亚麻籽胶及沙蒿胶对冻融面筋蛋白微观结构和持水性的影响

doi:10.7506/spkx1002-6630-20220605-038

食品科学 ›› 2023, Vol. 44 ›› Issue (6): 90-96.doi: 10.7506/spkx1002-6630-20220605-038

亚麻籽胶及沙蒿胶对冻融面筋蛋白微观结构和持水性的影响

王宏伟，陈彬云，张艳艳，刘兴丽，张华，苏东民

（郑州轻工业大学食品与生物工程学院，食品生产与安全河南省协同创新中心，河南省冷链食品质量安全控制重点实验室，河南郑州 450002）

出版日期:2023-03-27 发布日期:2023-03-27
基金资助:
河南省科技攻关项目（212102110083）；河南省高等学校重点科研项目（22A550017）

Effects of Flaxseed Gum and Artemisia sphaerocephala Krasch. Gum on the Microstructure and Water-Binding Capacity of Gluten Obtained from Frozen-Thawed Wheat Dough

WANG Hongwei, CHEN Binyun, ZHANG Yanyan, LIU Xingli, ZHANG Hua, SU Dongmin

(Collaborative Innovation Center of Food Production and Safety, Henan Province, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China)

Online:2023-03-27 Published:2023-03-27

摘要/Abstract

摘要： 利用傅里叶变换红外光谱、扫描电子显微镜等方法研究亚麻籽胶（flaxseed gum，FG）及沙蒿胶（Artemisia sphaerocephala Krasch. gum，ASKG）对冻融循环处理后小麦面筋蛋白二级结构、微观结构、二硫键及持水性等的影响规律，以揭示亲水胶体对冷冻面团内面筋蛋白的保护机制。结果表明：冻融循环处理破坏了面筋蛋白网络结构的有序化，而FG及ASKG能够与面筋蛋白的网络结构交联形成稳定的交联结构。FG和ASKG添加量为0.4%时，面筋蛋白具有最为均匀致密的网络结构。FG和ASKG的添加整体上增加了面筋蛋白二硫键含量（52.21～90.49、52.21～83.44 μmol/g）及α-螺旋相对含量（25.50%～34.57%、25.50%～34.36%），使面筋蛋白结构在冻融循环条件下更加稳定。此外，FG和ASKG的添加还可使面筋蛋白表面疏水性降低（溴酚蓝结合量为152.3～110.89、152.3～97.14 μg），从而增强面筋蛋白对水分的束缚能力；胶体添加量为0.4%时持水力最大，分别是未添加胶体且经冻融处理的面筋蛋白组的1.46、1.43 倍。综上，FG和ASKG能够与面筋蛋白相互作用形成稳定的交联结构，进而增强面筋蛋白对水分的束缚力，对面筋蛋白起冷冻保护作用。

关键词: 冻融处理；面筋蛋白结构；亚麻籽胶；沙蒿胶

Abstract: In order to reveal the protective mechanism of hydrocolloid on wheat dough gluten during freezing, Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were used to investigate the secondary structure, microstructure, disulfide bond content and water-binding capacity of gluten obtained from frozen-thawed wheat dough added with different amounts of flaxseed gum (FG) or Artemisia sphaerocephala Krasch. gum (ASKG). Results showed that freezing-thawing treatment destroyed the ordered network structure of gluten, while FG and ASKG could cross-link with the gluten protein network structure to form a stable cross-linked structure. Upon the addition of FG or ASKG at 0.4%, the gluten network structure was most uniform and dense. The addition of FG and ASKG increased the content of disulfide bond and the relative content of α-helix in gluten, making the gluten structure more stable under repeated freeze-thaw cycles. In addition, the addition of FG and ASKG reduced the surface hydrophobicity and consequently led to an increase in the water-binding capacity of wheat gluten. The highest water-binding capacity was obtained at an addition level of 0.4% for both FG and ASKG, 1.46 and 1.43 times higher than that of the control group without added hydrocolloid undergoing repeated freeze-thaw cycles, respectively. All these results showed that FG and ASKG could interact with gluten to form a stable cross-linked structure, thereby enhancing the water binding capacity of gluten protein and exerting a cryoprotective effect on it.

Key words: freezing-thawing treatment; gluten structure; flaxseed gum; Artemisia sphaerocephala Krasch. gum

中图分类号:

TS213.3

王宏伟，陈彬云，张艳艳，刘兴丽，张华，苏东民. 亚麻籽胶及沙蒿胶对冻融面筋蛋白微观结构和持水性的影响[J]. 食品科学, 2023, 44(6): 90-96.

WANG Hongwei, CHEN Binyun, ZHANG Yanyan, LIU Xingli, ZHANG Hua, SU Dongmin. Effects of Flaxseed Gum and Artemisia sphaerocephala Krasch. Gum on the Microstructure and Water-Binding Capacity of Gluten Obtained from Frozen-Thawed Wheat Dough[J]. FOOD SCIENCE, 2023, 44(6): 90-96.

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亚麻籽胶及沙蒿胶对冻融面筋蛋白微观结构和持水性的影响

Effects of Flaxseed Gum and Artemisia sphaerocephala Krasch. Gum on the Microstructure and Water-Binding Capacity of Gluten Obtained from Frozen-Thawed Wheat Dough

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