干燥对挂面蛋白质结构及产品特性的影响  

Effects of Drying Parameters on the Protein Structure and Product Characteristics of Chinese Dried Noodles

作　　者：张影全 王远[2] 郭波莉 张波[2] 魏益民[2] 张国权[1] Zhang Yingquan;Wang Yuan;Guo Boli;Zhang Bo;Wei Yimin;Zhang Guoquan(College of Food Science&Engineering,Northwest A&F University,Yangling 712100,Shaanxi;Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agriculture Sciences,Beijing 100193)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2021年第6期360-365,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31972159);现代农业产业技术体系建设专项(CARS-03);中国农业科学院科技创新工程(CAAS-ASTIP-2020-IFST)。

摘　　要：干燥工艺是影响挂面产量、成本和质量的重要工序之一,是生产自动化和智能化遇到的主要技术问题。温度、相对湿度是挂面干燥工艺的主要可控制因素,也是影响挂面干燥效率和产品质量的重要因素。小麦面筋蛋白是使小麦粉面团具有弹性、延展性、成膜性等加工特性的基本因素。面筋网络结构是面粉与水混合发生水合作用后,在和面、压延、醒发、干燥、等过程中,经过解聚、聚合等一系列的物理化学反应逐步形成的。因面筋特有的弹性、延伸性和成膜性,故最终影响产品的质量特性。本文依据相关研究资料,重点综述挂面干燥过程中温度和相对湿度对蛋白质结构及特性的影响,以及蛋白质结构与产品质量的构效关系,为进一步认识干燥过程蛋白质结构变化、干燥工艺设计、产品质量控制提供理论依据。Drying is a crucial step in Chinese Dried Noodles(CDN)processing.The process design and parameter control largely determine the quality of product,production efficiency,and energy consumption.Temperature and relative humidity in drying chamber are the two main controllable parameters affecting drying efficiency and product quality of CDN during drying process.Wheat gluten is the main factor that makes wheat flour dough have elasticity,ductility,film forming and so on.The quantity and quality of wheat protein,especially gluten,are closely related to processing parameters and product quality.Based on previous research,in this paper,the effects of drying temperature on protein structure and product properties of CDN,the effects of relative humidity on protein structure and product properties of CDN,and the structure-activity relationship between protein structure and product quality were reviewed.It could provide theoretical basis for further understanding of protein structure changes,drying process design and product quality control during drying process.

关 键 词：挂面 干燥条件 蛋白结构 质量特性 构效关系 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]