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研究挤出花对改善质蛋白稳定性和面团加工性能的影响
Fengchen Zhou1, Yangyang Cui1, Shiming Wang1
1College of Food Science and Engineering Changchun University Changchun China.
Food science & nutrition
|July 17, 2025
概括
奥卡拉的挤出修改显著增加了可溶性食纤维 (SDF),改善了小麦面团的水结和蛋白质结构. 这提高了面团的粘性,并为面包制品中的okara提供了新的应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 作为大豆副产品的奥卡拉,由于味道不佳和储存不稳定,它带来了挑战.
- 修改okara对于价值化和更广泛的食品应用至关重要.
研究的目的:
- 为了研究单螺杆挤出对卡拉的食纤维成分的影响.
- 为了分析挤出花对小麦面的蛋白质构成,形学和微观结构的影响.
- 为应用挤出技术提供洞察力,用于在面包制品中改造OKARA.
主要方法:
- 使用单螺丝挤出技术来修改okara.
- 分析可溶性食纤维 (SDF) 和不可溶性食纤维 (IDF) 的比例.
- 使用FTIR等技术评估蛋白质构成 (α螺旋,β转,β片).
- 常态测量 (弹性模量,损失模量,tanδ) 和粘合粘度分析小麦面团的小麦面团与不同的挤压度.
主要成果:
- 挤出的花显示SDF含量增加了6.39%,增强了膨胀能力和水化能力.
- 添加6%-9%的挤出带来了水的再分配,增加了结合水和改变了蛋白质构造,特别是增加了9%的添加量时4.45%的α-螺旋体含量.
- 挤出的改进了面团的粘弹性,增加了弹性和损失模,降低了色,并降低了粘合粘度,与原始相比.
结论:
- 挤出修改有效地增强了okara的功能性质,特别是其食纤维含量和水结合能力.
- 修改后的OKARA通过改变蛋白质构成来稳定小麦面团的质网络,从而改善粘弹性特性.
- 这项研究为利用挤压技术加工提供了理论基础,并开发了具有增强营养和纹理质量的新型面包制品.
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