添加新鲜蛋清对燕麦面条品质特性和蛋白质聚集的影响。
Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
出版信息
Food Chem. 2020 Nov 15;330:127319. doi: 10.1016/j.foodchem.2020.127319. Epub 2020 Jun 13.
The influence of fresh egg white (EW) addition on the quality characteristics and protein aggregation in oat noodles containing wheat flour and gluten was studied. EW addition decreased cooking loss and increased cooking time of 70% oat noodles. The hardness, chewiness, tensile force and tensile distance improved significantly. A smooth surface and continuous protein network were observed by scanning electron microscopy (SEM) after adding EW. After cooking, the peak area in SE-HPLC profile of 70% oat noodles with EW decreased obviously. The extractabilities of protein in sodium dodecyl sulfate containing medium (SDSEP) of cooked wheat and oat noodles under non-reducing condition were lower than those of samples under reducing condition. The protein bands changes in SDS-PAGE profiles showed that EW could induce disulfide cross-linking of proteins in noodles. EW addition promoted proteins interaction and improved the cooking and texture properties of oat noodles.
研究了添加新鲜蛋清（EW）对含有小麦粉和谷朊粉的燕麦面条的品质特性和蛋白质聚集的影响。EW 的添加降低了 70%燕麦面条的蒸煮损失，增加了蒸煮时间。硬度、咀嚼性、拉伸力和拉伸距离显著提高。扫描电子显微镜（SEM）观察发现，添加 EW 后表面光滑，蛋白质网络连续。蒸煮后，添加 EW 的 70%燕麦面条 SE-HPLC 图谱中的峰面积明显降低。在非还原条件下，SDSEP 中煮制的小麦和燕麦面条中蛋白质的提取率低于还原条件下的样品。SDS-PAGE 图谱中蛋白质条带的变化表明，EW 可以诱导面条中蛋白质的二硫键交联。EW 的添加促进了蛋白质的相互作用，提高了燕麦面条的蒸煮和质构特性。
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