壳聚糖-醋酸改性对小麦面筋蛋白溶解度的影响及蛋白质二级结构的分析研究  

STUDY ON THE EFFECT OF CHITOSAN-ACETIC ACID MODIFICATION ON THE SOLUBILITY OF WHEAT GLUTEN AND ANALYSIS OF PROTEIN SECONDARY STRUCTURE

作　　者：李娟[1] 刘国琴[1,2] 陈洁[1,2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [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）》2012年第5期15-20,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金(20976036);"十二五"国家科技支撑计划(2012BAD37B00);河南省利技攻关基金(072102270023);广东省科技计划项目(2010B050600003;2010B031700014)

摘　　要：以自制的小麦面筋蛋白为原料,采用壳聚糖与醋酸共同作用改善小麦面筋蛋白的溶解性能.确定最佳工艺条件为:醋酸pH值为3、壳聚糖添加量为0.1%(占小麦面筋蛋白干基的质量,W/W)、加热温度为70℃、搅拌时间为50 min.在此奈件下,小麦面筋蛋白的溶解度由原来的0.35 g/L提高到了7.69 g/L.此外,红外光谱分析表明,在壳聚糖添加量为0.1%时,壳聚糖对面筋蛋白产生的仅仅是物理作用而不是化学接枝作用.In this paper,we studied the solubility improvement of self-made wheat gluten through the combined action of chitosan and acetic acid.The optimum process conditions were as follows：acetic acid pH 3,chitosan mass accounting for 0.1%the dry basis mass of wheat gluten,heating temperature 70℃,and stirring time 50 min.Under the optimum conditions,the solubility of wheat gluten was improved from 0.35 g/L to 7.69 g/L. In addition,infrared spectroscopic analysis showed that the chitosan only played the physical role instead of the chemical grafting role in improving the solubility of wheat gluten when 0.1%chitosan was added.

关 键 词：小麦面筋蛋白 壳聚糖 醋酸 溶解度 红外分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]