加水量对面筋蛋白水分分布及结构的影响
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摘要
利用核磁共振仪(NMR)、扫描电子显微镜(SEM)、傅里叶变换红外(FITR)、差示扫描量热仪(DSC)和旋转流变仪(DHR)测定不同加水量下面筋蛋白的水分分布、微观结构、蛋白二级结构、热力学特性和流变学特性。结果表明,随加水量增大,面筋蛋白中结合水相对含量显著下降5. 15个百分点,自由水相对含量显著升高8. 21个百分点,弱结合水相对含量先增大后降低;面筋蛋白网络孔洞更加密集,孔径更加细小,但当加水量大于160%后,网络强度减弱;面筋蛋白二级结构表明,当加水量小于等于130%,随加水量增大,二级结构中β-转角及无规则卷曲相对含量显著下降,α-螺旋、β-折叠相对含量显著增大,当加水量大于130%,面筋蛋白二级结构变化趋势减缓,且无明显变化规律;面筋蛋白热变性峰值温度呈现先升高后降低的趋势,当加水量为150%时,取得最大值82. 4℃,表明其热力学稳定性随水分增加而得到提升;面筋蛋白储能模量G'及损耗模量G″均呈下降趋势,加水量大于130%时下降趋势减缓,且加水量150%时其弹性高于140%加水量。由此表明,150%是面筋蛋白的较优加水量。
Effect of water addition ongluten protein was investigated by using nuclear magnetic resonance( NMR),scanning electron microscopy( SEM),Fourier transform infrared spectroscopy( FITR),differential scanning calorimeter( DSC) and rotational rheometer( DHR). The results showed that the amount of water had a significant effect on the hydration,structure and functional properties of gluten protein. With the increase of water addition,the bound water content of gluten protein was decreased significantly from 22. 42% to 17. 27%,the free water content was increased significantly from 0. 04% to8. 25%,and the weakly bound water content was increased first and then decreased,and the water was preferentially converted into bound water and weakly bound water. The gluten protein network had more dense pores and smaller pore size,but when the water was added more than 160%,the strength of the network was weakened. The secondary structure of gluten protein showed that when the water addition amount was not more than 130%,the β-turn angle and the random curl was decreased significantly with the increase of water addition,and the α-helix and β-folding were increased remarkably. When the water addition amount was more than 130%,the secondary structure change of gluten protein was slowed down,and there was no obvious changing rule. The heat denaturation temperature of the protein was firstly increased and then decreased. When the water addition amount reached 150%,the maximum value was 82. 4℃,indicating that the thermodynamic stability was increased with the increase of water.The storage modulus G' and the loss modulus G″ of gluten protein all showed a downward trend. After the water addition was more than 130%,the downward trend was slowed down. When the water content was150%,the elasticity was higher than 140%. The above results indicated that 150% may be the better water content of gluten protein,which also laid a foundation for further revealing the mechanism of water addition to wheat dough.
Effect of water addition ongluten protein was investigated by using nuclear magnetic resonance( NMR),scanning electron microscopy( SEM),Fourier transform infrared spectroscopy( FITR),differential scanning calorimeter( DSC) and rotational rheometer( DHR). The results showed that the amount of water had a significant effect on the hydration,structure and functional properties of gluten protein. With the increase of water addition,the bound water content of gluten protein was decreased significantly from 22. 42% to 17. 27%,the free water content was increased significantly from 0. 04% to8. 25%,and the weakly bound water content was increased first and then decreased,and the water was preferentially converted into bound water and weakly bound water. The gluten protein network had more dense pores and smaller pore size,but when the water was added more than 160%,the strength of the network was weakened. The secondary structure of gluten protein showed that when the water addition amount was not more than 130%,the β-turn angle and the random curl was decreased significantly with the increase of water addition,and the α-helix and β-folding were increased remarkably. When the water addition amount was more than 130%,the secondary structure change of gluten protein was slowed down,and there was no obvious changing rule. The heat denaturation temperature of the protein was firstly increased and then decreased. When the water addition amount reached 150%,the maximum value was 82. 4℃,indicating that the thermodynamic stability was increased with the increase of water.The storage modulus G' and the loss modulus G″ of gluten protein all showed a downward trend. After the water addition was more than 130%,the downward trend was slowed down. When the water content was150%,the elasticity was higher than 140%. The above results indicated that 150% may be the better water content of gluten protein,which also laid a foundation for further revealing the mechanism of water addition to wheat dough.
