真空和面对面条面团谷蛋白大聚合体含量及粒度分布的影响  

Effects of vacuum mixing on glutenin macropolymer content and size distribution in noodle dough

作　　者：刘锐[1] 唐娜[1] 武亮[1] 张影全[1] 张波[1] 魏益民[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《农业工程学报》2015年第10期289-295,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：公益性行业(农业)科研专项经费资助(201303070);现代农业产业技术体系建设专项(CARS-03)

摘　　要：明确真空和面对低水分面条面团中谷蛋白大聚合体(glutenin macropolymer,GMP)特性的影响,有助于探讨真空和面改善面条质地的化学结构基础,该研究以3个小麦品种(郑麦366、宁春4号、济麦22)磨制的面粉为材料,在不同真空度(0、0.06、0.08 MPa)下和面,和面时间为8 min,测定面团中GMP含量及粒度分布,并采用Ellman试剂比色法分析蛋白质和GMP中游离巯基含量的变化。结果表明,与非真空和面相比,0.06 MPa制作的面团中GMP含量较高,而过高的真空度(0.08 MPa)会导致GMP含量降低。真空和面对面团中GMP粒度分布有显著影响,济麦22和宁春4号面团在0.06 MPa时大粒径GMP所占体积、表面积和数目百分比显著高于0和0.08 MPa(P<0.05),而郑麦366在0.08 MPa时大粒径GMP所占体积百分比显著较高。真空度为0.06 MPa时,济麦22和宁春4号面团中的游离巯基含量显著低于0和0.08 MPa(P<0.05);而对于郑麦366,0.08 MPa制作的面团中游离巯基含量显著低于非真空和面。对于2种中筋小麦粉(济麦22和宁春4号),适宜真空度和面会使GMP中更多的游离巯基参与二硫键交联。结论认为,适宜真空度和面可以提高面团中蛋白质聚合度;与蛋白质和湿面筋含量高、面团强度大的郑麦366相比,2种中筋小麦粉面团中GMP特性受真空度变化的影响更明显。研究结果为揭示真空和面的作用机制、深入认识面筋蛋白在面条加工中的作用提供参考。Vacuum mixing is a new method of dough mixing in noodle industrial production which allows more water in the noodle formula and facilitates gluten development. The quantity and molecular structure of glutenin macropolymer （GMP） governs the gluten strength and dough properties, especially in flour products’ processing. In order to learn about the changes of GMP characteristics under vacuum mixing, 3 wheat cultivars with different quality were selected as the material, and mixing experiments were conducted under different vacuum levels （0, 0.06 and 0.08 MPa）. GMP content and particle size distributions of freeze-dried noodle doughs were determined, and the free sulfhydryl group （-SH） contents in total protein and GMP were measured respectively using Ellman reagents. The results showed that the vacuum mixed noodle dough at 0.06 MPa had a higher GMP content compared with the non-vacuum mixed dough. However, extremely high vacuum degree （0.08 MPa） could decrease the GMP content. Vacuum mixing at an appropriate vacuum level induced a decrease in the free -SH content in total protein. This result indicated that more unbonded -SH was involved in gluten protein cross-linking. However, in noodle doughs of Jimai 22 and Ningchun 4, extremely high vacuum degree could go against free thiol oxidation and formation of disulfide bonds in protein, leading to the increased -SH content. This could help explain the observed change in GMP quantity. Vacuum mixing significantly influenced the particle size distributions of GMP, and the appropriate level of vacuum could increase the GMP size. The percentages of volume, surface area and number of large-size GMP with diameter 〉100μm in Jimai 22 and Ningchun 4 doughs mixed at 0.06 MPa were significantly higher than at 0 and 0.08 MPa （P〈0.05）, while the volume percentage of large-size GMP in Zhengmai 366 dough was significantly increased when mixed at 0.08 MPa. The certain vacuum degree could induce a reduction in the free -SH content in GMP for Jimai 22 and Ningch

关 键 词：真空 和面 机理 面条面团 谷蛋白大聚合体(GMP) 粒度分布 游离巯基 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]