热烫温度对小麦面团介观特性的影响机制  

Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough

作　　者：李雪琴[1] 吕莹果[1] 黄亚飞 LI Xueqin;LÜ Yingguo;HUANG Yafei(School 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：《食品科学》2021年第3期98-103,共6页Food Science

摘　　要：本实验以热烫面团为研究对象,通过凯氏定氮法、粒径分析、傅里叶变换红外光谱以及快速黏度分析等手段,研究55、65、75、85℃和95℃热烫温度下小麦面团中麦谷蛋白大聚体的质量分数、粒径分布、蛋白质二级结构以及面团中淀粉的糊化特性的变化情况。结果表明:随着热烫温度的升高,面团中麦谷蛋白大聚体质量分数呈现显著增大的趋势(P<0.05),小粒径的麦谷蛋白大聚体向中粒径和大粒径转变;面团中蛋白质二级结构发生变化,部分α-螺旋和β-折叠结构转变为β-转角和无规卷曲。同时,面团中淀粉的糊化度随着热烫温度的升高逐渐增大;淀粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值和峰值时间均呈现出减小的趋势,在热烫温度高于75℃时,这种变化更加显著。In this paper,the content and particle size distribution of glutenin macropolymer(GMP),protein secondary structure,and starch gelatinization properties in doughs made with hot water at different temperatures(55,65,75,85 and 95℃)were investigated by the Kjeldahl method,particle size analysis,Fourier transform infrared spectroscopy and a rapid visco analyzer.The results showed that the content of GMP in hot-water dough increased significantly with the increase of water temperature(P<0.05),and GMP was transformed from small to medium and large particle sizes;the α-helix and β-sheet structures were partially converted into β-turn and random coil structures.The degree of starch gelatinization in hot-water dough gradually increased with the increase in water temperature,while the peak viscosity,minimum viscosity,breakdown value,final viscosity,setback value and time to peak viscosity decreased,more steeply above 75℃.

关 键 词：热烫面团 介观特性 麦谷蛋白大聚体 淀粉糊化 黏度特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]