小麦谷朊粉超高压改性加工研究
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摘要
谷朊粉是一种从小麦面粉中提取的天然植物蛋白,营养丰富。但与大豆蛋白、花生蛋白相比,小麦谷朊粉溶解性、乳化性、起泡性等功能特性较差,极大地限制了其在食品工业中的应用范围,加强谷朊粉功能特性的改善研究具有十分重要意义。超高压食品加工技术在冷杀菌、调节食品质构、维持食品色泽和风味、减少营养损失等方面具有诸多优势,在食品蛋白质功能改性方面也具有良好效果。论文以小麦谷朊粉为加工对象,研究超高压加工对谷朊粉的改性作用,探讨超高压改性机理,并在此基础上开展超高压改性谷朊粉在面条加工中的应用研究。主要结论如下:
1、以乙醇浓度、提取时间、液固比为考察因素,通过正交实验确定了麦醇溶蛋白最优分离提取条件为:乙醇浓度=70%、提取时间=2h、液固比=40∶1;原料谷朊粉中麦醇溶蛋白的含量为47.3±0.63%,麦谷蛋白含量为52.7±0.63%。谷氨酸是谷朊粉、麦醇溶蛋白、麦谷蛋白中含量最高的氨基酸,其含量分别为40.7%、55.9%、46.0%。谷朊粉、麦醇溶蛋白、麦谷蛋白中非极性氨基酸含量高,分别为33.2%、25.8%、28.5%。半胱氨酸在谷朊粉、麦醇溶蛋白、麦谷蛋白中含量较小。
2、在pH值3～11范围内,pH值对谷朊粉的溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性产生显著影响,在pH值7时谷朊粉的各项功能特性最差;同一pH值条件下,麦醇溶蛋白溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性大于麦谷蛋白,且在乳化性及乳化稳定性方面,麦醇溶蛋白远大于麦谷蛋白。麦醇溶蛋白是提高谷朊粉功能特性的主要成分。
3、在0.1～500MPa、0～25min条件下,与对照样相比,超高压加工谷朊粉的溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性随压力的增大和加压时间的延长,呈现先增大后减小的变化趋势,但对每种性质影响的具体变化规律略有差异;超高压处理谷朊粉的表面疏水性比未处理谷朊粉的高,在相同处理压力下,随作用时间的延长,谷朊粉疏水性逐渐增大。综合分析超高压对谷朊粉功能特性的影响,谷朊粉超高压改性的优化条件为400MPa、10min。
4、处理时间为10min的条件下,麦醇溶蛋白和麦谷蛋白的溶解度、起泡性及起泡稳定性随压力增大呈现先升高后减小的变化趋势,且在300MPa时性质最好。麦醇溶蛋白乳化性及乳化稳定性随压力增大先增大后减小,200MPa时性质最好。超高压对麦谷蛋白的乳化性影响不显著。超高压处理麦醇溶蛋白和麦谷蛋白的表面疏水性均随压力增大而增大,且在相同处理压力下,麦谷蛋白的表面疏水性大于麦醇溶蛋白;超高压对麦醇溶蛋白在70%的乙醇溶液中溶解性影响不大,只有在大于400MPa的高压条件下其溶解性略有下降。超高压对麦谷蛋白在1%的SDS中溶解性随压力增大而逐渐减小,由未处理样的23.71%降至500MPa下的9.12%。
5、与对照样相比,超高压改性谷朊粉中自由巯基的含量随压力增大而减小,双硫键的数量随压力增大而增大,超高压处理促进了一部分巯基转化为双硫键。超高压对麦谷蛋白自由巯基、双硫键含量影响显著,对麦醇溶蛋白影响不显著。利用氨基酸自动分析仪、聚丙烯酰胺凝胶电泳研究表明,超高压未破坏谷朊粉、麦醇溶蛋白、麦谷蛋白的一级结构;傅立叶红外光谱、圆二色谱显示,超高压高压处理促进了麦醇溶蛋白、谷朊粉蛋白二级结构中的α-螺旋、无规则卷曲向β-折叠转换,超高压对麦谷蛋白二级结构影响较小;扫描电子显微照片、DSC图谱表明,与未处理样相比,超高压促进了谷朊粉蛋白、麦谷蛋白的交联聚合作用,蛋白表面结构更为紧密、均一,峰值变性温度升高;超高压对麦醇溶蛋白表面显微结构影响不显著,峰值变性温度降低。超高压改性谷朊粉的作用机理为麦醇溶蛋白、麦谷蛋白两种蛋白各自多肽链内、链间以及两种蛋白间发生了巯基/双硫键交换反应。
6、在0～3.5%添加量范围,且在相同添加量下,超高压改性谷朊粉(400MPa,10min)、未超高压改性谷朊粉对面粉湿面筋含量均具有显著提高作用,超高压改性谷朊粉对面粉湿面筋含量的提高作用更为显著;添加超高压改性谷朊粉、未超高压改性谷朊粉对面条感官评分、拉断力、硬度、拉伸距离、面汤吸光度产生较大影响,在相同添加量下,超高压改性谷朊粉的影响更大;超高压改性谷朊粉添加量为3%时,所得面条质量最佳,粉质特性最好。
Wheat gluten,extracted from wheat flour,is a kind of natural vegetable protein,rich in nutrition. But compared with soybean protein and peanut protein,wheat gluten has poor functions on solubility,emulsifying ability and foaming ability,which greatly restrict the scope of its application in food industry.It is of great importance to explore the improvement of wheat gluten's functional properties.Ultra-high pressure food-processing technique has many advantages on