选择性水解大豆蛋白作为一种高效的馒头改良剂及其对面团成分的影响。
Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components.
机构信息
Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
出版信息
Food Chem. 2021 Oct 15;359:129926. doi: 10.1016/j.foodchem.2021.129926. Epub 2021 Apr 22.
Selectively hydrolyzed soy protein (SHSP) has the potential to improve the quality of steamed bread. To clarify its underlying mechanism, the influence of SHSP on dough properties and components was investigated and compared with that of soy protein isolate (SPI). The results showed that SHSP addition resulted in steamed bread with higher loaf volume, lower hardness, and higher viscoelasticity. In contrast, SPI addition had the opposite effect. Nevertheless, both soy proteins decreased melting enthalpy and increased starch particle exposure due to competition for water. By analyzing molecular weight distribution and the secondary structure, we determined that the GMP content of fermented dough decreased by 10.04% following 1% SPI addition; however, it was enhanced by 7.90% following 1% SHSP addition. Moreover, the content of β-turns decreased with SHSP addition. The present study provides a theoretical basis for the exploitation of soy proteins as a nutritious and technofunctional dough improver.
部分水解大豆蛋白（SHSP）具有改善馒头品质的潜力。为了阐明其潜在机制，研究了 SHSP 对面团特性和成分的影响，并与大豆分离蛋白（SPI）进行了比较。结果表明，添加 SHSP 可使馒头的体积增大、硬度降低、黏弹性增加。相反，添加 SPI 则有相反的效果。然而，由于竞争水分，两种大豆蛋白都降低了熔融焓并增加了淀粉颗粒的暴露。通过分析分子量分布和二级结构，我们确定添加 1% SPI 后发酵面团中 GMP 的含量降低了 10.04%，而添加 1% SHSP 后则提高了 7.90%。此外，β-转角含量随 SHSP 添加而降低。本研究为将大豆蛋白作为一种有营养和技术功能的面团改良剂的开发提供了理论依据。
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