| 郑双翼1，万潇1，陈倩倩1，周静1，杜静1,2,3，张海龙1,2,3,王学东1,2,3.月桂酸对含大豆分离蛋白馒头品质及储藏期间
老化特性的影响[J].中国油脂,2025,50(4):.[ZHENG Shuangyi1, WAN Xiao1, CHEN Qianqian1, ZHOU Jing1,
DU Jing1,2,3, ZHANG Hailong1,2,3, WANG Xuedong1,2,3.Effects of lauric acid on the quality and retrogradation during storage of steamed bread containing soy protein isolate[J].China Oils and Fats,2025,50(4):.] |
| 月桂酸对含大豆分离蛋白馒头品质及储藏期间
老化特性的影响 |
| Effects of lauric acid on the quality and retrogradation during storage of steamed bread containing soy protein isolate |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240069 |
| 中文关键词: 馒头 大豆分离蛋白 月桂酸 品质 老化 |
| 英文关键词:steamed bread SPI lauric acid quality retrogradation |
| 基金项目:武汉市科技特派员“产学研”专项（2023110201030660） |
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| Author Name | Affiliation | | ZHENG Shuangyi1, WAN Xiao1, CHEN Qianqian1, ZHOU Jing1,
DU Jing1,2,3, ZHANG Hailong1,2,3, WANG Xuedong1,2,3 | 1.School of Food Science and Engineering，Wuhan Polytechnic University,Wuhan 430023,China；
2.Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan
Polytechnic University, Wuhan 430023,China
3.Hubei Key Laboratory for Processing and
Transformation of Agricultural Products, Wuhan Polytechnic
University, Wuhan 430023, China |
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| 中文摘要: |
| 旨在为月桂酸在面制品品质改良方面的应用提供理论依据，研究了月桂酸对含大豆分离蛋白（SPI）馒头比容、硬度、断层结构、淀粉消化性、储藏期间硬度及淀粉结构的影响。结果表明：单独添加SPI会导致馒头比容下降和硬度显著增加，月桂酸能提高含SPI馒头的比容且降低其硬度和淀粉消化性,促进馒头形成松软的内部结构；同时，月桂酸能降低储藏期间淀粉老化引起的含SPI馒头硬度增加，延缓馒头中淀粉长程和短程有序结构的增加，从而延缓馒头老化的速度。综上，月桂酸不仅能抑制SPI所致的馒头硬度增加，而且能降低其淀粉消化性和储藏期间淀粉老化所致的馒头硬度增加。 |
| 英文摘要: |
| Aiming to provide a theoretical basis for the application of lauric acid in the quality improvement of flour products, the effects of lauric acid on the specific volume, hardness, fault structure，starch digestibility,hardness and starch structure during storage of steamed bread containing soy protein isolate(SPI) were investigated. The results showed that SPI decreased the specific volume and increased the hardness of steamed bread. Lauric acid increased the specific volume and decreased the hardness and starch digestibility of steamed bread containing SPI,and promoted the formation of fluffy internal structure of the steamed bread. Furthermore, lauric acid decreased the increase of hardness of steamed bread and delayed the increase of short- and long-range order of starch in steamed bread during storage, thus slowing down the retrogradation of steamed bread. Therefore, lauric acid can not only inhibit the increase of hardness of steamed bread caused by SPI, but also reduce the starch digestibility and hardness of steamed bread caused by starch retrogradation during storage. |
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