Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components
Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components
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选择性水解大豆蛋白作为馒头高效品质改良剂及其对面团成分的影响
DOI：
10.1016/j.foodchem.2021.129926
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发表时间：
2021-05-02
期刊：
影响因子：
8.8
通讯作者：
Yan, Yan
中科院分区：
文献类型：
--
作者：
Li, Weiwei;Cao, Wenhui;Yan, Yan
选择性水解大豆蛋白(SHSP)具有改善馒头品质的潜力。为了阐明其内在机理，研究了大豆分离蛋白对面团特性和组成的影响，并与大豆分离蛋白进行了比较。结果表明，添加SHSP的馒头具有较高的面包体积、较低的硬度和较高的粘弹性。相反，添加SPI则有相反的效果。然而，由于对水的竞争，两种大豆蛋白都降低了熔融热，并增加了淀粉颗粒的暴露。通过对发酵面团分子量分布和二级结构的分析，发现添加1%大豆分离蛋白后，发酵面团中GMP含量降低了10.04%，添加1%SHSP后，发酵面团中GMP含量增加了7.90%。此外，随着SHSP的加入，β-转角的含量降低。本研究为大豆蛋白作为营养和技术功能面团改良剂的开发提供了理论依据。
Selectively hydrolyzed soy protein (SHSP) has the potential to improve the quality of steamed bread. To clarify its underlying mechanism, the influence of SHSP on dough properties and components was investigated and compared with that of soy protein isolate (SPI). The results showed that SHSP addition resulted in steamed bread with higher loaf volume, lower hardness, and higher viscoelasticity. In contrast, SPI addition had the opposite effect. Nevertheless, both soy proteins decreased melting enthalpy and increased starch particle exposure due to competition for water. By analyzing molecular weight distribution and the secondary structure, we determined that the GMP content of fermented dough decreased by 10.04% following 1% SPI addition; however, it was enhanced by 7.90% following 1% SHSP addition. Moreover, the content of beta-turns decreased with SHSP addition. The present study provides a theoretical basis for the exploitation of soy proteins as a nutritious and technofunctional dough improver.