sterilization at low temperature,regulating food texture,maintaining food color and flavor,reducing the loss of nutriments.It also has excellent effect on functions of modified food proteins.Wheat gluten was used as processing material in this paper and was modified to enhance its functions with ultra-high pressure technique.The mechanism of processing was discussed and its application on the noodle-processing was also researched.
The main conclusions were as follows:
1.Ethanol concentration,extraction time,liquid-solid ratio were choosed as factors,the orthogonal experiment showed that the optimal separation condition was as follows:ethanol concentration 70%,extraction time 2 hours,liquid-solid ratio 40∶1.The content of gliadin and glutenin in wheat gluten was 47.3±0.63%and 52.7±0.63%,respectively.Glutamic acid was the amino acid with the most content in the wheat gluten,gliadin and gluten,its content was 40.7%, 55.9%and 46.0%,respectively.Wheat gluten,gliadin and gluten had high content of nonpolarity amino acid and low content of cysteine,the content of nonpolarity amino acid was 33.2%,25.8% and 28.5%,respectively.
2.pH value had a notable effect on solubility,emulsifying ability and emulsifying stability, foaming ability and foaming stability within the scope of pH from 3 to 11.The function of wheat gluten was the worst at pH 7.Gliadin had better solubility,emulsifying ability and emulsifying stability,foaming ability and foaming stability than glutenin at the same pH,and its emulsifying ability and emulsifying stability were much better.Gliadin was the main component for the improvement on function of wheat gluten.
3.Compared with the contrast,under the condition of pressure from 0.1 MPa to 500 MPa and time from 0 minute to 10 minute,the solubility,emulsifying ability and emulsifying stability, foaming ability and foaming stability of ultra-high pressure treated wheat gluten increased at first and then decreased with increasing pressure and time,but the changing rule of every kind of functions had a little difference.Surface hydrophobicity of ultra-high pressure treated wheat gluten was higher than ordinary wheat gluten and was gradually improved as time extending at the same pressure.Comprehensive analysis of high pressure on functional properties of wheat gluten impact, the optimal condition of ultra-high pressure treated wheat gluten was 400 MPa,10 min.
