麸皮生物改性对面团和面筋蛋白性质的影响  

Effects of Biological Modification of Bran on Dough and Glutenin Properties

作　　者：张慧娟[1] 张小爽[1] 黄莲燕 张君慧 王静[1] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京市食品添加剂工程技术研究中心,北京100048 [2]中粮营养健康研究院有限公司,北京102209

出　　处：《食品研究与开发》2018年第3期1-7,共7页Food Research and Development

基　　金：十三五重点研发计划项目(2017YFD0401105-02);国家自然科学基金项目(31401522);北京市教委科研类专项科技创新平台(19008001226);北京市优秀人才教育资助青年拔尖团队项目(19000550371)

摘　　要：以4种不同的改性处理方法为出发点,以改性小麦麸皮的可溶性膳食纤维(souble dietary fiber,SDF)含量为评价指标,通过对最优指标对应的改性小麦麸皮在0%、5%、10%、15%添加量下的作用的研究,探讨不同添加量的改性小麦麸皮对面团流变学和机械学特性以及面筋蛋白性质和结构的影响。试验发现先经乳酸菌和酵母菌混合发酵再用木聚糖酶水解处理的方法能够使麦麸中SDF含量达到最大,为5.04%。随着改性麸皮添加量的增加,面团的形成时间和吸水率逐渐增加,稳定时间、崩解值和回升值先减小后增加。面筋蛋白中二硫键含量逐渐减少,面筋蛋白的热降解温度显著增加,600℃时的失重率轻微减小。改性麸皮添加量越多,面筋蛋白的气孔数量越少,气孔壁越厚实。Four different modification treatments were used as the starting point, and the content of soluble di-etary fiber （SDF$ of modified wheat bran was evaluated. The modified wheat bran was 0 % , 5 % , 10 % and 15 % , respectively. The effects of wheat bran on the rheological and mechanical properties of dough and the properties and structure of gluten were discussed. The results showed that the content of S D F in wheat bran was 5.04 % when the lactic acid bacteria and yeast were mixed and then hydrolyzed by xylanase. With the increase of the amount of modified bran, the development time and water absorption of the dough gradually increased, and the stability time, the disintegration value and the return value decreased first and then increased. The con-tent of disulfide in gluten was decreased, the thermal degradation temperature of gluten protein increased signif -icantly, and the weight loss rate at 600 ! decreased slightly . The greater the amount of modified bran, the less the number of gluten pores, the thicker the pores.

关 键 词：改性麸皮 半固态发酵 木聚糖酶 膳食纤维 面团 面筋蛋白 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]