食品与发酵工业 >

2026 , Vol. 52 >Issue 6: 83 - 89

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043657

研究报告

大豆分离蛋白对面包面团多维度特性的影响研究

  • 史家仪 ,
  • 韩四海 ,
  • 薛柃燚 ,
  • 白周亚 ,
  • 岳崇慧 ,
  • 王立博 ,
  • 李佩艳 ,
  • 罗登林
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品原料工程技术研究中心,河南 洛阳,471023)
    3(河南省食品绿色加工与质量安全控制国际联合实验室(河南科技大学),河南 洛阳,471023)
第一作者:硕士研究生(韩四海教授为通信作者,E-mail:hansihai@haust.edu.cn)

收稿日期: 2025-06-23

  修回日期: 2025-08-20

  网络出版日期: 2026-04-10

基金资助

国家自然科学基金项目(32302075,32202096);河南省自然科学基金项目(202300410134)

收起

Study on influence of soybean protein isolate on multi-dimensional properties of bread dough

  • SHI Jiayi ,
  • HAN Sihai ,
  • XUE Lingyi ,
  • BAI Zhouya ,
  • YUE Chonghui ,
  • WANG Libo ,
  • LI Peiyan ,
  • LUO Denglin
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Provincial Engineering Research Center for Food Raw Materials, Luoyang 471023, China)
    3(International Joint Laboratory for Green Processing and Quality Safety Control of Food in Henan Province (Henan University of Science and Technology), Luoyang 471023, China)

Received date: 2025-06-23

  Revised date: 2025-08-20

  Online published: 2026-04-10

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摘要

该文探究了不同大豆分离蛋白添加比例对面包面团特性的影响。将部分大豆分离蛋白替代小麦粉加入面团中,对所得面团的质地特性、流变特性、水分分布、微观结构、相对结晶度以及蛋白质二级结构进行分析,以探讨大豆分离蛋白对面包面团特性的影响。结果表明,适当添加大豆分离蛋白,可以增加面团的弹性降低硬度。流变学分析表明,弹性模量(G′)与添加量比例成反比。黏性模量(G″)增加,证明大豆分离蛋白的添加与面团的黏性呈正相关。低场核磁共振分析显示,添加1%左右(质量分数,按小麦粉干基质量计)的大豆分离蛋白可以增加结合水的比例。扫描电镜可以看出添加1.5%(质量分数)大豆分离蛋白时可以使面团的网络结构更加紧密。添加大豆分离蛋白可以使面团的相对结晶度降低,延缓淀粉的回生。傅里叶红外光谱可以看出,大豆分离蛋白的添加会促进面筋蛋白的α-螺旋向β-折叠转变。综上,适量添加大豆分离蛋白能提高面包面团的特性,增强营养价值。

关键词： 大豆分离蛋白; 面包面团; 质地特性; 微观结构; 流变学特性; 水分分布; 蛋白质二级结构; 晶体结构

本文引用格式

史家仪 , 韩四海 , 薛柃燚 , 白周亚 , 岳崇慧 , 王立博 , 李佩艳 , 罗登林 . 大豆分离蛋白对面包面团多维度特性的影响研究[J]. 食品与发酵工业, 2026 , 52(6) : 83 -89 . DOI: 10.13995/j.cnki.11-1802/ts.043657

Abstract

The purpose of this paper is to investigate the effects of soy protein isolate (SPI) on the quality characteristics of wheat flour. By substituting part of the wheat flour with soy protein isolate, the texture, rheological properties, water distribution, microstructure, relative crystallinity, and secondary structure of the resulting dough were analyzed to explore the impact of soy protein isolate on the characteristics of wheat dough.The results showed that adding appropriate amount of soybean protein could improve the flexibility of dough and reduce its hardness.Rheological analysis showed that the elastic modulus (G′) was inversely proportional to the addition ratio.Low-field nuclear magnetic resonance analysis showed that adding about 1% soy protein isolate could increase the proportion of bound water.Scanning electron microscopy reveald that adding 1.5% soy protein isolate made the dough network structure more compact.Adding soy protein isolate reduced the relative crystallinity of the dough and delayd the retrogradation of starch.Fourier transform infrared spectroscopy indicated that the addition of soy protein isolate promoted the transition of gluten protein from α-sheets to β-sheets.In conclusion, incorporating an appropriate amount of soy protein isolate can enhance the dough characteristics and boost its nutritional value.

Key words： soy protein isolate; bread dough; texture properties; microstructure; rheological properties; moisture-distribution; protein secondary structure; crystal structure

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