微波处理对小麦面筋蛋白结构的影响

doi:10.7506/spkx1002-6630-201105014

食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 65-69.doi: 10.7506/spkx1002-6630-201105014

微波处理对小麦面筋蛋白结构的影响

张海华¹,朱科学¹,陈晔²,周惠明¹

1. 江南大学食品学院
2.广西粮油科学研究所

收稿日期:2010-06-19 修回日期:2011-01-24 出版日期:2011-03-15 发布日期:2011-03-03
通讯作者: 周惠明 E-mail:pulications@yahoo.cn
基金资助:
国家“863”计划项目(2008AA10Z312)；江南大学博士基金项目

Effect of Microwave Treatment on Structure of Wheat Gluten Protein

ZHANG Hai-hua1，ZHU Ke-xue1，CHEN Ye2，ZHOU Hui-ming1,*

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. Guangxi Scientific Research Institute of Cereal and Oil, Nanning 530001, China

Received:2010-06-19 Revised:2011-01-24 Online:2011-03-15 Published:2011-03-03
Contact: ZHOU Hui-ming1,* E-mail:pulications@yahoo.cn

摘要/Abstract

摘要： 采用傅里叶红外光谱(FTIR)对小麦面筋蛋白二级结构进行分析。结果表明：微波处理后面筋蛋白的二级结构随微波功率不同而发生不同变化；通过测定FTIR光谱的羟基振动、表面疏水度以及游离巯基和二硫键(—SH/S—S)含量的变化间接反映微波对面筋蛋白空间结构的影响，结果得出经微波处理后面筋蛋白的羟基振动峰强度减弱、疏水性显著提高、S—S发生断裂并转化为—SH，这表明面筋蛋白的空间结构赖以支撑的次级键受到微波的影响；借助粒径仪、流变仪对微波处理面筋蛋白的粒径分布以及表观黏度进行测定，得出面筋蛋白体积粒径减小、静态流变表观黏度降低，表明面筋蛋白链间紧密的微结构经微波处理后变得松散。

关键词: 面筋蛋白, 微波, 傅里叶红外光谱(FTIR), 疏水性, 粒径, 流变特性

Abstract: Analysis of the effect of microwave treatment at different levels of power on the secondary structure of wheat gluten protein (WGP) was carried out using FTIR. The results showed that the secondary structure of WGP varied with different levels of microwave power. To indirectly figure out the effect of microwave on the spatial structure of WGP, changes in the hydroxyl stretching intensity, surface hydrophobicity, and free sulfhydryl group and disulphide bond contents of WGP were measured before and after microwave treatment. A decrease in hydroxyl stretching intensity, an increase in surface hydrophobicity, the breaking of disulphide bond and its conversion into sulfhydryl group were observed for WGP after microwave treatment. From these results, it could be concluded that microwave has an impact on the secondary bonds deciding the spatial structure of WGP. Furthermore, the particle distribution and apparent viscosity of microwave treated WGP were determined, and the results of decreases in volume particle size and in apparent viscosity demonstrated that the compact structure of WGPwere disrupted and became incompact.

Key words: wheat gluten protein (WGP), microwave, fourier transform infrared spectroscopy(FTIR), surface hydrophobicity, particle distribution, rheological properties

中图分类号:

TS201.7

张海华1，朱科学1，陈晔2，周惠明1,*. 微波处理对小麦面筋蛋白结构的影响[J]. 食品科学, 2011, 32(5 ): 65-69.

ZHANG Hai-hua1，ZHU Ke-xue1，CHEN Ye2，ZHOU Hui-ming1,*. Effect of Microwave Treatment on Structure of Wheat Gluten Protein[J]. FOOD SCIENCE, 2011, 32(5 ): 65-69.

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微波处理对小麦面筋蛋白结构的影响

Effect of Microwave Treatment on Structure of Wheat Gluten Protein

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