一种微量有效检测小麦面粉筋力的方法  

AN EFFECTIVE DETERMINATION METHOD OF THE WHEAT FLOUR GLUTEN WITH MICRO SCALE BY UV SPECTROPHOTOMETRY

作　　者：贾峰[1] 周晓配 秦梦梦 王金水[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2016年第1期1-4,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：郑州市普通科技攻关计划项目(2013G0077);河南省教育厅科学技术研究重点项目(13A550166);河南工业大学博士基金项目(2012BS013);河南工业大学校基础研究重点培育基金(2013JCYJ05)

摘　　要：分别用水和乳酸作为溶剂提取小麦面粉中的相关蛋白,根据提取的蛋白含量与面粉筋力之间的相关性,建立初步评定面粉筋力的方法。结果表明：小麦面粉中水溶性蛋白占面粉总质量的比值（Gw）与面粉筋力之间的相关系数达到0.989 7,而酸溶性蛋白占面粉总质量的比值与面粉筋力之间的相关系数为0.800 4。小麦面粉中水溶性蛋白占面粉总质量的比值大小分为3段,即当Gw≤0.925时为低筋面粉;0.Many studies have showed that there is a significant correlation between protein content and gluten content in wheat flour. The hardness, chewiness and the adhesion of the noodles increased with the glutenin content increasing, while the alcohol soluble protein could make the adhesion of the noodles increased. The present study was to establish a method to evaluate the flour gluten content according to the correlation between extracted protein content and flour gluten, while the water and lactic acid were used as extraction solvent. The results showed that the protein content was correlated well with the flour gluten. The correlation coefficient between the ratio of water soluble protein content in wheat flour accounted for the total flour weight （Gw） and the flour gluten was reached to 0.989 7, while the correlation coefficient between the alcohol soluble protein content and flour gluten was 0.800 4. The value of Gw was divided into three sections： Gw ≤0.925, 0.925 〈 Gw 〈 1.054, and Gw≥ 1.054, which showed the low gluten flour, the middle gluten flour, and the high gluten flour, respectively. The detection of flour gluten could be accomplished in 10 min, and it showed higher sensitivity than the conventional methods. This method was supplied a reference for the on-line detection of wheat flour.

关 键 词：小麦 面粉筋力 微量 简便 紫外分光光度法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]