CAJ | 학술논문

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.
이GB14880-1994중규정적곡물식품강화L-뢰안산(Lys)표준적하한치(0.8 g/kg)위기준,설계재소맥분중분별강화상당우Lys하한치0.55、1.10화1.65배적L-뢰안산자(LZn)+L-뢰안산-L-곡안산염(LG),Zn강화삼조국가"공음영양여발전중심"(PNDC)규정적하한치,여공백대조조비교,작료류변학특성(분질、랍신)등기출분석,병제작료만두、면조혹면포.연구결과표명:재소맥분중괄도강화LZn+LG복합염,대개선소맥분적품질특성유명현적촉진작용;사용교고적LZn+LG강화량시,소제만두적외관급내부결구특성도유명현개선;강화LZn+LG대제작적면조몰유불량영향;강화LZn+LG적면포총분명현고우대조조,재면포체적、표피급포심색택、내부문리결구등방면표현우위돌출.해연구위L-뢰안산복합염적재곡물식품중적응용제공료중요의거.
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.