巯基、二硫键变化对小麦面筋蛋白性质的影响  

Effects of Sulfydryl Groups and Disulfide Bonds on the Characteristics of Wheat Gluten Protein

作　　者：李翠翠[1,2] 陆啟玉 马宇翔 闫慧丽[1] 刘紫鹏[1] Li Cuicui;Lu Qiyu;Ma Yuxiang;Yan Huili;Liu Zipeng(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》2019年第7期93-98,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：小麦面筋蛋白经不同浓度亚硫酸钠(Na2SO3)处理后,其巯基(SH)、二硫键(SS)含量发生变化,进而导致蛋白质的起泡性、持水性、持油性和流变学特性的差异。研究结果表明,随所用Na2SO3浓度的增加,面筋蛋白中二硫键含量降低,巯基含量升高,而总巯基含量保持平稳。这种变化可影响蛋白质性质的改变。随着游离巯基/二硫键比值的增大,面筋蛋白的起泡性及其稳定性都有一定程度的提高;持水性由原来的140.5%提高到172.3%,增幅为22.6%;持油性能变差,最小仅为85.7%,降幅达37.5%;小麦面筋蛋白G′和G′′均随频率的增加而不断增加,且整个过程G′均显著大于G′′,G′和G′′均下降,且二者的变化趋势一致。The sulfhydryl groups (SH) and disulphide bonds (SS) contents of wheat gluten protein had changed after being treated with Na2SO3 of different concentrations, which resulted in altered foaming, water holding, oil holding, and rheological characteristics. The results showed that the free sulfhydryl groups of wheat gluten protein increased and the disulphide bonds decreased, while the total sulfhydryl groups changed little to some degree. It brought out some changes in properties. With the increasing of the ratio of free SH/SS, there was a certain degree of improvement in foaming, foam stability, and water holding (from 140.5% to 172.3%), but the ability of oil holding became worse and the minimum value was only 85.7%. In addition, storage modulus G′ and loss modulus G′′ decreased and they owned an agreed change trend.

关 键 词：小麦面筋蛋白 起泡性 持水性 持油性 流变学 

分 类 号：TS201.21[轻工技术与工程—食品科学]