小麦籽粒不同部位蛋白质形貌与流变特性
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(1.中国农业科学院农产品加工研究所 农业农村部农产品加工重点实验室 北京 100193;2.浙江工商大学 杭州 310018)

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代美瑶(1994—),女,硕士生

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现代农业产业技术体系(CARS-03)


The Morphological and Rheological Properties of Protein from Different Fractions of Wheat Kernels (Triticum aestivum L.)
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(1.Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;2.Zhejiang Gongshang University,Hangzhou 310018)

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    摘要:

    目的:探索小麦籽粒不同部位蛋白质形貌和流变特性及其分布规律,为解释磨制所得不同粉路粉质量差异提供理论依据。方法:通过碾米机、三皮三心实验磨和六皮八心磨粉机制备参试粉,采用亮度值(L*)与灰分的比值定量表征籽粒的部位。参试粉在检测蛋白组分含量和质量指标的基础上,检测十二烷基硫酸钠可溶蛋白的形貌和谷蛋白大聚体动态流变学特性。结果:结果表明,从小麦籽粒外围到胚乳中心,粗蛋白的含量从205.9 mg/g降低至93.4 mg/g;干面筋在总蛋白中的占比从0 mg/g蛋白升高至1 210.2 mg/g蛋白,而谷蛋白大聚体在总蛋白中占比变化趋势不明显;面筋持水率越高,十二烷基硫酸钠溶剂的保持力越低。十二烷基硫酸钠可溶性蛋白的密度总体上呈逐渐降低的趋势,谷蛋白大聚体凝胶的储能模量平台值从13.5 Pa上升至141.6 Pa,损耗模量平台值从5.3 Pa上升至26.2 Pa。结论:本研究结果表明靠近胚乳中心的蛋白质构象结构松散。

    Abstract:

    Objection:To explore the distribution of protein morphology and rheological characteristics from different fractions of wheat kernels,and to provide a theoretical basis for explaining the differences in the quality of flour products from different flour mill streams.Methods:The flour was prepared by pearling mill,experimental mill and industrial mill.On the basis of protein quality and quantity,the flour was used to detect the morphology of sodium dodecyl sulfate soluble protein and the dynamic rheological properties of gluten macropolymer.Results:The closer to the wheat endosperm center,the crude protein content decreased from 205.9 mg/g to 93.4 mg/g,the percentage of dry gluten in total protein increased from 0 mg/g to 1 210.2 mg/g,but the trend of gluten macropolymer in total protein is not obvious;the higher the water holding capacity of gluten,the lower the sodium dodecyl sulfate solvent retention.The density of sodium dodecyl sulfate soluble protein generally showed a gradual decrease,but the storage modulus and loss modulus plateau values of gluten macropolymer gel showed an opposite trend.They increased from 13.5 Pa to 141.6 Pa,5.3 Pa to 26.2 Pa separately.L*/ash can be used to quantitatively characterize the different fractions of wheat kernels from outside to inside effectively.Conclusions:The results showed the protein conformation structure near the endosperm center is loose.

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代美瑶,张影全,潘伟春,张波,郭波莉.小麦籽粒不同部位蛋白质形貌与流变特性[J].中国食品学报,2022,22(1):314-323

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  • 收稿日期:2021-01-21
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  • 在线发布日期: 2022-02-11
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