4.The solubility,foaming ability and foaming stability of gliadin and glutenin increased at first and then decreased with increasing pressure at processing time 10 minutes,and the optimal processing pressure of the best functional properties was 400 MPa.The emulsifying ability and emulsifying stability of gliadin increased at first and then decreased with increasing pressure at processing time 10 minutes,and the optimal processing pressure of the best functional properties was 200 MPa.Ultra-high pressure had no significant impact on the emulsifying ability of glutenin. Surface hydrophobicity of gliadin and glutenin increased with improving pressure,and gliadin had higher surface hydrophobicity than glutenin at the same pressure.Ultra-high pressure had no significant impact on solubility of gliadin in 70%ethanol solution,and the solubility slightly decreased only at above 400MPa.The solubility of glutenin in 1%SDS decreased with improving pressure.For example,it decreased from 23.71%at 0.1 MPa to 9.12%at 500 MPa.
5.Compared with the contrast,the content of free SH and SS of ultra-high pressure treated wheat gluten decreased and increased with improving pressure,respectively.Ultra-high pressure promoted the formation of SS bonds from free SH bonds partly.The content of free SH and SS of glutenin were greatly influenced by the processing pressure which had a less influence on the content of free SH and SS of gliadin.The spectrum of automatic amino acid analyzer and polyacrylamide gel electrophoresis showed that high pressure did not destroy the primary protein structure of wheat gluten,gliadin and glutenin.Fourier transform infrared spectroscopy,circular dichroism showed that ultra-high pressure promotedα-helical and random coil partly converting toβ-sheet conformation for the secondary structure of wheat gluten and gliadin.Ultra-high pressure had a less effect on the secondary structure of glutenin.Scanning electron micrographs.DSC patterns showed that,compared with the untreated samples,ultra-high pressure promoted wheat gluten protein,glutenin cross-linking polymerization,protein surface structure more closely, uniform,and their peak denaturation temperature increased.Ultra-high pressure had no obviously influence on the surface microstructure of gliadin and its peak denaturation temperature decreased. The mechanism of ultra-high pressure treated wheat gluten was that SH/SS interchange reaction was taken place inter and intra each polypeptide chain of gliadin and glutenin respectively,even among gliadin and glutenin.
