豆腐柴对面团面筋网络结构劣变影响研究  

Effects of Premna microphylla Turcz.Powder on Dough Gluten Network

作　　者：张博安 杜文凯[2] 张亚辉 刘一 张海华 Zhang Boan;Du Wenkai;Zhang Yahui;Liu Yi;Zhang Haihua(College of Food and Health,Zhejiang A&F University,Hangzhou 311300;Zhejiang Quality Inspection Center of Grain and Oil Products,Hangzhou 310012)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]浙江省粮油产品质量检验中心,杭州310012

出　　处：《中国粮油学报》2024年第10期52-58,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：开发豆腐柴面条是挖掘豆腐柴资源的有效增值途径,但豆腐柴的存在使得面团的形成时间和稳定时间显著缩短。以不同添加量的豆腐柴-小麦粉混粉面团为研究对象,从分子及原子尺度上研究面团面筋网络结构的变化。结果发现,宏观上的劣变归因于分子尺度上谷蛋白高分子聚合体含量的降低和二级结构的变化(α-螺旋结构降低、β-折叠结构的增多、无规则卷曲增多),而分子尺度结构的变化又是由原子尺度上面团中化学作用力所决定,即添加豆腐柴后面团中占优势的疏水作用变成了共价键,而面团中二硫键虽趋于稳定态的g-g-g构型但含量无显著变化,这也是豆腐柴面团稳定时间和形成时间降低的根本原因。Adding Premna microphylla Turcz.(PT)powder to noodles is an effective value-added way to develop Premna microphylla Turcz.resource.However,the presence of PT powder significantly shortens the dough formation time and stability time.In this paper,the gluten network structure of dough with different amounts of PT powder added at multiple scales was investigated,from nano to atomic.The results indicated that the macro deterioration was attributed to the nano scale structure by the decrease of gluten polymer andα-helix,and the increase ofβ-sheet and random coil.Furthermore,changes in nano scale structure depended on changes in chemical forces in atomic scale structures.At the atomic scale,PT powder replaced hydrophobic interactions with covalent bonds as the main molecular interaction,while disulfide bonds tended to have a more stable g-g-g configuration with no significant change in content.That was the fundamental cause of advanced structures as well as the decrease in the stabilization time and formation time of dough gluten network.

关 键 词：豆腐柴 面团 面筋蛋白 二级结构 共价键 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]