引文
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[2] PENG Bo,LI Youqian,DING Shiyong,et al. Characterization of textural,rheological,thermal,microstructural,and water mobility in wheat flour dough and bread affected by trehalose[J]. Food Chemistry,2017,233:369-377.
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[6] ESTHER D L H,ROSELL C M,GOMEZ M. Effect of water content and flour particle size on gluten-free bread quality and digestibility[J]. Food Chemistry,2014,151:526-531.
[7] ZHAO Lei,LI Lin,LIU Guoqin,et al. Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten[J].Food Research International,2013,53(1):409-416.
[8]马福敏,郭乃菲,徐美玲,等.小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响[J].中国粮油学报,2013,28(10):1-5.MA Fumin,GUO Naifei,XU Meiling,et al. Influence of water extractable arabinoxylan of whole meal flour on viscoelasticity of gluten[J]. Journal of the Chinese Cereals&Oils Association,2013,28(10):1-5.(in Chinese)
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[10] NAWROCKA A,KREKORA M,NIEWIADOMSKI Z,et al. Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy[J]. Food Hydrocolloids,2018,85:176-184.
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[12] LIU Juan,LUO Denglin,LI Xuan,et al. Effects of inulin on the structure and emulsifying properties of protein components in dough[J]. Food Chemistry,2016,210:235-241.
[13] KONTOGIORGOS V,GOFF H D. Calorimetric and microstructural investigation of frozen hydrated gluten[J]. Food Biophysics,2006,1(4):202-215.
[14] WANG Pei,CHEN Haiying,MOHANAD B,et al. Effect of frozen storage on physico-chemistry of wheat gluten proteins:studies on gluten-,glutenin-and gliadin-rich fractions[J]. Food Hydrocolloids,2014,39:187-194.
[15]李玲玲,贾春利,黄卫宁,等.冰结构蛋白对湿面筋蛋白冻藏稳定性的影响[J].食品科学,2010,31(19):25-28.LI Lingling,JIA Chunli,HUANG Weining,et al. Effect of ice-structuring protein on the stability of frozen hydrated gluten[J]. Food Science,2010,31(19):25-28.(in Chinese)
[16] JIA Chunli,HUANG Weining,RAYAS-DUARTE P,et al. Hydration,polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet(Ligustrum vulgare)leaves[J]. Journal of Cereal Science,2014,59(2):132-136.
[17] ZHAO Lei,LI Lin,LI Bing,et al. Effect of frozen storage on molecular weight,size distribution and conformation of gluten by SAXS and SEC-MALLS[J]. Molecules,2012,17(6):7169-7182.
[18] WANG Pei,XU Lei,NIKOO M,et al. Effect of frozen storage on the conformational,thermal and microscopic properties of gluten:comparative studies on gluten-,glutenin-and gliadin-rich fractions[J]. Food Hydrocolloids,2014,35:238-246.
[19] NAWROCKA A,SZYMA N'SKA-CHARGOT,MONIKA M,et al. Aggregation of gluten proteins in model dough after fibre polysaccharide addition[J]. Food Chemistry,2017,231:51-60.
[20] ZHANG Yanjie,ZHANG Hui,WANG Li,et al. Extraction of oat(Avena sativa L.)antifreeze proteins and evaluation of their effects on frozen dough and steamed bread[J]. Food and Bioprocess Technology,2015,8(10):2066-2075.
[21]谢新华,毋修远,张蓓,等.γ-聚谷氨酸对面筋蛋白冻藏稳定性的影响[J/OL].农业机械学报,2018,49(7):369-374.XIE Xinhua,WU Xiuyuan,ZHANG Bei,et al. Effect of poly-γ-glutamicacid on freezing stability of gluten protein[J/OL].Transactions of the Chinese Society for Agricultural Machinery,2018,49(7):369-374. http:∥www. j-csam. org/jcsam/ch/reader/view_abstract. aspx? flag=1&file_no=20180745&journal_id=jcsam. DOI:10. 6041/j. issn. 1000-1298. 2018. 07.045.(in Chinese)
[22] SHEWRY P R,POPINEAU Y,LAFIANDRA D,et al. Wheat glutenin subunits and dough elasticity:findings of the EUROWHEAT project[J]. Trends in Food Science&Technology,2000,11(12):433-441.
[23] WANG Pei,ZOU Min,TIAN Mengqi,et al. The impact of heating on the unfolding and polymerization process of frozen-stored gluten[J]. Food Hydrocolloids,2018,85:195-203.
[24] SONG Yihu,ZHENG Qiang. Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation[J]. Journal of Cereal Science,2008,48(1):58-67.
