食品科学2025，Vol.46Issue(14)：64-71,8.DOI:10.7506/spkx1002-6630-20241202-005
苦丁茶多酚对油炸蛋白食品品质的影响及机制
Effects and Mechanism of Ligustrum robustum(Rxob.)Blume Polyphenols on the Quality of Fried Protein Foods
摘要
Abstract
To investigate the effects of Ligustrum robustum(Rxob.)Blume polyphenols extract(LRE)on the quality of fried protein foods,the physicochemical indicators,textural properties,and volatile flavor components of fried protein foods with different concentrations of added LRE were measured.Furthermore,the underlying mechanism was elucidated by characterizing the microstructure,protein thermodynamic properties,and spatial conformation of fried foods.The results showed that LRE improved the color,increased the moisture content,reduced the oil content,enhanced the hardness and chewiness,and promoted the formation of characteristic flavor compounds in fried protein foods.Additionally,LRE strengthened the microscopic network structure of fried protein foods.Moreover,LRE enhanced the intermolecular interactions between myofibrillar proteins but weakened those between pea proteins.LRE improved the thermal stability of myofibrillar proteins while promoting the thermal denaturation of pea proteins,thereby regulating the quality attributes of fried protein foods.关键词
苦丁茶多酚/油炸食品/品质/豌豆蛋白/肌原纤维蛋白Key words
Ligustrum robustum(Rxob.)Blume polyphenols/fried food/quality/pea protein/myofibrillar protein分类
轻工纺织引用本文复制引用
高浩祥,陈南,曾维才..苦丁茶多酚对油炸蛋白食品品质的影响及机制[J].食品科学,2025,46(14):64-71,8.基金项目
四川省科技计划项目(2025YFHZ0114 （）
2021YFH0072) （）
国家自然科学基金青年科学基金项目(31801548) （31801548）
