巯基、二硫键变化对小麦面筋蛋白性质的影响
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摘要
小麦面筋蛋白经不同浓度亚硫酸钠(Na2SO3)处理后,其巯基(SH)、二硫键(SS)含量发生变化,进而导致蛋白质的起泡性、持水性、持油性和流变学特性的差异。研究结果表明,随所用Na2SO3浓度的增加,面筋蛋白中二硫键含量降低,巯基含量升高,而总巯基含量保持平稳。这种变化可影响蛋白质性质的改变。随着游离巯基/二硫键比值的增大,面筋蛋白的起泡性及其稳定性都有一定程度的提高;持水性由原来的140.5%提高到172.3%,增幅为22.6%;持油性能变差,最小仅为85.7%,降幅达37.5%;小麦面筋蛋白G′和G′′均随频率的增加而不断增加,且整个过程G′均显著大于G′′,G′和G′′均下降,且二者的变化趋势一致。
The sulfhydryl groups(SH) and disulphide bonds(SS) contents of wheat gluten protein had changed after being treated with Na2 SO3 of different concentrations,which resulted in altered foaming,water holding,oil holding,and rheological characteristics.The results showed that the free sulfhydryl groups of wheat gluten protein increased and the disulphide bonds decreased,while the total sulfhydryl groups changed little to some degree.It brought out some changes in properties.With the increasing of the ratio of free SH/SS,there was a certain degree of improvement in foaming,foam stability,and water holding(from 140.5% to 172.3%),but the ability of oil holding became worse and the minimum value was only 85.7%.In addition,storage modulus G′ and loss modulus G′′ decreased and they owned an agreed change trend.
The sulfhydryl groups(SH) and disulphide bonds(SS) contents of wheat gluten protein had changed after being treated with Na2 SO3 of different concentrations,which resulted in altered foaming,water holding,oil holding,and rheological characteristics.The results showed that the free sulfhydryl groups of wheat gluten protein increased and the disulphide bonds decreased,while the total sulfhydryl groups changed little to some degree.It brought out some changes in properties.With the increasing of the ratio of free SH/SS,there was a certain degree of improvement in foaming,foam stability,and water holding(from 140.5% to 172.3%),but the ability of oil holding became worse and the minimum value was only 85.7%.In addition,storage modulus G′ and loss modulus G′′ decreased and they owned an agreed change trend.
引文
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[14]刘晶,蔡勇建,吴伟,等.丙二醛氧化对大豆蛋白功能性质的影响[J].中国油脂,2014,39(6):41-44.
[15]VIOQUE J,S魣NCHEZ-IOQUE R,CLEMENTE A,et al.Partially hydrolyzed rapeseed protein isolates with improved functional properties[J].Journal of the American Oil Chemists Society,2000,77(4):447-450.
[16]汪星星.冻融冻藏过程中三种食品胶对面筋蛋白结构影响的研究[D].广州:华南农业大学,2016.
[17]孟丹丹.小麦粉中的脂类对面团特性和面条品质的影响[D].郑州:河南工业大学,2012.
[18]黄曼,卞科.蛋白质疏水性测定方法研究进展[J].粮油食品科技,2004,12(2):31-32.
[19]MARION D,ROUX C L,AKOKA S,et al.Lipidprotein interactions in wheat gluten:A phosphorus nuclear magnetic resonance spectroscopy and freezefracture electron microscopy study[J].Journal of Cereal Science,1987,5(2):101-115.
[20]HARGREAVES J,POPINEAU Y,MARION D,et al.Gluten viscoelasticity is not lipid-mediated.Arheological and molecular flexibility study on lipid and non-prolamin protein depleted glutens[J].Journal of Agricultural&Food Chemistry,1995,43(5):1170-1176.
[21]邓芝串,张晖,张超,等.籽瓜种子蛋白质的持水及持油性研究[J].中国粮油学报,2015,30(9):49-54.
