谷朊粉在面团中作用机理的研究

Study on mechanism of wheat gluten added in dough

通过Ellman’s试剂比色法测定添加谷朊粉的面粉蛋白质中的巯基和二硫键,同时研究了其在面团中的化学作用力,利用傅立叶变换红外光谱(FTIR)深入了解加入谷朊粉后面团的蛋白质和化学键的变化,同时讨论谷朊粉对面团吸水率、质构性质的影响。

Ellman’s reagent was used in testing the content of sulfydryl and disulfide bond in wheat gluten-wheat flour protein.The variations of chemical force were studied.FTIR showed the changes of wheat gluten-wheat flour protein and chemical bonds.The effect of wheat gluten on firmness,resilience and water absorption were also studied after wheat gluten being added into wheat flour.