燕麦抗冻蛋白对不同冻藏条件下的面筋蛋白性质的影响  

Effects of Oat Antifreeze Protein on Properties of Gluten Protein Under Different Frozen Storage Conditions

作　　者：张艳杰 冯艺璇 金晴晴 潘治利[1,2,3] 黄忠民 范会平[1,2,3] 艾志录 Zhang Yanjie;Feng Yixuan;Jin Qingqing;Pan Zhili;Huang Zhongmin;Fan Huiping;Ai Zhilu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002;Henan Engineering Research Center of Cold-Chain Food,Zhengzhou 450002)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]农业农村部大宗粮食加工重点实验室,郑州450002 [3]河南省冷链食品工程技术研究中心,郑州450002

出　　处：《中国粮油学报》2024年第12期73-80,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2021YFD2100200、2021YFD2100204),河南省青年人才托举工程项目(2022HYTP040),国家自然科学基金项目(31801580)。

摘　　要：为探究燕麦抗冻蛋白(AsAFPs)对不同冻藏条件下面筋蛋白品质的影响,将AsAFPs按照0.5%的质量分数添加到面团中,通过对不同冻藏温度和冻藏时间下小麦面筋蛋白的可溶性蛋白含量、持水性、持油性、乳化性和乳化稳定性、起泡性和泡沫稳定性及所含游离巯基含量的测定。结果表明:经4周的冻藏,各组小麦面筋蛋白中可溶性蛋白含量呈现下降趋势(P<0.05),而加入AsAFPs之后可以减缓冻藏过程中可溶性蛋白含量的降低;随冻藏时间的延长,各组小麦面筋蛋白持水性下降、持油性上升(P<0.05),加入AsAFPs后,可以减少疏水区域的暴露,使各组持水性下降的程度得到减弱,持油性上升的程度得到减弱;各组小麦面筋蛋白的乳化性呈现下降趋势,乳化稳定性则呈现上升趋势(P<0.05),加入AsAFPs之后,乳化性下降的程度减弱,乳化稳定性上升的程度减弱;各组小麦面筋蛋白的起泡性呈下降趋势,起泡稳定性则呈上升趋势(P<0.05),而加入AsAFPs后,小麦面筋蛋白起泡性下降程度减弱,泡沫稳定性上升的程度减弱;各组小麦面筋蛋白游离巯基含量呈现增加的趋势(P<0.05),而加入AsAFPs后小麦面筋蛋白中游离巯基含量明显下降。AsAFPs的加入可以改善小麦面筋蛋白的功能特性,减缓冻藏过程中面筋蛋白品质的劣变。研究结果为AsAFPs在冷冻面制品中的应用以及冷冻储藏温度的优化提供一定的参考。In order to investigate the effect of oat(Avena sativa L.)antifreeze proteins(AsAFPs)on the quality of gluten protein under different frozen storage conditions,AsAFPs was added to dough at a ratio of 0.5%.The effects of oat antifreeze protein(AsAFPs)on the variation of wheat gluten quality during freezing storage were studied by measuring the soluble protein content,water retention,oil retention,emulsification and emulsification stability,foaming and foam stability and free sulfhydryl content of wheat gluten protein under different freezing temperature and freezing storage time.The results indicated that,after four weeks of frozen storage,the soluble protein content of wheat gluten in each group showed a decreasing trend(P<0.05),and the addition of AsAFPs could slow down the decrease of soluble protein content in the process of frozen storage.With the extension of frozen storage time,water holding capacity of wheat gluten protein in each group decreased and oil holding capacity increased(P<0.05).After AsAFPs were added,the exposure of hydrophobic areas could be reduced,weakening the decrease of water holding capacity and the increase of oil holding capacity in each group.The emulsification property of wheat gluten protein in each group showed a decreasing trend,while emulsification stability showed an increasing trend(P<0.05).After AsAFPs were added,the decrease of emulsification property was weakened,while the increase of emulsification stability was weakened.The foamability of wheat gluten protein in each group showed a downward trend,while the foamability stability showed an upward trend(P<0.05).After AsAFPs were added,the foamability decline of wheat gluten protein was weakened,while the foam stability increase was weakened.The free sulfhydryl content of wheat gluten in all groups showed an increasing trend(P<0.05),while the free sulfhydryl content of wheat gluten was significantly decreased after the addition of AsAFPs.These results indicated that the addition of AsAFPs could improve the functional propertie

关 键 词：燕麦抗冻蛋白 小麦面筋蛋白 亚冻结 冻藏周期 

分 类 号：TS220[轻工技术与工程—粮食、油脂及植物蛋白工程]