食品科学 ›› 2019, Vol. 40 ›› Issue (24): 33-39.doi: 10.7506/spkx1002-6603-20181225-294

• 食品化学 • 上一篇    下一篇

魔芋葡甘聚糖对冷冻小麦面团面筋蛋白结构和功能特性的影响

郭金英,贺亿杰,韩四海,任国艳,吴影,罗登林,刘建学   

  1. (1.河南科技大学食品与生物工程学院,河南 洛阳 471023;2.河南省食品原料工程技术研究中心,河南 洛阳 471023;3.食品加工与安全国家级实验教学示范中心,河南 洛阳 471023)
  • 出版日期:2019-12-25 发布日期:2019-12-24
  • 基金资助:
    国家自然科学基金面上项目(31471658);河南省重点科技攻关计划项目(142102110038)

Effects of Konjac Glucomannan on the Structural and Functional Properties of Gluten in Frozen Wheat Dough

GUO Jinying, HE Yijie, HAN Sihai, REN Guoyan, WU Ying, LUO Denglin, LIU Jianxue   

  1. (1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. Henan Engineering Research Center of Food Material, Luoyang 471023, China; 3. National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang 471023, China)
  • Online:2019-12-25 Published:2019-12-24

摘要: 为研究魔芋葡甘聚糖(konjac glucomannan,KGM)对冷冻小麦面团面筋蛋白分子质量、游离巯基、二级结构和微观结构及持水性、流变性、热特性的功能特性影响,从小麦粉中提取面筋蛋白,运用十二烷基硫酸钠-聚丙烯酰氨凝胶电泳、流变仪、差示扫描量热仪、紫外分光光度计、傅里叶变换红外光谱和扫描电子显微镜对冷冻小麦面团面筋蛋白结构和功能特性进行分析。结果表明,与对照相比,KGM显著增强了面筋蛋白的持水性,提高了面筋蛋白黏弹特性、变性温度(Tp)和变性焓(ΔH)。在KGM存在的情况下,面筋二级结构α-螺旋和β-折叠结构占比增加,β-转角结构和无规卷曲结构减少,使其在冷冻环境下更加稳定。扫描电子显微镜图像分析表明KGM取代度为1.5%时,面筋蛋白微观结构具有明显的海绵状结构和更大的孔隙。KGM对冷冻小麦面团中的面筋蛋白特性有显著影响,对面筋蛋白起到冷冻保护作用。

关键词: 魔芋葡甘聚糖, 面筋蛋白, 二级结构, 持水性, 流变性, 热特性

Abstract: This investigation studied the effects of konjac glucomannan (KGM) on the molecular mass, free sulfhydryl content, secondary structure, microstructure and functional properties (water-binding capacity, rheological properties and thermal properties) of gluten from frozen wheat dough. SDS-PAGE, a rheometer, a differential scanning calorimeter, an ultraviolet (UV) spectrophotometer, Fourier transform infrared spectroscopy and scanning electron microscopy (SEM) were used to analyze the structural and functional properties. The results showed that added KGM significantly enhanced the water-binding capacity and improved the viscoelasticity, the denaturation temperature (Tp) and denaturation enthalpy (ΔH) of gluten. In the presence of KGM, the contents of gluten α-helix and β-sheet increased, but the contents of β-turn and random coil decreased, improving the freeze stability of gluten. SEM image analysis showed that the microstructure of gluten added with 1.5% KGM had a distinct spongy structure with larger pores. KGM has a significant effect on gluten in frozen wheat dough and can act as a cryoprotectant for gluten.

Key words: konjac glucomannan, gluten, structure, water-binding capacity, rheological properties, thermal properties

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