[22]琚亚丽,刘国琴.聚丙烯酸钠对小麦面筋蛋白流变学性能影响研究[J].粮食与油脂,2013,26(1):15-18.
[2]MISRA N N,KAUR S,TIWARI B K,et al.Atmospheric pressure cold plasma(ACP)treatment of wheat flour[J].Food Hydrocolloids,2015,44(1):115-121.
[3]ZHOU B L,ZHU F,SHAN F,et al.Gluten enhances cooking,textural,and sensory properties of oat noodles[J].Cereal Chemistry,2011,88(3):228-233.
[4]杨丽,王联结,郑有为.玉米胚芽粕资源的综合利用及展望[J].食品研究与开发,2011,32(11):205-208.
[5]YALCIN E,SAKIYAN O,SUMNU G,et al.Functional properties of microwave-treated wheat gluten[J].European Food Research&Technology,2008,227(5):1411-1417.
[6]李娟.壳聚糖-醋酸改性对小麦面筋蛋白性质影响的研究[D].郑州:河南工业大学,2012.
[7]李冰,范鹏辉,赵雷,等.黄原胶对面筋蛋白流变特性的影响[J].现代食品科技,2016,32(2):33-39.
[8]王凯强,黎敏,罗水忠,等.酶法复合改性对小麦面筋蛋白性质和结构的影响[J].现代食品科技,2016,32(3):177-182.
[9]邵俊花,吴菊清,周光宏,等.巯基和疏水性对蛋白质乳化及凝胶特性的影响[J].食品科学,2013,34(23):155-159.
[10]LUO Y,LI M,ZHU K X,et al.Heat-induced interaction between egg white protein and wheat gluten[J].Food Chemistry,2016,197(Pt A):699-708.
[11]BRUNEEL C,LAGRAIN B,BRIJS K,et al.Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing[J].Food Chemistry,2011,127(3):905-911.
[12]BEVERIDGE T,TOMA S J,NAKAI S.Determination of SH-and SS-groups in some food proteins using Ellman’s reagent[J].Journal of Food Science,1974,39(1):49-51.
[13]HU H,FAN X,ZHOU Z,et al.Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pretreatments[J].Ultrasonics Sonochemistry,2013,20(1):187-195.
[14]刘晶,蔡勇建,吴伟,等.丙二醛氧化对大豆蛋白功能性质的影响[J].中国油脂,2014,39(6):41-44.
[15]VIOQUE J,S魣NCHEZ-IOQUE R,CLEMENTE A,et al.Partially hydrolyzed rapeseed protein isolates with improved functional properties[J].Journal of the American Oil Chemists Society,2000,77(4):447-450.
[16]汪星星.冻融冻藏过程中三种食品胶对面筋蛋白结构影响的研究[D].广州:华南农业大学,2016.
[17]孟丹丹.小麦粉中的脂类对面团特性和面条品质的影响[D].郑州:河南工业大学,2012.
[18]黄曼,卞科.蛋白质疏水性测定方法研究进展[J].粮油食品科技,2004,12(2):31-32.
[19]MARION D,ROUX C L,AKOKA S,et al.Lipidprotein interactions in wheat gluten:A phosphorus nuclear magnetic resonance spectroscopy and freezefracture electron microscopy study[J].Journal of Cereal Science,1987,5(2):101-115.
[20]HARGREAVES J,POPINEAU Y,MARION D,et al.Gluten viscoelasticity is not lipid-mediated.Arheological and molecular flexibility study on lipid and non-prolamin protein depleted glutens[J].Journal of Agricultural&Food Chemistry,1995,43(5):1170-1176.
[21]邓芝串,张晖,张超,等.籽瓜种子蛋白质的持水及持油性研究[J].中国粮油学报,2015,30(9):49-54.
[22]琚亚丽,刘国琴.聚丙烯酸钠对小麦面筋蛋白流变学性能影响研究[J].粮食与油脂,2013,26(1):15-18.