School of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
J Food Sci. 2022 Aug;87(8):3419-3432. doi: 10.1111/1750-3841.16247. Epub 2022 Jul 5.
Soy protein hydrolysates (SPHs) have bioactive and nutritional functions that can be used as fortifier of noodles. The objective of this study is to explore the effect of SPHs on dough rheology and noodle quality. Two kinds of SPHs, with a hydrolysis degree of 4.43% (SPH4) and 7.47% (SPH7), were added to wheat flour at a ratio of 5:95 to make dough and noodles. The addition of SPHs decreased the gluten yield, gluten index, peak viscosity, final viscosity, and setback of flour paste. Dough stability decreased, but the extensibility increased because of the addition of SPHs. SPHs decreased the high molecular weight glutenin subunits and SDS-unextractable polymeric protein proportion, and the results of scanning electron microscopy and atomic force microscopy also showed that the gluten network in SPH7 dough was more discontinuous than that in SPH4, suggesting a stronger negative effect of SPH7 on the formation of the gluten network compared to that of SPH4. The incorporation of SPHs decreased the hardness and springiness of cooked noodles but increased their cooking loss, protein loss, and water absorption. The correlation analysis showed that high molecular weight subunits and SDS-unextractable polymeric protein in SPH-fortified dough were positively correlated with the hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, force, and distance at break of noodles, and these texture properties of noodles were positively correlated with pasting, gluten, and farinographical properties of SPH-fortified flour. These results suggested that SPHs could improve some qualities of noodles, such as smoothness and cooking yield, and resist pasted starch aging. PRACTICAL APPLICATION: Soy protein hydrolysates have many bioactive functions. This study demonstrated the feasibility of incorporating soy protein hydrolysates into wheat flour to prepare noodles. The addition of soy protein hydrolysates gives noodles smoother mouthfeel and increases the cooking yield. The addition of soy protein hydrolysates decreases the setback value of flour paste, suggesting that soy protein hydrolysates may help to resist starch aging, which is favorable for starch-containing foods such as precooked noodles. Thus, soy protein hydrolysates possess potential applications in noodle products.
大豆蛋白水解物（SPH）具有生物活性和营养功能，可用作面条的强化剂。本研究旨在探讨 SPH 对面团流变学和面条品质的影响。将两种水解度分别为 4.43%（SPH4）和 7.47%（SPH7）的 SPH 添加到小麦粉中，比例为 5:95，制成面团和面条。添加 SPH 会降低面筋产率、面筋指数、峰值黏度、最终黏度和面团回生值。面团稳定性下降，但由于 SPH 的添加，面团延展性增加。SPH 降低了高分子量谷蛋白亚基和 SDS 不可提取的聚合蛋白的比例，扫描电子显微镜和原子力显微镜的结果也表明，SPH7 面团中的面筋网络比 SPH4 更不连续，这表明 SPH7 对面筋网络的形成产生了比 SPH4 更强的负面影响。SPH 的掺入降低了熟面条的硬度和弹性，但增加了其烹饪损失、蛋白质损失和吸水率。相关分析表明，SPH 强化面团中的高分子量亚基和 SDS 不可提取的聚合蛋白与面条的硬度、粘性、弹性、内聚性、咀嚼性、弹性、力和断裂距离呈正相关，这些面条的质地特性与糊化、面筋和 SPH 强化面粉的粉质特性呈正相关。这些结果表明，SPH 可以改善面条的一些品质，如光滑度和烹饪得率，并抵抗糊化淀粉的老化。实际应用：大豆蛋白水解物具有许多生物活性功能。本研究证明了将大豆蛋白水解物掺入小麦粉中制备面条的可行性。添加大豆蛋白水解物可使面条口感更光滑，提高烹饪得率。添加大豆蛋白水解物降低了面团回生值，这表明大豆蛋白水解物可能有助于抵抗淀粉老化，这对预煮面条等含淀粉食品有利。因此，大豆蛋白水解物在面条产品中有潜在的应用。
