The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread...The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.展开更多
大豆蛋白加入小麦粉中改善面制品营养品质的同时也会对面团的面筋蛋白组成和结构产生影响。醇溶蛋白是小麦面筋的主要组分,赋予面团黏性和延伸性。为探究大豆蛋白对面团中醇溶蛋白的影响,将大豆分离蛋白(soy protein isolate,SPI)、大...大豆蛋白加入小麦粉中改善面制品营养品质的同时也会对面团的面筋蛋白组成和结构产生影响。醇溶蛋白是小麦面筋的主要组分,赋予面团黏性和延伸性。为探究大豆蛋白对面团中醇溶蛋白的影响,将大豆分离蛋白(soy protein isolate,SPI)、大豆浓缩蛋白(soy protein concentrate,SPC)、质构化大豆蛋白(texturized soy protein,TSP)分别以不同比例添加到小麦粉中制成面团,分离醇溶蛋白,通过内源荧光光谱、紫外光谱扫描及酸性聚丙烯酰胺电泳等方法对面团中醇溶蛋白的结构和组成进行评价。结果表明,与小麦粉面团相比,添加8%(质量分数,下同)的SPI、SPC、TSP后,面团中醇溶蛋白相对含量分别下降了9.65%、9.85%、5.97%;添加8%的SPI后,面团α-醇溶蛋白比例增加0.79%,β-,γ-醇溶蛋白比例无显著性变化,ω-醇溶蛋白比例下降2.27%;添加8%的SPC后,面团α-醇溶蛋白比例下降1.42%,β-醇溶蛋白比例下降1.59%,γ-醇溶蛋白无显著性变化,ω-醇溶蛋白比例增加3.25%;添加8%的TSP后,面团α-醇溶蛋白比例下降1.47%,β-,γ-醇溶蛋白比例无显著性变化,ω-醇溶蛋白比例增加1.12%。添加SPI和TSP均能使面团中醇溶蛋白肽链伸展,α-螺旋含量降低;添加SPI使面团中醇溶蛋白β-转角含量降低;添加SPC对面团中醇溶蛋白结构无显著影响。综上,添加大豆蛋白使面团中醇溶蛋白相对含量下降,肽链结构伸展,蛋白组分发生变化,从而改变醇溶蛋白黏附在麦谷蛋白骨架的状态,增大面团拉断力,缩短面团拉伸距离。该研究建立了一种探究面团中醇溶蛋白组成和结构的方法体系,为植物源蛋白在面制品中的应用提供理论基础和新思路。展开更多
基金The authors thanks for the financial support of the National Key Research and Development Program(2016YFD0400203)the National Natural Science Foundation of China(Project No.31771897,31871852,and 31772023).
文摘The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.
文摘大豆蛋白加入小麦粉中改善面制品营养品质的同时也会对面团的面筋蛋白组成和结构产生影响。醇溶蛋白是小麦面筋的主要组分,赋予面团黏性和延伸性。为探究大豆蛋白对面团中醇溶蛋白的影响,将大豆分离蛋白(soy protein isolate,SPI)、大豆浓缩蛋白(soy protein concentrate,SPC)、质构化大豆蛋白(texturized soy protein,TSP)分别以不同比例添加到小麦粉中制成面团,分离醇溶蛋白,通过内源荧光光谱、紫外光谱扫描及酸性聚丙烯酰胺电泳等方法对面团中醇溶蛋白的结构和组成进行评价。结果表明,与小麦粉面团相比,添加8%(质量分数,下同)的SPI、SPC、TSP后,面团中醇溶蛋白相对含量分别下降了9.65%、9.85%、5.97%;添加8%的SPI后,面团α-醇溶蛋白比例增加0.79%,β-,γ-醇溶蛋白比例无显著性变化,ω-醇溶蛋白比例下降2.27%;添加8%的SPC后,面团α-醇溶蛋白比例下降1.42%,β-醇溶蛋白比例下降1.59%,γ-醇溶蛋白无显著性变化,ω-醇溶蛋白比例增加3.25%;添加8%的TSP后,面团α-醇溶蛋白比例下降1.47%,β-,γ-醇溶蛋白比例无显著性变化,ω-醇溶蛋白比例增加1.12%。添加SPI和TSP均能使面团中醇溶蛋白肽链伸展,α-螺旋含量降低;添加SPI使面团中醇溶蛋白β-转角含量降低;添加SPC对面团中醇溶蛋白结构无显著影响。综上,添加大豆蛋白使面团中醇溶蛋白相对含量下降,肽链结构伸展,蛋白组分发生变化,从而改变醇溶蛋白黏附在麦谷蛋白骨架的状态,增大面团拉断力,缩短面团拉伸距离。该研究建立了一种探究面团中醇溶蛋白组成和结构的方法体系,为植物源蛋白在面制品中的应用提供理论基础和新思路。
