硬质小麦不同发芽阶段面筋蛋白质功能特性的研究

Study on the functional properties of hard wheat gluten in different germination period

动态研究了硬质小麦发芽过程中在露白、芽长占粒长四分之一、芽长占粒长二分之一三个阶段面筋蛋白质的主要功能特性。结果显示,随着小麦发芽程度的增加,可溶性蛋白质含量有所增加,蛋白质的水化作用略有增强,但变化幅度不大;蛋白质的持油力提高了91%左右,起泡性增大了50%,失水率降低了22.6%,乳化性提高了15.6%;乳化稳定性提高了21%;但在小麦芽长达到粒长四分之一之后,乳化性能变化幅度明显减缓。

The major functional properties of hard wheat gluten in three germination period were studied, such as germinating, malt length accounted for 1/4 of the grain length, malt length accounted for 1/2 of the grain length. The result showed that the content of soluble protein increased with the degree of germination, the hydration of proteins were slightly enhanced, but the variation was small; and the oil holding capacity, foam ability, emulsifying ability and emulsion stability increased by 91%, 50%, 15.6% and 21% ,respectively,the water loss rate decreased by 22.6% ; but the change of emulsification property was slow after the malt length accounted for 1/4 of the grain length.