水不溶性阿拉伯木聚糖及其酶解物对面筋蛋白特性的影响  

Effects of water-unextracted arabinoxylan and its hydrolysates on the properties of gluten proteins

作　　者：司晓静 钱海峰[1] 李言[1] 张晖[1] 齐希光[1] 王立[1] SI Xiaojing;QIAN Haifeng;LI Yan;ZHANG Hui;QI Xiguang;WANG Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2021年第12期23-27,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(32072254);江苏省六大人才高峰项目(NY-119)。

摘　　要：该文通过对面筋蛋白粒度分布、游离巯基含量、游离氨基含量以及表面疏水性的分析,研究水不溶性阿拉伯木聚糖(water-unextracted arabinoxylan,WUAX)及其酶解物(enzymatic hydrolyzed arabinoxylan,EAX)对面筋蛋白热诱导聚集的影响。结果发现,WUAX显著降低了面筋蛋白的平均粒径,而EAX则显著增大了平均粒径,这种效果在60、95℃时较为明显;WUAX和EAX的添加均显著增加了面筋蛋白游离巯基的含量,EAX尤为明显;WUAX显著增加了游离氨基的含量,而EAX则相反;WUAX增强了面筋蛋白的表面疏水性,EAX则降低了表面疏水性。综合看来,添加WUAX会破坏面筋蛋白的品质,而EAX能够改善其品质。因此,在全麦产品开发时,可以将WUAX(或者麸皮)进行酶解处理,来达到面团品质改善的目的。In this paper,the effects of water-unextracted arabinoxylan(WUAX)and its enzymatic hydrolysates(EAX)on heat-induced aggregation of gluten protein were investigated by analyzing the particle size distribution,free sulfhydryl content,free amino group content,and surface hydrophobicity of gluten protein.The results showed that WUAX significantly decreased the average particle size of gluten,while EAX significantly increased the average particle size,which was more obvious at 60℃and 95℃.Addition of WUAX and EAX significantly increased the content of free sulfhydryl groups in gluten protein,especially EAX.WUAX significantly increased the content of free amino groups,while EAX was the opposite.WUAX enhanced the surface hydrophobicity of gluten,while EAX decreased the surface hydrophobicity.In summary,WUAX destroyed the quality of gluten,while EAX could improve it.Therefore,WUAX(or bran)can be enzymatically treated to improve the quality of the dough during the development of whole-wheat products.

关 键 词：阿拉伯木聚糖 酶解 面筋蛋白 热聚集 粒径 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]