水分对冷冻小麦面团质构及面筋蛋白二级结构的影响 - 食品科学.pdfVIP

2016-08-26 水分对冷冻小麦面团质构及面筋蛋白二级结构的影响 * 王世新，杨 强，李新华 (沈阳农业大学食品学院，辽宁 沈阳 110866) 摘 要：应用质构分析仪和傅里叶变换红外光谱仪（FTIR spectrum ）测定小麦面团质构特性和微观结构（面 筋蛋白二级结构）来分析不同的和面加水量对冷冻面团品质的影响。结果表明：加水量和冷冻对小麦面团 的质构特性和面团面筋蛋白二级结构影响显著。随着加水量的增加，冷冻后小麦面团与未冷冻相比硬度增 加、粘性升高、内聚性升高、弹性降低，而对面团的回复性影响很小。经冷冻后面团面筋蛋白的二级结构 β-折叠和 α-螺旋的比例增加，β-转角的比例降低，使面筋蛋白的网状结构趋于稳定。以上结果可以说明水 分可能是影响冷冻面团品质的一个重要因素，也为进一步揭示加水量在小麦冷冻面团中的作用机理提供重 要的研究基础。 关键词：冷冻；加水量；质构特性；面筋蛋白二级结构 Effect of the Moisture on Texture and the Gluten Protein Secondary Structure in Frozen Wheat Dough WANG Shi-xin, YANG Qiang, LI Xin-hua* (School of Food Science and Technology, Shenyang Agricultural University, Shenyang 110866, China) Abstract: The texture and microstructure of wheat dough (gluten protein secondary structure) were determined by Texture Analyzer and Fourier Transform Infrared Spectrometer (FTIR spectrum)to analyze the effect of different addition amount of water on the quality of wheat frozen dough. The results showed that the effects of water addition amount and freezing on the texture characteristics of wheat dough and the secondary structure of gluten protein were significant. With the increase of water addition amount, the hardness, viscosity and cohesion of wheat frozen dough were increased, and the elasticity decreased, compared with wheat no-frozen dough. Whereas the water addition amount had a little effect on the resilience of the wheat frozen dough. After freezing, the ratio of β-sheet and α-helix of secondary structure of gluten protein was increased, and the ratio of the β-turn decreased, result in a stable network structure of gluten pro