粮油食品科技

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β-葡聚糖酶对高燕麦含量面团性质与蛋白结构的影响(网络首发、推荐阅读)
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Effect of β-glucanase on Properties and Protein Structure of Dough with a High Oat Flour Content(Online First, Recommended Article)
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    摘要:

    β-葡聚糖酶可对高燕麦含量面团流变特性、面筋蛋白结构产生较大影响。测试了燕麦面包预拌粉粉质特性、面团动态流变学特性、燕麦面团中β-葡聚糖含量和平均相对分子量、蛋白质游离巯基和SDS可萃取蛋白含量,分析了燕麦蛋白质二级结构、SDS-PAGE蛋白图谱和蛋白质表面疏水性,结果显示:与对照组相比,加入β-葡聚糖酶后,50%燕麦含量的面团吸水率显著下降,弹性模量(Gʹ)和粘性模量(Gʺ)显著降低,减弱了燕麦中本身存在的β-葡聚糖的成胶性并改善了面团的可变形性和流动性,面团的加工适应性得到提高。β-葡聚糖酶降低了面团中β-葡聚糖的聚合度,平均相对分子质量从350 KDa降至62 kDa,面筋蛋白间的非共价相互作用加强,面筋蛋白表面疏水性降低,蛋白二级结构由无规则卷曲和β-转角转变为β-折叠,使得面筋蛋白的水合和聚集程度得到提升。上述研究表明,β-葡聚糖酶处理对改善由于葡聚糖影响的面团加工特性具有显著作用。

    Abstract:

    β-glucanase can have a great influence on rheological properties and gluten protein structure of dough with a high oat content. We tested the farinographic properties of the pre-mixed oat bread flour, the dynamic oscillatory rheology of the dough, the content and average molecular weight of β-glucan, the free sulfhydryl content and proteins extractability in SDS solution of oat dough. We analyzed the secondary structure, SDS-PAGE protein patterns and surface hydrophobicity of the proteins in the dough. The results showed that, compared with the control group, after the addition of β-glucanase, the water absorption of the dough with 50% oat content, the storage modulus (G') and loss modulus (G') all decreased significantly. The gel-forming properties of the β-glucanase in oat itself was weakened. The deformability and fluidity of the dough were improved. As a result, the processing suitability of the dough is enhanced. The β-glucanase reduced the degree of polymerization of β-glucan in the dough. The average molecular weight decreased from 350 KDa to 62 kDa, the non-covalent interaction between gluten proteins was strengthened, the surface hydrophobicity of gluten proteins was reduced, and the protein. The secondary structure is converted from random coils and β-turns to β-sheets, resulting in increased hydration and aggregation of gluten. The above research showed that β-glucanase had great potential on improving the processing adaptability of high oat content dough.

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钱海峰,潘琪锋,李 言,王 立,樊铭聪.β-葡聚糖酶对高燕麦含量面团性质与蛋白结构的影响(网络首发、推荐阅读)[J].粮油食品科技,2022,30(2):41-49.

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  • 在线发布日期: 2022-03-24
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