微波功率对面筋蛋白-淀粉复合体系功能特性的 影响

Effect of microwave power on the functional properties of gluten-starch system

为探究微波处理后面筋蛋白-淀粉复合体系功能特性的变化规律,采用不同微波功率处理不同配比的面筋蛋白-淀粉体系,测定了其凝胶特性、持水能力、色泽、醇溶蛋白和麦谷蛋白含量,蛋白分子量分布,蛋白的二级结构。研究结果表明:高筋粉配比的面筋蛋白-淀粉体系受微波功率的影响最大,随微波功率的增大,凝胶强度和持水能力均表现为先增强,540 W时开始减弱,但仍高于未微波加热水平,微波加热降低了高筋粉和中筋粉复合体系的亮度。凝胶强度和持水能力均增强,540 W时增强程度变得缓慢,持油能力先升高后降低,240 W时持油能力降低;中筋粉和低筋粉配比的面筋蛋白-淀粉体系的凝胶强度随微波功率的增大而减小;相同配比下,随着微波功率的增加,体系的亮度明显下降,红度值和黄度值先降低后升高,麦谷蛋白含量随微波功率的增大先增加后减少,醇溶蛋白相应地先减少后增加;随微波功率的增大高分子量麦谷蛋白亚基含量减少,低分子量麦谷蛋白亚基含量增多;不同功率的微波加热导致了氢键位置的改变,进而影响了面筋蛋白-淀粉体系的二级结构。该研究为面筋蛋白-淀粉体系在食品中的应用及对微波加工面制品的品质改良奠定了理论基础。

In order to explore the changing law of the functional characteristics of the gluten-starch composite system after microwave treatment,different microwave powers were used to process the gluten-starch system with different ratios.Afterwards,a texture analyzer was used to determine the gel properties,and a differential method was used to determine water and oil holding capacity.A colorimeter was used to determine the color,and an ultraviolet-visible spectrophotometer was used to determine the extraction rate of gliadin and gliadin.Moreover,the molecular weight distribution of the protein in the composite system was presented by SDS-PAGE electrophoresis,and the secondary structure of the protein was determined by fourier transform infrared spectroscopy.The research results showed that the gluten-starch system with high-gluten flour ratio was strongly affected by the microwave power.With the increase of microwave power,the gel strength and water holding capacity of the high-gluten flour composite system both increased first,when the microwave power was 540 W,its gel strength and water holding capacity began to be weakened,but it was still higher than the non-microwave level,microwave heating reduced the brightness of the high-gluten flour and medium-gluten flour composite systems.the gel strength and water holding capacity of the gluten-starch system with high-gluten flour ratio increased.When the enhancement degree became weaker at the power of 540 W,and the oil holding capacity first increased and then decreased;the oil holding capacity decreased at the power of 240 W.However,with the increase of microwave power,the gel strength of the gluten-starch system containing both medium-gluten flour and low-gluten flour decreased..At the same ratio,with the increase of microwave power,the brightness of the gluten-starch system decreased significantly,and the redness value and yellowness value first decreased and then increased.The glutenin content first increased and then decreased with the increase of microwave power.Correspondingly,the soluble protein first decreased and then increased.With the increase of microwave power,the content of high molecular weight protein subunits decreased,while,the content of low molecular weight protein subunits increased.Microwave heating of different powers led to changes in the positions of hydrogen bonds at varying degrees,influencing the secondary structure of the gluten-starch system.This study provides a theoretical basis for the application of gluten-starch system in food processing,as well as for the quality improvement of microwave-procession for flour products.