【摘要】 将抗冻蛋白、谷朊粉和大豆分离蛋白按相同比例加入小麦粉中,研究冻藏过程中不同添加量对饺子皮品质的影响。结果表明:随着冻藏时间的延长,饺子皮面筋蛋白中的二硫键发生断裂生成游离巯基,巯基含量增加,面筋网络解聚,饺子皮质构和感官品质下降。适量添加抗冻蛋白和大豆分离蛋白能够不同程度的减少二硫键的断裂,改善饺子皮的质构和感官品质,抗冻蛋白添加量为0.3%,大豆分离蛋白添加量为0.4%时抗冻效果良好。更多还原

【Abstract】 The antifreeze protein,vital gluten and soy protein isolate were added into wheat flour in the same proportion,and the effect of different protein additions on the quality of dumpling wrapper during the process of freezing storage was studied.The results showed that with the extension of freezing storage time,the disulfide bond in the gluten protein of the dumpling wrapper was broken into free sulfhydryl group,the content of the sulfhydryl group increased,the gluten network depolymerized,the texture and sensory quality of the dumplings wrapper decreased.The proper addition of antifreeze protein and soy protein isolate can reduce the fracture of disulfide bond to varying degrees,improve the texture and sensory quality of the dumpling wrapper.The antifreeze effect is good when the addition of antifreeze protein is 0.3% and soy protein isolate is 0.4%.更多还原