食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 174 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026649

生产与科研应用

大豆蛋白对小麦面筋蛋白特性的影响

  • 石长硕 ,
  • 张明 ,
  • 赵方圆 ,
  • 董梦飞 ,
  • 赵树超 ,
  • 郭兴凤
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  • 1(河南工业大学 粮油食品学院,河南 郑州,450001)
    2(济宁市机械设计研究院,山东 济宁,272000)
    3(山东凯斯达机械制造有限公司,山东 济宁,272000)
硕士研究生(郭兴凤教授为通讯作者,E-mail: guoxingfeng@haut.edu.cn )

收稿日期: 2021-01-11

  修回日期: 2021-03-18

  网络出版日期: 2021-11-04

基金资助

“十三五”国家重点研发计划重点专项项目(2017YFD0400200)

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Effects of soybean proteins on the properties of wheat gluten

  • SHI Changshuo ,
  • ZHANG Ming ,
  • ZHAO Fangyuan ,
  • DONG Mengfei ,
  • ZHAO Shuchao ,
  • GUO Xingfeng
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  • 1(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
    2(Jining Machinery Design and Research Institute,Jining 272000,China)
    3(Shandong Chemsta Machinery Manufacturing Co.Ltd.,Jining 272000,China)

Received date: 2021-01-11

  Revised date: 2021-03-18

  Online published: 2021-11-04

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摘要

为探讨大豆蛋白与面筋蛋白的相互作用,将大豆分离蛋白(soy protein isolate,SPI)、水解大豆蛋白(soy protein hydrolyzate,SPH)和质构化大豆蛋白(texturized soy protein,TSP)分别添加到谷朊粉中,分析大豆蛋白不同的处理方式和比例对面筋特性的影响。结果表明,添加SPI后面筋蛋白中的面筋醇溶蛋白含量减小,麦谷蛋白大聚体(glutenin macropolymers,GMP)含量增加,从而引起面筋的拉伸距离减小,最大拉伸阻力增大。添加SPI后面筋的储能模量(G′)与损耗模量(G″)均呈现增大趋势,与添加TSP后干面筋含量变化相反。添加SPH后面筋蛋白中GMP含量明显减小,使得干湿面筋含量、拉伸特性以及G′与G″均明显减小。综上,大豆蛋白与面筋蛋白相互作用,引起面筋中蛋白组分及面筋网络结构变化,诱导其面筋特性的变化。

关键词： 面筋; 大豆蛋白; 流变学特性; 麦谷蛋白大聚体; 面筋网络结构

本文引用格式

石长硕 , 张明 , 赵方圆 , 董梦飞 , 赵树超 , 郭兴凤 . 大豆蛋白对小麦面筋蛋白特性的影响[J]. 食品与发酵工业, 2021 , 47(19) : 174 -179 . DOI: 10.13995/j.cnki.11-1802/ts.026649

Abstract

To explore the interaction between soy proteins and gluten, soy protein isolate (SPI), soy protein hydrolyzate (SPH) and texturized soy protein (TSP) were added into gluten respectively to explore the effect of different kind soy protein and ratio on gluten characteristics. The results showed that the addition of SPI could decrease the gliadin content and which leading to the decrease of stretching distance. And it also caused the increase of the glutenin macropolymers (GMP) and which increase of maximum tensile resistance of gluten. Moreover, the storage modulus (G′) and loss modulus (G″) also increased by the addition of SPI. After the addition of TSP, except for the change of dry and wet gluten content, other trends were the same as that of SPI. The addition of SPH decreased the content of GMP, dry and wet gluten, and G′ and G″ significantly reduced. In conclusion, the interaction of soybean proteins and gluten proteins caused the changes of gluten protein components and gluten network structure, which induced the changes in gluten characteristics.

Key words： gluten; soy proteins; rheological properties; glutenin macropolymers; gluten network structure

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