牡丹花蕊蛋白对面团和面筋蛋白特性的影响

Effect of Peony Stamen Protein on Dough and Gluten Protein Properties

为实现牡丹花蕊资源化利用,以大豆分离蛋白为参照,研究牡丹花蕊蛋白对面团和面筋蛋白质构、动态流变学特性、二硫键、表面微观结构和二级结构的影响。结果表明,牡丹花蕊蛋白能够明显提高面团的硬度、黏着性和咀嚼性,添加量低于6%时效果优于大豆分离蛋白。添加花蕊蛋白提高了面团的储能模量与损耗模量,使得面团黏弹性增加。牡丹花蕊蛋白对面筋蛋白网络结构形成的影响与大豆分离蛋白基本一致,添加量为6%时,扫描电镜显示面筋蛋白气孔数量多且孔洞深,网络结构致密;面筋蛋白二级结构中,相对稳定的α-螺旋+β-折叠占比达到最大值59.32%,与空白组相比二硫键含量提高了89%。牡丹花蕊蛋白能够有效促进面筋蛋白网络结构的形成,提高面团的品质,可用于对黏弹性要求较高的面制品生产。

In order to realize the resource utilization of peony stamens, the effects of peony stamen protein on the texture,dynamic rheological properties, disulfide bonds, surface microstructure and secondary structure of dough and gluten proteins were studied using soybean protein isolate(SPI) as a reference. The results showed that peony stamen protein could significantly improve the hardness, stickiness and chewiness of dough, and the effect of addition of less than 6% of peony stamen protein was more pronounced than that of SPI. Addition of peony stamen protein increased the storage and loss moduli and consequently the viscoelasticity of dough. The effect of peony stamen protein on the formation of gluten protein network structure was basically the same as that of SPI. Under scanning electron microscopy(SEM), gluten proteins added with 6% of peony stamen protein exhibited a compact network structure consisting of many deep pores. In the presence of peony stamen protein, the total proportion of the relative stable secondary structures of α-helix and β-sheet reached the maximum value of 59.32%, and the content of disulfide bonds increased by 89% compared with the blank group. In conclusion, peony stamen protein can effectively promote the formation of gluten protein network structure and improve the quality of dough, and therefore can be used in the production of flour products with high viscoelasticity requirements.