1BL/1RS易位小麦面筋蛋白的分离重组及其面条品质研究  

Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles

作　　者：李婷 李双 周小玲 王发祥 俞健 刘永乐 李向红 LI Ting;LI Shuang;ZHOU Xiao-ling;WANG Fa-xiang;YU Jian;LIU Yong-le;LI Xiang-hong(School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Kemen Noodle Manufacturing Co.,Ltd.,Changsha,Hunan 410116,China)

机构地区：[1]长沙理工大学化学与食品工程学院,湖南长沙410114 [2]克明面业股份有限公司,湖南长沙410116

出　　处：《粮油食品科技》2021年第5期71-77,共7页Science and Technology of Cereals,Oils and Foods

基　　金：湖南省教育厅重点项目(19A027);克明面业股份有限公司企业项目(2018zkhx080)。

摘　　要：利用聚丙烯酰胺凝胶电泳(SDS-PAGE)、酸性聚丙烯酰胺凝胶电泳(A-PAGE)技术鉴定分析两种优质面条小麦粉的高分子量麦谷蛋白亚基(HMW-GS)的组成及醇溶蛋白1BL/1RS易位情况,再通过分离重组法,将小麦中醇溶蛋白与麦谷蛋白分离提取,然后按比例重新配粉,制作面条,对重组面条进行蒸煮品质及质构特性分析,找出醇溶蛋白和麦谷蛋白与面条品质之间的影响规律。结果表明,当蛋白含量一定时,重组面条的吸水率与(谷∶醇)呈显著负相关(P<0.05);干物质损失率与(谷∶醇)无显著相关性;重组面条硬度、坚实度、拉伸力等均与(谷∶醇)呈显著正相关(P<0.05);粘度与(谷∶醇)呈显著负相关(P<0.05)。同时发现,在两种优质面条小麦粉高分子量麦谷蛋白和麦醇溶蛋白性质相同的情况下,只有低分子量麦谷蛋白组成与沉淀值有较明显的差异,但重组后的面条性质基本接近,因此发现高分子量麦谷蛋白对面条质量影响较大。This study uses Polyacrylamide gel electrophoresis(SDS-PAGE)and acid polyacrylamide gel electrophoresis(A-PAGE)to identify the composition of high molecular weight glutenin subunits(HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality wheat flour.The gliadin and glutenin are separated and extracted from wheat flour by separating and recombining,then re-proportionated with proportions.The cooking quality and texture of reconstituted noodles are analyzed to identify the relationship between gliadin,glutenin and noodle’s quality.The results show that when the protein content is constant,the water absorption of recombinant noodles is negatively correlated with(gluten:alcohol)(P<0.05),while the dry matter loss rate is not highly relevant to gluten:alcohol.The hardness,firmness and tensile strength of recombinant noodles are positively correlated with gluten:alcohol(P<0.05).The viscosity is negatively correlated with gluten:alcohol(P<0.05).Meanwhile,it is found that when the properties of high molecular weight glutenin and gliadin are the same,only the composition of low molecular weight glutenin is different from the precipitation value,but the properties of reconstituted noodles are similar.Therefore,we conclude that high molecular weight glutenin has a greater impact on the quality of noodles.

关 键 词：面筋蛋白 高分子量麦谷蛋白 分离重组 面条品质 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]