食品科学 ›› 2018, Vol. 39 ›› Issue (12): 15-19.doi: 10.7506/spkx1002-6630-201812003

• 食品化学 • 上一篇    下一篇

发酵时间对馒头品质及面筋蛋白结构的影响

韩红超,李文钊*,周航,于磊,姜化彬,崔文进,阮美娟   

  1. (天津科技大学食品工程与生物技术学院,天津 300457)
  • 出版日期:2018-06-25 发布日期:2018-06-15
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501532)

Effects of Fermentation Time on Steamed Bread Quality and Gluten Structure

HAN Hongchao, LI Wenzhao*, ZHOU Hang, YU Lei, JIANG Huabin, CUI Wenjin, RUAN Meijuan   

  1. (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
  • Online:2018-06-25 Published:2018-06-15

摘要: 利用体积仪、质构仪和傅里叶变换红外光谱分别测定馒头比容、质构特性与面筋蛋白二级结构,探究发酵时间对馒头品质及面筋蛋白结构的影响。结果表明:馒头中醇溶蛋白与麦谷蛋白中β-折叠含量均为最高。随着发酵时间的不断延长,醇溶蛋白中β-折叠、α-螺旋相对含量无显著性变化,无规则卷曲逐渐减少,而β-转角则逐渐增加;羟基吸收带逐渐增强,醇溶蛋白的水合作用增强。麦谷蛋白中α-螺旋与无规则卷曲相对含量变化不大,β-折叠相对含量先上升后下降,而β-转角相对含量则是先下降后上升;羟基带强度逐渐减弱;当发酵时间延长到80?min时,麦谷蛋白红外光谱位于1?082?cm-1与1?155?cm-1处的峰消失,可能是蛋白质环状结构的C—C振动减弱。

关键词: 面筋蛋白, 傅里叶变换红外光谱, 发酵, 馒头

Abstract: The specific volume and texture properties of steamed bread and the secondary structure of gluten were determined by a volume meter, a texture analyzer and Fourier transform infrared (FTIR) spectroscopy, respectively. The effects of fermentation time on bread quality and gluten protein structure were investigated. The results showed that β-sheet was the dominant secondary structure for both the glutenin and gliadin in steamed bread. The contents of β-sheet and α-helix in the gliadin did not significantly change with fermentation time, whereas random coil gradually decreased and β-turn increased; the intensity of the hydroxyl absorption band was gradually increased, and the hydration of the gliadin was enhanced. For the glutenin, the contents of α-helix and random coil changed little; β-sheet content increased first and then decreased while the opposite was observed for β-turn. The intensity of the hydroxyl absorption band gradually declined. The peaks at 1 082 cm-1 and 1 155 cm-1 in the FTIR spectrum of the glutenin disappeared at 80 min of fermentation, which may be attributed to the weakened C–C vibration of the protein ring structure

Key words: gluten, Fourier transform infrared spectroscopy, fermentation, steamed bread

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