摘要
为探究醇溶蛋白对面团结构和馒头品质的影响机制,在特一粉中分别加入提取出的醇溶蛋白亚组分(gli8、gli9、gli10、gli11、gli15),分析其对面团中蛋白质分子间作用力、面团微观结构、馒头质构、感官评价及比容的影响。发现在面团中gli8、gli9、gli10、gli11和gli15使疏水相互作用都有所增加;gli8、gli9、gli11和gli15使得氢键减少;gli9、gli10和gli15对二硫键影响不大,gli8和gli11使面团的二硫键有所增加;其中gli8对蛋白质分子间作用力影响最大。gli8和gli15在醒发过程中影响了面团中的氢键;在醒发过程中gli9和gli15对面团的二硫键有一定的影响。gli10使得醒发后的面团内部结构松散,淀粉大多被裸露出来,且不具有连续的面筋薄膜。gli8、gli9、gli10使得馒头的硬度有所增加;gli8、gli9、gli10、gli11和gli15使得馒头的弹性、回复性和黏附性都比空白组的小;gli8、gli9和gli10使得馒头咀嚼性都比空白组的大;其中也是gli8对馒头质构的影响最大。gli8和gli10对馒头的感官评分和比容影响较大,且使其减小。
In order to investigate the gliadin affects mechanisms on the dough structure and the quality of steamed bread, the extracted prolamin subcomponents(gli8, gli9, gli10, gli11, gli15) were added to the special powder to analyze the effects of the intermolecular force of the protein in the dough, the microstructure of the dough, the texture of the steamed bread, the sensory evaluation and the specific volume. It was found that gli8, gli9, gli10, gli11 and gli15 in the dough increased the hydrophobic interaction;gli8, gli9, gli11 and gli15 reduced the hydrogen bond;gli9, gli10 and gli15 did not change the disulfide bond, gli8 and gli11 increases the disulfide bond of the dough;gli8 has the greatest effect on the intermolecular forces of the protein. gli8 and gli15 affect the hydrogen bond in the dough during proofing;gli9 and gli15 have a certain effect on the disulfide bond of the dough during the proofing process. gli10 makes the internal structure of the dough after the proofing loose, the starch is mostly bare, and does not have a continuous gluten film. gli8, gli9, gli10 increased the hardness of the steamed bread;gli8, gli9,gli10, gli11 and gli15 made the elasticity, recovery and adhesion of the steamed bread smaller than that of the blank group;gli8, gli9 and gli10 made chewness of the steamed bread larger than the blank group;also gli8 has the greatest impact on the texture of the steamed bread. gli8 and gli10 have a greater influence on the sensory score and specific volume of the steamed bread and reduce them.
作者
于国莉
刘长虹
贾峰
王金水
YU Guoli;LIU Changhong;JIA Feng;WANG Jinshui(Henan University of Technology, Zhengzhou 450001)
出处
《食品科技》
CAS
北大核心
2019年第3期152-157,共6页
Food Science and Technology
基金
国家重点研究和发展计划项目(2016YFD0400200)
国家自然科学基金项目(31571780)
河南工业大学基础研究重点培育基金项目(2013JCYJ05)
关键词
醇溶蛋白亚组分
面团结构
质构
感官评价
prolamin subcomponent
dough structure
texture
sensory evaluation
作者简介
于国莉(1995-),女,周口人,硕士研究生,研究方向为发酵面食。