6.At the addition amount range from 0 to3.5%,ultra-high pressure treated wheat gluten(400 MPa,10 min) and ordinary wheat gluten could improve the wet gluten content of flour,and ultra-high pressure treated wheat gluten improved better than ordinary wheat gluten at the same addition amount.It had greatly influence on the noodle's sensory evaluation score,breaking force, hardness,extending distance and noodle's soup absorbency under the addition of ultra-high pressure treated wheat gluten and ordinary wheat gluten.The quality of noodle processed with ultra-high pressure treated wheat gluten was better than ordinary wheat gluten at the same addition amount.The optimal addition amount of ultra-high pressure treated wheat gluten was 3%,the quality of the noodle and Farinograph property of flour added with 3%ultra-high pressure treated wheat gluten were the best.
1、以乙醇浓度、提取时间、液固比为考察因素,通过正交实验确定了麦醇溶蛋白最优分离提取条件为:乙醇浓度=70%、提取时间=2h、液固比=40∶1;原料谷朊粉中麦醇溶蛋白的含量为47.3±0.63%,麦谷蛋白含量为52.7±0.63%。谷氨酸是谷朊粉、麦醇溶蛋白、麦谷蛋白中含量最高的氨基酸,其含量分别为40.7%、55.9%、46.0%。谷朊粉、麦醇溶蛋白、麦谷蛋白中非极性氨基酸含量高,分别为33.2%、25.8%、28.5%。半胱氨酸在谷朊粉、麦醇溶蛋白、麦谷蛋白中含量较小。
2、在pH值3～11范围内,pH值对谷朊粉的溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性产生显著影响,在pH值7时谷朊粉的各项功能特性最差;同一pH值条件下,麦醇溶蛋白溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性大于麦谷蛋白,且在乳化性及乳化稳定性方面,麦醇溶蛋白远大于麦谷蛋白。麦醇溶蛋白是提高谷朊粉功能特性的主要成分。
3、在0.1～500MPa、0～25min条件下,与对照样相比,超高压加工谷朊粉的溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性随压力的增大和加压时间的延长,呈现先增大后减小的变化趋势,但对每种性质影响的具体变化规律略有差异;超高压处理谷朊粉的表面疏水性比未处理谷朊粉的高,在相同处理压力下,随作用时间的延长,谷朊粉疏水性逐渐增大。综合分析超高压对谷朊粉功能特性的影响,谷朊粉超高压改性的优化条件为400MPa、10min。
4、处理时间为10min的条件下,麦醇溶蛋白和麦谷蛋白的溶解度、起泡性及起泡稳定性随压力增大呈现先升高后减小的变化趋势,且在300MPa时性质最好。麦醇溶蛋白乳化性及乳化稳定性随压力增大先增大后减小,200MPa时性质最好。超高压对麦谷蛋白的乳化性影响不显著。超高压处理麦醇溶蛋白和麦谷蛋白的表面疏水性均随压力增大而增大,且在相同处理压力下,麦谷蛋白的表面疏水性大于麦醇溶蛋白;超高压对麦醇溶蛋白在70%的乙醇溶液中溶解性影响不大,只有在大于400MPa的高压条件下其溶解性略有下降。超高压对麦谷蛋白在1%的SDS中溶解性随压力增大而逐渐减小,由未处理样的23.71%降至500MPa下的9.12%。
5、与对照样相比,超高压改性谷朊粉中自由巯基的含量随压力增大而减小,双硫键的数量随压力增大而增大,超高压处理促进了一部分巯基转化为双硫键。超高压对麦谷蛋白自由巯基、双硫键含量影响显著,对麦醇溶蛋白影响不显著。利用氨基酸自动分析仪、聚丙烯酰胺凝胶电泳研究表明,超高压未破坏谷朊粉、麦醇溶蛋白、麦谷蛋白的一级结构;傅立叶红外光谱、圆二色谱显示,超高压高压处理促进了麦醇溶蛋白、谷朊粉蛋白二级结构中的α-螺旋、无规则卷曲向β-折叠转换,超高压对麦谷蛋白二级结构影响较小;扫描电子显微照片、DSC图谱表明,与未处理样相比,超高压促进了谷朊粉蛋白、麦谷蛋白的交联聚合作用,蛋白表面结构更为紧密、均一,峰值变性温度升高;超高压对麦醇溶蛋白表面显微结构影响不显著,峰值变性温度降低。超高压改性谷朊粉的作用机理为麦醇溶蛋白、麦谷蛋白两种蛋白各自多肽链内、链间以及两种蛋白间发生了巯基/双硫键交换反应。
6、在0～3.5%添加量范围,且在相同添加量下,超高压改性谷朊粉(400MPa,10min)、未超高压改性谷朊粉对面粉湿面筋含量均具有显著提高作用,超高压改性谷朊粉对面粉湿面筋含量的提高作用更为显著;添加超高压改性谷朊粉、未超高压改性谷朊粉对面条感官评分、拉断力、硬度、拉伸距离、面汤吸光度产生较大影响,在相同添加量下,超高压改性谷朊粉的影响更大;超高压改性谷朊粉添加量为3%时,所得面条质量最佳,粉质特性最好。
Wheat gluten,extracted from wheat flour,is a kind of natural vegetable protein,rich in nutrition. But compared with soybean protein and peanut protein,wheat gluten has poor functions on solubility,emulsifying ability and foaming ability,which greatly restrict the scope of its application in food industry.It is of great importance to explore the improvement of wheat gluten's functional properties.Ultra-high pressure food-processing technique has many advantages on sterilization at low temperature,regulating food texture,maintaining food color and flavor,reducing the loss of nutriments.It also has excellent effect on functions of modified food proteins.Wheat gluten was used as processing material in this paper and was modified to enhance its functions with ultra-high pressure technique.The mechanism of processing was discussed and its application on the noodle-processing was also researched.
