食用无麸制产品是乳糜泻患者的有效治疗方式,由于缺乏面筋蛋白,无麸制产品面团持气能力差、蓬松度、韧性小。该文以低过敏性的大米粉为原料,添加马铃薯蛋白(potato protein,PP)、马铃薯蛋白微凝胶(potato protein microgel,PPM)、马铃薯蛋白/黄原胶复合物(potato protein/xanthan gum,PPXG)和马铃薯蛋白/黄原胶复合微凝胶(potato protein/xanthan gum microgel,PPXGM),研究其对无麸质大米面团流变特性和微观结构等的影响,并进一步探索其对无麸质大米馒头品质的影响机理。添加PPXG和PPXGM可增加无麸质大米面团的G′和G″,降低面团的tanδ,提高面团加工性能。添加PP、PPM、PPXG和PPXGM后,α-螺旋和无规则卷曲含量降低,β-折叠含量增加,尤其是5.0%的PPM和PPXGM使无麸质大米面团的结构变得更加稳定。PPXG和PPXGM相对于PP和PPM更能提高面团的持气性,增加馒头的比容。添加马铃薯蛋白微凝胶后馒头的硬度、胶着性和咀嚼性降低,弹性升高,添加PPXGM的馒头品质相比PP、PPXG、PPM更好。
Gluten-free materials are an effective treatment for patients with chylosa diarrhea, but it lacks gluten protein, poor dough holding capacity, fluffiness, and toughness. In this experiment, rice was used as raw material to produce dough to improve the quality of gluten-free dough. Low-allergic rice flour was used as the raw material, and potato protein (PP), potato protein/xanthan gum complex (PPXG) potato protein microgel (PPM), and potato protein/xanthan gum composite microgel (PPXGM) were added to study their effects on rheological properties and microstructure of gluten-free rice dough, and further explored their influence mechanism on the quality of gluten-free rice steamed bread. PPXG and PPXGM could increase the G′ and G″ of gluten-free rice dough, reduce the tanδ of dough, and improve the processing performance of dough by adding PP and PPM. After PPXG and PPXGM, α-helix and random coil contents decreased and β-fold content increased. Especially, the structure of gluten-free rice dough became more stable when PPXG and PPXGM were 5.0% PPM and PPXGM. PPXG and PPXGM could improve the air-holding capacity of dough and increase the specific volume of steamed bread. After adding potato protein microgel, the hardness, adhesion and chewiness of steamed bread decreased, and the elasticity increased. The quality of steamed bread added PPXGM was the best compared with PP and PPXG.
[1] EL KHOURY D, BALFOUR-DUCHARME S, JOYE I J.A review on the gluten-free diet:Technological and nutritional challenges[J].Nutrients, 2018, 10(10):1410.
[2] 国家出入境检验检疫局标准法规研究中心. 中华人民共和国出入境检验检疫行业标准目录[M].北京:中国对外经济贸易出版社, 2002.
National Entry-Exit Inspection and Quarantine Bureau Standards and Regulations Research Center.The People’s Republic of China Entry Exit Inspection and Quarantine Industry Standard Catalog[M].Beijing:China Foreign Economic Relations and Trade Press, 2002.
[3] ZANNINI E, ARENDT E K.Introduction to the 4th international symposium on gluten-free cereal products and beverages[J].Food Research International (Ottawa, Ont.), 2018, 110:1-2.
[4] RALLABHANDI P.Gluten and celiac disease-an immunological perspective.[J] Journal of AOAC International, 2012, 95(2):349-355.
[5] GRACE-FARFAGLIA P.Bones of contention:Bone mineral density recovery in celiac disease:A systematic review[J].Nutrients, 2015, 7(5):3 347-3 369.
[6] 张宇, 张豪, 武文斌.无麸质食品影响及现状分析[J].粮食加工, 2016, 41(6):13-16.
ZHANG Y, ZHANG H, WU W B.Gluten-free food’s influence and status analysis[J].Grain Processing, 2016, 41(6):13-16.
[7] PONGJARUVAT W.Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads[J].Food Hydrocolloids, 2014, 36:143-150.
