食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 265 - 271

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036946

研究报告

超声处理对小麦淀粉与面筋蛋白分离效果及产品性质的影响

  • 车瑞彬 ,
  • 郑学玲 ,
  • 李利民
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  • (河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者：硕士研究生(郑学玲教授为通信作者,E-mail:xlzhenghaut@126.com)

收稿日期: 2023-07-31

  修回日期: 2023-08-23

  网络出版日期: 2024-08-21

基金资助

现代农业(小麦)产业技术体系项目(CARS-03)

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Effect of ultrasonication on separation of wheat starch and gluten protein and product characteristics

  • CHE Ruibin ,
  • ZHENG Xueling ,
  • LI Limin
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2023-07-31

  Revised date: 2023-08-23

  Online published: 2024-08-21

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摘要

该文研究了不同超声处理时间对小麦淀粉与面筋蛋白分离效果及其特性的影响。结果表明,较短时间的超声处理(≤10 min)有助于淀粉与面筋蛋白的分离,经过超声处理后的A淀粉得率显著高于未超声处理(47.85%),且超声处理10 min时A淀粉得率最高(51.50%),而较长时间的超声处理(≥20 min)使得A淀粉与面筋蛋白分离效果有所下降,表现为A淀粉得率,面筋蛋白得率的降低。随着超声时间的增加,淀粉的R1047/1022值以及淀粉结晶度整体呈现减小的趋势,淀粉糊的崩解值、回生值先增加后减小。面筋蛋白二级结构中的β-折叠减少,无规则卷曲增加,面筋的弹性模量G′及黏性模量G″逐渐减小。通过观察面筋网络的微观结构发现,超声处理使面筋网络表面孔洞结构变多,结构变得疏松。

关键词： 超声; 分离效果; 小麦淀粉; 面筋蛋白; 产品性质

本文引用格式

车瑞彬 , 郑学玲 , 李利民 . 超声处理对小麦淀粉与面筋蛋白分离效果及产品性质的影响[J]. 食品与发酵工业, 2024 , 50(15) : 265 -271 . DOI: 10.13995/j.cnki.11-1802/ts.036946

Abstract

The effects of different sonication times on the separation effect and structural characteristics of wheat starch and gluten protein were studied in this experiment, and the results showed that short-term sonication (≤10 min) helped to separate starch and gluten protein, and the yield of A starch after sonication was significantly higher than that without sonication, and the yield of A starch was the highest during 10 min of sonication, while the separation effect of A starch and gluten protein decreased by long-term sonication (≥20 min), which was manifested as the yield of A starch and the decrease of gluten protein.With the increase of ultrasonic time, the R1047/1022 and the crystallinity of starch showed an overall decreasing trend.The value of disintegration and regeneration starch increased at first and then decreased.The β-sheet in the secondary structure of gluten decreased.It increased the irregular curling on the contrary, by the way, the elastic modulus G′ and viscous modulus G″ of gluten gradually decreased over time.By observing the microstructure of the gluten network, it was found that ultrasonic treatment increased the pore number in the structure of the gluten network and the network structure became loose.

Key words： ultrasonic; separation effect; wheat starch; gluten; product characteristics

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