不同粒度小麦粉的蛋白质性质研究

选用75~123μm的筛网将小麦粉进行筛理分级后,得到7种不同粒度的小麦粉颗粒,并将其分为大中小3种颗粒。通过对其总蛋白质含量、蛋白质组分含量、湿面筋含量、面筋指数、巯基二硫键及蛋白质二级结构的分析,探究不同粒度小麦粉的蛋白质性质。结果表明,不同粒度区间小麦粉的蛋白质性质存在显著差异。与中小颗粒粉相比,大颗粒小麦粉中蛋白质含量、面筋含量、二硫键含量较高,面筋质量较好,蛋白质的二级结构较为稳定,且大颗粒小麦粉的蛋白性质与原粉较相似,其中3号粉的蛋白质品质高于原粉,这表明当小麦粉粒度在95~112μm时,小麦粉蛋白质性质得到提升。而中小颗粒小麦粉的蛋白质性质差异性不显著。整体而言,大颗粒小麦粉的蛋白质质量及结构稳定性相对较好。

Protein Properties of Wheat Flour with Different Particle Sizes

Seven kinds of wheat flour were divided into large,medium,and small particles by 75~123μm sieves.Protein characteristics of wheat flour with different particle sizes were investigated by analyzing total protein content,protein component content,wet gluten content,gluten index,sulfhydryl disulfide bond,and protein secondary structure.Results showed that there were significant differences in protein characteristics of wheat flour with different particle size intervals.Compared to the flour with medium and small particle sizes,the flour with large particle sizes presented higher protein content,gluten content and disulfide bond content,and better gluten quality.Besides,the secondary structure of the protein in the flour with large particle sizes was relatively stable.Moreover,protein properties of the flour with large particle sizes were similar to that of the raw flour.The protein quality of No.3 flour was higher than that of the original flour,which indicated that wheat flour’s protein properties were improved with the grain size of 95~112μm.However,there were no significant differences in protein characteristics between small and medium-sized wheat flour.As a whole,the protein quality and structural stability of large-sized wheat flour were relatively good.