蛋白质结构的改变与增加的H键吸收.
- 通过XRD检测证实了氨脂复合体的形成.
- SEM和CLSM揭示了一个更平滑,更一致的蛋白质网络.
- 15%的SEW (SEW15) 获得了消费者的感官反.
结论:
- 的蛋白是改善蒸面包质量的有效成分.
- SEW增强了结构性质,保持水分和质感.
- SEW15显示出在食品工业中商业应用的潜力.
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