Article(id=1320882380273988272, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320882022160126288, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2024120037, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1733241600000, receivedDateStr=2024-12-04, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852500264, onlineDateStr=2026-10-24, pubDate=1767196800000, pubDateStr=2026-01-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852500264, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852500264, creator=13701087609, updateTime=1792852500264, updator=13701087609, issue=Issue{id=1320882022160126288, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='1', pageStart='1', pageEnd='498', issueExtLink='null', onlineDate='null', pubDate='1767196800000', pubDateStr='2026-01-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852414884, creator='13701087609', updateTime=1792852414884, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=63, endPage=71, ext={EN=ArticleExt(id=1320882380555006641, articleId=1320882380273988272, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effect of Steaming Time on Structural Characteristics of Pork Steamed Stuffed Bun Wrapper with Different Gluten Content, columnId=1261336277291548795, journalTitle=Science and Technology of Food Industry, columnName=Research and Investigation, runingTitle=null, highlight=null, articleAbstract=
The industrial production of steamed stuffed bun frequently encounters challenges such as dry wrapper and foaming after steaming. To further investigate the influence of the steaming process on the structural characteristics of steamed stuffed bun, this study utilized flour with protein contents of 8%, 10%, and 12% as raw materials. A combination of experimental techniques, including texture analysis, low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, X-ray diffraction (XRD), and scanning electron microscopy (SEM), was employed to analyze the structural characteristics, water distribution, secondary structure, tertiary structure, and microstructure of steamed stuffed bun wrapper at various steaming time points. The results demonstrated that the specific volume, elasticity, and resilience of the steamed stuffed bun wrapper increased with both the extension of steaming time and the increase in protein content. Additionally, the levels of bound water and free water rose, enhancing water fluidity. With the rise in disulfide bond content, the disulfide bonds transitioned from t-g-t and g-g-t structures to g-g-g structures. When the protein content of the steamed stuffed bun wrapper reached 12%, the β-sheet and β-turn structures increased by 4.58% and 8.36%, respectively, as steaming time progressed. At a steaming time of 16 minutes, the β-sheet and β-turn structures increased by 0.31% and 5.06%, respectively, with increasing protein content. The tertiary structure of gluten proteins became more compact as steaming time increased. Simultaneously, non-covalent interactions contributed to the formation of a starch-protein network, with