小麦水不溶性戊聚糖与面筋蛋白质交互作用的研究

Study on the Interaction of Water Unextractable Pentosans with Gluten Protein

采用木聚糖酶对小麦水不溶性戊聚糖变性。将变性后的戊聚糖加入小麦粉中 ,采用改进的面筋测定仪研究其对面筋产率、化学成分及品质的影响。结果表明 :采用木聚糖酶对小麦水不溶性戊聚糖变性并不能消除其对面筋产率及品质的负作用 ,而添加游离的阿魏酸可克服其负作用。同时添加变性及未变性小麦水不溶性戊聚糖及阿魏酸较单独添加变性及未变性戊聚糖面筋产率高、延伸性大及面筋含淀粉较多 ,表明面筋形成速率加快。根据研究结果推断 :小麦水不溶性阿拉伯木聚糖结合的阿魏酸参与了戊聚糖与面筋蛋白质的交互作用 。

The water unextractable pentosans of wheat were treated with xylanase. The modified pentosans were added into wheat flour. An improved Glutomatic system was used to study the effect of the modified pentosans on gluten properties. The results showed that pretreatment of pentosans by xylanase does not eliminate the negative effect of water unextractable pentosans, but addition of free ferulic acid during gluten extraction can correct this negative effect. Addition of ferulic acid leads to a higher gluten yield. The resulting gluten is more extensible and contains more starch, indicating a higher rate of gluten formation. It is hypothesized that water unextractable arabinoxylans bound ferulic acid is involved in the interaction of pentosans with gluten protein. Addition of free ferulic acid can prevent this interaction.