β-葡聚糖酶对高燕麦含量面团性质与蛋白结构的影响  

Effect ofβ-glucanase on Properties and Protein Structure of Dough with a High Oat Flour Content

作　　者：钱海峰[1] 潘琪锋 李言[1] 王立[1] 樊铭聪 QIAN Hai-feng;PAN Qi-feng;LI Yan;WANG Li;FAN Ming-cong(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮油食品科技》2022年第2期41-49,共9页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划(2020YFC1606804)。

摘　　要：β-葡聚糖酶可对高燕麦含量面团流变特性、面筋蛋白结构产生较大影响。测试了燕麦面包预拌粉粉质特性、面团动态流变学特性、燕麦面团中β-葡聚糖含量和平均相对分子量、蛋白质游离巯基和SDS可萃取蛋白含量,分析了燕麦蛋白质二级结构、SDS-PAGE蛋白图谱和蛋白质表面疏水性,结果显示:与对照组相比,加入β-葡聚糖酶后,50%燕麦含量的面团吸水率显著下降,弹性模量(Gʹ)和粘性模量(Gʺ)显著降低,减弱了燕麦中本身存在的β-葡聚糖的成胶性并改善了面团的可变形性和流动性,面团的加工适应性得到提高。β-葡聚糖酶降低了面团中β-葡聚糖的聚合度,平均相对分子质量从350 kDa降至62 kDa,面筋蛋白间的非共价相互作用加强,面筋蛋白表面疏水性降低,蛋白二级结构由无规则卷曲和β-转角转变为β-折叠,使得面筋蛋白的水合和聚集程度得到提升。上述研究表明,β-葡聚糖酶处理对改善由于葡聚糖影响的面团加工特性具有显著作用。β-glucanase can have a great influence on rheological properties and gluten protein structure of dough with a high oat content.We tested the farinographic properties of the pre-mixed oat bread flour,the dynamic oscillatory rheology of the dough,the content and average molecular weight ofβ-glucan,the free sulfhydryl content and proteins extractability in SDS solution of oat dough.We analyzed the secondary structure,SDS-PAGE protein patterns and surface hydrophobicity of the proteins in the dough.The results showed that,compared with the control group,after the addition ofβ-glucanase,the water absorption of the dough with 50%oat content,the storage modulus(G')and loss modulus(G'')all decreased significantly.The gel-forming properties of theβ-glucanase in oat itself was weakened.The deformability and fluidity of the dough were improved.As a result,the processing suitability of the dough is enhanced.Theβ-glucanase reduced the degree of polymerization ofβ-glucan in the dough.The average molecular weight decreased from 350 kDa to 62 kDa,the non-covalent interaction between gluten proteins was strengthened,the surface hydrophobicity of gluten proteins was reduced,and the protein.The secondary structure is converted from random coils andβ-turns toβ-sheets,resulting in increased hydration and aggregation of gluten.The above research showed thatβ-glucanase had great potential on improving the processing adaptability of high oat content dough.

关 键 词：燕麦面团 Β-葡聚糖酶 粉质特性 动态流变特性 平均相对分子量 蛋白质游离巯基 可萃取蛋白含量 蛋白质二级结构 SDS-PAGE蛋白图谱 表面疏水性 

分 类 号：TS201.1[轻工技术与工程—食品科学]