月桂酸对含大豆分离蛋白馒头品质及储藏期间 老化特性的影响Effects of lauric acid on the quality and retrogradation during storage of steamed bread containing soy protein isolate

月桂酸对含大豆分离蛋白馒头品质及储藏期间 老化特性的影响Effects of lauric acid on the quality and retrogradation during storage of steamed bread containing soy protein isolate

旨在为月桂酸在面制品品质改良方面的应用提供理论依据，研究了月桂酸对含大豆分离蛋白（SPI）馒头比容、硬度、断层结构、淀粉消化性、储藏期间硬度及淀粉结构的影响。结果表明：单独添加SPI会导致馒头比容下降和硬度显著增加，月桂酸能提高含SPI馒头的比容且降低其硬度和淀粉消化性,促进馒头形成松软的内部结构；同时，月桂酸能降低储藏期间淀粉老化引起的含SPI馒头硬度增加，延缓馒头中淀粉长程和短程有序结构的增加，从而延缓馒头老化的速度。综上，月桂酸不仅能抑制SPI所致的馒头硬度增加，而且能降低其淀粉消化性和储藏期间淀粉老化所致的馒头硬度增加。Aiming to provide a theoretical b...

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Main Author: 郑双翼1，万潇1，陈倩倩1，周静1，杜静1,2,3，张海龙1,2,3,王学东1,2,3 ZHENG Shuangyi1, WAN Xiao1, CHEN Qianqian1, ZHOU Jing1, DU Jing1,2,3, ZHANG Hailong1,2,3, WANG Xuedong1,2,3
Format: Article
Language:English
Published: 中粮工科（西安）国际工程有限公司 2025-04-01
Series:Zhongguo youzhi
Subjects:
馒头；大豆分离蛋白；月桂酸；品质；老化
steamed bread; spi; lauric acid;quality; retrogradation
Online Access:http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250421&flag=1
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