活性大豆粉对小麦后路粉面筋蛋白结构及流变特性的影响  

Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour

作　　者：蒋家睿 赵贵婷 宫兆海[2] 郑学玲[1] JIANG Jiarui;ZHAO Guiting;GONG Zhaohai;ZHENG Xueling(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Shandong Peanut Research Institute,Laiyang 265200,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]山东鲁花集团有限公司,山东莱阳265200

出　　处：《食品与发酵工业》2024年第15期248-255,共8页Food and Fermentation Industries

基　　金：现代农业(小麦)产业技术体系项目(CARS-03)。

摘　　要：在后路粉中分别添加不同比例的活性大豆粉,并将其作为原料制备面筋蛋白。在测定面筋蛋白基本组分的基础上再分别对面筋蛋白的宏观特性与微观结构性质进行研究,探讨活性大豆粉对后路粉面筋蛋白理化性质与结构特性的影响。实验发现,与对照组相比,添加了活性大豆粉的后路粉面筋蛋白湿面筋含量、灰分、蛋白含量、吸水率、面筋指数与麦谷蛋白大聚体均呈现上升趋势(P≤0.05)。活性大豆粉的添加显著降低了后路粉面筋蛋白的游离巯基含量并且削弱了其表面疏水作用,流变学与拉伸实验结果表明实验组面筋蛋白中的储能模量、损失模量均大于对照组,添加活性大豆粉的后路粉面筋蛋白黏弹性与抗变形能力得到增强。傅里叶变换红外光谱与内源荧光光谱均显示活性大豆粉的添加可以将后路粉面筋蛋白的空间结构向稳定有序转变。Gluten proteins were prepared by adding different proportions of active soybean flour to the posterior routes wheat flour separately and using them as raw materials.The macroscopic properties and microstructural properties of gluten proteins were investigated separately based on the determination of the basic gluten protein components,and the effects of active soybean flour on the physicochemical and structural properties of gluten proteins of posterior routes flour were investigated.It was found that the wet gluten content,ash content,protein content,water absorption,gluten index,and glutenin macropolymer of posterior routes wheat flour gluten protein with the addition of active soybean flour showed an increasing trend compared to the control group(P≤0.05).The addition of active soybean flour significantly reduced the content of free sulfhydryl groups and weakened the surface hydrophobic effect of posterior routes wheat flour gluten protein.The results of rheological and tensile experiments showed that the energy storage modulus and loss modulus of gluten protein in the experimental group were larger than those in the control group,and the viscoelasticity and deformation resistance of posterior routes of wheat flour gluten protein were enhanced by the addition of active soybean flour.Both Fourier transform infrared spectroscopy and endogenous fluorescence spectroscopy showed that the addition of active soybean flour could shift the spatial structure of posterior routes of wheat flour gluten proteins toward stable ordering.

关 键 词：活性大豆粉 后路粉 面筋蛋白 脂肪氧合酶 蛋白结构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]