小麦A/B损伤淀粉-面筋蛋白混合体系流变学特性研究  

Study on rheological properties of A/B damaged starch-gluten protein systems

作　　者：李明菲[1] 安迪 郑学玲[1] 卞科[1] LI Mingfei;AN Di;ZHENG Xueling;BIAN Ke(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4期1-8,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目“小麦淀粉粒在面条加工过程变化规律与调控”(31671892);“小麦加工过程流变学特性变化规律”(U1604235);河南省现代农业产业技术体系建设项目“小麦产业技术体系储藏加工”(S2010-01-G06)。

摘　　要：以矮抗58(AK58)小麦粉为原料分离A/B淀粉及面筋蛋白,采用行星式球磨机,将A/B淀粉分别球磨0、5、10、15、20 h,以制备不同损伤程度的损伤淀粉。将处理后的损伤淀粉和面筋蛋白按84∶16的质量比混合,得到不同淀粉损伤程度的系列淀粉-面筋蛋白混合粉。对淀粉-面筋蛋白混合粉的糊化特性、糊特性、热特性及混合粉面团的流变学特性、微观结构进行测定,探索小麦A/B损伤淀粉对淀粉-面筋蛋白混合体系流变学特性的影响。结果表明:球磨时间延长,损伤淀粉含量增大;淀粉-面筋蛋白混合粉的峰值黏度、衰减值、回生值均降低,溶解度和溶胀势均升高。B淀粉混合粉的黏度低于A淀粉混合粉,随着损伤程度的增加,A淀粉糊化焓逐渐降低,且B淀粉混合粉的焓值小于A淀粉混合粉。淀粉-面筋蛋白混合粉面团流变学特性研究表明,混合粉面团的弹性模量(G′)和黏性模量(G″)均低于原粉面团。随着淀粉损伤程度的增加,混合粉面团的弹性模量和损耗因子(tanδ)逐渐降低。B淀粉与面筋蛋白混合粉面团的黏性、弹性均小于原面粉面团,而混合粉面团的抗形变能力大于原面粉面团。激光共聚焦显微镜结果表明,B淀粉与面筋结合更紧密。The study aimed to investigate the rheological properties of A/B damaged starch-gluten protein system of wheat flour so as to improve the processing adaptability of wheat flour. Firstly,AK58 wheat flour,which was selected as raw material,was processed to separate A/B starch and gluten protein. Secondly,the A/B starch was milled for 0,5,10,15 and 20 h by a planetary ball mill to prepare A/B damaged starch with different damage degrees. The processed damaged starch was then mixed with gluten protein at a mass ratio of 84 ∶16 to obtain starch-gluten protein mixtures with different starch damage degrees.Finally,we determined the gelatinization properties,paste and thermal properties of the mixture as well as the rheological properties and microstructure of the mixture dough to investigate the influences of A/B damaged starch on the rheological properties of starch-gluten protein mixture system. The results showed that,with the milling time increasing,the damaged starch’ s content,the solubility and swelling potential increased,but the peak viscosity,attenuation value and setback value decreased;the viscosity of B starch mixture was lower than that of A starch mixture;the gelatinization enthalpy of A starch decreased gradually with the damage degree deepening;and the enthalpy of B starch mixture was lower than that of A starch mixture. The rheological properties results showed that both the elastic modulus( G’) and the viscous modulus( G″) of the mixture dough were lower than those of raw flour dough. The elastic modulus and loss factor( tanδ) of the mixture dough decreased gradually with the damage degree increasing. In regard to the B starch-gluten protein mixture,the viscosity and elasticity of the mixture dough were smaller than those of the raw flour dough,but its deformation resistance was larger than the latter. CLSM results indicated that the B starch could be bounded with gluten more tightly.

关 键 词：小麦 A/B淀粉 淀粉-面筋蛋白 流变学特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]