小麦面筋蛋白与风味化合物相互作用机制研究  

Study on the mechanism of interaction between wheat gluten proteins and flavor compounds

作　　者：张康逸 张灿 高玲玲 何梦影 ZHANG Kang-yi;ZHANG Can;GAO Ling-ling;HE Meng-ying(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;International Joint Laboratory for Whole Grain Wheat Products Processing in Henan Province,Zhengzhou 450002,Henan,China;Engineering Technology Research Center of Whole Grain Fresh Food Processing in Henan Province,Zhengzhou 450002,Henan,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南省全谷物小麦制品加工国际联合实验室,河南郑州450002 [3]河南省全谷物鲜食加工工程技术研究中心,河南郑州450002

出　　处：《粮食与油脂》2024年第5期27-32,共6页Cereals & Oils

基　　金：河南省重点研发与推广专项(科技攻关222102110326);中国工程科技发展战略河南研究院2022年战略咨询研究项目(2022HENZDA01);河南省农业科学院自主创新项目(2023ZC077);河南省农业科学院科技创新团队专项(2023TD26)。

摘　　要：采用GC-MS分析小麦面筋蛋白与风味化合物(正己醛、2-戊基呋喃、1-辛烯-3-醇)的相互作用,并结合荧光、红外、紫外光谱等技术分析蛋白质结构的变化。结果表明:当风味化合物加入后,蛋白质结构展开,蛋白质α-螺旋含量降低,β-折叠和β-转角含量上升;当风味化合物与蛋白质结合后,蛋白质的疏水性降低,说明风味化合物诱导了蛋白质构象变化;键中断剂的加入降低了蛋白质与风味化合物的结合率,表明非共价键在蛋白质与风味化合物的结合中发挥了重要作用。The interaction of wheat gluten proteins with flavor compounds(hexanal,2-pentylfuran,and 1-octen-3-ol)was analyzd by GC-MS,and the changes in protein structure were analyzed by fluorescence,infrared and ultraviolet spectroscopy.The results showed that when the flavor compounds were added,the protein structure unfolded,the proteinα-helix content decreased,indicating that theβ-fold andβ-turn content increased.When the flavor compounds were combined with the proteins,the hydrophobicity of the proteins decreased,indicating that the flavor compounds induced conformational changes in proteins.The addition of the bond-breaking agent decreased the binding rate of the proteins and the flavor compounds,indicating that the non-covalent bonds played an important role in the binding of proteins and flavor compounds.

关 键 词：小麦 面筋蛋白 风味 相互作用 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]