HMW-GS组成对谷朊粉高水分挤压组织化产品特性的影响

Effects of HMW-GS Composition on Properties of High-Moisture Extruded Textured Gluten

目的:研究不同高分子质量谷蛋白亚基(HMW-GS)组成对谷朊粉高水分挤压组织化产品特性的影响。方法:选取具有不同HMW-GS构成的12个小麦品种,将其制粉后制作成谷朊粉,作为实验材料,采用DSE-25型双螺杆挤压实验室工作站进行挤压组织化,测定谷朊粉的理化特性、挤压组织化产品特性,分析不同小麦品种HMW-GS构成与谷朊粉高水分挤压组织化产品特性的关系。结果:①不同亚基位点类型对挤压产品的WHC和色泽(L*,a*和b*)有显著影响。5+10亚基对挤压产品WHC的作用显著高于7+8,14+15和2+12亚基;7+9亚基的作用也显著高于2+12亚基的作用;7+8,7+9和5+10亚基对于挤压产品L*的作用显著高于14+15亚基;14+15和5+10亚基对于挤压产品a*的作用显著高于7+8和2+12亚基的作用,且7+9亚基的作用也显著高于7+8亚基;7+8,7+9,2+12和5+10亚基对于挤压产品b*的作用显著高于14+15亚基的作用。②不同亚基组合类型对挤压产品的WHC、色泽、硬度和咀嚼度有显著影响。7+9,5+10组合对产品WHC的作用显著高于7+8,2+12组合、7+9,2+12组合和14+15,2+12组合的作用;7+8,2+12组合和7+9,5+10组合对于L*的作用显著高于14+15,2+12组合和14+15,5+10组合的作用;14+15,2+12组合、7+9,5+10和14+15,5+10组合对于产品a*的作用显著高于7+8,2+12组合的作用;7+8,2+12组合和7+8,5+10组合对于产品b*的作用显著高于7+9,2+12组合、14+15,2+12组合和14+15,5+10组合的作用,7+9,2+12组合的作用显著高于14+15,2+12组合的作用;7+8,2+12组合、7+9,2+12组合和7+9,5+10组合对于产品硬度的作用显著高于7+8,2+12组合的作用;7+9,2+12组合对于产品咀嚼度的作用显著高于7+8,5+10组合的作用。③谷朊粉的理化特性对挤压产品的WHC、a*、b*、组织化度和弹性有显著影响,而对L*、硬度、咀嚼度没有显著影响。结论:不同亚基位点类型对挤压产品的WHC和色泽有显著影响,不同亚基组合类型对WHC、色泽、硬度和咀嚼度有显著影响,7+9,5+10是进行高水分谷朊粉挤压组织化的优质亚基组合。

To figure out the effects of different composition of HMW-GS on the properties of extrusion texturization products. 12 wheat cultivars with different high-molecular-weight glutenin subunits （HMW-GS） were milled into gluten flour. The gluten was processed through a Brabender DSE-25 twin-screw extruder. The physical and chemical properties of gluten and properties of extruded products were determined, then the relationships between the compositions of high molecular weight subunits （HMW-GS） from different wheat cultivars and the properties of extrusion texturization gluten products with high moisture was analyzed. The result show that：①The types of subunits influenced water holding capacity （WHC） and color （L＊,a＊ and b＊ of products significantly. For WHC of products, 5＋10 is significantly higher than that of 7＋8,14＋15 and 2＋12,7＋9 is significantly higher than that of 2＋12. For L＊ of products, 7＋8 is significantly higher than that of 14＋15. For WHC of products, 7＋8,7＋9 and 5＋10 are significantly higher than that of 14＋15. For a＊ of products, 14＋15 and 5＋10 are significantly higher than that of 7＋8 and 2＋12, and 7＋9 is significantly higher than that of 7＋8. For b＊ of products, 7＋8,7＋9,2＋12 and 5＋10 are significantly higher than that of 14＋15. ②The subunit combinations in- fluenced water holding capacity （WHC） and color （L＊, a＊ and b＊, hardness and chewiness.of products significantly. For WHC of products, （7＋9, 5＋10） is higher than that of （7＋8, 2＋12）, （7＋9, 2＋12） and （14＋15, 2＋12）. For L＊ of products, （7＋8, 2＋12） and （7＋9, 5＋10） are higher than that of （14＋15, 2＋12） and （14＋15, 5＋10）. For a＊ of prod- ucts, （14＋15, 2＋12）, （7＋9, 5＋10） and （14＋15, 5＋10） are higher than that of （7＋8, 2＋12）. For b＊ of products, （7＋ 8, 2＋12） and （7＋8, 5＋10） are higher than that of （14＋15, 2＋12）, （14＋15, 5＋10） and （14＋15, 5＋10）; and （7＋9, 2＋12） is higher than that of （14＋15, 2＋12）. For hardness of products, （7＋8, 2＋12）, （7＋9, 2＋12） and （7＋9, 5＋10） are higher than that of （7＋8, 2＋12）. For chewiness of products, （7＋8, 2＋12） is higher than that of （7＋8, 5＋10）. ③ The physical and chemical properties influenced water holding capacity （WHC）,a＊,b＊,texturized degree,springiness and cohesiveness of products significantly. So the types of subunits influenced water holding capacity （WHC） and color of products significantly, while the combinations subunit affected the water holding capacity （WHC）, color hardness and chewiness of products significantly and it is good that gluten with 7＋9, 5＋10 combination for properties of high-moisture extruded textured gluten.