本研究通过在马铃薯面条原料粉中添加一定比例小麦蛋白、花生蛋白、大豆蛋白制作面条，探讨了三种蛋白对马铃薯面条食用品质的影响。结果表明：三种蛋白均会降低马铃薯面条的亮度值，且随蛋白添加量的增加，马铃薯面条亮度值降低，但大豆蛋白对马铃薯面条亮度值的影响小于小麦蛋白和花生蛋白。同时，三种蛋白均可显著改善马铃薯面条的食用品质，降低其蒸煮损失，增强其拉伸阻力、硬度、粘合性和咀嚼性，且小麦蛋白对面条品质的改善作用最为显著，大豆蛋白次之。扫描电镜结果表明，添加小麦蛋白后马铃薯面条面筋网络形成更加致密，空隙率更小。电子鼻检测结果表明，小麦蛋白和花生蛋白对马铃薯面条的气味无显著影响，而大豆蛋白会使马铃薯面条中的氮氧化合物等豆类腥味物质增加。由此可见，三种蛋白中，小麦蛋白对马铃薯面条的食用品质改善效果最佳。

The effects of wheat, peanut, and soybean proteins on the eating quality of potato noodles were investigated by adding a certain proportion of these 3 proteins into the raw materials used to produce potato noodles. All 3 protein types decreased the brightness of the potato noodles. As the amount of the added proteins increased, the brightness of potato noodles decreased. Compared to wheat and peanut proteins, the soybean protein had a reduced impact on the potato noodle brightness. All 3 protein types significantly improved the eating quality of the potato noodles, including a reduction in cooking loss and enhancement of the noodle tensile resistance, hardness, cohesiveness and chewiness. Wheat protein had the most significant improvement on noodle quality, followed by soybean protein. The scanning electron microscopy (SEM) results showed that the addition of wheat protein made the gluten network in the potato noodle more compact with less porosity. According to the electronic nose analysis results, the soybean protein increased the content of the nitrogen- and oxygen-containing compounds and other beany smell substances in the potato noodles, while the addition of wheat and peanut proteins did not significantly affect the potato noodle odor. In conclusion, the addition of wheat protein was the most significant for the improvement of the eating quality of potato noodles .

公益性行业(农业)科研专项(201503001-2)；中国农业科学院基本科研业务费预算增量项目（2014ZL009)