专用小麦粉中高分子麦谷蛋白亚基的组成及含量对稳定时间的影响

摘要

ABSTRACT:The effects of composition and content of high molecular weight glutenin subunits (HMW‐GS)of bread ,steamed bread flour and cake flour and its correlation with the dough stability time were studied .The composition and content of HMW‐GS of the flour were determined by SDS‐PAGE and gel imaging scanning ,and the stability time of dough were measured by Farinograph .The HMW‐GS of bread flour were1 ,7+8 ,2 ,7+9 and 5+10 ,of steamed bread flour were 1 ,7+8 ,2 ,7+9 ,8 ,5+10 and 2+12 ,and of cake flour were 1 ,7+8 ,2 ,7+9 ,8 ,9 ,5+10 ,2+1 2 and 14+15 .The order of HMW‐GS content from high to low were as :bread flour ,steamed bread flour ,cake flour .The dough stability time depended on the composition and content of the high quality HMW‐GS ,couples or groups of tailored wheat flour .%研究面包粉、馒头粉、蛋糕粉中高分子麦谷蛋白亚基组成及含量与其面团稳定时间的关系。采用十二烷基硫酸钠聚丙烯酰氨凝胶电泳及凝胶成像技术测定各种小麦粉高分子质量谷蛋白亚基的组成及其含量，并测定面团的稳定时间。组成面包粉的高分子质量谷蛋白亚基及亚基对为1、7＋8、2、7＋9、5＋10，馒头粉为1、7＋8、2、7＋9、8、5＋10、2＋12，蛋糕粉1、7＋8、2、7＋9、8、9、5＋10、2＋12、14＋15。在相同位点上含有相同亚基3种专用粉的亚基相对含量从高到低为：面包粉、馒头粉、蛋糕粉。专用小麦粉中优质亚基、亚基对和亚基组合及其含量对面团的稳定时间有重要影响。