醇溶蛋白和谷蛋白配比对面粉及速冻水饺品质的影响  

Effects on the quality of flour and deep-frozen dumpling from the proportion of prolamin to glutelin

作　　者：王喜庆 刘颖[1] 刘东琦 郭天时[2] 张晓琳 徐晨冉 WANG Xi-qing;LIU Ying;LIU Dong-qi;GUO Tian-shi;ZHANG Xiao-lin;XU Chen-ran(College of Food Engineering,Harbin Commercial University,Harbin,Heilongjiang 150076,China;College of Food and Pharmaceutical Engineering,Suihua University,Suihua,Heilongjiang 152061,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《食品与机械》2019年第10期6-10,共5页Food and Machinery

基　　金：黑龙江省自然科学基金资助项目（编号：C2018036)

摘　　要：以高筋小麦粉为材料,通过分离重组的方法,将小麦中醇溶蛋白、谷蛋白和淀粉分离成单体,然后按所需条件进行重组配比,分析不同醇溶蛋白与谷蛋白配比重组面粉对面筋蛋白二级结构、面团热特性和流变学特性及速冻水饺品质的影响。结果表明:随着醇谷比的增加(0 1,1 3,1 1,3 1,1 0,g/g),重组体系的α-螺旋和β-转角含量逐渐下降,β-折叠含量逐渐上升,热变性温度和焓值逐渐上升,弹性模量和黏性模量逐渐下降,流变损耗角tanδ逐渐上升。当重组体系中醇谷比为1 1(g/g)时,制作的速冻水饺的感官得分最高为87.27。该条件下的速冻水饺冻后形态完好、无裂纹、表面光滑,煮后外观颜色均一、完好无损、爽口不黏牙,有韧性和咬劲,饺子汤清晰、透明、无浑浊。Using high gluten wheat flour as material,Gliadin,glutenin and starch in wheat flour were separated into monomers by separation and recombination.Thereafter,the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed.The results showed that,with the increase of the ratio of gliadin/glutenin(0 1,1 3,1 1,3 1,and 1 0),the content ofα-helix andβ-corner decreased gradually,and the content ofβ-folding increased gradually.Thermal denaturation temperature(Tp)and the enthalpy(ΔH)increased gradually,and the elastic modulus(G')and viscous modulus(G'')decrease gradually,with the gradual increases of rheological loss angle tan delta(G'/G'').The highest sensory score of frozen dumplings was 87.27 when the gliadin glutenin ratio was 1 1 in the recombinant system.Under the control of these conditions,the quick-frozen dumplings have good shape,without cracks,smooth surface,uniform appearance after boiling,intact,refreshing and non-sticky teeth,toughness and biting strength,and the dumpling soup is clear,transparent and non-turbid.

关 键 词：速冻水饺 品质 醇溶蛋白 谷蛋白 蛋白重组 

分 类 号：TS2[轻工技术与工程—食品科学与工程]