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蛋白质及其组分对面条品质的影响研究 被引量:46

Study on the Effect of Protein Content and Glutenin-to-Gliadin Ratio to Noodle Quality
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摘要 本文利用分离重组法,通过往小麦面粉中添加由其自身分离所得的面筋、淀粉及面筋组分制作面条,并用TA—XT2i质构分析仪测定其流变性质。结果表明:熟面条TPA参数中的弹性、粘合性和咀嚼性与蛋白质含量呈显著正相关;面条的硬度随着蛋白质含量的下降逐渐降低,但当蛋白质含量下降到一定程度后,硬度开始回升;面粉中一定的蛋白质含量是保证面条具有较好粘结性和回复性的基础;熟面条的拉断力和拉伸距离与蛋白质含量呈极显著正相关;蛋白质含量一定的情况下,熟面条的粘合性和咀嚼性与麦谷蛋白/醇溶蛋白的比值显著正相关;麦谷蛋白相对含量增加,面条的硬度和抗拉伸强度变大。 Fractionation and reconstitution method was used in this experiment. Gluten ,starch and gluten fractions which were fractionated from original wheat flour were added back into wheat flour in order to change their common content range. Noodles were made from these mixtures and textures were measured by TA—XT2i Texture Analyser .The results indicated: Spinginess ,Gumminess and Chewiness of TPA parameters of cooked noodles were significantly positively correlated with protein content; Hardness decreased as protein content was lessened,but when protein content was lessened to some extent,the value of hardness began to increase;flour containing some protein provided the basis for good Cohesiveness and Resilience of cooked noodles;tensile strength and breaking length of cooked noodle were highly significantly positively correlated with protein content; Gumminess and Chewiness of cooked noodles were significantly positively correlated with glutenin-to-gliadin ratio at fixed protein content; Hardness and tensile strength of cooked noodle tended to become high when the proportion of glutenin was increased.
出处 《中国粮油学报》 EI CAS CSCD 北大核心 2005年第3期13-17,共5页 Journal of the Chinese Cereals and Oils Association
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参考文献14

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