青稞β-葡聚糖对不同筋力小麦面团劣变的影响机制研究  

Study on the effect mechanism of highland barleyβ-glucan on deterioration of wheat dough with different gluten strengths

作　　者：赵娅杰 王佳怡 牟安琼 沈鑫 潘娅楠 李梁 ZHAO Ya-jie;WANG Jia-yi;MOU An-qiong;SHEN Xin;PAN Ya-nan;LI Liang(Food Science College,Xizang Agriculture&Animal Husbandry University,R&D Center of Agricultural Products with Xizang Plateau Characteristics,The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Xizang Characteristic Agricultural and Animal Husbandry Resources,Linzhi 860000,Xizang,China)

机构地区：[1]西藏农牧学院食品科学学院,高原特色农产品研发中心,西藏特色农牧资源研发省部共建协同创新中心,西藏林芝860000

出　　处：《粮食与油脂》2025年第1期24-30,共7页Cereals & Oils

基　　金：西藏自治区自然科学基金项目(XZ202301ZR0022G);西藏农牧学院青年拔尖人才项目(XZNMXYRCXM-2024-08);西藏农牧学院研究生教学改革建设项目(YJSJG2023-015);西藏农牧学院学科建设项目(533323001)。

摘　　要：分别在高筋小麦粉和低筋小麦粉中添加青稞β-葡聚糖制作复配面团,分析青稞β-葡聚糖添加量对高筋、低筋小麦面团热机械性能、糊化特性以及面筋蛋白组成的影响,并探讨青稞β-葡聚糖对不同筋力小麦面团劣变的影响机制。结果表明:随着青稞β-葡聚糖添加量的增加,复配粉面团的热机械学性能发生变化,吸水率、黏度崩解值和蛋白质弱化度总体增加;形成时间呈现先延长后缩短的趋势,最大黏度指数呈降低趋势;高筋、低筋小麦粉糊化的峰值黏度、谷值黏度、最终黏度、崩解值和回生值总体上均呈现下降趋势。热机械参数与糊化参数的相关性分析表明,回生值、最大黏度指数、稳定时间均与峰值黏度、谷值黏度、崩解值和最终黏度均呈极显著正相关;SDS-PAGE电泳试验结果显示,面筋蛋白条带的数量和位置没有变化但强度降低。研究表明,在小麦粉中添加青稞β-葡聚糖抑制了小麦淀粉糊化,阻碍了淀粉分子重排,使面筋蛋白劣化,降低了复配面团稳定性,但延缓了小麦淀粉的回生老化,从而延长了复配面团的贮藏时间。Highland barleyβ-glucan was added to high gluten wheat flour and low gluten wheat flour re-spectively to make compound dough.The effect of highland barleyβ-glucan addition on the thermome-chanical properties,gelatinization properties,and gluten protein composition of high gluten and low glu-ten wheat dough were analyzed,and the mechanism of highland barleyβ-glucan on the deterioration of wheat dough with different gluten strengths was discussed.The results showed that with the increase of highland barleyβ-glucan addition,the thermal mechanical properties of the compound dough changed,and the water absorption rate,viscosity disintegration value,and protein weakening degree overall in-creased.The formation time showed a trend of first prolonging and then shortening,and the maximum viscosity index showed a decreasing trend.The peak viscosity,valley viscosity,final viscosity,disinte-gration value,and retrogradation value of high gluten and low gluten wheat flour gelatinization generally showed a decreasing trend.The correlation analysis between thermomechanical parameters and gelatiniza-tion parameters showed that the retrogradation value,maximum viscosity index,and stabilization time were all significantly positively correlated with peak viscosity,valley viscosity,disintegration value,and final viscosity.The SDS-PAGE electrophoresis test results showed that the number and position of gluten protein bands did not change,but the intensity decreased.Research had shown that adding highland barleyβ-glu-can to wheat flour inhibited the gelatinization of wheat starch,hindered the rearrangement of starch mole-cules,deteriorated gluten protein,and reduced the stability of compound dough.However,it delayed the retrogradation and aging of wheat starch,thereby prolonging the storage time of compound dough.

关 键 词：青稞Β-葡聚糖 小麦粉 面团 品质特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]