面团加工过程中GMP解聚与重聚的研究

Studies on the depolymerisation and re-polymerisation of GMP during dough processing

目的:研究面团搅拌过程中GMP的变化规律。方法:本实验以3种不同品质性状的小麦为原料(分为三类,即三个等级)研究了小麦粉面团在搅拌过程中清球蛋白、麦醇溶蛋白、SDS可溶性麦谷蛋白及GMP含量的变化,及GMP含量的变化与其它蛋白组分变化的相关性。结果:面团在搅拌过程中清球蛋白、麦醇溶蛋白、SDS可溶性麦谷蛋白及GMP的含量发生了有规律的变化;同时SDS可溶性麦谷蛋白及GMP的含量之间有较显著的负相关性,GMP与其它蛋白组分也有不同程度的相关性。结论:GMP面团搅拌过程中可能发生了解聚和重聚。

Objective： Three wheat cultivars divided into three grades covering a wide range of quality parameters were used to study the change of GMP （glutenin macropolymer） during dough mixing in this research. Changes in the content of albumin and globulin, gliadin, SDS-soluble glutenin and GMP during dough mixing and coefficient between the changes of GMP content and those of other proteins were studied. The results indicated that： protein especially the content of GMP and SDS -soluble glutenin changed regularly during dough mixing, at the same time, there were coefficient at different grade between changes of GMP content and the changes of other protein compositions. It＇s conctuded that depolymerisation and re - polymerisation may had happened to GMP during dough mixing.