小麦水溶性戊聚糖对面筋形成及品质影响的研究

Study on the Effect of Water Extractable Pentosans on Gluten Formation and Properties

着重研究变性及未变性小麦水溶性戊聚糖对面筋形成及品质的影响。结果表明 :同小麦水不溶性戊聚糖 ,添加小麦水溶性戊聚糖也导致面筋产率及延伸性降低、抗延伸阻力增加。采用木聚糖酶对小麦水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 ,但添加游离阿魏酸可克服其负作用。同时添加变性及未变性小麦水溶性戊聚糖及游离阿魏酸较单独添加变性及未变性戊聚糖面筋产率提高 ,延伸性增大。根据研究结果推断

The effects of modified and unmodified water extractable wheat pentosans on gluten formation and properties are studied. The result showed that same as water un-extractable wheat pentosans, addition of water extractable pentosans also led to a lower gluten yield and extensibility as well as higher resistance against extensibility. Pretreatment of water extractable pentosans by xylanase could not eliminate this negative effect, however addition of free ferulic acid could correct it. Addition of modified and unmodified water extractable pentosans together with free ferulic acid resulted in more extensible gluten and higher gluten yield than that without addition of free ferulic acid. Thereby an inference can be drawn that water-extractable-pentosans bound ferulic acid plays a key role in the interaction of pentosans and gluten protein.