食品科学2017，Vol.38Issue(23)：1-7,7.DOI:10.7506/spkx1002-6630-201723001
不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响
Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure
摘要
Abstract
The effects of a high level (30%, m/m) of different cereal brans (wheat, triticale and oat) added to wheat flour on dough rheological properties, and gluten composition and secondary structure were studied. The results showed that addition of cereal bran, rich in dietary fiber, resulted in a remarkable increase of water-absorbing capacity and breakdown viscosity, a distinct decrease of setback viscosity and in general an increase of dough development time and stability time, which were dependent on cereal varieties. Moreover, an increase in gliadin and glutenin of 24.7%–73.0% and a reduction in disulfide bond content of 26.0%–35.5% were found. β-Sheet was the predominant secondary structure of gluten proteins, and addition of wheat and triticale brans led to the conversion of β-turn to β-sheet. The scanning electron microscopy showed that addition of cereal bran destroyed the compact and uniform microstructure of gluten. Together these findings indicated that bran addition could result in changes in gluten composition and secondary structure, leading to the deterioration of dough rheological properties and the final product quality.关键词
热机械学特性/面筋蛋白/二硫键/二级结构/微观结构Key words
thermomechanical property/gluten protein/disulfide bonds/secondary structure/microstructure分类
轻工纺织引用本文复制引用
黄莲燕,张小爽,张君慧,张慧娟,王静..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):1-7,7.基金项目
"十三五"国家重点研发计划重点专项(2017YFD0401105) （2017YFD0401105）
国家自然科学基金青年科学基金项目(31401522) （31401522）
北京市教委科研类专项科技创新平台项目(19008001226) （19008001226）
北京市优秀人才教育资助青年拔尖团队项目 （）
北京工商大学2017年研究生科研能力提升计划项目 （）
