热诱导玉米淀粉模拟面团流变学、热力学和结构特性的变化  

Changes in Rheological,Thermal,and Structural Properties of Simulated Dough from Heat Induced Corn Starch

作　　者：孔庆霞 邝吉卫 杨希娟[3] KONG Qing-xia;KUANG Ji-wei;YANG Xi-juan(Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau,Qinghai University,Xining,Qinghai 810016,China;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining,Qinghai 810016,China;Academy of Agriculture and Forestry Sciences,Qinghai University,Xining,Qinghai 810016,China)

机构地区：[1]青海大学青海省青藏高原农产品加工重点实验室,青海西宁810016 [2]青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁810016 [3]青海大学农林科学院,青海西宁810016

出　　处：《粮油食品科技》2024年第6期67-76,共10页Science and Technology of Cereals,Oils and Foods

基　　金：青海大学省部共建三江源生态和高原农牧业国家重点实验室自主研究项目(2024-ZZ-04);青海省农林科学院创新基金项目(2023-NKY-02);青海省科技厅创新平台建设项目(2022-ZJ-T04)。

摘　　要：为探讨不同结构玉米淀粉(高直链、普通和蜡质玉米淀粉)对面团加工品质的影响,测定了玉米淀粉模拟面团的流变学特性、热特性、微观结构以及面筋蛋白的物化特性等指标。结果表明:高直链玉米淀粉模拟面团的粘弹性显著高于普通/蜡质玉米淀粉模拟面团,这归因于其不易糊化和高度填充的特性。蜡质玉米淀粉通过竞争吸水显著抑制了面筋蛋白的热聚集,导致热处理后面团呈现较为松散的结构。分子量分布和分子间相互作用的结果也证实,蜡质玉米淀粉主要通过抑制二硫键的交联来阻碍高分子量面筋蛋白的形成,从而导致面筋蛋白从刚性的α-螺旋向无序的β-转角结构转变。研究结果有助于深入理解淀粉-面筋蛋白的互作机制,为通过调控淀粉结构特性来改善面制品加工品质提供参考。The purpose of this study was to investigate the effects of different structures of corn starch(high amylose corn starch,normal corn starch,and waxy corn starch)on the processing quality of dough.The rheological properties,thermal properties,microstructure and physicochemical properties of gluten proteins in the simulated dough of corn starch were determined.The results showed that the viscoelasticity of the high-amylose corn starch mock dough was significantly higher than that of the normal/waxy cornstarch mock dough,which was attributed to its non-gelatinization and highly filling characteristics.Waxy corn starch significantly inhibited the thermal aggregation of gluten proteins through competitive water absorption,resulting in a relatively loose structure of the dough after heat treatment.The results of molecular weight distribution and intermolecular interactions also confirmed that waxy corn starch mainly inhibited the formation of high molecular weight gluten proteins by hindering the crosslinking of disulfide bonds,leading to the transition of gluten proteins from a rigid α-helix to a disordered β-turn structure.This study helps to gain a deeper understanding of the interaction mechanism between starch and gluten proteins,and provides a reference for improving the processing quality of flour products by regulating the structural characteristics of starch.

关 键 词：玉米淀粉 面筋蛋白 流变学特性 热性能 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]