青麦粉添加对馒头面团及面筋蛋白结构的影响
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摘要
以馒头专用粉及青麦粉制作青麦馒头,利用激光共聚焦显微镜、黏度仪、红外光谱仪等分析仪器进行测定,探究不同青麦粉添加量(0%、5%、10%、15%、20%)对面团粉质特性、糊化特性、微观结构及面筋蛋白二级结构的影响。结果表明,随着青麦粉添加量的增加,混合粉湿面筋含量、面筋指数减少;糊化温度、峰值黏度降低,面团糊化时间缩短,面团稳定时间从6.18 min降至4.92 min、粉质质量指数减小了18,面筋强度变弱,承受力变差;面团拉伸面积、延伸度和最大拉伸阻力在135 min时显著减小;面筋网络结构逐渐出现孔洞,分布不均匀;面团面筋蛋白各吸收峰都发生了偏移,β-折叠和α-螺旋结构含量增加;综上所述,青麦粉的加入改变了面团特性和面筋蛋白结构,这些变化可能是导致青麦馒头品质下降的主要原因。
Steamed bread was made using steamed bread specialized flourr and green wheat flour. Analytical instruments such as laser confocal microscope and rapid visco analyser(RVA) and fourier transform infrared(FT-IR) spectroscopy were used to examine the impacts of adding green wheat flour in different amounts(0%～20%) on the characteristics of bread dough, gelatinization properties, microstructure and gluten protein secondary structure. The results showed that the increase of the amount of green wheat flour caused decreased wet gluten content and gluten index, reduced pasting temperature and peak viscosity, shortened gelatinization processing time, decreased dough stability time(from 6.18 to 4.92 min), reduced flour quality index(by 18), weakened gluten strength and tolerance, reduced tensile area, elasticity,maximum tensile resistance of dough at the 135 th min, gradual appearance and uneven distribution of voids in the gluten network structure, and shift of individual absorption peaks of gluten protein, and increased beta-sheet and alpha-helical structure contents. In summary, addition of green wheat flour could change dough properties and gluten structure, which may be the main cause of decreased final product quality.
Steamed bread was made using steamed bread specialized flourr and green wheat flour. Analytical instruments such as laser confocal microscope and rapid visco analyser(RVA) and fourier transform infrared(FT-IR) spectroscopy were used to examine the impacts of adding green wheat flour in different amounts(0%～20%) on the characteristics of bread dough, gelatinization properties, microstructure and gluten protein secondary structure. The results showed that the increase of the amount of green wheat flour caused decreased wet gluten content and gluten index, reduced pasting temperature and peak viscosity, shortened gelatinization processing time, decreased dough stability time(from 6.18 to 4.92 min), reduced flour quality index(by 18), weakened gluten strength and tolerance, reduced tensile area, elasticity,maximum tensile resistance of dough at the 135 th min, gradual appearance and uneven distribution of voids in the gluten network structure, and shift of individual absorption peaks of gluten protein, and increased beta-sheet and alpha-helical structure contents. In summary, addition of green wheat flour could change dough properties and gluten structure, which may be the main cause of decreased final product quality.
