水分对冷冻小麦面团质构及面筋蛋白二级结构的影响

摘要

应用质构分析仪和傅里叶变换红外光谱仪测定小麦面团质构特性和微观结构(面筋蛋白二级结构),分析不同加水量对冷冻和未冷冻面团品质的影响.结果表明:加水量和冷冻对小麦面团的质构特性和面筋蛋白二级结构影响显著.随着加水量的增加,冷冻后小麦面团与未冷冻相比硬度增加、黏性升高、内聚性下降、弹性降低,而对面团的回复性影响很小.经冷冻后面团面筋蛋白的二级结构β-折叠和α-螺旋的相对含量增加,β-转角的相对含量降低,使面筋蛋白的网状结构趋于稳定.以上结果可以说明水分可能是影响冷冻面团品质的一个重要因素,也为进一步揭示加水量在小麦冷冻面团中的作用机理提供了重要的研究参考.%The texture and microstructure (gluten protein secondary structure) of wheat dough were determined by texture analyzer and Fourier transform infrared spectrometer (FTIR) to analyze the effect of adding different amounts of water on the quality of frozen wheat dough.The results showed the significant impact of water addition and freezing on texture characteristics of wheat dough and the secondary structure of gluten proteins.With increasing water addition,the hardness,and viscosity of frozen wheat dough increased,cohesion and the elasticity decreased when compared with the nonfrozen one.However,water addition had little effect on the resilience of frozen wheat dough.After freezing,the contents ofβ-sheet and a-helix of gluten proteins increased,and the content ofβ-turn decreased,resulting in a stable network structure of gluten proteins.These results indicated that water is an important factor affecting the quality of frozen wheat dough.This study can provide a theoretical basis for further studies aimed at revealing the mechanism of the effect of water addition on the quality of frozen wheat dough.