高温高湿处理对小麦中蛋白质性质的影响

目的:探索高温高湿工艺对小麦及其制品蛋白质性质的影响.方法:分析了经高温高湿工艺处理后小麦粉及其制品的面筋蛋白、麦谷蛋白及麦醇溶蛋白的理化性质、分子性质和超微结构.结果:小麦粉和挂面中蛋白质的水溶性随处理时间的延长而降低;挂面面筋蛋白的持水力优于小麦粉,其中麦谷蛋白的持水能力占主要作用;随着处理时间的延长,小麦蛋白质中...

Effects of high-temperature and high-humidity treatment on the properties of the proteins from wheat flour

Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with relatively higher molecular weight was increased, while the content of gliadin with small molecular weight decreased. SEM analysis found that the heat denaturation makes the gluten change from the original membrane structure to the porous structure, making the gluten network pores larger, which can better encapsulate the starch particles. Conclusion: The high temperature and high humidity treatment process have different effects on wheat and noodles'' protein properties. The water-holding capacity of the protein in wheat flour is unchanged after treatment, but the water-soluble capacity shows a downward trend; the water-holding capacity and water-solubility of noodles are improved after the treatment of high temperature and high humidity. The change in the protein properties of noodles is speculated to be that the gluten network gradually undergoes molecular aggregation after high-temperature and high-humidity processing, forming high-molecular-weight glutenin polymers and a more solid bone structure. The reason why the gluten protein cannot be washed out due to a long time of high temperature and high humidity treatment needs to be further studied.