小麦籽粒蛋白质和淀粉特性与面条品质的关系  

Relationship of Wheat Grain Protein and Starch Properties with Noodle Quality

作　　者：王天姣 杨玉玲 卢朝银 李萌萌[1] 关二旗[1,2,3] 卞科 周海军[4] WANG Tian-jiao;YANG Yu-ling;LU Chao-yin;LI Meng-meng;GUAN Er-qi;BIAN Ke;ZHOU Hai-jun(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Grain Industry Technology Innovation Center,Zhengzhou 450001,Henan,China;Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Beijing 100183,China;Hangzhou Grain Storage Co.,Ltd.,Hangzhou 310000,Zhejiang,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省粮食产业技术创新中心,河南郑州450001 [3]农业农村部,农产品加工重点实验室/农业农村部,农产品质量安全收贮运管控重点实验室,北京100183 [4]杭州市粮食收储有限公司,浙江杭州310000

出　　处：《食品研究与开发》2023年第7期169-174,共6页Food Research and Development

基　　金：“十四五”国家重点研发计划项目课题(2021YFD2100903);河南小麦产业技术体系建设专项(S2017-01-G06)。

摘　　要：面条具有制作简单、感官特性好、保质期长、价格低廉和烹饪方法简单等优点,因此深受人们喜爱。小麦籽粒中蛋白质与淀粉是面条中的主要组成成分,其含量、理化特性和分子结构的变化明显影响面条制品的加工品质。该文对近年来小麦籽粒蛋白质和淀粉含量、结构组成、理化特性与面条加工品质的相互关系进行综述,并为蛋白质和淀粉对面条的影响机理以及面条品质的提升提供理论支撑。Noodles are popular because of the advantages of simple production,good sensory characteristics,long shelf life,low price,and simple cooking methods.Protein and starch in wheat grains are the main components of noodles,and their content,physicochemical properties,and molecular structure changes significantly affect the processing quality of noodles.In this paper,the relationship among wheat grain protein,starch content,structural composition,physical and chemical properties,and noodle processing quality in recent years were reviewed,and theoretical support was provided for the influencing mechanism of protein and starch in noodles and the improvement of noodle quality.

关 键 词：小麦 蛋白质 淀粉 面条 品质特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]