基于葡萄糖氧化酶作用的黑小麦粉面团理化性质及加工性能研究  

Physicochemical Properties and Processing Performance of Black Wheat Flour Dough Based on Glucose Oxidase Action

作　　者：姜钰璐 邓利玲 陈圆圆 刘丁与 张诗沛 周斌 钟耕[1,4] JIANG Yu-lu;DENG Li-ling;CHEN Yuan-yuan;LIU Ding-yu;ZHANG Shi-pei;ZHOU Bin;ZHONG Geng(School of Food Science,Southwest University,Chongqing 400715,China;Chongqing Higher Medical College,Chongqing 401331,China;Chongqing Cereals and Oils Quality Supervision and Inspection Station,Chongqing 400040,China;Chongqing Key Laboratory of Specialty Foods,Sichuan-Chongqing Co-construction,Chongqing 400716,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆高等医药专科学校,重庆401331 [3]重庆市粮油质量监督检验站,重庆400040 [4]川渝共建特色食品重庆市重点实验室,重庆400716

出　　处：《粮油食品科技》2024年第5期51-59,共9页Science and Technology of Cereals,Oils and Foods

基　　金：重庆市攻关科技计划(CYY-2023-17)。

摘　　要：为改善黑小麦粉面团理化特性及加工性能,探究葡萄糖氧化酶(GOD)添加量对黑小麦粉糊化、热机械学面团拉伸、流变学等特性及微观结构的影响,并从蛋白质组分变化角度加以解释。结果表明:适量添加GOD能显著降低黑小麦粉面团中游离巯基的含量,同时增加二硫键的含量,从而加深蛋白质交联程度,对黑小麦粉面团理化特性有显著改善作用。当GOD添加量为0.8%时,面团结构和性质改善效果最佳,且此时麦醇溶蛋白与麦谷蛋白比值(0.81)接近最适比(1.0)。此研究为开发黑小麦食品、提高其食用品质提供了一定参考。To improve the physicochemical properties and processing performance of black wheat flour dough,the effects of adding Glucose oxidase(GOD) on the gelatinization,thermomechanics dough tensile,rheology properties,and microstructure of black wheat flour were investigated using a rapid viscosity analyzer,a texture analyzer,and a scanning electron microscope,among other methods.The effects were also explained in terms of changes in protein fractions.The results showed that the moderate addition of GOD could significantly reduce the content of free sulfhydryl groups and increase the content of disulfide bonds in the dough of black wheat flour,thereby enhancing the degree of protein cross-linking and significantly improving the physicochemical properties of black wheat flour dough.The best improvement in dough structure and properties was achieved when the GOD addition was 0.8%,at which point the ratio of wheat alcohol-soluble protein to wheat gluten(0.81) was close to the optimal ratio(1.0).This study has provided a certain reference for the development of black wheat-based foods and the improvement of their edible quality.

关 键 词：黑小麦粉 面团 葡萄糖氧化酶 理化特性 加工性能 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]