【作者】 杨静洁； 张波； 魏益民； 郭波莉；

【Author】 Yang Jingjie;Zhang Bo;Wei Yimin;Guo Boli;Institute of Food Science and Technology,Chinese Academy of Agriculture Sciences;

【机构】 中国农业科学院农产品加工研究所；

【摘要】 我国是一个以发酵面食为主食的国家,冷冻面团技术因具有便于冷藏和运输、能够标准化生产、降低成本等优越性在我国的应用前景非常广泛。冷冻面团产品的品质与面筋蛋白的结构和理化特性有关。目前,国内外主要通过对面团,或者提取出的面筋、醇溶蛋白、谷蛋白等进行不同的冷冻工艺处理,采用傅里叶转换红外光谱(FTIR)、差示扫描量热仪(DSC)、热重分析仪(TGA)、扫描电子显微镜(SEM)、ANS荧光探针法、流变仪等方法对蛋白的二级结构、表面疏水性、游离巯基含量、热稳定性、微观结构以及流变特性进行研究。研究表明,冷冻过程中冰晶的逐渐生长是导致面筋蛋白网络结构受到破坏的主要原因;冷冻速率越快、冻藏温度越低,面筋蛋白网络结构受到的损害越小;冻藏过程中,有序的α-螺旋骨架结构会部分转换为反向平行的β-折叠结构,面筋蛋白中的GMP也发生了部分解聚现象。但由于冷冻面团的多组分性以及其蛋白组成的复杂性,冷冻引起蛋白结构和理化特性变化的机理仍未完全探明,这在很大程度上抑制了冷冻面团技术的发展。因此,今后需系统的研究面筋蛋白、谷蛋白、醇溶蛋白的结构和理化性质在冷冻面团加工过程中的动态变化,进而从整个加工过程完善面筋蛋白劣变机制,并为改善冷冻面团品质提供理论依据。更多还原

【Abstract】 In China,fermented pasta is widely used.The frozen dough technology has a wide application prospect in China because of its advantages of easy refrigeration and transportation,standardization of production,and cost reduction.The quality of frozen dough products is determined by the structure and physicochemical properties of gluten protein.Previous studies have foused on the effect of different freezing condition on the dough and the gluten protein including glutelin and gliadin.Fourier transform infrared spectroscopy(FTIR),differential scanning calorimetry(DSC),thermogravimetric analyzer(TGA),scanning electron microscopy(SEM),ANS fluorescence probe method,rheometer and other methods were employed to analyze the protein secondary structure,surface hydrophobicity,free sulfhydryl content,thermal stability,microstructure and rheology characteristics.Studies have shown that the growth of ice crystals is the main factors for the deterioration of the gluten network during freezing;rapids freezing and lower storage temperature can minimize the damage from ice crystallization.By extending the frozen storage duration,the a-helix backbone structure is partially converted into antiparallel β-sheet structures as well as the depolymerization of GMP occured.However,due to the multi-component of the frozen dough and the complex composition of its protein,the mechanism of gluten deterioration due to freezing process remain unexpolored.Therefore,it is necessary to systematically study the dynamic changes of the structure and physicochemical properties of gluten protien(glutelin and gliadin)in the processing of frozen dough.This could improve gluten protein deterioration mechanism and provide a theoretical basis and technical support for improving the gluten characteristics.更多还原