聚丙烯酸钠对小麦面筋蛋白流变学性能影响研究  

Research on effect of polyacrylic acid sodium on rheological properties of wheat gluten

作　　者：琚亚丽[1] 刘国琴[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：《粮食与油脂》2013年第1期15-18,共4页Cereals & Oils

基　　金：国家自然科学基金项目(20976036)

摘　　要：采用AR1000型流变仪考察聚丙烯酸钠(PAANa)对小麦面筋蛋白改性的最佳工艺条件及改性前后流变学性能变化。结果表明,聚丙烯酸钠改性小麦面筋蛋白最佳工艺条件为,盐配比(Na2CO3∶K2CO3)=1∶9(w/w)、盐添加量1.0%、碱(NaOH)添加量1.0%、PAANa添加量0.04%、磁力搅拌时间60 min。动态实验中,改性前后小麦面筋蛋白临界应力分别为:当频率为10 Hz时,改性前后小麦面筋蛋白储能模量与损耗模量分别为4622 Pa、1723 Pa和76800 Pa、12384 Pa;稳态实验中,当蠕变5.5 min时,改性前后小麦面筋蛋白形变分别为11.06%和4.34%。恢复阶段中,当恢复到形变为3%时,改性前样品在实验时间内未能达到;而改性后小麦面筋蛋白恢复到此变形仅需6.2 min。由此可得出,聚丙烯酸钠优化小麦面筋蛋白品质。Effects of polyacrylic acid sodium （ PAANa ） on rheological properties of wheat gluten protein were investigated by AR1000. The results showed that the optimal conditions of wheat gluten protein modified by PAANa were as followed： salt ratio Na2CO3 ： K2CO3 =1 ： 9 （ w/w ）, salt adding 1.0%, alkali （NaOH）adding 1.0%, PAANa adding 0.04%, magnetic mixing time for 60 min; When the frequency was 10 Hz, the storage modulus and the loss modulus of modified and before separately were 4622 Pa, 1723 Pa and 76800 Pa, 12384 Pa; During steady-state experiments, when the creep 5.5 min, the deformation rate of modified wheat gluten protein was 11.06%, while the deformation rate of wheat gluten protein before the modification was 4.34%, in the recovery stage , the wheat gluten protein before the modification failed to meet when restored to shape into 3% within the experimental time, while the modified gluten recovered this deformation rate by 6.2rain. It can be concluded that PAANa has the ability to optimize rheological properties of wheat gluten protein.

关 键 词：小麦面筋蛋白 聚丙烯酸钠 蛋白流变学性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]