non-covalent bonding forces strengthening as steaming time extended. The crystallinity of starch particles decreased, along with a reduction in the intensity of diffraction peaks. As cooking time increased, starch particles diminished in size and became increasingly embedded within the damaged gluten matrix, forming a starch-gluten protein network system. Furthermore, higher gluten proteins content resulted in tighter integration between starch particles and gluten proteins. These findings provide a theoretical basis for addressing issues related to the hardness and foaming of steamed stuffed bun and offer data support for optimizing process parameters and industrial production.
, authors=Yuchang NIE, Siyu ZHANG, Huining LI, Xuehui CAO, Danshi ZHU, Lina YANG
*, authorsList=Yuchang NIE, Siyu ZHANG, Huining LI, Xuehui CAO, Danshi ZHU, Lina YANG, authorCompany=null, correspAuthors=Lina YANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320882383574905532, articleId=1320882380273988272, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=蒸制时间对不同面筋蛋白含量猪肉包子皮结构特性的影响, columnId=1261336277849391232, journalTitle=食品工业科技, columnName=研究与探讨, runingTitle=null, highlight=null, articleAbstract=
包子工业化生产过程常面临着汽蒸制熟后面皮干硬、起泡等问题，为了深入了解蒸制过程对包子皮结构特性的影响，本文以8%、10%、12%蛋白含量的面粉为原料，通过质构、低场核磁共振、傅里叶红外光谱、荧光光谱、X射线衍射、电子扫描显微镜等实验方法，分析其在不同蒸制时间点下包子皮的质构特性、水分分布、二级结构、三级结构及微观结构等结构特性。结果表明：随着蒸制时间和蛋白含量的增加，包子皮的比容、弹性、咀嚼度增加；包子皮结合水和自由水含量增加并且水流动性增强；二硫键增加，二硫键发生了由反-扭-反（t-g-t）结构和扭-扭-反（g-g-t）结构向扭-扭-扭（g-g-g）结构转变的变化；包子皮蛋白含量12%时，随着蒸制时间的增加，β-折叠和β-转角分别增加4.58%和8.36%；蒸制时间为16 min时，随着蛋白含量的增加，β-折叠和β-转角分别增加0.31%和5.06%；面筋蛋白三级结构随蒸制时间增加变得更紧密；同时非共价相互作用参与了淀粉-蛋白质网络的形成，并且随着蒸制时间的增加各非共价键作用力增强；淀粉颗粒结晶度降低，衍射峰强度降低；随着蒸制时间的增加，淀粉颗粒变得越来越小，并紧密地嵌入在被破坏的面筋基质中，形成了淀粉-面筋蛋白网络体系；而且，面筋蛋白含量越大，淀粉颗粒与面筋蛋白结合越紧密。为解决包子皮干硬、起泡奠定了理论基础，为优化包子工艺参数和工业化生产提供数据支撑。
, authors=聂宇嫦, 张司雨, 李慧凝, 曹雪慧, 朱丹实, 杨立娜
*, authorsList=聂宇嫦, 张司雨, 李慧凝, 曹雪慧, 朱丹实, 杨立娜, authorCompany=null, correspAuthors=杨立娜, authorNote=
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, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=4Xkxl2dZqDdiYAp+3jQqfQ==, magXml=I81fRaEtxlAolWeNm795Pg==, pdfUrl=null, pdf=6VxGSdyey4PfWF4c3WlqmA==, pdfFileSize=19572332, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=iaAF2LG4J2pJCxlbZwM5yg==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=peA+wqF33DzLycY1oYRzGw==, mapNumber=null, fund=null)}, authors=[Author(id=1320882383902061249, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=2489646130@qq.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320882384015307459, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, authorId=1320882383902061249, language=EN, stringName=Yuchang NIE, firstName=Yuchang, middleName=null, lastName=NIE, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=College of Food Science and Engineering, Bohai University, Jinzhou 121013, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320882384094999236, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, authorId=1320882383902061249, language=CN, stringName=聂宇嫦, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=渤海大学食品科学与工程学院，辽宁锦州 121013, bio={"content":"
