Effects of Curdlan,Carrageenan and Sweet Potato Protein Hydrolysates on Quality of Wet Vermicelli
In order to investigate the effects of hydrophilic colloids and protein hydrolysates on the quality of wet vermicelli,curdlan and carrageenan were mixed with sweet potato protein hydrolysates at a mass ratio of 1∶1,and added to sweet potato starch at dosage of 1％,then their effects on gelatinization and thermal properties of sweet potato starch,rheological properties of dough,quality and digestive properties of wet vermicelli were studied.The results showed that the addition of carrageenan-sweet potato protein hydrolysates could reduce the peak viscosity of sweet potato starch and the dependence of storage modulus(G')on frequency of the starch dough,by 7.08％and 34.67％respectively.Among all wet vermicelli samples,the vermicelli with carrageenan-sweet potato protein hydrolysates had the highest tensile strength(2.66 g/mm2)and resistant starch content(57.83％),but the lowest expected glycemic index(29.60),followed by the vermicelli with curdlan-sweet potato protein hydrolysates.Therefore,carrageenan-sweet potato protein hydrolysates can serve as a potential additive to improve the quality and enhance the anti-digestibility of wet vermicelli.
curdlancarrageenansweet potato protein hydrolysatessweet potato wet vermicelliquality
万方数据
维普
