食品工业科技2025，Vol.46Issue(13)：431-440,10.DOI:10.13386/j.issn1002-0306.2024070281
小麦蛋白聚集与解聚行为及其对面团流变学特性和面条品质的影响研究进展
Wheat Protein Aggregation and Disaggregation Behaviors and Their Effects on Dough Rheological Properties and Noodle Qualities
摘要
Abstract
The aggregation and disaggregation behaviors of wheat proteins,which regulate the spatial structures of protein molecules and control the structural stability of forming gluten network via intra/inter-molecular covalent and non-covalent bonds,play a critical role in the processing of wheat-based products and determine the dough rheology and noodle quality.This review first introduces the current methods used to characterize the aggregation and disaggregation behaviors of wheat proteins,including covalent bonds such as disulfide bonds and double tyrosine bonds,and non-covalent bonds like hydrogen bonds,hydrophobic bonds,and ionic bonds.Next,the predominantly influencing factors,including intrinsic wheat components(glutenin subunits,starch,non-starch polysaccharides,lipids)and exogenous additives(salt,alkali,organic acids,enzymes,nonenzymatic proteins,dietary fibers),are summarized.Finally,the contributions of wheat protein aggregation and disaggregation to dough rheology and noodle quality are comprehensively overviewed and emphatically discussed.Enhanced aggregation behavior of wheat proteins leads to the formation of a more compact gluten network,which imparts the resultant dough with higher elasticity,water-holding capacity,and cohesiveness.Consequently,the corresponding noodles exhibit lower cooking loss,breakage rates,and postprandial glycemic index,along with increased elasticity,hardness,and tensile performance.However,these noodles also display lower water absorption and require a longer optimal cooking time.Conversely,disaggregation behavior of wheat proteins results in gluten network structures characterized by poor continuity and uneven distribution.This leads to the resultant dough with increased surface stickiness,reduced elasticity,and lower water-holding capacity,thereby deteriorating its mechanical handling properties.As a result,the corresponding noodles produced exhibit decreased cooking qualities and tensile properties.The insights presented in this review provide up-to-date evidence to deepen the understanding of wheat protein aggregation and disaggregation behaviors,offering theoretical references for quality control of dough and noodles in both research and industrial applications.关键词
小麦蛋白/聚集与解聚行为/共价键/非共价键/面团流变学特性/面条品质Key words
wheat proteins/aggregation and disaggregation behaviors/covalent interactions/non-covalent interactions/dough rheology/noodle quality分类
轻工纺织引用本文复制引用
余向珂,刘远晓,王建立,李少颖,王肖宁,张庭静,关二旗..小麦蛋白聚集与解聚行为及其对面团流变学特性和面条品质的影响研究进展[J].食品工业科技,2025,46(13):431-440,10.基金项目
"十四五"国家重点研发计划项目(2021YFD2100903) （2021YFD2100903）
河南小麦产业技术体系构建项目(HARS-22-01-G7) （HARS-22-01-G7）
河南工业大学省部级科研平台开放课题(GO202302). （GO202302）