聂宇嫦（1999−），女，硕士研究生，研究方向：粮食、油脂及植物蛋白工程，E-mail：2489646130@qq.com
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聂宇嫦（1999−），女，硕士研究生，研究方向：粮食、油脂及植物蛋白工程，E-mail：2489646130@qq.com
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LWT, 2021, 150: 112074., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320882383813980861, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, xref=null, ext=[AuthorCompanyExt(id=1320882383822369470, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, companyId=1320882383813980861, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=College of Food Science and Engineering, Bohai University, Jinzhou 121013, China), AuthorCompanyExt(id=1320882383830758079, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, companyId=1320882383813980861, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=渤海大学食品科学与工程学院，辽宁锦州 121013)])], figs=[ArticleFig(id=1320882387924398822, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Fig.1, caption=
Top view and cross-sectional view of pork buns (a), loss of filling core (b) and quality change of pork steamed stuffed bun wrapper (c), figureFileSmall=hHTCx9WUSeWoyQsz0Igahw==, figureFileBig=iaAF2LG4J2pJCxlbZwM5yg==, tableContent=null), ArticleFig(id=1320882388016673511, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=图1, caption=
猪肉包俯视图、横截面图（a）、馅心蒸煮损失（b）和包子皮质量变化（c）, figureFileSmall=hHTCx9WUSeWoyQsz0Igahw==, figureFileBig=iaAF2LG4J2pJCxlbZwM5yg==, tableContent=null), ArticleFig(id=1320882388289303272, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Fig.2, caption=
T2 distribution curve, T2 relaxation time and peak area A2 of pork steamed stuffed bun wrapper, figureFileSmall=H3R3uTuyxewc8zhQ26rmvQ==, figureFileBig=8Wv8ff0I2w9Zq7c+rsUxKQ==, tableContent=null), ArticleFig(id=1320882388377383657, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=图2, caption=
猪肉包子皮的T2分布曲线、T2弛豫时间和峰面积A2, figureFileSmall=H3R3uTuyxewc8zhQ26rmvQ==, figureFileBig=8Wv8ff0I2w9Zq7c+rsUxKQ==, tableContent=null), ArticleFig(id=1320882388490629866, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Fig.3, caption=
FTIR spectra and secondary structure of pork steamed stuffed bun wrapper, figureFileSmall=adTloom4t39gjsVt5nsFew==, figureFileBig=9ET0oR9uUlpRtI3BM0PNvA==, tableContent=null), ArticleFig(id=1320882388549350123, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=图3, caption=
猪肉包子皮的FTIR光谱和二级结构, figureFileSmall=adTloom4t39gjsVt5nsFew==, figureFileBig=9ET0oR9uUlpRtI3BM0PNvA==, tableContent=null), ArticleFig(id=1320882388608070380, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Fig.4, caption=
Endogenous fluorescence and surface hydrophobicity of pork steamed stuffed bun wrapper, figureFileSmall=52JfG3rfplF1TLz0xgXSgQ==, figureFileBig=85s7bILWhtvbvfeVOHoNhA==, tableContent=null), ArticleFig(id=1320882388670984941, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=图4, caption=
猪肉包子皮的内源荧光和表面疏水性, figureFileSmall=52JfG3rfplF1TLz0xgXSgQ==, figureFileBig=85s7bILWhtvbvfeVOHoNhA==, tableContent=null), ArticleFig(id=1320882388754871022, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Fig.5, caption=
