小麦面筋形成及其理化特性影响因素研究进展

Research Progress on Affecting Factors of Wheat Gluten Formation and Physicochemical Properties

本文综述了面筋蛋白质的分类,面筋的形成过程,影响面筋形成及理化特性的因素等。简述了麦醇溶蛋白和麦谷蛋白的分子结构,麦谷蛋白聚集体的3个层次;分析了麦谷蛋白聚集体、水分、温度、剪切速率、压力等内、外因素对面筋理化特性的影响。面团黏弹性的物质基础主要为麦谷蛋白和麦醇溶蛋白,并主要取决于麦谷蛋白所形成的聚集体的大小和聚集程度。麦谷蛋白聚集体的理化特性受麦谷蛋白类型、水分、温度、压力等内、外因素的影响。这些因素不仅决定了麦谷蛋白所形成的聚集体的理化特性,也影响聚集体形成的速率。麦谷蛋白聚集动力学是选择麦谷蛋白聚集或面筋形成技术手段的重要参考依据。

This paper reviews the classification of gluten protein,the process of gluten formation and the factors affecting gluten formation and physicochemical properties.The molecular structure of wheat gliadin and glutenin,and the three levels of glutenin aggregates are summarized.The effects of internal and external factors such as glutenin aggregates,water,temperature,shear rate and pressure on the physical and chemical properties of gluten are analyzed.It is believed that the material basis of dough viscoelasticity is mainly glutenin and gliadin,and largely depends on the size and aggregation of aggregates formed by glutenin.The physicochemical properties of glutenin aggregates are influenced by internal and external factors such as glutenin protein type,water content,temperature and pressure.These factors not only determine the physicochemical properties of aggregates formed by glutenin,but also affect the rate of aggregate formation.Glutenin agglomeration kinetics is an important reference for selecting gluten protein or gluten formation techniques.