Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gl...Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gluten molecular conformation and the dough viscoelastic properties of the Zhengmai 379 wheat variety with different relative humidity(RH) values during storage.The results showed that protein extractability, free sulfhydryl(SH) groups, and wet gluten contents decreased to a certain degree during storage, while the glutenin quantity significantly varied. Significant negative correlation coefficients were found between the dough viscosity at 50% RH and the β-turn contents at 40% RH(-0.918) or 60% RH(-0.949)(P < 0.01), the dough viscosity at50% RH and the β-turn contents at 50% RH(-0.912)(P < 0.05), and the dough viscosity at 50% RH and the α-helix/β-sheet ratio at 40% RH(-0.875), 50% RH(-0.869), or 60% RH(-0.843)(P < 0.05). Significant correlation coefficients were further observed between the dough viscosity at 50% RH and the β-sheet contents at 60% RH(0.927)(P < 0.01) and between the dough viscosity at50% RH and the β-sheet contents at 40% RH(0.910) or 50% RH(0.908)(P < 0.05). A decrease in the free SH groups of gluten and an increase in the low-molecular weight contents suggested that gliadin was incorporated via SS crosslinking to the glutenin-like protein, which did not dissolve in ethanol.展开更多
该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响。以独头蒜、多瓣蒜、紫皮蒜为原料,采用水提醇沉法,制备3种大蒜多糖(SGSOS、HGSOS、PGSOS);通过扫描电镜(scanning electron microscope,SEM)和化学分析方法探究大蒜多...该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响。以独头蒜、多瓣蒜、紫皮蒜为原料,采用水提醇沉法,制备3种大蒜多糖(SGSOS、HGSOS、PGSOS);通过扫描电镜(scanning electron microscope,SEM)和化学分析方法探究大蒜多糖对面制品介观形态和游离巯基含量的影响;采用拉伸仪、色差仪等仪器分析方法,结合蒸煮分析和感官评价方法研究大蒜多糖对面制品品质的影响。结果表明,大蒜多糖可以显著影响面团中游离巯基的含量,其中,添加5%的SGSOS可使面团的游离巯基含量降至最低(20.74μmol/g,P<0.05);此外,大蒜多糖可使面团表观完整性改善,增加内部气孔数,显著提升面条延伸性和感官评分(P<0.05),显著降低面条的干物质损失率和吸水率(P<0.05)。展开更多
基金Supported by National Key Research and Development Program(2016YFD0400203)National Natural Science Foundation of China(31571780 and 31771897)+2 种基金General Science and Technology Research Projects of Zhengzhou(N2013G0077)Key Scientific Research Project of Universities in Henan Province(16A210018)the focus on Fostering Basic Research Fund of Henan University of Technology(2013JCYJ05)
文摘Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gluten molecular conformation and the dough viscoelastic properties of the Zhengmai 379 wheat variety with different relative humidity(RH) values during storage.The results showed that protein extractability, free sulfhydryl(SH) groups, and wet gluten contents decreased to a certain degree during storage, while the glutenin quantity significantly varied. Significant negative correlation coefficients were found between the dough viscosity at 50% RH and the β-turn contents at 40% RH(-0.918) or 60% RH(-0.949)(P < 0.01), the dough viscosity at50% RH and the β-turn contents at 50% RH(-0.912)(P < 0.05), and the dough viscosity at 50% RH and the α-helix/β-sheet ratio at 40% RH(-0.875), 50% RH(-0.869), or 60% RH(-0.843)(P < 0.05). Significant correlation coefficients were further observed between the dough viscosity at 50% RH and the β-sheet contents at 60% RH(0.927)(P < 0.01) and between the dough viscosity at50% RH and the β-sheet contents at 40% RH(0.910) or 50% RH(0.908)(P < 0.05). A decrease in the free SH groups of gluten and an increase in the low-molecular weight contents suggested that gliadin was incorporated via SS crosslinking to the glutenin-like protein, which did not dissolve in ethanol.
文摘该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响。以独头蒜、多瓣蒜、紫皮蒜为原料,采用水提醇沉法,制备3种大蒜多糖(SGSOS、HGSOS、PGSOS);通过扫描电镜(scanning electron microscope,SEM)和化学分析方法探究大蒜多糖对面制品介观形态和游离巯基含量的影响;采用拉伸仪、色差仪等仪器分析方法,结合蒸煮分析和感官评价方法研究大蒜多糖对面制品品质的影响。结果表明,大蒜多糖可以显著影响面团中游离巯基的含量,其中,添加5%的SGSOS可使面团的游离巯基含量降至最低(20.74μmol/g,P<0.05);此外,大蒜多糖可使面团表观完整性改善,增加内部气孔数,显著提升面条延伸性和感官评分(P<0.05),显著降低面条的干物质损失率和吸水率(P<0.05)。
