摘要
研究了大麦β-葡聚糖的添加量对小麦面团热机械性能以及面筋蛋白结构与功能特性的影响.结果表明:β-葡聚糖能够改善面团的吸水性能,延长其形成时间,有效抑制淀粉的回生;而且可以显著改善面团的质构特性.随着β-葡聚糖的添加,面筋蛋白的二硫键含量显著增加,二级结构由α-螺旋和β-折叠转变成β-转角和无规卷曲.大麦β-葡聚糖肽的添加不仅可以改变面筋蛋白的构象,而且可以通过疏水相互作用促进蛋白的聚集,利于面筋蛋白结构的重排,提高其热稳定性.
The effects of the addition of barleyβ-glucan on the thermomechanical properties of wheat dough and the structural and functional properties of gluten were studied.The results showed thatβ-glucan could improve the water absorption properties of the dough,prolong its formation time,and effectively inhibit the retrogradation of starch;and could significantly improve the texture properties of the dough.With the increasing of barleyβ-glucan concentration,the content of disulfide bonds in gluten increased significantly,and the secondary structure changed fromα-helix andβ-folding toβ-angle and random curl.The addition of barleyβ-glucan peptide could not only change the conformation of the gluten protein,but also promote the aggregation of the protein through hydrophobic interaction,which was conducive to the rearrangement of the gluten protein structure and improved its thermal stability.
作者
冯勇
任政伟
FENG Yong;REN Zheng-wei(Feng Yong Chinese Cooking Skills Master Studio,Chongqing Business Vocational College,Chongqing 401331,China;Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《粮食与油脂》
北大核心
2021年第7期24-27,共4页
Cereals & Oils
基金
重庆市教育委员会科学技术研究类青年项目“功能性风味面点开发与标准化研究”(KJQN201804405)。
