冻藏时间对小麦湿面筋蛋白结构和热性能的影响  

EFFECTS OF FROZEN STORAGE TIME ON STRUCTURE AND THERMAL PROPERTIES OF WET WHEAT GLUTEN

作　　者：刘国琴[1,2] 柳小军[1] 李琳[1,2] 何粉霞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《河南工业大学学报（自然科学版）》2011年第5期1-5,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金(20976036);河南省科技攻关项目(072102270023)

摘　　要：采用荧光分光光度计、Zeta电位及激光粒度分析仪、扫描电子显微镜（SEM）和差式扫描量热仪（DSC）分别研究了小麦湿面筋蛋白在-18℃下冻藏0~120 d的结构和热性能.结果表明：随着冻藏时间的延长,小麦面筋蛋白的表面疏水性和粒径增加;小麦面筋蛋白中巯基含量增加且二硫键含量减少;小麦面筋蛋白的网络结构遭到破坏,其纤维表面结构变得粗糙且不均匀;小麦面筋蛋白的变性转变温度（Td）和变性焓（ΔH）呈现先降后升趋势.This paper studi ed the structure and the thermal properties of wet wheat gluten after frozen storage at-18 ℃ for 0 to 120 days by use of Fluorospectrophotometry,Zeta potential and laser particle size analyzer, Scanning Electron Microscopy（SEM） and Differential Scanning Calorimetry（DSC）.The results showed that the surface hydrophobicity and the partizle size of the wet wheat gluten increased as the frozen storage time prolonged;the content of sulfhydryl group in the wheat gluten increased,but the content of disulfide bonds decreased;the network structure of wheat gluten was destroyed,and had rough and nonuniform surface fiber structure;the denaturation transition temperature（T d） and the denaturation enthalpy（ΔH）of the wheat gluten decreased firstly and then increased.

关 键 词：小麦湿面筋蛋白 表面疏水性 二硫键 粒径 热性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]