食品科学 ›› 2020, Vol. 41 ›› Issue (6): 8-15.doi: 10.7506/spkx1002-6630-20181203-028

• 食品化学 • 上一篇    下一篇

醇溶蛋白和麦谷蛋白配比对饼干品质的影响

杨涛,王沛,周琴,王笑,蔡剑,黄梅,戴廷波,曹卫星,姜东   

  1. (南京农业大学 农业部小麦区域技术创新中心,江苏 南京 210095)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0300408);国家自然科学基金面上项目(31671633;31771693); 现代农业产业技术体系建设专项(CARS-03);江苏省现代作物生产协同创新中心项目(JCIC-MCP)

Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality

YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong   

  1. (Technical Innovation Center of Wheat, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 明确不同醇溶蛋白和麦谷蛋白配比对面团及饼干品质的影响。以扬麦22为材料,通过分离重组的方法,将面粉中的醇溶蛋白、麦谷蛋白和淀粉分离出来,并按照既定比例进行重组,分析不同醇溶蛋白和麦谷蛋白质量比(醇/谷比)处理下面筋蛋白结构、面团流变学及饼干的品质变化规律。结果表明:随着醇/谷比的增加,面筋蛋白的β-折叠和α-螺旋含量逐渐下降,β-转角含量逐渐上升;游离巯基含量呈现线性下降趋势;各处理间的热变性温度(Tp)无显著性差异,焓值(ΔH)呈现上升的趋势。重组体系的弹性模量G’和黏性模量G”逐渐下降,流变损耗角tanΔ(G”/G’)逐渐上升;面团的内聚性、黏着性弹性呈现逐渐上升的趋势。饼干的硬度、咀嚼性、直径、厚度逐渐增加,延展因子降低,色泽有所改善,饼干的感官评分呈先上升后下降的趋势。综上所述,醇/谷比增加造成饼干直径增加,色泽有所改善,但是醇谷比过高导致面筋蛋白黏弹性下降,重组面粉所制作饼干的硬度增加,延展因子变小,颜色泛白,醇/谷比6∶4为制作饼干的最佳比例。

关键词: 麦谷蛋白, 醇溶蛋白, 重组, 饼干, 品质

Abstract: The purpose of this paper was to clarify the effects of different ratios between gliadin and glutenin on the quality of dough and biscuit. Gliadin, glutenin and starch were separated from wheat flour (cv. Yangmai 22) and recombined into low-gluten (8%) flours with predetermined ratios between gliadin and glutenin. The gluten secondary structure and dough rheology of the recombined flours and the quality of biscuits produced from each of them were analyzed. The results showed that with the increase in gliadin/glutenin ratio, the contents of β-sheet and α-helix in gluten proteins decreased gradually, the content of β-turn increased gradually, and the content of free sulfhydryl group decreased linearly; the thermal denaturation temperature (Tp) did not significantly change, but the enthalpy change (ΔH) showed an upward trend. In addition, the storage modulus (G’) and loss modulus (G’’) of the doughs made from recombined flours decreased gradually, while the rheological loss angle tanΔ(G’’/G’) increased gradually, and so did the cohesiveness, adhesiveness and elasticity. The hardness, chewiness, diameter and thickness of biscuits increased gradually, the spread ratio decreased and the color improved with increasing gliadin/glutenin ratio. The sensory score of biscuits increased first and then decreased. In summary, increased gliadin/glutenin ratio led to increased diameter and improved color of biscuits. But excessively higher gliadin/glutenin ratio led to a decrease in gluten viscoelasticity, and imparted an increase hardness, decreased spread ratio and whiter color to biscuits. The optimal ratio of gliadin to glutenin for biscuit making was 6:4.

Key words: glutenin, gliadin, recombination, biscuit, quality

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