莱茵衣藻蛋白对小麦粉面条品质的影响

Effects of Chlamydomonas reinhardtii protein on the quality of wheat flour noodles

寇锟 ¹陈复生 ²杜艳 ³孟丹阳 ¹贾立奥 ¹姚飞¹

扫码查看

作者信息

1. 河南工业大学粮油食品学院,河南郑州 450001
2. 河南工业大学粮油食品学院,河南郑州 450001;中原食品实验室,河南漯河 462300
3. 河南工业大学粮油食品学院,河南郑州 450001;河南工业大学小麦和玉米深加工国家工程研究中心,河南郑州 450001
折叠

摘要

将莱茵衣藻蛋白(CRP)添加到小麦粉中制备面条,并与大豆分离蛋白(SPI)对比分析CRP对面条色泽、蒸煮特性、质构特性以及感官品质的影响.结果表明:CRP的添加显著改变了面条的色泽,使面条呈现绿色,并且在添加量2％(以小麦粉和蛋白质总质量计)时具有最佳的色泽和感官评分.与SPI相比,CRP在改善面条蒸煮特性(最佳蒸煮时间、干物质吸水率、蒸煮损失率)方面表现更佳.此外,CRP在添加量2％～3％时明显提升了面条的硬度和咀嚼性,进而改善了面条的整体质构和感官评分.

Abstract

Chlamydomonas reinhardtii protein(CRP)was added to wheat flour to prepare noodles,and the effects of CRP on noodle color,cooking properties,texture properties,and sensory quality were com-pared with soy protein isolate(SPI).The results showed that the addition of CRP significantly changed the color of the noodles,making them appear green,and had the best color and sensory score at a dosage of 2％(based on the total mass of wheat flour and protein).Compared with SPI,CRP showed better in improving noodle cooking properties(optimal cooking time,dry matter water absorption rate,cooking loss rate).In addition,CRP significantly improved the hardness and chewiness of the noodles when add-ed at a dosage of 2％-3％,thereby improving the overall texture and sensory evaluation of the noo-dles.

关键词

莱茵衣藻蛋白/大豆分离蛋白/面条品质/蒸煮特性/质构特性

Key words

Chlamydomonas reinhardtii protein/soy protein isolate/noodle quality/cooking property/texture property

引用本文复制引用

出版年

2025

粮食与油脂

上海市粮食科学研究所

粮食与油脂

北大核心

影响因子：0.622

ISSN：1008-9578

段落导航