添加南瓜籽粉的面团和面包结构中的构象变化。

Litvynchuk Svitlana, Galenko Oleg, Cavicchi Alessio, Ceccanti Costanza, Mignani Chiara, Guidi Lucia, Shevchenko Anastasiia

Department of Physics, National University of Food Technologies, 01601 Kyiv, Ukraine.

Department of Technology of Meat and Meat Products, National University of Food Technologies, 01601 Kyiv, Ukraine.

Plants (Basel). 2022 Oct 19;11(20):2762. doi: 10.3390/plants11202762.

Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body.

南瓜籽粉是用于各种烘焙产品技术的一种有前景的原材料。它具有很高的生物学价值和有价值的氨基酸谱。在制作面包的工艺过程中，蛋白质结构会发生构象变化。本研究的目的是通过近红外反射光谱法测定南瓜籽粉对小麦粉面团和面包中蛋白质物质结构构象变化的影响。当替代10%或更多的小麦粉时，蛋白质谱完全改变，因为所有氨基酸的得分都高于100%。效用系数表明所有样品蛋白质中氨基酸的平衡情况相同。随着替代百分比的增加，用于合成代谢目的的氨基酸数量减少，并且这些氨基酸被身体更充分地利用。