超高压均质处理的米糠膳食纤维粉对面筋蛋白结构的影响  

Effect of Dietary Fiber Powder by Ultra-high Pressure Homogenized Rice Bran on the Structure of Gluten Protein

作　　者：谢凤英[1] 赵玉莹 雷宇宸 韩雪[1] 任宇涵 卢仙玉 吴瑕[1] Xie Fengying;Zhao Yuying;Lei Yuchen;Han Xue;Ren Yuhan;Lu Xianyu;Wu Xia(College of Food Science,Northeast Agricultural University,Harbin 150030;College of Food Science and Engineering,Ocean University of China,Qingdao 266100,Shandong)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]中国海洋大学食品科学与工程学院,山东青岛266100

出　　处：《中国食品学报》2020年第11期115-121,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省科学基金项目(C2018015);哈尔滨市科技创新人才研究专项资金项目(2017RAQXJ097);东北农业大学大学生创新训练项目(201810224023)。

摘　　要：利用红外光谱法(FTIR)测定了超高压均质处理的米糠膳食纤维粉添加量分别为0%,5.0%,10.0%,15.0%,20.0%时面筋蛋白结构的变化。结果表明:添加米糠膳食纤维粉的面筋蛋白二级结构仍以α-螺旋和β-折叠为主。随着米糠膳食纤维粉添加量的增加,α-螺旋结构含量显著降低(P<0.05),β-转角和无规则卷曲含量的减少量与β-折叠含量增加量的变化趋势均为先减少而后增加,即呈现出β-转角和无规则卷曲转变为β-折叠的趋势。当米糠膳食纤维粉添加量大于15.0%时,面筋蛋白二级结构中α-螺旋含量锐减,维持面筋蛋白空间构象的氢键被破坏,蛋白质螺旋结构受损,维持面筋蛋白空间稳定的平衡被打破,面筋蛋白结构变得松散。结论:米糠膳食纤维粉添加量控制在15%内,面制品在兼具保健功能的同时可获得良好的加工特性。超高压均质处理利于米糠膳食纤维的微粒化,可提高米糠高值化的综合利用率。In this paper,Fourier Transform infrared spectroscopy(FTIR)was used to study the changes of gluten protein structure when the amount of rice bran dietary fiber powder obtained by Ultra high pressure homogenization(UH-PH)was 0%,5.0%,10.0%,15.0%,and 20.0%.The results showed that the secondary structure of gluten protein supplemented with rice bran dietary fiber powder was still dominated byα-helix andβ-sheet.However,as the amount of dietary fiber powder added to rice bran increased,the content ofα-helix structure was significantly reduced(P<0.05),the decreasing trend of the total content ofβ-turn and random coils was the same as the increasing trend of theβ-sheet content,both decreased first and then increased,that is,they all showed the tendency ofβ-turn and random coils transformed toβ-sheet.When the amount of rice bran dietary fiber nano-powder was more than 15%,theα-helix content in the secondary structure of gluten decreased sharply,the hydrogen bonds in the space conformation of gluten protein were destroyed,and the protein helix structure was seriously damaged,the balance of maintaining the gluten protein’s spatial stability was destroyed,the structure of the gluten protein tended to loosen.Therefore,when the amount of rice bran dietary fiber powder is controlled within 15%,the pasta products can obtain good processing characteristics while having a health care function.It can be seen that ultra high pressure homogenization treatment is beneficial to the micronization of rice bran dietary fiber,which can improve the comprehensive utilization of rice bran..

关 键 词：米糠 膳食纤维 面筋蛋白 红外光谱 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]