【摘要】 随着小麦热处理温度的升高,其食用品质先变好后变差,同时盐溶、醇溶和稀乙酸溶解的蛋白质数量下降,而残留蛋白质数量增加。凝胶过滤分析表明:醇溶蛋白质分子量分布越来越连续。较高分子量的蛋白质组分随温度升高而减少。SDS-PAGE分析得到:醇溶蛋白质较高分子量亚基减少,小麦全部蛋白质亚基的种类和数量基本无变化。热处理温度<100℃时,小麦蛋白质之自由巯基总量无变化。表明热处理小麦食用品质的改善不是依赖蛋白质二硫键的增加,而是面筋蛋白质的存在状态和相互间作用能力的改善。更多还原

【Abstract】 With heating treatment, baking performance of wheat was improved. However it turned to deterioration when the treatment temperature was higher than 100℃. The content of globulin , gliadin and acid-soluble glutenin declined progressively with heating, while the content of residue protein increased. Protein filtration and SDS-PAGE of protein subunits showed that: The decrease of the higher molecular weight protein fractions was quicker than the lower ones. Molecular weight distribution of gliadin became continous. The amount of higher molecular weight subunits of gliadin decreased. The amount and types of SDS-extracted protein subunits had no remarkable change.The measurement of total free sulphydryl groups( -SH) showed that: The amount of -SH had no remarkable reduction when heating treatment temperature was lower than 100℃。 Clearly, Heat energy must have made the natural conformation or the state of wheat protein molecule changed, which improved the qulity of wheat protein and baking performance.更多还原