面筋蛋白三维网络结构计算机重构研究  

Studies on Reconstruction of 3-Dimension Network Structure of Wheat Gluten Based on IT Technology

作　　者：徐帅帅 张斌 马爽 赵萌迪 李敏 巨明月 牛付阁[2] 张影全[4] 王效灵 张波[4] 潘伟春[2] Xu Shuaishuai;Zhang Bin;Ma Shuang;Zhao Mengdi;Li Min;Ju Mingyue;Niu Fuge;Zhang Yingquan;Wang Xiaoling;Zhang Bo;Pan Weichun(School of Information and Electronic Engineering,Zhejiang Gongshang University,Hangzhou 310018;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018;Zhejiang Fangyuan Test Group CO.,LTD.,Hangzhou 310018;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]浙江工商大学信息与电子工程学院,杭州310018 [2]浙江工商大学食品与生物工程学院,杭州310018 [3]浙江方圆检测集团股份有限公司,杭州310018 [4]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国食品学报》2023年第10期101-107,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32172245);浙江省自然科学基金项目(LY22C200009)。

摘　　要：以小麦面团为研究对象,通过蛋白染色方法,利用荧光显微镜技术获得二维面筋蛋白的平面分布图。在此基础上,开发计算机三维重构技术,再现面筋蛋白在三维空间的分布。据此,面筋蛋白纤维的长度、粗细以及在空间的缠结等信息可以得到,为构建面团的原料、制备工艺条件和面团质构间的量化关系提供一种可能,以指导面团工业以及其它产品的开发和工艺改进。Wheat dough was selected as a model system.Via dying protein and the fluorescence microscope technique,the pictures of protein aggregates distribution in the 2-dimensinal fact surface were obtained.In addition,reconstruction of 3-dimensional structure by IT techniques based on these pictures was developed.Therein,3-dimensional networks made up by the wheat gluten were obtained as well.This picture offered crucial information,such as the length,the diameter,the entanglement of wheat gluten fibers.And this opens an avenue to build a qualitative relationship among the raw material compositions,the operation conditions to prepare dough,and dough texture properties.Therefore,this study sheds light on the practices in dough industry and other relevant industries.

关 键 词：面团 面筋蛋白 三维纤维网络 重构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]