玉米种皮膳食纤维对谷朊粉和小麦淀粉混合体系形成面团影响

Effect of corn bran dietary fiber on dough of wheat gluten and wheat starch

谷朊粉和小麦淀粉混合体系和添加膳食纤维混合粉在和面20 min时,面筋蛋白形成致密均匀整体,达到搅拌完成阶段;和面时间过长或过短均会对面筋网络形成产生不利影响,过长和面时间还会由于周围环境影响而增加面团失水率。面筋蛋白二级结构主要以α–螺旋和β–转角为主,α–螺旋与面筋蛋白网络形成密切相关;添加膳食纤维使蛋白分子间形成α–螺旋结构减少,弱化面团面筋网络结构。

Mixing time 20 min, mixed system of wheat gluten and wheat starch and added dietary fiber formed a dense uniform gluten network, and mixing stage of completion was reached. Mixing time of too long or too short had adversely affect on formation of the gluten network, and a long mixing time increased rate of water loss of dough because of the surrounding environment. Gluten protein secondary structure mainly based on a-helix and B-turn, and a-helix was closely related to formation of gluten network. Because of addition of dietary fiber, a-helix structure formed between protein molecules decreased and the gluten network structure was weakened.