XRD and SEM of pork steamed stuffed bun wrapper, figureFileSmall=mY4cmGMVrVIPf7Gdum2qfg==, figureFileBig=EVlAfNmkDMiXQEgG+fUdFQ==, tableContent=null), ArticleFig(id=1320882388893283055, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=图5, caption=
猪肉包面皮的XRD和SEM图, figureFileSmall=mY4cmGMVrVIPf7Gdum2qfg==, figureFileBig=EVlAfNmkDMiXQEgG+fUdFQ==, tableContent=null), ArticleFig(id=1320882388960391920, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Table 1, caption=
Specific volume and texture characteristics of pork steamed stuffed bun wrapper
, figureFileSmall=null, figureFileBig=null, tableContent=
| 蛋白含量（%） | 蒸制时间（min） | 比容（mL/g） | 硬度（g） | 粘附性（N·S） | 弹性 | 咀嚼度（g） |
|---|
| 8 | 0 | 0.52±0.00Bc | 246.48±22.55Bd | 0.43±0.07Bc | 0.40±0.16Ba | 42.97±20.00Bd |
| 8 | 1.02±0.05Cb | 987.39±107.95Ac | 0.78±0.06Ab | 0.26±0.05ABa | 205.12±62.85Ac |
| 16 | 1.12±0.05Ba | 1548.78±25.81Ab | 0.91±0.07Aa | 0.35±0.01Ba | 487.02±24.44Ab |
| 24 | 1.13±0.03Ca | 1735.22±69.77Aa | 0.92±0.03Aa | 0.44±0.07Ba | 697.74±69.92Ba |
| 10 | 0 | 0.59±0.03Ac | 316.56±62.80Bc | 0.67±0.03Ab | 0.82±0.16Aa | 175.32±60.42Ab |
| 8 | 1.11±0.02Bb | 526.30±60.13Bb | 0.34±0.03Bc | 0.31±0.09Ab | 55.22±9.41Bb |
| 16 | 1.17±0.01Ba | 819.26±67.22Ca | 0.79±0.05Aa | 0.83±0.11Aa | 543.26±121.93Aa |
| 24 | 1.20±0.02Ba | 924.11±32.16Ba | 0.82±0.06Ba | 0.90±0.02Aa | 682.41±63.55Ba |
| 12 | 0 | 0.53±0.03Bc | 476.99±68.44Ac | 0.35±0.03Bc | 0.21±0.03Bc | 35.27±7.71Bc |
| 8 | 1.24±0.02Ab | 887.69±227.00Ab | 0.32±0.01Bc | 0.18±0.01Bc | 50.82±12.95Bc |
| 16 | 1.37±0.02Aa | 1053.46±131.21Bb | 0.68±0.02Bb | 0.79±0.07Ab | 556.30±31.46Ab |
| 24 | 1.37±0.03Aa | 1480.08±305.35Aa | 0.75±0.02Ba | 0.97±0.04Aa | 1067.82±165.23Aa |
), ArticleFig(id=1320882389035889393, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=表1, caption=
猪肉包子皮的比容和质构特性
, figureFileSmall=null, figureFileBig=null, tableContent=
| 蛋白含量（%） | 蒸制时间（min） | 比容（mL/g） | 硬度（g） | 粘附性（N·S） | 弹性 | 咀嚼度（g） |
|---|
| 8 | 0 | 0.52±0.00Bc | 246.48±22.55Bd | 0.43±0.07Bc | 0.40±0.16Ba | 42.97±20.00Bd |
| 8 | 1.02±0.05Cb | 987.39±107.95Ac | 0.78±0.06Ab | 0.26±0.05ABa | 205.12±62.85Ac |
| 16 | 1.12±0.05Ba | 1548.78±25.81Ab | 0.91±0.07Aa | 0.35±0.01Ba | 487.02±24.44Ab |
| 24 | 1.13±0.03Ca | 1735.22±69.77Aa | 0.92±0.03Aa | 0.44±0.07Ba | 697.74±69.92Ba |
| 10 | 0 | 0.59±0.03Ac | 316.56±62.80Bc | 0.67±0.03Ab | 0.82±0.16Aa | 175.32±60.42Ab |
| 8 | 1.11±0.02Bb | 526.30±60.13Bb | 0.34±0.03Bc | 0.31±0.09Ab | 55.22±9.41Bb |
| 16 | 1.17±0.01Ba | 819.26±67.22Ca | 0.79±0.05Aa | 0.83±0.11Aa | 543.26±121.93Aa |
| 24 | 1.20±0.02Ba | 924.11±32.16Ba | 0.82±0.06Ba | 0.90±0.02Aa | 682.41±63.55Ba |
| 12 | 0 | 0.53±0.03Bc | 476.99±68.44Ac | 0.35±0.03Bc | 0.21±0.03Bc | 35.27±7.71Bc |
| 8 | 1.24±0.02Ab | 887.69±227.00Ab | 0.32±0.01Bc | 0.18±0.01Bc | 50.82±12.95Bc |
| 16 | 1.37±0.02Aa | 1053.46±131.21Bb | 0.68±0.02Bb | 0.79±0.07Ab | 556.30±31.46Ab |
| 24 | 1.37±0.03Aa | 1480.08±305.35Aa | 0.75±0.02Ba | 0.97±0.04Aa | 1067.82±165.23Aa |
