小麦湿面筋蛋白的流变学性质

Rheological Properties of Wet Gluten Protein of Wheat Flour

采用HAAKE(RS600)流变仪,分别用动态(应力和频率扫描)和稳态(蠕变-恢复实验)方法研究不同湿面筋含量和品质的三种小麦面粉湿面筋蛋白(湿面筋蛋白Ⅰ,Ⅱ和Ⅲ)的临界应用、弹性模量等流变学性质.结果表明:应力扫描时,湿面筋蛋白Ⅰ,Ⅱ,Ⅲ的临界应力分别为49.59,24.88和12.48 Pa;频率扫描时,当频率为1.117 rad/s时它们的弹性模量分别为1194,789和583 Pa;蠕变-恢复实验时,当时间为5.11m in时它们的形变分别为7.09%,9.43%和14.29%.这表明湿面筋含量越高,面筋品质越好,其临界应力越大;弹性模量越大;形变率越小,面筋蛋白形变恢复时间越短.

The effects of content and quality of wet gluten on the rheological properties （critical stress value and elastic modulus） of three kinds of gluten protein （ marked as Ⅰ , Ⅱ and Ⅲ with a decrease of wet gluten content） were investigated by using HAAKE Rheostress （RS600） and by means of the dynamic sweep （stress and frequency sweep） as well as the static sweep （creep and recovery）, with the rheological property parameters such as the critical stress and the elastic modulus as the investigation items. The results show that the three gluten proteins respectively exhibit the critical stresses of 49.59, 24.88 and 12.48 Pa during the stress sweep, the elastic moduli of 1194, 789 and 583 Pa during the frequency sweep with a sweeping frequency of 1.117 rad/s, and the deformations of 7.09%, 9.43% and 14.29% during the creep and recovery sweep with a sweeping period of 5.11 rain. It is thus concluded that higher content of wet gluten results in better quality of wet gluten, larger critical stress and elastic modulus, as well as smaller deformation and shorter recovery time.