面条加工过程中蛋白质组分的变化规律  

The Change Regulation of Protein Compontents in Noodle Processing

作　　者：李翠翠[1,2] 陆啟玉[1] 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 Zhang Zhongjing Health Care and Food,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]南阳理工学院张仲景康养与食品学院,河南南阳473000

出　　处：《中国食品学报》2020年第8期176-182,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(21276065)。

摘　　要：为了探讨巯基(-SH)、二硫键(S-S)对面条品质的影响,采用不同-SH、S-S含量的面粉制备面条,并在制备面条的7个工艺点(和面、面絮熟化、面片熟化、压延切条、鲜湿面水煮、恒温恒湿干燥、室温干燥)提取蛋白质组分,研究它们的变化规律。结果表明,各面粉样品的游离-SH、S-S含量及二者之比存在显著差异,总-SH含量变化不大。随着面粉中S-S含量的减少,面样中清蛋白、球蛋白、醇溶蛋白含量变化规律不明显,SDS可溶性麦谷蛋白含量增大。比较各工艺点可知,湿面条水煮后的清蛋白含量明显下降,醇溶蛋白含量显著低于其它工艺点。SDS可溶性麦谷蛋白含量在面絮熟化、面片熟化及压延切条工序中略有升高,湿面条水煮后的SDS可溶性麦谷蛋白含量显著下降。本研究揭示了-SH、S-S变化对面条加工过程中蛋白质组分的影响规律,为后续探讨面条品质的影响因素提供了理论依据,也为面筋蛋白的基团研究奠定了基础。In order to investigate the effect and mechanism of sulfhydryl groups(-SH)and disulphide bonds(S-S)on the noodle quality,the noodles were made of flours with different content of-SH and S-S bonds.The protein components were extracted and studied during laboratory scale fresh noodle main processes for increasing times(knead dough,fragmentary dough maturation,dough sheet maturation,rolling and slitting,cooking,drying at constant temperature and humidity,and drying at room temperature).It was found that there were obvious differences on free-SH,S-S bond and the ratio of free-SH/S-S except for the total-SH for the mixed flours.With a decrease of S-S bonds content in flour,it was found that the change regularity of albumin,globulin,and gliadin content was not obvious,but the SDS-soluble glutenin content increased.After comparing the results of different process points,it was found that the content of albumin decreased obviously and the content of gliadin was significantly lower than those in other process points.The SDS-soluble glutenin increased slightly at fragmentary dough maturation,dough sheet maturation,and rolling and slitting points.The content of SDS-soluble glutenin decreased markedly after the wet noodles were boiled.This study revealed the effect regulation of-SH and S-S bonds on protein components in noodle processing.It also provided a theoretical basis for investigating the noodle quality and preparing the ground for studying the functional groups of gluten.

关 键 词：面条加工 蛋白质组分 巯基 二硫键 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]