小麦面筋蛋白琥珀酰化修饰研究  

Study on the Succinylation of Wheat Gluten Protein

作　　者：姜绍通[1] 唐文婷[1] 潘丽军[1] 

机构地区：[1]合肥工业大学生物与食品工程学院

出　　处：《食品科学》2005年第12期40-44,共5页Food Science

基　　金：安徽省"十五"二期重点科技攻关项目(04013021)

摘　　要：采用琥珀酸酐对小麦面筋蛋白进行改性修饰,系统研究了底物浓度、改性剂用量和反应温度对反应程度、溶解性、乳化性、起泡性和泡沫稳定性等蛋白功能特性的影响。优化出小麦面筋蛋白琥珀酰化的最佳条件:琥珀酰化底物浓度10%,琥珀酸酐用量15%,反应温度45℃。应用红外光谱对最优条件下改性的面筋蛋白结构进行了表征。将琥珀酰化改性后的小麦面筋蛋白添加至小麦粉中,面团粘着性提高32%。Succinic anhydride were used to modify the wheat gluten protein（WGP） in this paper, the influence of wheat gluten concentration, additive dosage and reaction temperature to the extent of modification and functionality of product were studied. Using solubility, extent of modification, emulsifying activity, foaming capacity and foam stability as indexes, the optimal reaction conditions were found through the orthogonal experiments. The optimum conditions of succinylation of wheat gluten were： [S]10%, 45℃, the ratio of succinic anhydride to wheat gluten 15%. After succinylation, the solubility, emulsifying capacity, foaming capacity and foam stability were improved much. FFIR spectra showed that WGP were successfully modified by succinic anhydride, though succinic anhydride was induced to protein molecule to alter its structure and to improve their functionality. The stickness of wheat dough added to 2% succinylated WGP could improve 32% compared with the original dough.

关 键 词：小麦面筋蛋白 琥珀酰化 功能特性 红外光谱 粘着性 

分 类 号：Q946.1[生物学—植物学]