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| 大豆分离蛋白与大豆蛋白酶水解产物复配对面条品质的影响 |
| Effect of soybean protein isolate and soybean protein hydrolysates complex on noodles quality |
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| DOI： |
| 中文关键词: 均匀设计 大豆分离蛋白 大豆蛋白酶水解产物 面条 质构特性 蒸煮品质 |
| 英文关键词:uniform design soybean protein isolate soybean protein hydrolysates noodle texture property cooking quality |
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| 中文摘要: |
| 大豆蛋白酶水解产物（SPH）添加到面粉中制作面条，可以增加面条的营养价值和功能特性，但是面条的品质会受到一定的影响。为了减少和消除这种不利的影响，将大豆分离蛋白（SPI）与其酶水解产物进行复配添加到面粉中，分析SPH和SPI复配对面条品质的影响。以原面粉面条的质构特性和蒸煮品质为优化目标值，采用均匀设计实验方法，多指标综合分析优化SPI和SPH的添加量，共得到7组确定的配比，综合评价确定SPI和SPH的添加量分别为1%和4.023 4%较为符合目标。在优化条件下制作的面条可以兼顾面条的硬度、黏附性、咀嚼性、干物质损失率和蛋白质保留率等指标，同时可改善面条营养品质。该数据分析方法也为多目标值的条件优化提供了一个新的思路。 |
| 英文摘要: |
| The nutritional value and functional properties of noodles could be improved by adding soybean protein hydrolysates (SPH) to flour. However, the quality of noodles was affected negatively by SPH. In order to reduce and eliminate such adverse effects, soybean protein isolate (SPI) and SPH were added to flour, and the effects of SPI and SPH complex on noodles quality was analyzed. With the texture properties and cooking qualities of wheat flour noodles as desired values, the dosages of SPI and SPH were optimized by multi-index comprehensive analysis of uniform design. The results showed that seven ratios were obtained, and the optimal dosages of SPI and SPH were 1% and 4.023 4% respectively. Under these conditions, the hardness, adhesion ability, chewiness, dry matter lost rate and protein retention rate of noodles could be taken into account, and the nutritional quality of noodles could be improved. This data analysis method provided a new way for the optimization of multi - target value. |
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