麦醇溶蛋白与麦谷蛋白比值对面团特性的影响  

Effect of the ratio of gliadin to glutenin on dough characteristics

作　　者：徐小青 郭祯祥[1] 郭嘉[1] XU Xiaoqing;GUO Zhenxiang;GUO Jia(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2020年第2期27-33,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家重点研发计划资助项目“大宗面制品适度加工关键技术装备研发与示范”(2018YFD0401000);河南省重大科技专项“主食专用粉清洁高效加工与营养稳态化技术研究与示范”(141100110900);河南工业大学高层次人才科研基金“麦麸中呕吐毒素蒸汽爆破降解的效应及作用机理”(2017BS031)。

摘　　要：以小麦粉为原料提取分离小麦面筋蛋白,利用小麦蛋白质的溶解特性提取分离麦醇溶蛋白(Gli)和麦谷蛋白(Glu),并对两者进行不同比例的复配,研究它们对小麦粉面团特性的影响。结果表明:随着m(Gli)/m(Glu)的减小,重组粉中的湿面筋含量下降,面筋指数上升,降落数值和干基灰分没有规律性变化;峰值黏度、最低黏度、最终黏度先上升后下降,回生值呈现波动性减小;面团形成时间和稳定时间先增加后减小,弱化度减小,吸水率没有规律性变化;拉伸面积先增后减,延伸度减小,醒面时间为45min和90 min时,最大拉伸阻力和拉伸比例都增大,在135 min时,两者达到最大值后缓慢减小。Wheat gluten was extracted and separated from wheat flour.Based on the differential solubility of wheat protein,glutenin(Glu)and gliadin(Gli)were separated.Effects of different ratios of glutenin to gliadin on wheat dough properties were studied.Results showed that with the decrease of m(Gli)/m(Glu)in the reconstituted flour,the wet gluten content decreased and the gluten index increased,the falling number and ash content(dry mass basis)changed irregularly.Peak viscosity,the minimum viscosity and the final viscosity first increased and then decreased,and the setback showed a fluctuant decrease.The dough formation time and stability time first increased and then decreased,and weak value decreased and the water absorption changed irregularly.The dough extension area first increased and then decreased,and the extensibility decreased.When the proofing time were 45 min and 90 min,both the maximum tensile resistance and extension ratio increased,at the proofing time of 135 min,the extension resistance and extension ratio reached at their maximum values and then decreased slowly.

关 键 词：小麦粉 麦谷蛋白 麦醇溶蛋白 流变学特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]