大豆卵磷脂、葡萄糖氧化酶和谷氨酰胺转胺酶对马铃薯生浆馒头面团流变学和品质特性的影响.pdf
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1、20 2023,Vol.44,No.14 食品科学 食品化学Effect of Soy Lecithin,Glucose Oxidase,and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato PulpCAO Yanfei1,2,LU Jinshuai1,ZHAO Shengpeng1,LI Siqi1,LI Hongjun2,*(1.College of Agriculture and Forestry Technology,Weifang Engi
2、neering Vocational College,Qingzhou 262500,China;2.School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China)Abstract:This study aimed to assess the effect of soy lecithin(Soy L,0.2%1.0%),glucose oxidase(GOX,0.31.5 U/g),and transglutaminase(TG,0.31.5 U/g
3、)on dough elongation properties and texture qualities of steamed bread.The optimum formulation of steamed bread prepared from wheat flour(50%)and potato pulp(50%)was investigated.Results showed that Soy L and GOX significantly(P 0.05)affected the specific volume and hardness of steamed bread,whereas
4、 TG significantly(P 0.05)affected the resistance to extension and extensibility of dough,as well as the springiness and cohesiveness of steamed bread.The optimum formulation consisting of 0.65%Soy L,0.92 U/g GOX,and 0.96 U/g TG increased the viscoelasticity and fermentation characteristics of dough
5、and improved the specific volume,texture,and porosity of steamed bread enriched with potato pulp.Keywords:potato pulp incorporated steamed bread;rheological properties;response surface methodology;fermentation characteristics大豆卵磷脂、葡萄糖氧化酶和谷氨酰胺转胺酶对马铃薯生浆 馒头面团流变学和品质特性的影响曹燕飞1,2,卢金帅1,赵升鹏1,李思齐1,李宏军2,*(1.潍坊
6、工程职业学院应用化学与食品药品学院,山东 青州 262500;2.山东理工大学农业工程与食品科学学院,山东 淄博 255000)摘 要:评估大豆卵磷脂(soy lecithin,Soy L;0.2%1.0%)、葡萄糖氧化酶(glucose oxidase,GOX;0.31.5 U/g)和谷氨酰胺转胺酶(transglutaminase,TG;0.31.5 U/g)对面团延伸特性和馒头品质的影响。以小麦粉(50%)和马铃薯生浆(50%)为原料,分析马铃薯生浆馒头的最优改良配方。结果表明,Soy L和GOX显著(P0.05)影响馒头的比容和硬度,而TG显著(P0.05)影响面团的延伸性以及馒头的弹
7、性和内聚性。马铃薯生浆馒头的最优配方为0.65%Soy L、0.92 U/g GOX和0.96 U/g TG;在此条件下,提高了面团的黏弹性和发酵特性,改善了马铃薯生浆馒头的比容、质构和孔隙率。关键词:马铃薯生浆馒头;流变学特性;响应面法;发酵特性DOI:10.7506/spkx1002-6630-20220929-327中图分类号:TS213.2 文献标志码:A 文章编号:1002-6630(2023)14-0020-09引文格式:CAO Yanfei,LU Jinshuai,ZHAO Shengpeng,et al.Effect of soy lecithin,glucose oxidas
8、e,and transglutaminase on dough rheology and quality properties of steamed bread enriched with potato pulpJ.食品科学,2023,44(14):20-28.DOI:10.7506/spkx1002-6630-20220929-327.http:/CAO Yanfei,LU Jinshuai,ZHAO Shengpeng,et al.Effect of soy lecithin,glucose oxidase,and transglutaminase on dough rheology an
9、d quality properties of steamed bread enriched with potato pulpJ.Food Science,2023,44(14):20-28.DOI:10.7506/spkx1002-6630-20220929-327.http:/收稿日期:2022-09-29基金项目:“十三五”国家重点研发计划重点专项(2016YFD0401303)第一作者简介:曹燕飞(1993)(ORCID:0000-0002-4167-2191),女,讲师,博士,研究方向为农产品加工与贮藏。E-mail:*通信作者简介:李宏军(1968)(ORCID:0000-0002
10、-2615-5452),男,教授,博士,研究方向为农产品高值化加工。E-mail:食品化学 食品科学 2023,Vol.44,No.14 21Due to the growing consumer demand for healthy foods,wheat staple foods such as bread,noodles,steamed bread,and cakes are receiving increased concern.More and more substitutes are being added to wheat flour to develop staple food
11、s.Potatoes has lower calorie,higher vitamin and mineral content,and relatively balanced amino acid composition compared with wheat flour1.Therefore,potato has the potential to improve the nutritional value of wheat-staple foods.However,the addition of potatoes decreases the quality of the product an
12、d is unaccepted by consumers due to lack of gluten.Liu Xingli et al2 reported that the incorporation of potato flour into wheat flour could decrease the dough stability and specific volume of steamed bread.Pu Huayin et al3 reported that noodles enriched in potato flour below 40%are acceptable.Our pr
13、evious study4 has reported that the addition of 30%50%potato pulp into wheat flour reduces the elasticity of dough and quality properties of steamed bread.The lack of gluten in wheat dough leads to a series of problems related to the absence of viscoelasticity such as decreased extensibility and gas