引文
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[18]曹子月,耿艳艳,朱守创,等.湿面筋对馒头品质的影响[J].北方农业学报,2017,45(6):33-38CAO Zi-yue,GENG Yan-yan,ZHU Shou-chuang,et al.Effect of wet gluten on the quality of steamed buns[J].Journal of Northern Agriculture,2017,45(6):33-38
[19]齐兵建.小麦粉品质与北方优质馒头品质关系的研究[J].中国粮油学报,2004,19(3):21-25QI Bing-jian.Study on the relationship between wheat flour quality and northern-style steamed bread quality[J].Journal of the Chinese Cereals and Oils Association,2004,19(3):21-25
[20]Hung P V,Morita N.Physicochemical properties of hydroxypropylated and cross linked starches from A-type and B-type wheat starch granules[J].Carbohydrate Polymers,2005,59(2):239-246
[21]鹿保鑫,杨春华,李志江.发酵糙米粉对小麦粉品质,流变学及面包的影响研究[J].中国粮油学报,2010,25(9):10-12LU Bao-xin,YANG Chun-hua,LI Zhi-jiang.Effect of fermented brown rice meal on wheat flour quality rheological property and bread quality[J].Journal of the Chinese Cereals and Oils Association,2010,25(9):10-12
[22]杨英,李晓楠,周艳青,等.米糠膳食纤维与食盐对面粉粉质及糊化特性的影响[J].食品工业科技,2016,16(37),98-102YANG Ying,LI Xiao-nan,ZHOU Yan-qing,et al.Effects of dietary fiber from rice bran and salt on the farinograms and pasting properties of flour[J].Science and Technology of Food Industry,2016,16(37),98-102
[23]Mais A,Brennan C S.Characterisation of flour,starch and fibre obtained from sweet potato(Kumara)tubers,and their utilization in biscuit production[J].International Journal of Food Science and Technology,2008,43:373-379
[24]刘泉,陈会君,王海滨.香菇粉添加量对小麦粉流变学特性的影响[J].粮食科技与经济,2013,1:51-53LIU Quan,CHEN Hui-juan,WANG Hai-bin.Effects of lentinus edodes powder addition on the rheological properties of wheat flour[J].Grain Science and Technology and Economy,2013,1:51-53
[25]李浪.小麦面粉品质改良与检测技术[M].北京:化学工业出版社,2008LI Lang.Improvement and Testing Quality of Wheat Flour[M].Beijing:Chemical Industry Press,2008
[26]李宁波,王晓曦,于磊,等.面团流变学特性及其在食品加工中的应用[J].食品科技,2008,33(8):35-38LI Ning-bo,WANG Xiao-xi,YU Lei,et al.Dough rheology properties and its application in the food processing industry[J].Food Science and Technology,2008,33(8):35-38
[27]豆康宁,赵俊芳,吕银德,等.面团在醒发过程中流变性的变化研究[J].粮食加工,2013,38(3):46-47,64DOU Kang-ning,ZHAO Jun-fang,LYU Yin-de,et al.Study on the rheology property changes of dough in fermenting[J].Food Processing,2013,38(3):46-47,64
[28]彭芸,陈洁,吕莹果,等.苦荞粉添加量对面团性质及馒头品质的影响[J].粮油食品科技,2015,23(1):47-50PENG Yun,CHEN Jie,LYU Ying-guo,et al.Effect of addition amount of buckwheat on the dough properties and steamed bread quality[J].Science and Technology of Cereals,Oils and Foods,2015,23(1):47-50
[29]Cristina P M,Robert J H,Harmen H J.Surface layer properties of dough liquor components:Are they key parameters in gas retention in bread dough[J].Food Biophysics,2006,1(2):83-93
[30]Bock J E,Damodaran S,Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy[J].Food Hydrocolloids,2013,31(2):146-155
[31]Choi S,M A C.Structural characterization of globulin from common buckwheat(Fagopyrum esculentum Moench)using circular dichroism and Raman spectroscopy[J].Food Chemistry,2007,102(1):150-160
[2]邓利,Kizzy Nerissa Kira Ereia Rennie,梁叶星,等.脱脂糯小米米糠粉对面团流变学性质及馒头品质的影响[J].食品科学,2015,36(7):50-55DENG Li,Kizzy Nerissa Kira Ereia Rennie,LIANGYe-xing,et al.Effect of skim glutinous millet bran powder on rheological properties of wheat dough and the quality of steamed bread[J].Food Science,2015,36(7):50-55
