大豆分离蛋白对年糕贮藏老化及品质的影响

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-02-08 DOI:10.1016/j.jspr.2025.102581

Qiao-yan Wu , Yang Yang , Chun-min Ma, Bing Wang, Xin Bian, Guang Zhang, Xiao-fei Liu, Yan Wang, Na Wu, Zhong Xu, Na Zhang

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引用次数: 0

摘要

年糕因其独特的口感和风味而受到消费者的欢迎。但年糕在贮藏过程中老化严重，制约了年糕产业的发展。本研究以米粉（RF）的糊化性能和热机械性能以及米粉的水分分布和制团性能为指标，研究了不同添加量（0 ~ 10%）大豆分离蛋白（SPI）对米粉/面团品质的影响。并以年糕在贮藏期间的水分含量、硬度、可溶性淀粉含量、热力学性质和晶体结构的变化为指标，探讨其对年糕老化特性的影响。结果表明，SPI的加入提高了面团的吸水率，降低了面团的黏度。经过21 d的贮藏，添加10% SPI使米糕的含水量（20.25%）和可溶性淀粉含量（23.28%）提高，但硬度、相对结晶度和再生焓（ΔH）降低，其中ΔH降低了27.81%。说明SPI的加入抑制了年糕在贮藏过程中的老化现象。因此，本研究为米制品的抗衰老特性及其在米食品行业的潜在应用提供了有价值的参考，具有显著的现实意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Impact of soy protein isolate on the aging and quality of rice cakes during storage

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Impact of soy protein isolate on the aging and quality of rice cakes during storage

Rice cakes are popular among consumers for their unique taste and flavor. However, rice cakes aged seriously during storage, which restricted the development of their industry. This study used the gelatinization and thermomechanical properties of rice flour (RF), and the water distribution and texture properties of rice dough as indicators to investigate the effects of different addition amounts (0–10%) of soy protein isolate (SPI) on the quality of rice flour/dough. Also, changes in moisture content, hardness, soluble starch content, thermodynamic properties, and crystal structure of rice cakes during the storage period were used as indicators to investigate their effects on the aging characteristics. The results showed that the addition of SPI increased the water absorption, decreased the paste viscosity of the dough. After 21 days of storage of rice cakes, the addition of 10% SPI increased the water content (20.25%) and soluble starch content (23.28%) of the rice cakes but decreased their hardness, relative crystallinity, and enthalpy of regrowth (ΔH), among them, the ΔH was reduced by 27.81%. This suggested that the addition of SPI inhibited the aging phenomenon of rice cakes during storage. Therefore, this study offered a valuable reference for the anti-aging properties of rice products and their potential applications within the rice food industry, thereby possessing notable practical significance.

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.