水分对冷冻小麦面团质构及面筋蛋白二级结构的影响.PDF

※基础研究 食品科学 2017, Vol.38, No.09 149 水分对冷冻小麦面团质构及面筋蛋白 二级结构的影响 王世新，杨 强，李新华* （沈阳农业大学食品学院，辽宁沈阳 110866 ） 摘  要：应用质构分析仪和傅里叶变换红外光谱仪测定小麦面团质构特性和微观结构（面筋蛋白二级结构），分析 不同加水量对冷冻和未冷冻面团品质的影响。结果表明：加水量和冷冻对小麦面团的质构特性和面筋蛋白二级结构 影响显著。随着加水量的增加，冷冻后小麦面团与未冷冻相比硬度增加、黏性升高、内聚性下降、弹性降低，而对 β α β 面团的回复性影响很小。经冷冻后面团面筋蛋白的二级结构 -折叠和 -螺旋的相对含量增加， -转角的相对含量降 低，使面筋蛋白的网状结构趋于稳定。以上结果可以说明水分可能是影响冷冻面团品质的一个重要因素，也为进一 步揭示加水量在小麦冷冻面团中的作用机理提供了重要的研究参考。 关键词：冷冻；加水量；质构特性；面筋蛋白二级结构 Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough * WANG Shixin, YANG Qiang, LI Xinhua (School of Food Science, Shenyang Agricultural University, Shenyang 110866, China) Abstract: The texture and microstructure (gluten protein secondary structure) of wheat dough were determined by texture analyzer and Fourier transform infrared spectrometer (FTIR) to analyze the effect of adding different amounts of water on the quality of frozen wheat dough. The results showed the significant impact of water addition and freezing on texture characteristics of wheat dough and the secondary structure of gluten proteins. With increasing water addition, the hardness, and viscosity of frozen wheat dough increased, cohesion and the elasticity decreased when compared with the nonfrozen one. However, water addition had little effect on the resilience of frozen wheat dough. After freezing, the contents of β -sheet and α-helix of gluten proteins increased, and the content of β -turn decreased, resulting in