), ArticleFig(id=1320882389119775474, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Table 2, caption=
Contents of sulfhydryl group and disulfide bond (500~550 cm−1) in pork steamed stuffed bun wrapper
, figureFileSmall=null, figureFileBig=null, tableContent=
| 蛋白含量（%） | 蒸制时间
（min） | 游离巯基
（µmol/g） | 扭-扭-扭
（%） | 扭-扭-反
（%） | 反-扭-反
（%） |
|---|
| 8 | 0 | 13.43±0.08Bc | 15.98±0.07Ab | 30.60±0.02ABb | 53.42±0.05Aa |
| 8 | 16.32±0.48Ab | 25.86±0.11Ab | 53.22±0.11Aa | 20.9±0.08Ab |
| 16 | 20.56±0.89Aa | 50.31±0.05Aa | 33.72±0.07Ab | 15.96±0.07Ab |
| 24 | 14.27±1.02Ac | 58.17±0.02Aa | 25.86±0.05Ab | 15.97±0.06Ab |
| 10 | 0 | 14.50±0.62Ac | 18.13±0.05Ac | 24.36±0.01Bc | 57.51±0.05Aa |
| 8 | 16.02±0.13Ab | 33.18±0.05Ab | 50.51±0.03Aa | 16.31±0.03Ab |
| 16 | 20.95±0.92Aa | 62.26±0.04Aa | 22.76±0.01Ac | 14.98±0.05Abc |
| 24 | 13.67±0.62Ac | 60.41±0.03Aa | 32.56±0.06Ab | 7.03±0.03Ac |
| 12 | 0 | 14.37±0.09Ac | 13.81±0.04Ac | 34.19±0.08Ab | 52.00±0.10Aa |
| 8 | 16.01±0.12Ab | 29.51±0.02Ab | 55.34±0.08Aa | 15.15±0.06Ab |
| 16 | 21.34±0.33Aa | 60.28±0.11Aa | 27.04±0.10Ab | 12.68±0.06Ab |
| 24 | 13.09±0.05Ad | 50.48±0.11Aa | 34.86±0.07Ab | 14.66±0.08Ab |
), ArticleFig(id=1320882389199467251, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=表2, caption=
猪肉包子皮的巯基和二硫键（500~550 cm−1）含量
, figureFileSmall=null, figureFileBig=null, tableContent=
| 蛋白含量（%） | 蒸制时间
（min） | 游离巯基
（µmol/g） | 扭-扭-扭
（%） | 扭-扭-反
（%） | 反-扭-反
（%） |
|---|
| 8 | 0 | 13.43±0.08Bc | 15.98±0.07Ab | 30.60±0.02ABb | 53.42±0.05Aa |
| 8 | 16.32±0.48Ab | 25.86±0.11Ab | 53.22±0.11Aa | 20.9±0.08Ab |
| 16 | 20.56±0.89Aa | 50.31±0.05Aa | 33.72±0.07Ab | 15.96±0.07Ab |
| 24 | 14.27±1.02Ac | 58.17±0.02Aa | 25.86±0.05Ab | 15.97±0.06Ab |
| 10 | 0 | 14.50±0.62Ac | 18.13±0.05Ac | 24.36±0.01Bc | 57.51±0.05Aa |
| 8 | 16.02±0.13Ab | 33.18±0.05Ab | 50.51±0.03Aa | 16.31±0.03Ab |
| 16 | 20.95±0.92Aa | 62.26±0.04Aa | 22.76±0.01Ac | 14.98±0.05Abc |
| 24 | 13.67±0.62Ac | 60.41±0.03Aa | 32.56±0.06Ab | 7.03±0.03Ac |
| 12 | 0 | 14.37±0.09Ac | 13.81±0.04Ac | 34.19±0.08Ab | 52.00±0.10Aa |
| 8 | 16.01±0.12Ab | 29.51±0.02Ab | 55.34±0.08Aa | 15.15±0.06Ab |
| 16 | 21.34±0.33Aa | 60.28±0.11Aa | 27.04±0.10Ab | 12.68±0.06Ab |
| 24 | 13.09±0.05Ad | 50.48±0.11Aa | 34.86±0.07Ab | 14.66±0.08Ab |
), ArticleFig(id=1320882389283353332, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=EN, label=Table 3, caption=
Starch and protein content in pork steamed stuffed bun wrapper under different treatment methods (%)
, figureFileSmall=null, figureFileBig=null, tableContent=
| 蛋白含量（%） | 样品 | 蒸制时间（min） | Ctrl | NaCl | Urea | SDS |
|---|
| 8% | 沉淀蛋白 | 0 | 6.81±0.18Cc | 6.17±0.18Ca | 5.32±0.18Ca | 5.43±0.32Ca |
| 8 | 7.24±0.18Cb | 5.64±0.18Cb | 4.89±0.19Ca | 5.32±0.18Ca |
| 16 | 7.77±0.18Ca | 5.53±0.18Cbc | 3.62±0.18Cb | 4.26±0.49Cb |
| 24 | 7.87±0.18Ca | 5.21±0.18Cc | 3.51±0.32Bb | 3.73±0.18Cb |
| 10% | 0 | 8.62±0.00Bd | 9.15±0.18Ba | 6.92±0.18Ba | 7.55±0.18Ba |
| 8 | 8.94±0.00Bc | 8.73±0.18Bab | 5.85±0.49Bb | 6.92±0.18Bb |
| 16 | 9.26±0.00Bb | 8.41±0.18Bb | 4.89±0.18Bc | 6.49±0.18Bc |
