面粉中二硫键含量对面片水分分布状态的影响  

Effect of Disulphide Bonds Content in Wheat Flour on the Water Distribution and State in Dough Sheet

作　　者：李翠翠[1,2] 陆啟玉 张晶晶 Li Cuicui;Lu Qiyu;Zhang Jingjing(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;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450001 [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7期129-135,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(21276065)

摘　　要：为明确面粉中二硫键对面片水分状态的影响,先用亚硫酸钠处理小麦面筋蛋白以改变其二硫键含量,然后将其加入面粉中,得到不同二硫键含量的混合粉,通过低场核磁共振和差式扫描量热仪技术研究面片样品中水分的形态及分布,并对二者的测定结果做相关性分析。结果表明,混合粉样品的游离巯基、二硫键及二者比值有显著变化,总巯基含量基本平稳;弱结合水是水分主要存在形式,添加面筋蛋白能减弱面片中水分的流动性,而二硫键的减少可直接导致面片水分子的流动性变大;添加面筋蛋白可显著降低面片的水分融化焓变和可冻结水百分比,不可冻结水百分比则显著提高(P<0.05),随着二硫键含量的减少,不可冻结水百分比呈显著下降趋势,而热焓、可冻结水百分比呈显著升高趋势(P<0.05)。相关性分析结果为:游离SH与SS比值与水分分布参数呈不显著相关,而SS键与Wfro,T21,T22,A22呈极显著负相关,与Wnf,T23,A21呈极显著正相关,这说明两种方法具有一致性,混合粉中二硫键含量与面片水分分布的相关性较强,而游离巯基与二硫键比值不能表征面片水分的迁移。In order to investigate the influence of disulphide bonds in wheat flour on the water distribution and state in dough sheet, the wheat gluten protein was firstly treated with Na2SO3 of different concentrations and then added into flour, by means of which the mixed flour samples with different contents of disulphide bonds were acquired. The water distribution and state in dough sheets were determined by using low-field nuclear magnetic resonance and differential scanning calorimetry techniques, and the correlation analysis of the above two methods was also made. The results showed there was a significant impact on free sulphydryl, disulfide bonds, and the ratio of the two, but the total sulfhydryl groups changed little to some degree in mixed flours. The loosely bound water was the main existent form. The added gluten could reduce the water mobility, enthalpy of water melting, and freezable water of dough sheets, but the above three indices increased dramatically with the reduction of disulphide bonds. The correlation analysis showed there was no significant correlation among the ratio of free SH/SS and moisture-distribution parameters. Nevertheless, SS bond was significantly negatively correlated with Wfro, T21, T22 as well as A22 but extremely correlated with Wnf, T23, and A21.The results of water state measured by low-field nuclear magnetic resonance and differential scanning calorimetry were consistent, and SS bond, instead of the ratio of free SH/SS, could be well used to indicate the water migration in dough.

关 键 词：二硫键 水分分布 低场核磁共振 差式扫描量热仪 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]