天然植物酚类调控面筋蛋白交联机制的研究进展  

Research progress on the mechanisms for regulating the crosslinking of wheat gluten proteins by natural plant phenols

作　　者：刘锐[1] 宋英石[1] 吴涛[1] 张民[1] 

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2017年第6期178-183,共6页China Food Additives

基　　金：国家自然科学基金(31171781)

摘　　要：小麦面筋品质改良与调控是食品加工过程中的共有经济和技术问题。天然植物酚类具有绿色安全、抗氧化、抑菌等优点,其中有些已被证实具有小麦粉增筋作用,但其交联作用的分子机制尚不明确。本文对归纳总结了天然酚类调控面筋蛋白交联的分子机制,阐述交联体系中共价键连接方式和非共价结合作用,为天然酚类在小麦粉中的开发应用提供了理论依据,为面粉增筋剂的研发开辟了新思路。Inprovement and regulation of the quality of wheat gluten （WG） network is a common economic and technical problem in food prossing. Natural plant phenols have the advantages of safety, antioxidation and antibacterial, some of which have been found to enhance the crosslinking of wheat glutens and improve the rheological properties of wheat glutens. However, the molecular mechanisms for regulating the crosslinking of natural phenols and wheat glutens is still not clear. This review aims to focus on the molecular mechanisms for regulating the crosslinking of wheat gluten proteins by natural plant phenols. The chemical bonding ways and intermolecular interactions were elaborated to reveal the crosslinking mechanisms. This review could lay theoretical foundation for the application of natural plant phenols for improving the quality of wheat flour and provide new insights for the development of novel polyphenolic crosslinking agents.

关 键 词：天然酚类 面筋蛋白 交联机制 面粉改良剂 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.7[轻工技术与工程—食品科学与工程]