特二粉面筋蛋白聚集特性与面筋聚集仪转速关系分析  

Analysis of the relationship between gluten protein aggregation characteristics and the speed of gluten aggregator in second-grade wheat flour

作　　者：王杭 马金婷 周孟清[1] 杨帆[1] 彭颖 马铠玥 王金水[1] 贾峰[1] WANG Hang;MA Jinting;ZHOU Mengqing;YANG Fan;PENG Ying;MA Kaiyue;WANG Jinshui;JIA Feng(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2023年第2期89-95,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31771897、31871852)。

摘　　要：探究面筋聚集仪转速与特二粉面筋蛋白聚集特性之间的关系,旨在为采用加工方法改善面团特性和提升面制食品品质提供技术支撑。以特二粉为材料,利用面筋聚集仪分析转速500~3 000 r/min与峰值扭矩(BEM)、峰值时间(PMT)、启动能量(S1)、稳定能量(S2)和聚集能量(S3)之间的关系。结果表明,较低转速(500~2 000 r/min)时转速与BEM为简单线性关系;较高转速(1 500~3 000 r/min)时转速与BEM为修正的Logistic关系;转速与S1为多项式关系;转速与PMT、S2、S3均为幂指数关系;转速越高面筋网络结构形成和破坏的时间越短,而转速对网格结构破坏后扭矩的影响差异不显著。理论上,转速在2 100 r/min附近面筋聚集存在转速与能量的最优组合,不仅消耗的机械能量少,而且形成的面团品质较好。In order to explore the effect of different rotational speeds on the aggregation characteristics,this study used second-grade wheat flour as materials,and used a GlutoPeak to analyze the rotational speed on Brabender Equivalents Maximum(BEM),Peak Maximum Time(PMT),starting energy(S1),stable energy(S2)and aggregation energy(S3).In addition,the microstructure of dough were detected.The results showed that there was a simple linear relationship between the speed and BEM when the speed was low.At a higher speed,the relationship between the speed and BEM was a revised logistic one.There was a power exponential relationship between the rotational speed and PMT.The lowest point in theory was that the derivative was zero,but the PMT value had no significant difference from 2000 to 3000 r/min.The relationship between speed and S1 was polynomial.The relationship between rotational speed and S2 was power exponential.The relation between speed and S3 was power exponential.When the rotational speed was increased from 1500 to 1900 r/min,the ratio of S1∶S2 had an obvious upward trend,and the ratio of S2∶S3 and S1∶S3 had an obvious downward trend.When the rotation speed was increased from 2000 to 2500 r/min,the ratio of S1∶S2 rose obviously at first and then tended to be stable,both the ratio of S2∶S3 and S1∶S3 had an obvious downward trend.Moreover,the higher the rotation speed,the shorter the formation and destruction time of the gluten network structure,so that the structural strength of the gluten network decreased rapidly,and the influence of the rotation speed on the torque of the grid structure after failure was not significant.Theoretically,when the rotation speed was around 2100 r/min,there was an optimal combination of rotation speed and energy in the process of gluten protein aggregation,which not only consumed less mechanical energy,but also formed better dough quality.This study used the gluten aggregation characteristics of wheat flour to improve the quality of flour dough through proper processing,whic

关 键 词：聚集特性 转速 峰值扭矩 峰值时间 启动能量 稳定能量 聚集能量 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]