面条加工过程中蛋白质中巯基和二硫键的变化规律

The Change Regulation of Sulfhydryl Groups and Disulphide Bonds in Protein in Noodle Processing

为探究面条加工过程中蛋白质的巯基(SH)和二硫(SS)键的变化规律及其对面条质量的影响,先制备不同SH、SS键含量的面粉样品,后分别制作面条。选取制面过程中的和面、面絮熟化、面片熟化、压延切条、鲜湿面水煮、恒温恒湿干燥、室温干燥等7个主要工序取面样,从中提取醇溶蛋白、麦谷蛋白大聚体(GMP),探讨醇溶蛋白、GMP中的SH、SS键含量的变化规律及原因。结果:面粉样品中游离SH、SS键含量和游离SH/SS比值差异显著;提取的醇溶蛋白、GMP而言,醇溶蛋白中游离SH仅在面条煮后明显下降,同时SS键含量显著上升;GMP中游离SH和SS键含量变化幅度较大,面粉中SS键含量分别为13.26,12.95,12.80,12.55,12.46μmol/g的面样,游离SH含量逐渐增大,SS键含量逐渐减小,且增减幅度越来越大。本研究揭示面条制备过程中蛋白质的SH、SS键的变化规律,为进一步研究面筋蛋白结构变化和提高面条质量奠定了基础。

In order to investigate the change regulation of sulfhydryl groups(SH)and disulphide bonds(SS)in protein in noodle processing and its effect on the noodle quality,the flour samples with different content of SH and SS bonds were made and the noodles were made of these flours.Seven important sample points included knead dough,fragmentary dough maturation,dough sheet maturation,rolling and slitting,cooking,drying at constant temperature and humidity,and drying at room temperature.The gliadin and glutenin macropolymer(GMP)were extracted and the changing law of content of SH and SS bonds in gliadin and GMP were also studied.Results:There were obvious differences on free-SH,SS bond and the ratio of free SH/SS.For the extracted gliadin and GMP,there was no obvious change at other points except for cooking where the free-SH decreased obviously and SS content increased synchronously in gliadin.The change range of free-SH and SS bonds in GMP was relatively spacious.In flour samples with SS bonds content of 13.26,12.95,12.80,12.55,12.46μmol/g,respectively,the free-SH content gradually increased,and SS bonds content gradually reduced,and the change amplitude became bigger and bigger.This study revealed the change regulation of SH and SS in protein in noodle processing and laid a theoretic foundation for further investigating the structure changes of gluten protein and noodle quality.