和面过程中面絮水分迁移及麦谷蛋白聚集特性的研究  

Research on water migration and glutenin aggregation of noodle dough during blending process

作　　者：李杏君 郑学玲[1] 李利民[1] 李力[1] LI Xingjun;ZHENG Xueling;LI Limin;LI Li(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,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：《河南工业大学学报（自然科学版）》2023年第4期1-7,17,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家小麦产业技术体系专项资金资助项目(CARS-03);省属高校基本科研业务费专项资金项目(2020ZKCJ1)。

摘　　要：面絮是和面过程中产生的面团坯粒,其特性是面条品质研究中的重要内容。对不同和面时间下所得各粒级面絮的含量、水分含量、麦谷蛋白大聚体(GMP)含量及粒度、蛋白质组分进行了分析。研究结果表明:和面过程中不同和面时间的变化改变了面絮颗粒的含量、水分含量及GMP的分布。随着和面时间的增加,各粒级面絮占总体比例变化显著,面絮颗粒由小颗粒(<2.5 mm)向中颗粒(2.5~8.5 mm)、大颗粒(>8.5 mm)转变;更长的和面时间有助于水分在不同粒级面絮中均匀分布;随着和面时间的增加,各粒级面絮的GMP含量增加,粒度增大,蛋白质聚合度增加,分子量分布增大,但在和面初期大颗粒面絮GMP含量先下降后上升。和面时间的增加可促进面絮的粒径、水分分布与GMP聚集的均匀性,但更长的和面时间会导致GMP解聚,大颗粒面絮更容易受搅拌作用而分散。Noodle doughs are the dough pellets produced during the mixing process of noodles,and their qualities can significantly influence noodle quality.Therefore,in this study,the noodle dough content,moisture,wheat gluten in macropolymer content,and particle size were analyzed under different mixing times.The results showed that the mixing times changed the content of noodle dough particles,the water content,and the distribution of glutenin macropolymers.With the increase of mixing time,the proportion of noodle dough of each grain size changed significantly,and noodle dough particles changed from small(<2.5 mm)to medium(2.5-8.5 mm)and large(>8.5 mm).A higher mixing time imparted a uniform distribution of water in noodle dough with different sizes.With the increase of mixing time,the GMP content,particle size,protein polymerization degree,and molecular weight distribution of each grain level of noodle dough increased,but the GMP content in noodle dough containing large particles first decreased and then increased at the initial mixing time.The increase in mixing time can promote the uniformity of noodle dough particle size,water distribution,and GMP aggregation,but a high mixing time will lead to the depolymerization of GMP,and noodle dough containing large particles are more likely to be dispersed by stirring.The difference in mixing time would lead to a change in noodle dough quality with different grain sizes.

关 键 词：面絮 粒度分布 麦谷蛋白大聚体 聚集特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]