巯基、二硫键对面团流变学特性的影响
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国家自然科学基金项目(21276065)


Effects of Sulfydryl Groups and Disulfide Bonds on the Rheological Properties of Dough
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    摘要:

    为了探讨巯基(SH)、二硫键(SS)对面团流变学特性的影响,将不同浓度亚硫酸钠(Na2SO3)处理的小麦面筋蛋白加入面粉中,得到不同SH、SS键含量的粉样,然后测定面团的揉混参数和延展参数,做相关性分析。结果表明,随着混合粉的SS含量显著下降,粉样的吸水率变差,粉质质量指数变小,形成时间、稳定时间变短,各粉样间上述指标差异显著(P<0.05)。粉样B的拉伸性能最好,最大拉伸阻力和延伸度最大,其余粉样的拉伸性依次变差,其中粉样H的拉伸性能最差,然而仍好于空白样品。SS键含量与面粉吸水率、形成时间、粉质质量指数、稳定时间、最大拉伸阻力呈极显著正相关,与延伸度和拉伸曲线面积呈显著正相关关系,与弱化度呈显著负相关。游离SH/SS比值与面粉流变学特性的相关性较差,而SS键含量对面粉的流变学特性有积极影响。本研究可为揭示面筋蛋白对面粉、面条等加工性质的影响以及特定小麦品种培育提供理论依据。

    Abstract:

    In order to study the effect of sulfhydryl groups(SH) and disulphide bonds (SS) on the rheological properties of dough, gluten samples, first treated with sodium sulfite of different concentrations, were added into flour to get flour samples with different SH and SS contents. The kneading and tensile properties of dough were investigated and the correlation between the parameters was also analyzed. The results showed that, as the content of SS bonds decreased obviously, there were marked drops in water absorption rate, farinograph quality number, time of dough formation and dough steadiness of mixed flour dough samples. There were significant differences among various samples (P<0.05). As to extensibility, it was found that the sample B owned the best tensile property. The tensile properties of other samples in turn became poor with the increasing of Na2SO3 concentration added into gluten protein. The maximum tensile resistance and ductility of sample H were the worst but were still better than the control group. Based on the Pearson correlation analysis, there was obvious relationship between SS bonds content of flour samples and farinograph and tensile parameters. SS bonds was correlated strongly with water absorption rate, farinograph quality number, time of dough formation and dough steadiness, and the maximum tensile resistance, respectively. It had a negative correlation with the weakening grade. Additionally, it was correlated positively with ductility and stretch curve area. Hence, the above indices were effected strongly by SS bonds rather than free SH or the ratio of free SH/SS. To sum up, this study can provide theoretical basis for revealing the effects of gluten on processing properties of wheat flour and noodle and breeding specific wheat varieties.

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李翠翠;闫慧丽;刘紫鹏.巯基、二硫键对面团流变学特性的影响[J].中国食品学报,2020,20(12):96-102

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  • 在线发布日期: 2021-01-12
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