食品与发酵工业 >

2020 , Vol. 46 >Issue 14: 91 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022372

研究报告

微波处理小麦面粉对淀粉及蛋白性质的影响

  • 刘海波 ,
  • 廖超 ,
  • 郑万琴 ,
  • 刘雄
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  • (西南大学 食品科学学院,重庆,400715)
硕士研究生(刘雄教授为通讯作者,E-mail:Liuxiong848@hotmail.com)

收稿日期: 2019-09-25

  网络出版日期: 2020-08-17

基金资助

重庆市科委民生专项一般项目(cstc2015shmszx0367);重庆市社会事业与民生保障科技创新专项(cstc 2015 shms -ztzx0113;cstc2015shms-ztzx80013)

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Effect of microwave-treated wheat flour on starch and protein properties

  • LIU Haibo ,
  • LIAO Chao ,
  • ZHENG Wanqin ,
  • LIU Xiong
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2019-09-25

  Online published: 2020-08-17

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摘要

使用微波技术对小麦面粉进行干燥、灭酶、杀菌,研究微波处理对小麦面粉中淀粉及蛋白性质的影响。结果表明,微波处理会使面粉的吸水率、粉质指数,弱化度减小,在微波1 min、功率300 W时面团的储能模量和耗能模量有所增加,此时面团黏弹性最大,其余微波条件下面团黏弹性均有不同程度的降低;微波会使面筋蛋白中的巯基、游离巯基、二硫键含量减少,二级结构中的α-螺旋含量减少,β-折叠、β-转角和无规则卷曲的总含量相对增多,紫外吸收强度有不同程度的降低,扫描电镜发现面筋蛋白紧密有序的网状结构变得疏松多孔。适度微波作用可以改善面粉的使用品质,提高加工性能,但微波会破坏面筋蛋白的网状结构从而影响面粉面团的性质。实验结果可为微波技术在小麦面粉和面制品上的应用提供参考。

关键词： 微波干燥; 小麦面粉; 面筋蛋白; 结构性质

本文引用格式

刘海波 , 廖超 , 郑万琴 , 刘雄 . 微波处理小麦面粉对淀粉及蛋白性质的影响[J]. 食品与发酵工业, 2020 , 46(14) : 91 -97 . DOI: 10.13995/j.cnki.11-1802/ts.022372

Abstract

Microwave technology was used to dry, inactivate enzymes and sterilize wheat flour. The effect of microwave treatment on starch and protein properties in wheat flour was studied. The results showed that the water absorption rate, flour quality index and weakening degree of the flour were reduced by microwave treatment. The storage energy and consumption energy of the dough were increased after the microwave treatment at 300 W for 1 minute. At this time, the dough had the highest viscoelasticity. Under other microwave conditions ,the viscoelasticity of the dough was reduced to varying degrees. Microwaves caused the following results: 1) it could reduce the content of sulfhydryl, free sulfhydryl, and disulfide bonds in gluten protein; 2) it could decrease the content of α-helix in the secondary structure and the UV absorption intensity, while the total content of β-sheet, β-turn and irregular curls were relatively increased. Moreover, scanning electron microscopy revealed that the tightly ordered network structure of gluten protein became loose and porous. Therefore, moderate microwave action could improve the quality and processing performance of flour, but it could also destroy the network structure of gluten protein and affect the properties of flour dough. The experimental results provide a reference for the application of microwave technology in wheat flour and pasta products.

Key words： microwave drying; wheat flour; gluten protein; the nature of the structure

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