冻藏时间对麦谷蛋白和麦醇溶蛋白二级结构及面团性能的影响研究

Effect of the time of frozen on secondary structure of glutenin and gliadin and textural properties of dough

摘要: 分别对小麦醇溶蛋白和麦谷蛋白在-18℃下冻藏0²8d后其巯基和二硫键含量以及二级结构的变化情况进行研究,并分析了变化可能的内在机理;进一步探讨了冻藏导致的面团质构变化与两种面筋蛋白结构变化的对应关系。结果表明:冻藏处理使麦醇溶蛋白和麦谷蛋白中巯基含量增加、二硫键含量减少,α-螺旋和β-转角结构含量下降,β-折叠结构含量升高;其中,冻藏处理对麦谷蛋白二级结构的影响程度要明显大于麦醇溶蛋白。质构研究结果表明:两种蛋白质中二硫键、α-螺旋和β-转角结构含量的减少,对冻藏后面团粘性、弹性、硬度的降低有着重要影响。

Abstract: The changes of the contents of-SH and-SS and secondary structure in the wheat gliadin and glutenin at the condition of- 18℃ for frozen storage 0 ~ 28days were investigated, and the relation of the changes of the contents of- SH and- SS and secondary structure in the wheat gliadin and glutenin were discussed. The results showed that the contents of- SS, β- folded increased, the content of- SH, α- helix, β- turn reduction decreased. These changes of glutenin were greater than gliadin. Texture results showed that: the viscosity, elasticity and hardness of frozen dough were influenced by the reduction of the contents of the SS, α-helix and β-turn structure in two proteins.