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大豆分离蛋白对全谷物扁米粉质地特性、烹饪特性和风味的影响。

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles.

作者信息

Cao Zhongfu, Liu Yang, Zhu Hong, Li Yisi, Xiao Qian, Yi Cuiping

机构信息

School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, China.

School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

出版信息

Foods. 2021 May 14;10(5):1085. doi: 10.3390/foods10051085.

DOI:10.3390/foods10051085
PMID:34068837
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8153555/
Abstract

To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography-mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.

摘要

为研究大豆分离蛋白对全谷物扁米粉品质的影响，对扁米粉、全谷物扁米粉以及添加大豆分离蛋白的全谷物扁米粉的质地、蒸煮特性和风味进行了研究。在三种受试米粉中，添加大豆分离蛋白的全谷物扁米粉表现出最高的内聚性、粘附性、弹性和柔韧性。与扁米粉和全谷物扁米粉相比，添加大豆分离蛋白的全谷物扁米粉水分含量和吸水率增加，而蒸煮损失则呈现相反趋势。电子鼻分析表明，在W5S、W1W和W2W处响应值更强。固相微萃取和气相色谱-质谱联用结果表明，醛类是全谷物扁米粉和添加大豆分离蛋白的全谷物扁米粉中的主要挥发性化合物。此外，与扁米粉和全谷物扁米粉相比，添加大豆分离蛋白的全谷物扁米粉中还检测到七种更多的挥发性化合物。添加SPI的全谷物扁面条在感官上更易被接受。因此，大豆分离蛋白作为一种天然安全的添加剂，可用于改善全谷物扁米粉的品质并丰富其风味。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/7c0100626ada/foods-10-01085-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/f9e70d6055ab/foods-10-01085-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/e1bcab73ee60/foods-10-01085-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/9c592b81a65f/foods-10-01085-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/7c0100626ada/foods-10-01085-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/f9e70d6055ab/foods-10-01085-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/e1bcab73ee60/foods-10-01085-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/9c592b81a65f/foods-10-01085-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dce0/8153555/7c0100626ada/foods-10-01085-g004.jpg

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