馒头粉中高分子麦谷蛋白亚基组成及含量与面团流变性质的关系

Relationship between Composition and Content of High-Molecular-Weight Glutenin Subunits and Rheological Properties of Steamed-Bread Flour

目的:研究馒头粉中高分子麦谷蛋白亚基组成及含量与其面团流变性质关系。方法:采用十二烷基硫酸钠聚丙烯酰氨凝胶电泳及凝胶成像技术测定16种馒头粉高分子质量谷蛋白亚基的组成及其含量,并采用布拉班德粉质和拉伸仪测定面团流变性质。结果:组成馒头粉高分子质量谷蛋白亚基的具有1、7+8、2、7+9、8、5+10、2+12亚基,并具有(1,7+8,5+10)、(7+8,2,5+10)、(1,7+8,2,5+10)、(7+8,2+12)、(7+9,5+10)、(1,7+9,5+10)、(1,7+9,8,5+10)、(1,7+9,8,2,5+10)8种配组。其中5+10、7+8、7+9亚基及其含量对面团粉质和拉伸特性作用大小顺序为5+10>7+8>7+9;2+12亚基及其含量与面团拉伸特性的正相关性最大;1、2、8亚基的存在,且2亚基与5+10、8与7+9亚基配组利于面团粉质和拉伸特性优化。结论:高分子质量谷蛋白亚基(high-molecular-weight glutenin subunits,LMW-GS)亚基的组成、含量以及它们的配组影响面粉面团的流变学特性。

Objective:To study the relationship between the composition and contents of high-molecular-weight glutenin subunits(HMW-GS) and the dough rheological properties of steamed-bread flour.Methods:The HMW-GS composition and contents of 16 kinds of steam-bread flour were determined by SDS-PAGE and gel imaging scanning,and the dough rheological properties were measured by farinograph and extensograph.Results:The HMW-GS composition was 1,7+8,2,7+9,8,5+10,and 2+12,as well as8 combinations including(1,7+8,5+10),(7+8,2,5+10),(1,7+8,2,5+10),(7+8,2+12),(7+ 9,5+10),(1,7+ 9,5+10),(1,7+ 9,8,5+10),and(1,7+ 9,8,2,5+10).An obvious positive correlation between the types and contents of HMW-GS and dough farinograph and extension properties was observed,and the two dough properties were influenced in decreasing order by(5+10),(7+8) and(7+9).In addition,the most significant positive correlation existed between(2+12) content and dough extension properties.The presence of HMW-GS 1,2 and 8 and combinations of HMW-GS 2 with(5+10),8 or(7+ 9) were better for both dough properties.Conclusion:The dough rheological properties of steamed-bread flour are influenced by the kinds,contents and combinations of HMW-GS.