【摘要】 为促进无麸质马铃薯主食面条的开发,采用双螺杆挤压的方式,利用其产生的高压剪切作用实现对马铃薯全粉的改性,并添加外源蛋白质作为改良剂制作挤压型马铃薯主食面条。探究乳清分离蛋白、大米水解蛋白、大豆分离蛋白及其各自不同添加量对面条表面微观形貌、红外光谱特征及蒸煮品质的影响。结果表明,蛋白质的加入使面条断面微观形貌更加致密,螺杆挤压并未使添加外源蛋白质的马铃薯全粉的分子结构中产生新的基团,但从蒸煮特性和质构特性来看,面条品质得到不同程度的提升,其中添加6%大米水解蛋白的无麸质面条的吸水率、断条率及硬度等指标均为最佳。试验可为改良马铃薯全粉加工性能及开发无麸质马铃薯面条提供理论依据。更多还原

【Abstract】 In order to promote the development of gluten-free potato staple noodles, adopt the method of twin-screw extrusion, use the high-pressure shear effect produced by it to modify the whole potato powder, and add exogenous protein as a modifier to make extruded potato staple noodles. The effects of whey protein isolate, rice hydrolyzed protein and soybean protein isolate and their different additions on the surface morphology, infrared spectrum characteristics and cooking quality of noodles were investigated. The results showed that the addition of protein made the microstructure of noodles more compact.Screw extrusion did not produce new groups in the molecular structure of potato flour added with exogenous protein. From the perspective of cooking characteristics and texture characteristics, the quality of noodles was improved to varying degrees.Among them, the water absorption, breaking rate and hardness of gluten-free noodles added with 6% rice hydrolyzed protein were the best. It can provide a theoretical basis for improving the processing performance of potato flour and developing gluten-free potato noodles.更多还原