食品科学2025，Vol.46Issue(11)：57-63,7.DOI:10.7506/spkx1002-6630-20241212-099
转谷氨酰胺酶交联菜籽蛋白对蛋糕品质的影响
Effect of Transglutaminase Cross-Linked Rapeseed Protein on Cake Quality
摘要
Abstract
The present study aimed to investigate the feasibility of replacing egg white protein by rapeseed protein cross-linked by transglutaminase(TG)at different percentages(0%,25%,50%and 75%)in the making of baked foods.Herein,the effectiveness of the application of TG-crosslinked rapeseed protein in sponge cake was comprehensively evaluated by analyzing the apparent morphology,microstructure,color,texture,water status,starch crystallinity and flavor.The results showed that with increasing level of TG-crosslinked rapeseed protein,the cake color gradually deepened,with the internal pores becoming finer and more uniform.The water distribution,state and texture analyses showed that as the substitution level of egg white protein increased,the water mobility and water-holding capacity were enhanced.At a substitution level of 75%,the hardness,cohesiveness,and chewiness increased by 3.4,3.2,and 2.4 times,respectively,while the elasticity reduced by 24%.The cake with 25%substitution level exhibited a significant anti-aging effect,as evidenced by a 31.1%decrease in crystallinity.Meanwhile,the elasticity,cohesiveness,resilience and water status of this cake were comparable to those of the cake with 100%egg white protein.In addition,the results of electronic nose and electronic tongue assays indicated that the substitution of rapeseed protein did not adversely affect the cake flavor.These findings provide valuable scientific guidance for the application of TG cross-linked rapeseed protein as an alternative to egg white protein in the making of baked foods.关键词
菜籽蛋白/转谷氨酰胺酶/蛋清蛋白/质构/风味Key words
rapeseed protein/transglutaminase/egg white protein/texture/flavor分类
轻工业引用本文复制引用
熊文飞,朱舒欣,陆姗姗,姚轶俊,王立峰..转谷氨酰胺酶交联菜籽蛋白对蛋糕品质的影响[J].食品科学,2025,46(11):57-63,7.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100402) （2021YFD2100402）
国家自然科学基金面上项目(32172147) （32172147）
江苏省高校优势学科建设工程资助项目 （）
