摘要
以3种不同品质性状(高,中,低筋)的小麦为实验材料,研究了面团在搅拌过程中麦谷蛋白大聚体(GMP)分子中游离巯基、总巯基及二硫键含量的变化.结果表明:在面团搅拌过程中GMP分子中巯基和二硫键的含量都发生了有规律的变化,其中GMP分子中游离巯基含量变化和GMP含量变化呈负相关性,GMP分子中总巯基和二硫键含量变化与GMP含量变化呈正相关性.说明在面团搅拌过程中GMP发生了重聚和解聚现象.
<Abstrcat> Three wheat cultivars divided into three grades covering a wide range of quality parameters were researched for the changes in the content of free sulfhydryl,total sulfhydryl and disulfide of GMP during dough mixing. The results showed that: content of free sulfhydryl,total sulfhydryl and disulfide of GMP changed regularly during dough mixing. There were negative correlation between the changes of free sulfhydryl content of GMP and changes of GMP content,and there were positive correlation between the changes of total sulfhydryl and disulfide content of GMP and changes of GMP content. It indicated that the depolymerization and repolymerization of GMP occurred during dough mixing.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第2期12-15,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省自然科学基金资助课题(99402300)
关键词
面团搅拌
麦谷蛋白大聚体
游离巯基
dough mixing
glutenin macropolymer
free sulfhydryl
correlation
