摘要
以面粉中的面筋蛋白为研究对象,通过分离重组的方法研究面筋蛋白、琥珀酰化面筋蛋白及脱酰胺面筋蛋白对面条品质的影响,以期探究面筋蛋白侧链基团与面条品质之间的关系.结果表明:面筋蛋白侧链游离氨基、羧基含量的变化对生熟面条的拉断力、拉伸距离和熟面条的弹性、硬度、咀嚼性产生了较明显的影响;其中琥珀酰化面筋主要影响面条的拉断力和弹性,脱酰胺面筋对熟面条硬度和咀嚼性影响效果显著.
The influences of gluten in wheat flour, succinylated gluten, and deamidated gluten on the noodles quality were studied by segregation and recombination to study the relationship between side-chain groups of gluten and the noodles quality. The results showed that the contents of free amino groups and carboxyl group on side chains of gluten had obvious influences on the tensile strength and breaking length of raw and cooked noodles and on the springiness, hardness and chewiness of cooked noodles, wherein the succinylated gluten mainly influenced the tensile strength and springiness; and deamidated gluten had remarkable effect on the hardness and chewiness of the cooked noodles.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2014年第2期34-37,42,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(21276065)
河南工业大学研究生教育创新计划基金项目(2012YJCX18)
关键词
面筋蛋白
修饰
面条品质
机理
gluten
modification
noodles quality
mechanism
