热加工对小麦蛋白结构和消化特性的影响

Effects of Thermal Processing on Structure and Functional Properties of Wheat Protein

研究100℃热处理不同时间(5、15、30 min)对小麦蛋白分子结构及其体外消化的影响。结果表明,随着热处理时间的增加,麦谷蛋白和麦醇溶蛋白的α-螺旋结构逐渐减少,无规则卷曲结构的质量分数分别增加了8.2%、7.98%,这与小麦蛋白的电镜微观结果一致;麦谷蛋白与麦醇溶蛋白的平均粒径在热处理30 min时分别达到了237.4、254.3μm;根据凝胶电泳结果显示,热处理对麦醇溶蛋白和麦谷蛋白的亚基分子量没有显著影响;在特定的热处理时间内,小麦蛋白的消化程度与加热时间呈正比关系。综上,麦醇溶蛋白与麦谷蛋白在热处理下发生的结构变化具有一致性,且在100℃、30 min处理下的小麦蛋白具有最高的消化率。

The effects of heat treatment at 100℃for different time(5,15,30 min)on the structure and in vitro digestion of wheat protein were studies.The results indicated that with the increase of heat treatment time,theα-helix structure of glutenin and gliadin decreased gradually,and the relative content of irregular curl structure increased by 8.2%and 7.98%,respectively,which was consistent with the microscopic results of wheat protein electron microscopy.Secondly,the average particle size of glutenin and gliadin reached 237.4μm and 254.3μm,respectively,after 30 minutes of heat treatment.The results of gel electrophoresis indicated that heat treatment had no significant effect on the molecular weight of glutenin and glutenin subunits.During the specific heat treatment time,the digestibility of wheat protein was proportional to the heating time.In conclusion,the structural changes of gliadin and glutenin were consistent under heat treatment,and the wheat protein treated at 100℃for 30 min had the highest digestibility.