[3]李志西,魏益民,张建国,等.小麦蛋白质组分与面团特性和烘焙品质关系的研究[J].中国粮油学报,1998,13(3):3-7LI Zhi-xi,WEI Yi-min,ZHANG Jian-guo,et al.Study on the effects of wheat protein components on dough properties and baking quality[J].Journal of the Chinese Cereals and Oil Association,1998,13(3):3-7
[4]黄莲燕,张小爽,张君慧,等.不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响[J].食品科学,2017,38(23):1-6HUANG Lian-yan,ZHANG Xiao-shuang,ZHANG Jun-hui,et al.Effect of different cereal brans on dough rheological properties and gluten secondary structure[J].Food Science,2017,38(23):1-6
[5]王超,王岸娜,吴立根.玉米种皮膳食纤维对谷朊粉和小麦淀粉混合体系形成面团影响[J].粮食与油脂,2012,11:12-15WANG Chao,WANG An-na,WU Li-gen.Effect of corn bran dietary fiber on dough of wheat gluten and wheat starch[J].Cereals&Oils,2012,11:12-15
[6]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-153WANG Shi-xin,YANG Qiang,LI Xin-hua.Effect of moisture on texture and gluten protein secondary structure in frozen wheat dough[J].Food Science,2017,38(9):149-153
[7]张慧娟,张小爽,黄莲燕.麸皮生物改性对面团和面筋蛋白性质的影响[J].食品研究与开发,2018,39(3):1-7ZHANG Hui-juan,ZHANG Xiao-shuang,HUANGLian-yan,et al.Effects of biological modification of bran on dough and glutenin properties[J].Food Research and Development,2018,39(3):1-7
[8]王显伦,王玮,潘思轶.木聚糖酶对速冻馒头品质影响及其作用机理[J].中国粮油学报,2016,31(4):6-9WANG Xian-lun,WANG Wei,PAN Si-yi.Effect of xylanase on quality of frozen steamed bread and mechanism[J].Journal of the Chinese Cereals and Oils Association,2016,31(4):6-9
[9]张国权,叶楠,张桂英,等.馒头品质评价体系构建[J].中国粮油学报,2011,26(7):10-16ZHANG Guo-quan,YE Nan,ZHANG Gui-ying,et al.Construction of quality evaluation system for steamed bread[J].Journal of the Chinese Cereals and Oils Association,2011,26(7):10-16
[10]LS/T 6102-1995,小麦粉湿面筋质量测定法,面筋指数法[S]LS/T 6102-1995,Method for the Determination of Wet Gluten Quality in Wheat Flour,Gluten Index[S]
[11]Jekel M,Becker T.Dough microstructure:Novel analysis by quantification using confocal laser scanning microscopy[J].Food Research International,2011,44:984-991
[12]汪兰,吴文锦,乔宇,等.冻藏条件下魔芋葡甘聚糖降解产物对肌原纤维蛋白结构的影响[J].食品科学,2015,36(22):244-249WANG Lan,WU Wen-jin,QIAO Yu,et al.Effect of degraded products of konjac glucomannan on the structure of myofibrillar protein from glass carp meat during frozen storage[J].Food Science,2015,36(22):244-249
[13]何建川,邵阳,张波.蛋白质和变性蛋白质二级结构的FT-IR分析进展[J].化学研究与应用,2012,24(8):1176-1180HE Jian-chuan.SHAO Yang,ZHANG Bo.Progress in study of protein secondary structure and denatured protein by FT-IR[J].Chemical Research and Application,2012,24(8):1176-1180
[14]GAO Xin,LIU Tianhong,YU Jing,et al.Influence of high-molecular-weight gluten in subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat(Triticum aestivum L.)[J].Food Chemistry,2016,197(15):1184-1190
[15]Georqet D M,Belton P S.Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy[J].Biomacromolecules,2006,7(2):469-475
[16]宋国胜,胡娟,沈兴,等.超声辅助冷冻对面筋蛋白二级结构的影响[J].现代食品科技,2009,25(8):860-864SONG Guo-sheng,HU Juan,SHEN Xing,et al.Effect of ultrasound assisted freeze on the secondary structure of gluten protein[J].Modern Food Science and Technology,2009,25(8):860-864
