亚硫酸钠预处理对小麦面筋蛋白结构的影响  

Effects of Na_2SO_3 on the Structure of Wheat Gluten Protein

作　　者：李翠翠[1,2] 陆啟玉 Li Cuicui;Lu Qiyut(School of Food Science and Technology, Henan University of Technology, Zhengzhou 450052;School of Biological and Chemical Engineering, Nanyang Institute of Technology, Nanyang 473000, Henan)

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]南阳理工学院生物与化学工程学院,河南南阳473000

出　　处：《中国食品学报》2018年第4期85-93,共9页Journal of Chinese Institute Of Food Science and Technology

摘　　要：小麦面筋蛋白用食品级亚硫酸钠还原后,其游离巯基、二硫键以及总巯基的数量发生了变化,进而导致蛋白质微观、三级结构、粒径和二级结构的改变。研究结果表明,随着亚硫酸钠添加量的增加,面筋蛋白中巯基含量升高,二硫键含量降低,而总巯基含量变化不大;面筋碎片增多,表面网络结构更松散并产生大量空洞,其三级结构遭到破坏;经粒度仪分析后,相比未经亚硫酸钠处理的面筋蛋白,处理后的各个样品的d3,2和d4,3均减小,比表面积值均变大;而二级结构中的β-转角呈显著下降趋势,分子间β-折叠、反向平行β-折叠、β-折叠和α-螺旋的变化无明显规律。The free sulfhydryl group, disulphide bond, and total sulfhydryl group contents of wheat gluten protein had been changed after the wheat gluten protein was treated with Na2 SO3 of different concentration, which resulted in altered microstructure, tertiary structure and particle distribution. The results showed that the free sulfhydryl group content of wheat gluten protein increased and the disulphide bond content decreased, while the total sulfhydryl group changed little to some degree with different concentration of Na2 SO3. The fragmental structure increased and more holes generated.Moreover, the compact structure of wheat gluten protein became imcompact, which indicated the tertiary structure was destroyed. Furthermore, the particle distribution was determined that the results of decreased in d3,2, d4,3 and rised in specific surface area. For the seeondary strueture content, there was a significant decrease in β-turn content while not regular changes in β-sheet and α-helix.

关 键 词：小麦面筋蛋白 微观结构 三级结构 粒径 二级结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]