| 赖氨酸复合盐对小麦粉及其制品品质的影响 |
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| 引用本文： | 王海滨,李庆龙,周锡樑,甘平洋.赖氨酸复合盐对小麦粉及其制品品质的影响[J].农业工程学报,2007,23(3):228-235. |
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| 作者姓名： | 王海滨 李庆龙 周锡樑 甘平洋 |
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| 作者单位： | 1. 武汉工业学院食品科学与工程学院,武汉,430023
2. 武汉麦可贝斯生物科技有限公司,武汉,430051 |
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| 摘 要： | 以GB14880-1994中规定的谷物食品强化L-赖氨酸(Lys)标准的下限值(0.8 g/kg)为基准，设计在小麦粉中分别强化相当于Lys下限值0.55、1.10和1.65倍的L-赖氨酸锌（LZn）+L-赖氨酸-L-谷氨酸盐（LG），Zn强化参照国家“公众营养与发展中心”（PNDC）规定的下限值，与空白对照组比较，作了流变学特性（粉质、拉伸）等基础分析，并制作了馒头、面条或面包。研究结果表明：在小麦粉中适度强化LZn+LG复合盐，对改善小麦粉的品质特性有明显的促进作用；使用较高的LZn+LG强化量时，所制馒头的外观及内部结构特性都有明显改善；强化LZn+LG对制作的面条没有不良影响；强化LZn+LG的面包总分明显高于对照组，在面包体积、表皮及包心色泽、内部纹理结构等方面表现尤为突出。该研究为L-赖氨酸复合盐的在谷物食品中的应用提供了重要依据。
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| 关 键 词： | 赖氨酸复合盐 L-赖氨酸-L-谷氨酸盐 L-赖氨酸锌 小麦粉 制品品质 |
| 文章编号： | 1002-6819(2007)3-0228-08 |
| 收稿时间： | 2006/3/21 0:00:00 |
| 修稿时间： | 2006-03-21 |
Effects of lysine compound salt on the properties of wheat flour and its products |
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| Wang Haibin,Li Qinglong,Zhou Xiliang and Gan Pingyang.Effects of lysine compound salt on the properties of wheat flour and its products[J].Transactions of the Chinese Society of Agricultural Engineering,2007,23(3):228-235. |
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| Authors: | Wang Haibin Li Qinglong Zhou Xiliang and Gan Pingyang |
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| Institution: | (1964-), Ph.D, Professor, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Email:whb6412@163.com;Li Qinglong(1945-), Professor, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Email:liqinglong@263.net;Wuhan Microbase Biotech Co., Ltd., Wuhan 430051, China;Wuhan Dafeng Food Science and Technology Co., Ltd., Wuhan 430023, China |
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| Abstract: | According to GB14880-1994 stipulation, the basic standard lower limit of lysine enriched grain products is 0.8 g/kg, wheat flour was designed to be enriched with zinc L-Lysinate(LZn)+L-Lysine-L-Glutamate(LG), equivalent to 0.55, 1.10 and 1.65 times the lower limit value of lysine respectively; Zn enrichment refers to the set lower limit value by the Center for Public Nutrition and Development of China(PNDC). Compared with the control group, some basic analyses such as rheological properties(Brabender Farinograph and Brabender Extensograph) were conducted and some steamed bread, noodles and bread were made. The research results show that adequate amount of LZn+LG compound enrichment improves the wheat flour quality and performance. When wheat flour is enriched with larger amount of LZn+LG, the shape and internal texture of steamed bread are noticeably improved; no adverse effect is made on noodles made from LZn+LG enriched wheat flour. The scores of the bread with enriched LZn+LG are significantly higher than those of the control group, especially in volume, color of the external surface, the crumb and the internal texture of the bread. This research lays a strong foundation for the basic application of L-lysine compound salt in grain-based food. |
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| Keywords: | lysine compound salt L-Lysine-L-Glutamate zinc L-Lysinate wheat flour properties of products |
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