碱性盐对小麦粉面筋特性和面条蛋白质组分的影响  

Effects of Alkaline Salts on Gluten Characteristics of Wheat Flour and Protein Composition of Derived Noodles

作　　者：范会平 陈月华[2] 符锋[3] 艾志录 卞科[1] FAN Hui-ping;CHEN Yue-hua;FU Feng;AI Zhi-lu;BIAN Ke(College of Grain,Oil and Food Science,Henan University of Technology,Zhengzhou 450001,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Center for Supervision&Inspection of Grain,Oil and Feed Product Quality,Zhengzhou 450099,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南农业大学食品科学技术学院,河南郑州450002 [3]河南省粮油饲料产品质量监督检验中心,河南郑州450099

出　　处：《现代食品科技》2019年第12期61-69,共9页Modern Food Science and Technology

基　　金：河南省博士后基金项目(2015093)

摘　　要：为研究碱性盐(Na2CO3+K2CO3)对小麦粉和其面条品质变化的影响,以3种不同筋力的小麦品种为试验材料,结合SDS-PAGE电泳法,探讨了Na2CO3和K2CO3复配比例和碱性盐添加量对其小麦粉面筋特性和面条中蛋白质组分及分子量变化的影响,并结合SDS-PAGE电泳法考察了碱性盐对面条中蛋白质分子量分布变化的影响。结果表明:添加碱性盐后,3种小麦粉的湿面筋和干面筋含量减少而面筋指数增加,其中西农979湿面筋含量由36.04%逐渐下降至26.58%,干面筋含量由12.22%下降至7.74%。碱性盐使得3种小麦面条粉中的清蛋白和盐溶蛋白含量整体上显著增加而球蛋白和面筋蛋白含量整体上显著减少,GMP含量变化不显著但醇溶蛋白与谷蛋白含量减少,其中由矮抗58制得的面条中醇溶蛋白含量随着碱性盐添加量的增加由4.12%降至1.69%,而谷蛋白含量则由4.44%降至2.77%,研究结果可以为面条的工业化生产提供理论依据。In order to investigate the effects of alkaline salts(composed of sodium carbonate and potassium carbonate) on the quality of wheat flour and derived noodles, three wheat varieties with different gluten strengths were used as the experimental materials for the study on the impacts of different mass ratios of sodium carbonate to potassium carbonate and the amounts of alkaline salts for addition on the gluten characteristics of wheat flour, and the protein composition and molecular weight changes of derived noodles. The effects of alkaline salts on the molecular weight distribution of proteins in the noodles were investigated by SDS-PAGE electrophoresis. The results showed that the addition of alkaline salts could decrease the wet and dry gluten contents in the three varieties of wheat flours while increasing the gluten index. Among which the wet gluten of Xinong 979 declined from 36.04% to 26.58%, with its dry gluten content decreasing from 12.22% to 7.74%. Alkaline salts could increase the overall contents of albumin and salt-soluble proteins while decreasing significantly the contents of globulin and gluten proteins in the three kinds of noodles. The content of GMP did not change significantly, whilst the contents of gliadin and glutenin decreased upon the addition of alkaline salts. With the increase of added alkaline salt, the content of gliadin in the noodles made from Aikang 58 decreased from 4.12% to 1.69% with the content of glutelin also decreasing from 4.44% to 2.77%. The research results provide a theoretical basis for the industrial production of noodles.

关 键 词：碱性盐 蛋白质 麦谷蛋白大聚体 盐溶蛋白 面筋蛋白 

分 类 号：TS2[轻工技术与工程—食品科学与工程]