食品科学2017，Vol.38Issue(9)：149-155,7.DOI:10.7506/spkx1002-6630-201709024
水分对冷冻小麦面团质构及面筋蛋白二级结构的影响
Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough
王世新 1杨强 1李新华1
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳 110866
- 折叠
摘要
Abstract
The texture and microstructure (gluten protein secondary structure) of wheat dough were determined by texture analyzer and Fourier transform infrared spectrometer (FTIR) to analyze the effect of adding different amounts of water on the quality of frozen wheat dough.The results showed the significant impact of water addition and freezing on texture characteristics of wheat dough and the secondary structure of gluten proteins.With increasing water addition,the hardness,and viscosity of frozen wheat dough increased,cohesion and the elasticity decreased when compared with the nonfrozen one.However,water addition had little effect on the resilience of frozen wheat dough.After freezing,the contents ofβ-sheet and a-helix of gluten proteins increased,and the content ofβ-turn decreased,resulting in a stable network structure of gluten proteins.These results indicated that water is an important factor affecting the quality of frozen wheat dough.This study can provide a theoretical basis for further studies aimed at revealing the mechanism of the effect of water addition on the quality of frozen wheat dough.关键词
冷冻/加水量/质构特性/面筋蛋白二级结构Key words
freeze/water addition/texture characteristics/gluten protein secondary structure分类
轻工纺织引用本文复制引用
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):149-155,7.
