玉米粉对面条的蛋白质二级结构及微观结构的影响  

Effects of corn flour on protein secondary structures and microstructure of the noodles

作　　者：张剑[1] 王亚运[1] 胡广甫[1] 李梦琴[1] 

机构地区：[1]农业部大宗粮食加工重点实验室∥郑州市小麦精深加工与安全控制重点实验室∥河南农业大学食品科学技术学院,河南郑州450002

出　　处：《粮食与饲料工业》2017年第6期14-18,共5页Cereal & Feed Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD37B04-03);郑州市金水区科技攻关项目(2013NY013)

摘　　要：研究玉米粉及谷朊粉对面条品质的影响,并通过傅立叶变换红外光谱和扫描电镜研究玉米粉及谷朊粉对面条蛋白质二级结构和微观结构的影响。结果表明:随着玉米粉的添加,面条的质构及感官品质明显下降,添加一定量的谷朊粉后,玉米面条质量得到明显的改善;红外光谱结果发现,随着玉米粉的添加,面条的β-折叠片层、β-折叠、α-螺旋及β-转角逐渐降低,且差异性显著,玉米粉添加量大于60%时,无序结构显著增大;添加谷朊粉,β-折叠片层、β-折叠结构增加,且在6%~8%存在显著性差异,α-螺旋、β-转角、分子间非平面弱氢键呈降低趋势,且α-螺旋存在显著性差异;扫描电镜结果发现,添加玉米粉后,面筋网络遭到破坏,颗粒之间缝隙较大,连接不紧密;添加谷朊粉改良后,面筋蛋白含量有所增加,颗粒之间愈发紧密,面筋网络逐渐形成。It has been studied that the effect of corn flour and gluten on texture and sensory quality of the noodles and the changes of basic parameters of protein structure and microstructure of the noodle by Fourier transform infrared spectroscopy （FT-IR）and scanning electron microscope. The results showed that with the addition of corn flour, texture and sensory quality of the noodle were significantly decreased,with a certain amount of gluten, the quality of corn noodles improved signifieantly; FT-IR results showed that with the addition of corn flour,the amount of β-pleated sheet,β-sheet,α-helix, and β-angle decreased gradually, and the difference was significant （P〈0. 05） ,when corn flour was greater than 60% ,the unorder structure increased significantly; Adding gluten,β-pleated sheet and β-sheet increased, and there were significant differences in 6%-8%, meanwhile α-helix,β-angle and non planar intermolecular weak hydrogen bonds were decreased, and there was significant difference of a-helix （P〈0.05） ;The result of scanning electron microscopy showed that adding corn flour, the network of gluten was destroyed, the gap between the particles was larger, the connection was not close; after adding gluten, the content of gluten protein increased, and the particles became more and more closely, and the network gradually formed.

关 键 词：玉米粉 谷朊粉 小麦粉 面条 红外光谱 蛋白质二级结构 微观结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]