蒸制过程中馒头坯蛋白质变化特性研究  

Study on the protein changes of steamed bread during steaming

作　　者：宋娜[1] 李竹生[1] 丁志理 SONG Na;LI Zhu-sheng;DING Zhi-li(Zhengzhou Technical College,Zhengzhou 450121,Henan,China;Yihai Kerry Foodstuffs Marketing Co.,Ltd.,Zhengzhou 450000,Henan,China)

机构地区：[1]郑州职业技术学院,河南郑州450121 [2]益海嘉里食品营销有限公司,河南郑州450000

出　　处：《粮食与油脂》2021年第7期14-18,共5页Cereals & Oils

基　　金：河南省科技攻关项目(172102210299)。

摘　　要：研究馒头坯在蒸制过程中蛋白质各组分含量、蛋白质二级结构、游离巯基和二硫键含量、蛋白质分子质量以及蛋白质体外消化率的变化.结果表明:随着蒸制的进行,馒头坯中总粗蛋白含量基本不变,清蛋白、球蛋白、醇溶蛋白、SDS可溶性麦谷蛋白的含量呈现显著下降趋势,麦谷蛋白大聚体含量呈现显著上升趋势;蛋白质二级结构中α-螺旋和β-折叠含量均出现明显下降趋势,β-转角含量和无规则卷曲含量呈现上升趋势;二硫键含量显著上升;高分子质量谷蛋白亚基(分子质量>66.2 kD)含量上升,低分子质量谷蛋白亚基和醇溶蛋白(分子质量31.0~66.2 kD)、清蛋白和球蛋白(分子质量<31.0 kD)的含量均降低;蛋白质的体外消化率呈显著上升趋势.The changes of protein content,protein secondary structure,free sulfhydryl and disulfide bond content,protein molecular mass and protein digestibility in vitro were studied.The results showed that during the steaming process,the content of total crude protein in steamed bread remained unchanged,the content of albumin,globulin,gliadin and SDS soluble glutenin presented a significant downward trend,and the content of glutenin macropolymer showed a significant upward trend;in protein secondary structureα-helix andβ-folding content decreased obviously,β-content of corner and irregular curl increased;the content of disulfide bond increased significantly;the content of high molecular mass glutenin subunits(molecular mass>66.2 kD)increased,while the content of low molecular mass glutenin subunits and gliadin(molecular mass 31.0~66.2 kD),albumin and globulin(molecular mass<31.0 kD)decreased;the in vitro digestibility of protein increased significantly.

关 键 词：蒸制 馒头坯 蛋白质变化 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]