小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响  

Influence of Water Extractable Arabinoxylan of Whole Meal Flour on Viscoelasticity of Gluten

作　　者：马福敏[1] 郭乃菲[1] 徐美玲[1] 郭小瑞[1] 谢明[1] 

机构地区：[1]辽宁中医药大学,大连116600

出　　处：《中国粮油学报》2013年第10期1-5,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：全麦粉中阿拉伯木聚糖(Arabinoxylan,AX)含量较高,蛋白质与其相互作用对面团的黏弹性质存在较大影响。通过测定面筋蛋白及面筋蛋白和水溶性阿拉伯木聚糖(water extractabe arabinoxylan,WEAX)混合体系在不同加水量时的黏弹性,研究WEAX对面筋蛋白黏弹性的影响。由面筋蛋白、G-WEAX混合体系在不同加水量下的蠕变曲线拟合Burger模型所得结果表明:当加水量为50%时,面筋蛋白、G-WEAX混合体黏弹性最大,WEAX可显著提高面筋蛋白的黏弹性;小振幅振荡动态流变性质的测定结果表明,面筋蛋白、GWEAX混合体系混合体系在加水量50%时,贮能模量G'和损耗模量G″达到最大,WEAX大大提高了面筋蛋白的凝胶强度;温度扫描结果表明G-WEAX体系的G'和G″随温度降低较面筋蛋白的缓慢,弹性对温度的敏感性降低,蛋白质对温度的稳定性提高。There is relatively higher arabinoxylan （AX） in whole meal flour, and the interaction of AX with glu ten greatly influences viscoelasticity of dough. In this study, the effect of water extractable arabinoxylan （WEAX） of whole meal flour on gluten was experimented on a macro level by determination of the elasticity of gluten and gluten - WEAX（ G - WEAX） mixtures at different water level. Studies on the effect of WEAX on viscoelasticity of gluten by combination of creep tests and dynamic small amplitude oscillatory measurements showed that WEAX could signifi- cantly increase the viscoelasticity of gluten. The viscoelasticity of gluten and G - WEAX reached the maximum at 50% water level. The gluten - WEAX mixture was also less sensitive to the thermal treatment than the glutens alone, as shown by the lower magnitude of variation of G＇ and G＂ with temperature.

关 键 词：水溶性阿拉伯木聚糖面筋蛋白 Burger模型 小振幅动态流变学试验相互作用 

分 类 号：TS221.4[轻工技术与工程—粮食、油脂及植物蛋白工程]