摘要
小麦麸质是小麦中的主要蛋白质,由醇溶蛋白和谷蛋白组成并通过二硫键相互连接,赋予面团黏弹性,是决定面制品品质的关键蛋白复合物。该研究通过对小麦麸质蛋白施加不同强度(200~600 W)的超声波处理,评估了其可溶性蛋白含量、表面疏水性、游离巯基、非共价相互作用、二级和三级结构变化以及消化率。结果表明,高强度超声波处理导致小麦麸质的可溶性蛋白含量显著下降,表面疏水性随着超声波功率的增加而增强,暴露出更多的疏水区域。荧光光谱和傅里叶变换红外光谱分析揭示,超声波处理导致麸质结构发生显著变化,β-折叠结构含量增加,而α-螺旋和无规卷曲结构减少。此外,超声波处理还显著降低了小麦麸质的消化率,这可能是由于蛋白质聚集增加,抑制了酶的作用。研究表明,小麦麸质蛋白间的相互作用由疏水相互作用主导。综上所述,高强度超声波可以有效地改善小麦麸质的结构特性及功能特性,研究结果为食品加工和应用提供了潜在的应用前景。
Wheat gluten is the primary protein in wheat,composed of gliadin and glutenin interconnected by disulfide bonds,endowing dough with viscoelastic properties and serving as the key protein complex that determines the quality of wheat-based products.The present study applied ultrasound at different power levels(200-600 W)to wheat gluten proteins and evaluated changes in soluble protein content,surface hydrophobicity,free sulfhydryl groups,non-covalent interactions,secondary and tertiary structures,and digestibility.The results showed that high-intensity ultrasound treatment significantly reduced the soluble protein content in wheat gluten,while surface hydrophobicity increased with higher ultrasound power,exposing more hydrophobic regions.Analyses by fluorescence spectroscopy and Fourier transform infrared spectroscopy revealed marked structural alterations in gluten,with an increase inβ-sheet content and decreases inα-helix and random coil structures.Furthermore,ultrasound treatment significantly lowered the digestibility of wheat gluten,likely due to enhanced protein aggregation that hinders enzymatic action.The findings also indicated that hydrophobic interactions play a dominant role among wheat gluten proteins.In conclusion,high-intensity ultrasound can improve wheat gluten’s structural and functional properties,providing promising food processing and application prospects.
作者
田东林
方年欣
付国权
杨东升
TIAN Donglin;FANG Nianxin;FU Guoquan;YANG Dongsheng(School of Life and Health Sciences,Hainan University,Haikou 570228,China)
出处
《食品与发酵工业》
北大核心
2025年第19期266-272,共7页
Food and Fermentation Industries
基金
海南省自然科学基金项目(321MS0766)。
关键词
高强度超声波
小麦麸质
功能特性
结构特性
消化率
high-intensity ultrasound
wheat gluten
functional properties
structure characteristics
digestibility
作者简介
第一作者:田东林,硕士研究生;通信作者:杨东升,正高级实验师为,E-mail:dongsheng.yang@hainanu.edu.cn。
