加工方式对面筋蛋白结构及性质影响的研究进展  

Research progress on the effects of processing methods on gluten protein structure and properties

作　　者：崔国庭[1,2] 王缎 郭金英 任国艳[1,2] CUI Guoting;WANG Duan;GUO Jinying;REN Guoyan(College of Food&Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;National Teaching Demonstration Center for Food Processing and Safety,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]食品加工与安全国家级教学示范中心,河南洛阳471023

出　　处：《食品与机械》2024年第3期225-232,共8页Food and Machinery

基　　金：河南省科技攻关计划(编号:14202110038)。

摘　　要：面筋蛋白是面类食品中重要的组成成分。常见的面类食品加工方法,如加热、冷冻、机械处理及发酵工艺会破坏面筋蛋白的二级结构,面筋蛋白的疏水性、二硫键发生变化,面筋蛋白会发生变性、聚集等复杂的物理化学变化,进而影响面制品的质构与风味。文章主要介绍了加热、冷冻、粉碎、揉面、挤压及发酵工艺等加工方式对面筋蛋白的结构、性质影响的研究现状,并展望了面筋蛋白未来的研究方向。Steamed bread,noodles,deep-fried dough sticks and other noodle foods are an important part of our diet,and gluten protein is an important component of noodle foods.Common food processing techniques used to prepare noodles,including heating,freezing,mechanical processing,fermentation,and electric field treatment,alter the hydrophobic disulfide bond of the protein,denature and aggregate the protein,and cause other intricate physical and chemical changes,all of which have an impact on the texture and flavor of the finished noodle product.This paper mainly introduces the current research status of the influence of processing methods such as heating,freezing,crushing,kneading,extrusion,fermentation,and electric field processing on the structure and properties of the gluten protein.

关 键 词：面筋蛋白 热加工 冷冻 机械处理 发酵 蛋白质结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]