半胱氨酸对牛肉拉面面团结构、性能及口感的影响

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中图分类号：TS213.2 文献标识码：A 文章编号：1006-060X（2025）08-0067-04

Effects of Cysteine on the Structure，Properties， and Taste of Beef Ramen Dough

MA Zhen-gui，LIU Zhong-biao，CUI Bao-qing，TIAN Xi，ZHAO Feng-wu （Lanzhou Vocational Technical College， Lanzhou 73oo7o， PRC）

Abstract：Thestudysystematically investigated the efectsofcysteine（Cys）onbeframen（hand-pulld noodle）dough.Cys was addedinthedoughatfivegradientsof 0% （CK）， 0.2% ， 0.4% 0.6% and 0.8% .Multiple approacheswere employed tocharacterize theproteinscondarysructure，oloicalproprtis，tesileroprtieslatiationproptisadtastepoptisdo evaluation was conducted. The comparison was performed between CK and 0.8%Cys .The results are summarized as follows.（1） Fourier transform infrared spectroscopy revealed that Cys addition decreased the content of β -sheets， a -helixes，and β -turnsby 37.8% 0 19.1% and 10.9% ，respectively， while increasing the content of random coils by 18.2% . （2）Rheological data showed that Cys decreased the elastic modulus （G′） by 36.8% and the viscous modulus （G"） by 28.1% ， while increasing the loss tangent （tanδ） by 22.3% . （3） Texture analysis demonstrated that Cys enhanced dough extensibility by 45.4% ， while reducing tensile strength by 23.0% .Furthermore， it decreased the ramen hardness， chewiness，and cohesiveness by 47.3% 5 55.3% ，and 10.3% ，while increasing the elasticity and resilience by 34.6% and 10.8% ，respectively. （4） Rapid Visco Analyser （RVA） measurements indicated that Cys decreased the peak viscosity by 32.8% ， trough viscosity by 23.8% ，breakdown value by 47.5% ，final viscosity by 29.7% ，setback value by 36.1% and pasting temperature by 3.7% ： （5） Sensory evaluation confirmed that the ramen added with 0.4% Cys showed moderate smoothness， elasticity，and stickines，demonstrating thebest taste.Inconclusion，Cys as aramen improver should beaddedat 0.4%

Key words： ramen improver; cysteine; protein secondary structure; rheological properties; taste

牛肉拉面是兰州市的代表性名小吃，其口感品质依赖于面团蛋白质网络的动态变化[1-2]。（剩余6699字）