真空和面过程中面团蛋白质结构的变化  

Change of Protein Structure in Noodle Dough during Vacuum Mixing

作　　者：刘锐 张影全[3] 武亮[3] 孔雁[3] 邢亚楠 魏益民[3] Liu Rui;Zhang Yingquan;Wu Liang;Kong Yan;Xing Yanan;Wei Yimin(Institute of Food Science and Technology,Chinese Academy of Agriculture Science,Beijing 100193;Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081;Academy of Food Industrial Technology,Hebei Jinshahe Flour Group,Beijing 100071)

机构地区：[1]农业农村部食物与营养发展研究所,北京100081 [2]河北金沙河食品产业技术研究院,北京100071 [3]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国食品学报》2019年第5期139-148,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：现代农业产业技术体系建设专项(CARS-03);中国农业科学院科技创新工程

摘　　要：为明确真空和面过程中面条面团(含水率35%)蛋白质结构的变化,以3个不同品质的小麦粉为材料,设定不同的和面时间,分析蛋白质的组分、分子质量分布、亚基和二级结构的变化规律,探讨蛋白质结构与面团质地的关系。结果表明,加水和面初始阶段(0～4 min),单体蛋白增多,聚合体蛋白比例减少,GMP含量下降,粒度分布减小,蛋白质分子质量分布降低。和面时间由4 min延长至8 min,GMP粒度增大,蛋白质聚合度增加。过度和面(12 min)会导致GMP含量下降,粒径变小,蛋白质分子质量分布减小。面团质量可能与蛋白质聚合度和分子质量的增加、分子内二硫键的交联有关。蛋白质亚基组成在和面过程中无显著变化。小麦粉中蛋白质水合后,二级结构发生改变,β-折叠和α-螺旋减少,而β-转角和无规则卷曲增多。和面8 min时,济麦22和郑麦366面团的β-转角结构较多,而宁春4号面团的α-螺旋百分比显著增高。搅拌至12 min,郑麦366面团的β-转角减少,而α-螺旋结构显著增多。α-螺旋或β-转角增多可能与面筋蛋白水合程度提高和低水分面团物理特性改善有关。In order to investigate the change of protein composition and secondary structure in noodle dough with moisture content of 35%during vacuum mixing,three flours of wheat cultivars with different protein quality were selected,protein fractions determined by size-exclusion(SE)HPLC,glutenin macropolymer(GMP)content and size distribution measured by laser diffraction,protein subunits analyzed by SDS-PAGE,and secondary structure was measured by fourier transform infrared spectroscopy(FTIR).Relationships between dough physical properties and protein chemical structure were discussed.The results showed that there were significant differences in amounts of various protein fractions among the wheat flour,noodle dough mixed at different time and the dough sheet.During the initial stages of mixing,flour mixed with water became dough,the monomeric proteins increased,the polymeric proteins proportion decreased,and the content and particles size of GMP decreased.During mixing from 4 min to 8 min,the polymerization degree of protein increased as evidence by results of GMP size distribution and SE-HPLC.Excessive mixing(12 min)led to a significant decrease in the polymerization degree and the molecular weight of protein as evidence by changes of GMP content and particles size and protein fractions.Formation and improvement of noodle dough quality might correspond to increased polymerization degree and molecular weight of protein and enhanced SS bond formation.The SDS-PAGE electropherogram showed that the vacuum mixing did not significantly affect the protein subunits.Compared to wheat flour,in noodle doughs,the percentage ofα-helix andβ-sheets declined andβ-turn and unordered structures increased.Mixing at 8 min imparted a higher percentage ofβ-turn and lessβ-sheets and unordered in Jimai 22 dough,while induced moreα-helix structure in Ningchun 4 dough.For Zhengmai 366,theβ-turn increased from 4 to 8 min;then,theβ-turn significantly reduced andα-helix increased after a longer mixing time.Moreα-helix orβ-turn of secondar

关 键 词：真空和面 和面时间 蛋白质组分 谷蛋白大聚体 二级结构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]