采用红外光谱法研究改性蛋白对小麦面浆糊化的影响  

The Effect of Modified Protein on Gelatinization Property of Wheat by Total Reflection Fourier Transform Infrared Spectrometry

作　　者：范大明[1] 陈卫[1] 庞珂 唐帅坤[1] 顾小红[1] 赵建新[1] 张灏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡华顺民生食品有限公司,江苏无锡214218

出　　处：《食品与发酵工业》2011年第8期26-31,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划(2008BAD91B03);农业科技成果转化资金项目(2008GB2B200083)

摘　　要：钙结合11S蛋白作为可微波预油炸脆性剂已有研究,为探讨钙结合11S蛋白的增脆机理,文中运用红外光谱法考察钙结合11S蛋白在面食品糊化过程中对体系产生的影响。采用全反射傅立叶变换红外光谱法(ATR-FTIR)结合二阶导数峰位拟合处理,表明预混阶段改性蛋白的添加明显增加体系蛋白质的水合特征。糊化阶段改性蛋白的添加使预混体系中蛋白的高水平水合降至同一水平,且相较空白多降低体系淀粉结晶度10%以上。由此说明钙结合蛋白能有效提高体系对水的二次分配能力,使糊化后淀粉重结晶能力下降,体系趋于稳定。The improvement of llS calcium-binding protein on crispness of microwavable pre-fried food products was studied. Attenuated total reflection Fourier transform infrared （ATR-FTIR） spectrometry combined with second derivative peak fitting method was applied to analyze the effect of 11S Calcium-binding protein on wheat batter during gelatinization. The infrared spectra obtained showed that the modified protein in the pre-mix dramatically increased protein hydration. However, during the gelatinization, modified protein decreased protein hydration to the same level as the blank, and re-crystallization of starch was also reduced 10%. The results indicated that 11S Calcium-binding protein can effectively stabilize the wheat batter by re-distribution of water; it can also decrease the ability of starch recrystallization after gelatinization.

关 键 词：钙结合11S蛋白 红外光谱 糊化 

分 类 号：TS201.2[轻工技术与工程—食品科学]