结冷胶对小麦粉及面筋蛋白的影响

Effect of Gellan Gum on Wheat Flour and Gluten Protein

将结冷胶按不同比例添加到小麦面粉中,分别考察了结冷胶对小麦面粉粉质特性、拉伸特性、糊化特性的影响。结果表明:结冷胶可以提高面团的吸水率,缩短面团形成时间,提高稳定时间,降低弱化度,且含量越高(300～3 000mg/kg),效果越好;随着结冷胶添加量的增加,拉伸面积、抗拉伸阻力和最大拉伸阻力均呈现增大的趋势。结冷胶对小麦面粉的糊化特性影响不大。同时,进一步考察了结冷胶对小麦面筋蛋白的流变性及微观结构的影响,结果显示:结冷胶可以增加面筋蛋白的黏弹度、韧性及持水性,添加量为600mg/kg的结冷胶便能有效增加面筋的弹性,使面筋网络结构更为连续平滑、孔径变小,孔洞密集且均匀分布。

Gellan gum was added to wheat flour at different ratio,and the effects of gellan gum on the farinose quality,extensibility properties and gelatinization properties of wheat flour were investigated.Results showed that gellan gum could improve the water absorption of dough,shorten the formation time of dough,improve the stability time,reduce the degree of weakening,and the higher the content(300~3 000 mg/kg),the better the effect was.Extensibility area,extensibility-resistant and max resistance increased with the increase of the amount of gellan gum.Gellan gum had little effect on the gelatinization properties of wheat flour.What s more,the effects of gellan gum on the rheological properties and microstructure of wheat gluten were further investigated.Results indicated that gellan gum could increase the viscoelasticity,toughness and water holding property of gluten,and it could effectively increase gluten elasticity,make the network structure of gluten more continuous and smooth,smaller pore size,dense hole and uniform distribution with the addition of 600mg/kg.