[25] KHATKAR B S,BELL A E,SCHOFIELD J D. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality[J]. Journal of Cereal Science,1995,22(1):29-44.
[26] CHOI S,MA C. Structural characterization of globulin from common buckwheat(Fagopyrum esculentum Moench)using circular dichroism and Raman spectroscopy[J]. Food Chemistry,2007,102(1):150-160.
[27] GEORGET D M R,BELTON P. Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy[J]. Biomacromolecules,2006,7(2):469-475.
[28]王红娜,曹欣然,黄莲燕,等.膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响[J/OL].食品科学. http:∥kns.cnki. net/kcms/detail/11. 2206. TS. 20180726. 1255. 002. html.WANG Hongna,CAO Xinran,HUANG Lianyan,et al. Effects of dietary fiber and ferulic acid on properties of dough and gluten[J/OL]. Food Science. http:∥kns. cnki. net/kcms/detail/11. 2206. TS. 20180726. 1255. 002. html.(in Chinese)
[29] MILLER K A,HOSENEY R C. Dynamic rheological properties of wheat starch-gluten doughs[J]. Cereal Chemistry,1999,76(1):105-109.
[30]邢亚楠,刘锐,张影全,等.食用胶对小麦粉面团流变学特性的影响[J].麦类作物学报,2015,35(3):413-419.XING Ya'nan,LIU Rui,ZHANG Yingquan,et al. Effect of hydrocolloids on rheological properties of wheat flour dough[J].Journal of Triticeae Crops,2015,35(3):413-419.(in Chinese)
[31] BELTON P S. New approaches to study the molecular basis of the mechanical properties of gluten[J]. Journal of Cereal Science,2005,41(2):203-211.
[2] PENG Bo,LI Youqian,DING Shiyong,et al. Characterization of textural,rheological,thermal,microstructural,and water mobility in wheat flour dough and bread affected by trehalose[J]. Food Chemistry,2017,233:369-377.
[3] HARDT N A,BOOM R M,VAN D G A J. Wheat dough rheology at low water contents and the influence of xylanases[J].Food Research International,2014,66:478-484.
[4] DOONA C J,BAIK M Y. Molecular mobility in model dough systems studied by time-domain nuclear magnetic resonance spectroscopy[J]. Journal of Cereal Science,2007,45(3):257-262.
[5] ENCINA-ZELADA C R,CADAVEZ V,MONTEIRO F,et al. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread[J]. Food Research International,2018,111:544-555.
[6] ESTHER D L H,ROSELL C M,GOMEZ M. Effect of water content and flour particle size on gluten-free bread quality and digestibility[J]. Food Chemistry,2014,151:526-531.
[7] ZHAO Lei,LI Lin,LIU Guoqin,et al. Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten[J].Food Research International,2013,53(1):409-416.
[8]马福敏,郭乃菲,徐美玲,等.小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响[J].中国粮油学报,2013,28(10):1-5.MA Fumin,GUO Naifei,XU Meiling,et al. Influence of water extractable arabinoxylan of whole meal flour on viscoelasticity of gluten[J]. Journal of the Chinese Cereals&Oils Association,2013,28(10):1-5.(in Chinese)
[9]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.WANG Shixin,YANG Qiang,LI Xinhua. Effect of moisture on texture and gluten protein secondary structure in frozen wheat dough[J]. Food Science,2017,38(9):149-155.(in Chinese)
[10] NAWROCKA A,KREKORA M,NIEWIADOMSKI Z,et al. Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy[J]. Food Hydrocolloids,2018,85:176-184.
[11]宋国胜,胡松青,李琳.超声辅助冷冻对湿面筋蛋白中冰晶粒度分布及总水含量的影响[J].化工学报,2009,60(4):978-983.SONG Guosheng,HU Songqing,LI Lin. Effects of ultrasound-assisted freezing on total water content and ice crystals size distribution in frozen wet gluten[J]. CIESC Journal,2009,60(4):978-983.(in Chinese)
[12] LIU Juan,LUO Denglin,LI Xuan,et al. Effects of inulin on the structure and emulsifying properties of protein components in dough[J]. Food Chemistry,2016,210:235-241.
[13] KONTOGIORGOS V,GOFF H D. Calorimetric and microstructural investigation of frozen hydrated gluten[J]. Food Biophysics,2006,1(4):202-215.
[14] WANG Pei,CHEN Haiying,MOHANAD B,et al. Effect of frozen storage on physico-chemistry of wheat gluten proteins:studies on gluten-,glutenin-and gliadin-rich fractions[J]. Food Hydrocolloids,2014,39:187-194.
