422023,Vol.44,No.04食品科学※食品化学牡丹花蕊蛋白对面团和面筋蛋白特性的影响罗磊，夏迎利，杨浩昆，赵一帆，李瀚姝，马潇（河南科技大学食品与生物工程学院，河南省农产品干燥装备工程技术研究中心，河南洛阳471000）摘要：为实现牡丹花蕊资源化利用，以大豆分离蛋白为参照，研究牡丹花蕊蛋白对面团和面筋蛋白质构、动态流变学特性、二硫键、表面微观结构和二级结构的影响。结果表明，牡丹花蕊蛋白能够明显提高面团的硬度、黏着性和咀嚼性，添加量低于6%时效果优于大豆分离蛋白。添加花蕊蛋白提高了面团的储能模量与损耗模量，使得面团黏弹性增加。牡丹花蕊蛋白对面筋蛋白网络结构形成的影响与大豆分离蛋白基本一致，添加量为6%时，扫描电镜显示面筋蛋白气孔数量多且孔洞深，网络结构致密；面筋蛋白二级结构中，相对稳定的α-螺旋＋β-折叠占比达到最大值59.32%，与空白组相比二硫键含量提高了89%。牡丹花蕊蛋白能够有效促进面筋蛋白网络结构的形成，提高面团的品质，可用于对黏弹性要求较高的面制品生产。关键词：牡丹花蕊蛋白；面团；面筋蛋白；质构特性；扫描电镜EffectofPeonyStamenProteinonDoughandGlutenProteinPropertiesLUOLei,XIAYingli,YANGHaokun,ZHAOYifan,LIHanshu,MAXiao(HenanEngineeringTechnologyResearchCenterofAgriculturalProductDryingEquipment,CollegeofFoodandBioengineering,HennanUniversityofScienceandTechnology,Luoyang471000,China)Abstract:Inordertorealizetheresourceutilizationofpeonystamens,theeffectsofpeonystamenproteinonthetexture,dynamicrheologicalproperties,disulfidebonds,surfacemicrostructureandsecondarystructureofdoughandglutenproteinswerestudiedusingsoybeanproteinisolate(SPI)asareference.Theresultsshowedthatpeonystamenproteincouldsignificantlyimprovethehardness,stickinessandchewinessofdough,andtheeffectofadditionoflessthan6%ofpeonystamenproteinwasmorepronouncedthanthatofSPI.Additionofpeonystamenproteinincreasedthestorageandlossmoduliandconsequentlytheviscoelasticityofdough.TheeffectofpeonystamenproteinontheformationofglutenproteinnetworkstructurewasbasicallythesameasthatofSPI.Underscanningelectronmicroscopy(SEM),glutenproteinsaddedwith6%ofpeonystamenproteinexhibitedacompactnetworkstructureconsistingofmanydeeppores.Inthepre...
