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Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

文献类型： 外文期刊

作者： Li, Weiwei 1 ; Cao, Wenhui 1 ; Wang, Pei 2 ; Li, Jianlin 1 ; Zhang, Qiuting 1 ; Yan, Yan 3 ;

作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Dept Food Sci & Technol, Nanjing 210023, Peoples R China

2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

3.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China

关键词： Soy protein; Steamed bread; Gluten; Structure; Viscoelasticity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 359 卷

页码：

收录情况： SCI

摘要： Selectively hydrolyzed soy protein (SHSP) has the potential to improve the quality of steamed bread. To clarify its underlying mechanism, the influence of SHSP on dough properties and components was investigated and compared with that of soy protein isolate (SPI). The results showed that SHSP addition resulted in steamed bread with higher loaf volume, lower hardness, and higher viscoelasticity. In contrast, SPI addition had the opposite effect. Nevertheless, both soy proteins decreased melting enthalpy and increased starch particle exposure due to competition for water. By analyzing molecular weight distribution and the secondary structure, we determined that the GMP content of fermented dough decreased by 10.04% following 1% SPI addition; however, it was enhanced by 7.90% following 1% SHSP addition. Moreover, the content of beta-turns decreased with SHSP addition. The present study provides a theoretical basis for the exploitation of soy proteins as a nutritious and technofunctional dough improver.

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