[15]李玲玲,贾春利,黄卫宁,等.冰结构蛋白对湿面筋蛋白冻藏稳定性的影响[J].食品科学,2010,31(19):25-28.LI Lingling,JIA Chunli,HUANG Weining,et al. Effect of ice-structuring protein on the stability of frozen hydrated gluten[J]. Food Science,2010,31(19):25-28.(in Chinese)
[16] JIA Chunli,HUANG Weining,RAYAS-DUARTE P,et al. Hydration,polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet(Ligustrum vulgare)leaves[J]. Journal of Cereal Science,2014,59(2):132-136.
[17] ZHAO Lei,LI Lin,LI Bing,et al. Effect of frozen storage on molecular weight,size distribution and conformation of gluten by SAXS and SEC-MALLS[J]. Molecules,2012,17(6):7169-7182.
[18] WANG Pei,XU Lei,NIKOO M,et al. Effect of frozen storage on the conformational,thermal and microscopic properties of gluten:comparative studies on gluten-,glutenin-and gliadin-rich fractions[J]. Food Hydrocolloids,2014,35:238-246.
[19] NAWROCKA A,SZYMA N'SKA-CHARGOT,MONIKA M,et al. Aggregation of gluten proteins in model dough after fibre polysaccharide addition[J]. Food Chemistry,2017,231:51-60.
[20] ZHANG Yanjie,ZHANG Hui,WANG Li,et al. Extraction of oat(Avena sativa L.)antifreeze proteins and evaluation of their effects on frozen dough and steamed bread[J]. Food and Bioprocess Technology,2015,8(10):2066-2075.
[21]谢新华,毋修远,张蓓,等.γ-聚谷氨酸对面筋蛋白冻藏稳定性的影响[J/OL].农业机械学报,2018,49(7):369-374.XIE Xinhua,WU Xiuyuan,ZHANG Bei,et al. Effect of poly-γ-glutamicacid on freezing stability of gluten protein[J/OL].Transactions of the Chinese Society for Agricultural Machinery,2018,49(7):369-374. http:∥www. j-csam. org/jcsam/ch/reader/view_abstract. aspx? flag=1&file_no=20180745&journal_id=jcsam. DOI:10. 6041/j. issn. 1000-1298. 2018. 07.045.(in Chinese)
[22] SHEWRY P R,POPINEAU Y,LAFIANDRA D,et al. Wheat glutenin subunits and dough elasticity:findings of the EUROWHEAT project[J]. Trends in Food Science&Technology,2000,11(12):433-441.
[23] WANG Pei,ZOU Min,TIAN Mengqi,et al. The impact of heating on the unfolding and polymerization process of frozen-stored gluten[J]. Food Hydrocolloids,2018,85:195-203.
[24] SONG Yihu,ZHENG Qiang. Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation[J]. Journal of Cereal Science,2008,48(1):58-67.
[25] KHATKAR B S,BELL A E,SCHOFIELD J D. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality[J]. Journal of Cereal Science,1995,22(1):29-44.
[26] CHOI S,MA C. Structural characterization of globulin from common buckwheat(Fagopyrum esculentum Moench)using circular dichroism and Raman spectroscopy[J]. Food Chemistry,2007,102(1):150-160.
[27] GEORGET D M R,BELTON P. Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy[J]. Biomacromolecules,2006,7(2):469-475.
[28]王红娜,曹欣然,黄莲燕,等.膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响[J/OL].食品科学. http:∥kns.cnki. net/kcms/detail/11. 2206. TS. 20180726. 1255. 002. html.WANG Hongna,CAO Xinran,HUANG Lianyan,et al. Effects of dietary fiber and ferulic acid on properties of dough and gluten[J/OL]. Food Science. http:∥kns. cnki. net/kcms/detail/11. 2206. TS. 20180726. 1255. 002. html.(in Chinese)
[29] MILLER K A,HOSENEY R C. Dynamic rheological properties of wheat starch-gluten doughs[J]. Cereal Chemistry,1999,76(1):105-109.
[30]邢亚楠,刘锐,张影全,等.食用胶对小麦粉面团流变学特性的影响[J].麦类作物学报,2015,35(3):413-419.XING Ya'nan,LIU Rui,ZHANG Yingquan,et al. Effect of hydrocolloids on rheological properties of wheat flour dough[J].Journal of Triticeae Crops,2015,35(3):413-419.(in Chinese)
[31] BELTON P S. New approaches to study the molecular basis of the mechanical properties of gluten[J]. Journal of Cereal Science,2005,41(2):203-211.