小麦加工前中后路粉面筋蛋白特性差异性分析  

Analysis of differences in gluten protein characteristics of anterior,middle,and posterior wheat flour

作　　者：蒋家睿 樊祥埼 郑学玲[1] JIANG Jiarui;FAN Xiangqi;ZHENG Xueling(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：《食品与发酵工业》2024年第4期240-245,共6页Food and Fermentation Industries

基　　金：现代农业(小麦)产业技术体系专项资金资助(CARS-03)。

摘　　要：以同一生产线不同出粉点的小麦粉制备的面筋蛋白为原料,在测定面筋蛋白基本理化组分性质基础上再分别测定其游离巯基含量、表面疏水性、麦谷蛋白大聚体(glutenin macropolymer,GMP)含量与流变学特性,探讨前中后路粉面筋蛋白理化性质以及流变学特性差异。实验发现,前路粉面筋蛋白的灰分、蛋白质含量、游离巯基含量、表面疏水性低于后路粉面筋蛋白(P≤0.05),而吸水率、面筋指数与GMP含量高于后路粉面筋蛋白(P≤0.05),流变学实验结果表明前路粉面筋蛋白中的储能模量、损失模量均大于后路粉面筋蛋白,后路粉面筋蛋白更容易发生形变且最大形变量显著高于前路粉面筋蛋白。This research used the anterior,middle,and posterior wheat flour gluten protein as raw materials to determine their composition characteristics,the number of free sulfhydryl groups,surface hydrophobicity,glutenin macropolymer(GMP),and rheological properties and to explore the differences in physical properties,chemical properties,and rheological properties of these gluten proteins.The experimental results of ash content,protein content,number of free sulfhydryl groups,and surface hydrophobicity showed that the gluten protein of the anterior wheat flour was significantly lower than that of the posterior wheat flour,and the experimental results of water absorption,protein content,and GMP content showed that the gluten protein of the anterior wheat flour was significantly higher than that of the posterior wheat flour.The results of the rheological experiment showed that the G′and G″of the anterior gluten protein were higher than those of the posterior gluten protein,and the maximum shape variable and non-deformable variable of the posterior gluten protein were higher than those of the anterior gluten protein.These experimental results confirmed that there were significant differences in the structural characteristics of the anterior,middle,and posterior wheat flour gluten protein.The spatial structure of the anterior wheat flour gluten protein was better than that of the posterior wheat flour gluten protein,and the viscoelasticity of the anterior wheat flour gluten protein was superior.

关 键 词：面筋蛋白 粉路 表面疏水性 游离巯基 流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]