14、 retention capability,resulting in bread with lower volume,poor texture,and sensory characteristics5.Therefore,adding emulsifiers and enzymes to simulate the viscoelasticity of gluten is necessary to improve the quality of potato-staple products.Lecithin is a natural mixture of phosphatidylcholine w
15、ith different fatty acid side chains such as stearic acid,palmitic acid,and oleic acid6.Choline is considered to be an important nutrient component of lecithin because it is essential for various physiological functions(cell membranes and fat transport)7.Lecithin could interact with protein to enhan
16、ce dough strength.Soy lecithin(Soy L)has been reported to be used in the development of whole wheat noodles and bread5.Glucose oxidase(GOX)and transglutaminase(TG)are considered as natural and healthy additives and are used in the baking industry.Bender et al8 found that the addition of GOX into glu
17、ten-free breads from rice promoted protein crosslinking and improved bread quality.Various studies have shown that TG could improve the processing properties of low-quality gluten or gluten-free product5.However,little literature is available regarding the application of emulsifiers and enzymes in p
18、otato-staple products.Thus,the present study aimed to investigate the influence of Soy L,GOX,and TG combinations on the quality characteristics of steamed bread containing 50%potato pulp and also to optimize the formula of the potato pulp steamed bread by response surface methodology(RSM).1 Material
19、s and Methods1.1 Materials and reagentsWheat flour(11.1%moisture,9.5%protein)Yunhai Co.Ltd.(Shandong,China);Yeast Angel Yeast Co.Ltd.(Yichang,Hubei,China);Fresh potatoes(cultivar:Shepody)Laoling Xisen Potato Industry Co.Ltd.(Laoling,Shandong,China);Soy L Henan Wan Bang Industrial Co.Ltd.(Zhengzhou,H
20、enan,China);GOX(20 000 U/g,Aspergillus niger),TG(20 000 U/g,Streptoverticillium mobaraense)Shandong Gukang Bioengineering Co.Ltd.(Jinan,Shandong,China).The potatoes were washed,peeled,and homogenized in 0.2%ascorbic acid to prepare potato pulp.The moisture and protein contents of the obtained potato
21、 pulp were 80.8%and 1.8%,respectively.1.2 Instruments and equipmentKNX2110 rheometer UK Malvern Instrument Co.Ltd.;TA-XT2i texture analyser UK Stable Micro Systems Co.Ltd.;F4 rheofermentometer Franc Chopin Technology Co.Ltd.;Sirion200 scanning electron microscopy(SEM)USA Thermo Fisher Scientific Co.
22、Ltd.1.3 Methods1.3.1 Steamed bread makingDough was formulated with a mixture of wheat flour and potato pulp(50 g/100 g and 50 g/100 g respectively,mixture basis)and 0.85 g/100 g of yeast.Additives including Soy L,GOX,and TG were added based on the mixture weight(Table 1).The formulation produced wit
23、hout additive was considered as a control.Steamed bread was prepared by mixing,fermenting,sheeting,dividing,shaping,resting,and steaming according to our previously described method4.Table 1 Levels and codes of independent variables used for Box-Behnken designIndependent variablesSymbolCoded levels-
24、101Soy L/%X10.20.61.0GOX/(U/g)X20.30.91.5TG/(U/g)X30.30.91.51.3.2 Rheological properties of dough1.3.2.1 Dynamic rheological propertiesFundamental rheological measurement was conducted on a KNX2110 rheometer fitted with 40 mm plate and a 2 mm gap.The test was performed at 25,0.1%strain and 0.110 Hz.
25、Mixed dough(without yeast)was allowed to rest for 30 min and then loaded between plates.The 22 2023,Vol.44,No.14 食品科学 食品化学edges of dough were trimmed and coated with a Teflon envelope.Elastic modulus(G)and the viscous modulus(G”)were determined.1.3.2.2 Elongation propertiesElongation properties were
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