辛烯基琥珀酸淀粉酯替代部分蛋清在应用体系中的性质研究
首发时间:2015-01-19
摘要:研究了辛烯基琥珀酸淀粉钠(SSOS)替代部分蛋清后应用体系的性质。用SSOS含量为12%的水溶液分别替代3%、6%、9%和12%的蛋清,通过测定比容、水分活度、硬度、弹性等指标,探寻最佳的蛋液替代量;利用RVA、DSC和流变学方法研究了最佳蛋液替代量对加热过程中粘度以及淀粉糊化和蛋白质变性温度等的影响。此外,本研究还通过在20 ℃、相对湿度60%下贮藏5天,研究最佳蛋液替代量对体系在贮藏过程中品质的影响,来验证其可行性。结果表明,以未用SSOS替代蛋液的应用体系为对照组,SSOS替代蛋液量为3%-9%时,应用体系的比容、水分活度、质构等性质良好。3%的蛋液替代量时,应用体系的比容最大、水分活度和硬度、咀嚼性最小;9%的蛋液替代量时,体系具有最大的弹性,而比容、水分活度、硬度等指标与对照相比,均无明显差异。6%的蛋液替代量时体系的各方面品质介于3%-9%之间。本文选择了9%的SSOS替代蛋液量做进一步实验。RVA、DSC以及流变分析的结果表明,除了增加淀粉糊化和蛋白质变性所需热量(ΔH)外,其余指标与对照组均无明显差异。在贮藏过程中,SSOS替代蛋液量为9%的体系可保持与对照组相近的水分活度,并具有较低的硬度和较高的弹性,品质较好。因此,9%蛋液替代量可适用于应用体系。
关键词: 食品科学 烘焙 辛烯基琥珀酸淀粉钠 比容 水分活度 质构
For information in English, please click here
The properties of SSOS substituting egg albumen in application system
Abstract:This study investigated the influence of SSOS replacing a ratio of egg albumen in a baking system. 3%、6%、9%、12% egg albumen were replaced by solutions which contained 12% SSOS to make an application system. The effect of substitution of egg albumen by SSOS on system qualities and stored qualities were evaluated by specific volume, water activity(Aw), hardness and springiness,in order to choose the best substitution. Using RVA、DSC、rheology analysis to examinate the change of viscosity and the temperature range of starch gelatinization and egg denaturation during heating. The results showed that, compared to system which was not substituted by SSOS solution, the systems in which albumen was replaced 3%-9% by SSOS solutions had better specific volume, Aw and texture. When 3% egg albumen was substituted, the application system had the largest specific volume, and the smallest Aw、hardness and chewiness;When 9% egg albumen was substituted, the system had the largest springiness,and there were no significant differences in specific volume、Aw and hardness. The properties of system in which 6% egg albumen was substituted was between those of 3% and 9%. This paper choosed 9% to do the following storing experience. The results of RVA、DSC and rheology analysis showed that, there were no significant differences in indicators except that the process of starch gelatinization and protein denaturation needed more energy. During storage, the 9% substituted system had similar Aw with the control, and kept lower hardness and higher springiness. Therefore, 9% substitution of egg albumen by SSOS solution could be used in baking application system.
Keywords: food science baking system SSOS specific volume water activity texture
基金:
论文图表:
引用
No.4628860103095214****
同行评议
共计0人参与
勘误表
辛烯基琥珀酸淀粉酯替代部分蛋清在应用体系中的性质研究
评论
全部评论0/1000