[8] 张泽生, 刘素稳, 郭宝芹, 等.马铃薯蛋白质的营养评价[J].食品科技, 2007, 32(11):219-221.
ZHANG Z S, LIU S W, GUO B Q, et al.Nutrition value evaluation of potato protein[J].Food Science and Technology, 2007, 32(11):219-221.
[9] 刘振艳. 乳蛋白微米凝胶的制备及其性质研究[D].哈尔滨:东北农业大学, 2012.
LIU Z Y.Formation of dairy protein microgels and their properties[D].Harbin:Northeast Agricultural University, 2012.
[10] 夏晓凤. 大豆可溶性多糖对大豆蛋白凝胶的影响及机理初探[D].无锡:江南大学, 2015.
XIA X F.Effect of soy soluble polysaccharide on the properties of soy protein gels and A brief study on its mechanism[D].Wuxi:Jiangnan University, 2015.
[11] WANG Y, YE F, LIU J, et al.Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes[J].Food Hydrocolloids, 2018, 85:39-50.
[12] 祖岩岩. 不同消化性能木薯淀粉在不同生长期结构与性质的研究[D].广州:华南理工大学, 2016.
ZU Y Y.Study on structure and properties of cassava starch with different digestibility during different growth time[D].Guangzhou:South China University of Technology, 2016.
[13] 张苗, 木泰华, 韩俊娟.甘薯膳食纤维对馒头品质及老化的影响[J].江苏师范大学学报(自然科学版), 2016, 34(4):20-24.
ZHANG M, MU T H, HAN J J.Effects of sweet potato dietary fiber on the quality and aging of steamed bread[J].Journal of Jiangsu Normal University (Natural Science Edition), 2016, 34(4):20-24.
[14] WITCZAK T, JUSZCZAK L, ZIOBRO R, et al.Rheology of gluten-free dough and physical characteristics of bread with potato protein[J].Journal of Food Process Engineering, 2017, 40(3):e12491.
[15] 徐小云. 麦麸超微粉碎对面团流变学特性及馒头品质影响研究[D].合肥:安徽农业大学, 2018.
XU X Y.Effects of superfine grinding of bran on the rheological properties of dough and qualities of steamed bread[D].Hefei:Anhui Agricultural University, 2018.
[16] 杨翠红. 乳清分离蛋白对淀粉消化特性的影响及其作用机制研究[D].无锡:江南大学,2019.
YANG C H.Study on the influence of whey protein isolate on the digestibility of starch and its mechanism[D].Wuxi:Jiangnan University,2019.
[17] HOSENEY R C, ROGERS D E.The formation and properties of wheat flour doughs[J].Critical Reviews in Food Science and Nutrition, 1990, 29(2):73-93.
[18] DANG H V.Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions[J].Food Hydrocolloids, 2009, 23(7):1 678-1 686.
[19] WANG Q, LI Y, SUN F, et al.Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins[J].Food Research International, 2015, 69:64-71.
[20] KIM H J, MORITA N, LEE S H, et al.Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder[J].Food Research International, 2003, 36(4):387-397.
[21] SARABHAI S, PRABHASANKAR.Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough[J].LWT-Food Science and Technology, 2015, 63(2):1 301-1 308.
[22] 左小博. 亲水性胶体对大米淀粉物化特性的影响[D].杭州:浙江工商大学, 2016.
ZUO X B.Effect of hydrocolloids on the physicochemical properties of rice starch[D].Hangzhou:Zhejiang Gongshang University, 2016.
[23] 于亚洲. 乳清蛋白冷凝胶对大米面包品质的影响[D].沈阳:沈阳农业大学,2018.
YU Y Z.Effect of whey protein cold gel on quality of rice bread[D].Shenyang:Shenyang Agricultural University, 2018.
[24] TOMIC J, TORBICA A, BELOVIC M.Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour[J].LWT-Food Science and Technology, 2020, 118:108852.
[25] OZTURK O K, MERT B.The effects of microfluidization on rheological and textural properties of gluten-free corn breads[J].Food Research International, 2018, 105(3):782-792.
