蛋白质组成对苔麸面条品质影响及其作用机制

Effect and mechanism of protein composition on the properties of teff noodles

为改进苔麸面条品质,通过重组面粉法改变谷蛋白与醇溶蛋白含量,探究蛋白质组成对苔麸面条品质的影响,并对作用机制进行研究。结果表明:在谷蛋白∶醇溶蛋白含量为2.0∶1.0时,苔麸面条吸水率最高、蒸煮损失最低、亮度最高、硬度最大、面条品质最佳;蛋白质组成显著影响面团热稳定性、蛋白二级结构、麦谷蛋白大聚体含量、二硫键含量和面团微观结构的完整性;通过改变蛋白质组成可以提高面团热变性温度、降低焓值,提高β-折叠、麦谷蛋白大聚体和二硫键含量,从而形成连续且致密的结构,进而改善苔麸面条品质。综上,蛋白质组成能够显著影响苔麸面条品质。

To improve the quality of teff noodles,recombined teff flour was constructed based on its protein composition.The effect and mechanism of protein composition on the quality of teff noodles were investigated.The results showed that the protein composition could significantly influence the quality of teff noodles.When the ratio of glutenin to prolamin was2.0∶1.0,the teff noodles had the highest water absorption,and the lowest cooking loss,brightness,and hardness.The protein composition significantly affected the thermal stability,protein secondary structure,glutenin macropolymer content,disulfide bond content,and the integrity of dough microstructure.By adjusting protein composition,the thermal denaturation temperature and enthalpy of dough could be increased,and the content ofβ-sheet,glutenin macropolymer content,and disulfide bonds increased,resulting in a more continuous and denser structure benefiting the quality of teff noodles.