面条冷冻过程中蛋白质组分和二硫键的变化研究

摘要

研究不同冷冻时间下面条的品质变化,如清蛋白、球蛋白、醇溶蛋白、SDS可溶麦谷蛋白、麦谷蛋白大聚体等蛋白质组分的含量变化,并采用Ellman's试剂比色法研究了蛋白和麦谷蛋白大聚体中巯基和二硫键的含量变化.结果表明:随着冷冻时间的增加面条的硬度有显著下降,回复性变化不明显,拉伸力和拉伸距离呈减小趋势；清蛋白、球蛋白、SDS可溶麦谷蛋白的含量呈上升趋势,醇溶蛋白、麦谷蛋白大聚体的含量呈下降趋势；蛋白质分子中巯基和二硫键发生了相互转化,单位质量麦谷蛋白大聚体中二硫键的含量呈增大趋势.%The change of protein compositions of noodles,such as albumin,globulin,gliadin,SDS solubility glutenin,glutenin macropolymer in different period of frozen storage was studied.The change of sulfydryl and disulfide bond of protein and glutenin macropolymer was also studied by Ellman's reagent colorimetric method.The results showed that with the increase of frozen time,the tension and hanrdness of noodles significantly decreased,but the resilience was no change;the content of albumin,globulin,SDS solubility glutenin had an increase trend,but gliadin,glutenin macropolymer had an opposite trend;furthermore,we also found that sulfydryl and disulfide bond in protein had converted into each other,disulfide bond in unit mass of protein increased.