食品科学2018，Vol.39Issue(12)：15-19,5.DOI:10.7506/spkx1002-6630-201812003
发酵时间对馒头品质及面筋蛋白结构的影响
Effects of Fermentation Time on Steamed Bread Quality and Gluten Structure
摘要
Abstract
The specific volume and texture properties of steamed bread and the secondary structure of gluten were determined by a volume meter, a texture analyzer and Fourier transform infrared (FTIR) spectroscopy, respectively. The effects of fermentation time on bread quality and gluten protein structure were investigated. The results showed that β-sheet was the dominant secondary structure for both the glutenin and gliadin in steamed bread. The contents of β-sheet and α-helix in the gliadin did not significantly change with fermentation time, whereas random coil gradually decreased and β-turn increased; the intensity of the hydroxyl absorption band was gradually increased, and the hydration of the gliadin was enhanced. For the glutenin, the contents of α-helix and random coil changed little; β-sheet content increased first and then decreased while the opposite was observed for β-turn. The intensity of the hydroxyl absorption band gradually declined. The peaks at 1 082 cm-1and 1 155 cm-1in the FTIR spectrum of the glutenin disappeared at 80 min of fermentation, which may be attributed to the weakened C–C vibration of the protein ring structure.关键词
面筋蛋白/傅里叶变换红外光谱/发酵/馒头Key words
gluten/Fourier transform infrared spectroscopy/fermentation/steamed bread分类
轻工纺织引用本文复制引用
韩红超,李文钊,周航,于磊,姜化彬,崔文进,阮美娟..发酵时间对馒头品质及面筋蛋白结构的影响[J].食品科学,2018,39(12):15-19,5.基金项目
国家自然科学基金青年科学基金项目(31501532) （31501532）
