捻转制作过程中理化性质及蛋白质特性的变化  

Changes of Physicochemical Properties and Protein Characteristics of Nianzhuan

作　　者：张康逸 康志敏 王莉[2] 赵迪 郭东旭 张萌丽 宋江峰[3] ZHANG Kang-yi;KANG Zhi-min;WANG Li;ZHAO Di;GUO Dong-xu;ZHANG Meng-li;SONG Jiang-feng(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450008,China;School of Food Science and Technology,National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;Institute of Farm Product Processing Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450008 [2]江南大学食品学院,粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [3]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《现代食品科技》2020年第5期200-206,共7页Modern Food Science and Technology

基　　金：河南省重大科技专项项目(151100111300);江苏省农业科技自主创新资金项目(CX(18)3010);2019年院县共建现代农业综合示范县项目(豫农科[2019]85号)。

摘　　要：为研究捻转制作过程中湿热处理和碾压对捻转品质特性的影响,以捻转制作过程中三个阶段的样品速冻青麦仁、烤制青麦仁及成品捻转为原料,对样品的理化指标、功能指标、蛋白质二级结构及分子量分布进行了质量评价。结果表明,速冻青麦仁、烤制青麦仁及成品捻转的水分、灰分、蛋白质、脂肪、可溶性糖和总酚含量等在制作过程中逐渐减少,可溶性糖和总酚含量分别减少了0.14%和4.22μg/g;成品捻转水分含量约为45%,持水性减小仅为0.96g/g,持油能力增强。制作过程中样品硬度、弹性、咀嚼性逐渐减小,颜色亮度变浅、绿色减弱。制作过程中三个样品蛋白质分子中的α-螺旋、β-折叠含量分别减少了5.60%和3.67%,而β-转角和无规则卷曲的含量在加工成捻转时分别增加了3.80%和6.57%,SDS-PAGE凝胶电泳结果显示在制作过程中烘烤处理和碾压对蛋白质种类无影响,但不同分子量蛋白质含量不同。In order to investigate the effects of wet heat treatment and extrusion on its Quality characteristics during the process of Nianzhuan, the quick-frozen green wheat kernels, roasted green wheat kernels and Nianzhuan were used as raw materials. The physical and chemical properties, functional properties, protein secondary structures and molecular weight distribution of the samples were evaluated comprehensively. The results showed that the moisture content, ash content, protein content, fat content, soluble sugar content and total phenol content of quick-frozen green wheat kernel, roasted green wheat kernel and finished product were gradually reduced during the Nianzhuan processing. Their soluble sugar and total phenols decreased by 0.14% and 4.22 μg/g, respectively. The moisture content of Nianzhuan was about 45%, the water holding capacity decreased only to 0.96 g/g after process, but oil holding capacity was enhanced. During the process, the hardness, elasticity and chewiness of the samples gradually decreased, and the values of L* and a* increased. The contents of α-helix and β-sheets in protein molecules of the three samples decreased by 5.60% and 3.67%, respectively, while the β-turn and random coil increased by 3.80% and 6.57%, respectively. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE) showed that the baking and rolling process had no effect on the protein types, but the protein contents were different with different molecular weights.

关 键 词：青麦仁 捻转 理化性质 蛋白质特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]