[17]陈胜福,周新奇,杨伟伟.对《小麦和小麦粉面筋含量》国家标准理解的探讨[J].粮食与饲料工业,2016,12(8):13-15CHEN Sheng-fu,ZHOU Xin-qi,YANG Wei-wei.Discussion on the national standard:gluten content of wheat and wheat flour[J].Cereal&Feed Industry,2016,12(8):13-15
[18]曹子月,耿艳艳,朱守创,等.湿面筋对馒头品质的影响[J].北方农业学报,2017,45(6):33-38CAO Zi-yue,GENG Yan-yan,ZHU Shou-chuang,et al.Effect of wet gluten on the quality of steamed buns[J].Journal of Northern Agriculture,2017,45(6):33-38
[19]齐兵建.小麦粉品质与北方优质馒头品质关系的研究[J].中国粮油学报,2004,19(3):21-25QI Bing-jian.Study on the relationship between wheat flour quality and northern-style steamed bread quality[J].Journal of the Chinese Cereals and Oils Association,2004,19(3):21-25
[20]Hung P V,Morita N.Physicochemical properties of hydroxypropylated and cross linked starches from A-type and B-type wheat starch granules[J].Carbohydrate Polymers,2005,59(2):239-246
[21]鹿保鑫,杨春华,李志江.发酵糙米粉对小麦粉品质,流变学及面包的影响研究[J].中国粮油学报,2010,25(9):10-12LU Bao-xin,YANG Chun-hua,LI Zhi-jiang.Effect of fermented brown rice meal on wheat flour quality rheological property and bread quality[J].Journal of the Chinese Cereals and Oils Association,2010,25(9):10-12
[22]杨英,李晓楠,周艳青,等.米糠膳食纤维与食盐对面粉粉质及糊化特性的影响[J].食品工业科技,2016,16(37),98-102YANG Ying,LI Xiao-nan,ZHOU Yan-qing,et al.Effects of dietary fiber from rice bran and salt on the farinograms and pasting properties of flour[J].Science and Technology of Food Industry,2016,16(37),98-102
[23]Mais A,Brennan C S.Characterisation of flour,starch and fibre obtained from sweet potato(Kumara)tubers,and their utilization in biscuit production[J].International Journal of Food Science and Technology,2008,43:373-379
[24]刘泉,陈会君,王海滨.香菇粉添加量对小麦粉流变学特性的影响[J].粮食科技与经济,2013,1:51-53LIU Quan,CHEN Hui-juan,WANG Hai-bin.Effects of lentinus edodes powder addition on the rheological properties of wheat flour[J].Grain Science and Technology and Economy,2013,1:51-53
[25]李浪.小麦面粉品质改良与检测技术[M].北京:化学工业出版社,2008LI Lang.Improvement and Testing Quality of Wheat Flour[M].Beijing:Chemical Industry Press,2008
[26]李宁波,王晓曦,于磊,等.面团流变学特性及其在食品加工中的应用[J].食品科技,2008,33(8):35-38LI Ning-bo,WANG Xiao-xi,YU Lei,et al.Dough rheology properties and its application in the food processing industry[J].Food Science and Technology,2008,33(8):35-38
[27]豆康宁,赵俊芳,吕银德,等.面团在醒发过程中流变性的变化研究[J].粮食加工,2013,38(3):46-47,64DOU Kang-ning,ZHAO Jun-fang,LYU Yin-de,et al.Study on the rheology property changes of dough in fermenting[J].Food Processing,2013,38(3):46-47,64
[28]彭芸,陈洁,吕莹果,等.苦荞粉添加量对面团性质及馒头品质的影响[J].粮油食品科技,2015,23(1):47-50PENG Yun,CHEN Jie,LYU Ying-guo,et al.Effect of addition amount of buckwheat on the dough properties and steamed bread quality[J].Science and Technology of Cereals,Oils and Foods,2015,23(1):47-50
[29]Cristina P M,Robert J H,Harmen H J.Surface layer properties of dough liquor components:Are they key parameters in gas retention in bread dough[J].Food Biophysics,2006,1(2):83-93
[30]Bock J E,Damodaran S,Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy[J].Food Hydrocolloids,2013,31(2):146-155
[31]Choi S,M A C.Structural characterization of globulin from common buckwheat(Fagopyrum esculentum Moench)using circular dichroism and Raman spectroscopy[J].Food Chemistry,2007,102(1):150-160
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