Ding Xiangli, Quan Zhen-Yang, Chang Wen-Ping, Li Lun, Qian Jian-Ya
School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China; Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China.
School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China.
Food Chem. 2024 Feb 1;433:137320. doi: 10.1016/j.foodchem.2023.137320. Epub 2023 Aug 30.
The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles. During mixing and sheeting, it improved the structure of the protein network by promoting protein aggregation and cross-linking, whereas its effect on non-covalent interactions was quite different. During cooking, egg white protein promoted protein aggregation and cross-linking via heat-induced polymerization, and the distribution regularity of the protein network was improved as its flexibility diminished. The protein structure of highland barely noodles during processing was closely related to the addition amount of egg white protein, and the cooking, textural, and chemical interactions of highland barely noodles during processing changed considerably when more than 3% egg white protein was added.
研究了蛋清蛋白对青稞面条加工过程中蛋白质结构的影响，并探讨了其潜在机制。蛋清蛋白显著影响青稞面团的应力松弛。1%和2%的蛋清蛋白改善了青稞面条的蒸煮和质地特性。在搅拌和压片过程中，它通过促进蛋白质聚集和交联改善了蛋白质网络结构，而其对非共价相互作用的影响则大不相同。在蒸煮过程中，蛋清蛋白通过热诱导聚合促进蛋白质聚集和交联，随着其柔韧性降低，蛋白质网络的分布规律得到改善。青稞面条加工过程中的蛋白质结构与蛋清蛋白的添加量密切相关，当添加量超过3%时，青稞面条加工过程中的蒸煮、质地和化学相互作用发生了显著变化。
