气流分级对发芽小麦粉面筋蛋白特性的影响研究  

Study on the Effect of Air Classifier Treatment on Gluten-related Properties of Sprouted Wheat Flour

作　　者：齐笑笑 郭嘉[1] 温纪平[1] QI Xiao-xiao;GUO Jia;WEN Ji-ping(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,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：《食品研究与开发》2022年第3期14-20,共7页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(31901726)。

摘　　要：该文以百农307为原料,在20℃、85%湿度下发芽12 h,经干燥后磨粉并进行气流分级处理,通过对其蛋白质含量、面筋含量与指数、巯基与二硫键含量、面筋蛋白的功能特性、动态流变学特性、氨基酸含量等指标进行测定分析,探究气流分级对发芽小麦粉面筋蛋白特性的影响。研究发现:小麦发芽后面筋含量、品质与蛋白质结构稳定性变差,面筋蛋白的功能特性、黏性与氨基酸含量升高,弹性降低;经气流分级后,大粒径粉(F1)的面筋品质变好、蛋白质结构更稳定、面筋蛋白弹性增加、黏性降低、氨基酸含量增加,其余指标与未发芽小麦粉(WF)无显著差异。研究表明,发芽小麦粉(SF)通过气流分级处理,可分离出品质更好的F1。Bainong 307(raw material)was germinated for 12 h at 20℃,relative humidity 85%,ground after drying,and passaged through an air classifier.The effects of air classification on the gluten-related properties of sprouted wheat flour were investigated by measuring the protein content,gluten content and index,sulfhydryl and disulfide bond contents,functional properties,dynamic rheological properties and amino acids from gluten protein.Gluten content,quality and protein structure stability became worse after wheat germination.The functional properties,viscosity and amino acid content of gluten protein increased,and elasticity decreased.After air classification,the gluten quality of large-size powder(F1)improved,protein structure was more stable,gluten protein elasticity increased,viscosity was reduced and amino acid content increased.Other measured indicators were not significantly different from wheat flour(WF).This study showed that sprouted wheat flour(SF)can be separated into better quality F1 through air classification.

关 键 词：发芽小麦 气流分级 小麦粉 面筋蛋白 特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]