| 24 | 9.79±0.18Ba | 7.77±0.37Bc | 3.30±0.18Bd | 6.17±0.18Bc |
| 12% | 0 | 10.11±0.18Ac | 10.53±0.32Aa | 8.30±0.32Aa | 9.15±0.18Aa |
| 8 | 10.43±0.18Ac | 10.00±0.18Aa | 7.45±0.18Ab | 8.72±0.18Ab |
| 16 | 11.38±0.18Ab | 10.53±0.32Aa | 6.17±0.18Ac | 8.19±0.18Ac |
| 24 | 11.92±0.18Aa | 10.11±0.18Aa | 5.53±0.18Ad | 7.77±0.18Ad |
| 8% | 沉淀淀粉 | 0 | 63.89±0.69Ad | 84.11±1.44Aa | 55.19±0.12Ca | 62.32±0.07Aa |
| 8 | 65.39±0.65Ac | 78.85±0.72Ab | 54.86±0.19Ab | 61.37±0.72Aa |
| 16 | 70.61±0.12Ab | 77.65±0.07Ab | 52.37±0.07Ac | 59.83±0.68Ab |
| 24 | 74.75±0.50Aa | 73.13±0.07Ac | 51.67±0.07Ad | 59.04±0.00Ab |
| 10% | 0 | 62.40±0.12Bd | 70.27±0.07Ba | 55.98±0.07Aa | 60.04±0.12Ca |
| 8 | 65.34±0.07Ac | 65.47±0.07Bb | 52.08±0.00Bb | 53.91±0.59Cb |
| 16 | 70.07±0.72Ab | 60.04±0.65Bc | 49.60±0.65Bc | 52.91±0.26Cb |
| 24 | 71.19±0.07Ba | 57.55±0.00Bd | 47.78±0.61Bd | 50.88±0.80Bc |
| 12% | 0 | 61.53±0.00Cd | 68.87±0.57Ba | 55.77±0.07Ba | 60.54±0.22Ba |
| 8 | 62.32±0.07Bc | 63.81±0.07Cb | 51.84±0.12Bb | 55.52±0.40Bb |
| 16 | 69.03±0.14Bb | 59.21±0.07Cc | 49.97±0.00Bc | 54.16±0.07Bc |
| 24 | 70.98±0.12Ba | 56.15±0.07Cd | 48.19±0.79Bd | 51.46±0.00Bd |
), ArticleFig(id=1320882389379822325, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882380273988272, language=CN, label=表3, caption=
不同处理方法下猪肉包子皮的淀粉和蛋白质含量（%）
, figureFileSmall=null, figureFileBig=null, tableContent=
| 蛋白含量（%） | 样品 | 蒸制时间（min） | Ctrl | NaCl | Urea | SDS |
|---|
| 8% | 沉淀蛋白 | 0 | 6.81±0.18Cc | 6.17±0.18Ca | 5.32±0.18Ca | 5.43±0.32Ca |
| 8 | 7.24±0.18Cb | 5.64±0.18Cb | 4.89±0.19Ca | 5.32±0.18Ca |
| 16 | 7.77±0.18Ca | 5.53±0.18Cbc | 3.62±0.18Cb | 4.26±0.49Cb |
| 24 | 7.87±0.18Ca | 5.21±0.18Cc | 3.51±0.32Bb | 3.73±0.18Cb |
| 10% | 0 | 8.62±0.00Bd | 9.15±0.18Ba | 6.92±0.18Ba | 7.55±0.18Ba |
| 8 | 8.94±0.00Bc | 8.73±0.18Bab | 5.85±0.49Bb | 6.92±0.18Bb |
| 16 | 9.26±0.00Bb | 8.41±0.18Bb | 4.89±0.18Bc | 6.49±0.18Bc |
| 24 | 9.79±0.18Ba | 7.77±0.37Bc | 3.30±0.18Bd | 6.17±0.18Bc |
| 12% | 0 | 10.11±0.18Ac | 10.53±0.32Aa | 8.30±0.32Aa | 9.15±0.18Aa |
| 8 | 10.43±0.18Ac | 10.00±0.18Aa | 7.45±0.18Ab | 8.72±0.18Ab |
| 16 | 11.38±0.18Ab | 10.53±0.32Aa | 6.17±0.18Ac | 8.19±0.18Ac |
| 24 | 11.92±0.18Aa | 10.11±0.18Aa | 5.53±0.18Ad | 7.77±0.18Ad |
| 8% | 沉淀淀粉 | 0 | 63.89±0.69Ad | 84.11±1.44Aa | 55.19±0.12Ca | 62.32±0.07Aa |
| 8 | 65.39±0.65Ac | 78.85±0.72Ab | 54.86±0.19Ab | 61.37±0.72Aa |
| 16 | 70.61±0.12Ab | 77.65±0.07Ab | 52.37±0.07Ac | 59.83±0.68Ab |
| 24 | 74.75±0.50Aa | 73.13±0.07Ac | 51.67±0.07Ad | 59.04±0.00Ab |
| 10% | 0 | 62.40±0.12Bd | 70.27±0.07Ba | 55.98±0.07Aa | 60.04±0.12Ca |
| 8 | 65.34±0.07Ac | 65.47±0.07Bb | 52.08±0.00Bb | 53.91±0.59Cb |
| 16 | 70.07±0.72Ab | 60.04±0.65Bc | 49.60±0.65Bc | 52.91±0.26Cb |
| 24 | 71.19±0.07Ba | 57.55±0.00Bd | 47.78±0.61Bd | 50.88±0.80Bc |
| 12% | 0 | 61.53±0.00Cd | 68.87±0.57Ba | 55.77±0.07Ba | 60.54±0.22Ba |
| 8 | 62.32±0.07Bc | 63.81±0.07Cb | 51.84±0.12Bb | 55.52±0.40Bb |
| 16 | 69.03±0.14Bb | 59.21±0.07Cc | 49.97±0.00Bc | 54.16±0.07Bc |
| 24 | 70.98±0.12Ba | 56.15±0.07Cd | 48.19±0.79Bd | 51.46±0.00Bd |
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