The main conclusions were as follows:
1.Ethanol concentration,extraction time,liquid-solid ratio were choosed as factors,the orthogonal experiment showed that the optimal separation condition was as follows:ethanol concentration 70%,extraction time 2 hours,liquid-solid ratio 40∶1.The content of gliadin and glutenin in wheat gluten was 47.3±0.63%and 52.7±0.63%,respectively.Glutamic acid was the amino acid with the most content in the wheat gluten,gliadin and gluten,its content was 40.7%, 55.9%and 46.0%,respectively.Wheat gluten,gliadin and gluten had high content of nonpolarity amino acid and low content of cysteine,the content of nonpolarity amino acid was 33.2%,25.8% and 28.5%,respectively.
2.pH value had a notable effect on solubility,emulsifying ability and emulsifying stability, foaming ability and foaming stability within the scope of pH from 3 to 11.The function of wheat gluten was the worst at pH 7.Gliadin had better solubility,emulsifying ability and emulsifying stability,foaming ability and foaming stability than glutenin at the same pH,and its emulsifying ability and emulsifying stability were much better.Gliadin was the main component for the improvement on function of wheat gluten.
3.Compared with the contrast,under the condition of pressure from 0.1 MPa to 500 MPa and time from 0 minute to 10 minute,the solubility,emulsifying ability and emulsifying stability, foaming ability and foaming stability of ultra-high pressure treated wheat gluten increased at first and then decreased with increasing pressure and time,but the changing rule of every kind of functions had a little difference.Surface hydrophobicity of ultra-high pressure treated wheat gluten was higher than ordinary wheat gluten and was gradually improved as time extending at the same pressure.Comprehensive analysis of high pressure on functional properties of wheat gluten impact, the optimal condition of ultra-high pressure treated wheat gluten was 400 MPa,10 min.
4.The solubility,foaming ability and foaming stability of gliadin and glutenin increased at first and then decreased with increasing pressure at processing time 10 minutes,and the optimal processing pressure of the best functional properties was 400 MPa.The emulsifying ability and emulsifying stability of gliadin increased at first and then decreased with increasing pressure at processing time 10 minutes,and the optimal processing pressure of the best functional properties was 200 MPa.Ultra-high pressure had no significant impact on the emulsifying ability of glutenin. Surface hydrophobicity of gliadin and glutenin increased with improving pressure,and gliadin had higher surface hydrophobicity than glutenin at the same pressure.Ultra-high pressure had no significant impact on solubility of gliadin in 70%ethanol solution,and the solubility slightly decreased only at above 400MPa.The solubility of glutenin in 1%SDS decreased with improving pressure.For example,it decreased from 23.71%at 0.1 MPa to 9.12%at 500 MPa.
5.Compared with the contrast,the content of free SH and SS of ultra-high pressure treated wheat gluten decreased and increased with improving pressure,respectively.Ultra-high pressure promoted the formation of SS bonds from free SH bonds partly.The content of free SH and SS of glutenin were greatly influenced by the processing pressure which had a less influence on the content of free SH and SS of gliadin.The spectrum of automatic amino acid analyzer and polyacrylamide gel electrophoresis showed that high pressure did not destroy the primary protein structure of wheat gluten,gliadin and glutenin.Fourier transform infrared spectroscopy,circular dichroism showed that ultra-high pressure promotedα-helical and random coil partly converting toβ-sheet conformation for the secondary structure of wheat gluten and gliadin.Ultra-high pressure had a less effect on the secondary structure of glutenin.Scanning electron micrographs.DSC patterns showed that,compared with the untreated samples,ultra-high pressure promoted wheat gluten protein,glutenin cross-linking polymerization,protein surface structure more closely, uniform,and their peak denaturation temperature increased.Ultra-high pressure had no obviously influence on the surface microstructure of gliadin and its peak denaturation temperature decreased. The mechanism of ultra-high pressure treated wheat gluten was that SH/SS interchange reaction was taken place inter and intra each polypeptide chain of gliadin and glutenin respectively,even among gliadin and glutenin.
6.At the addition amount range from 0 to3.5%,ultra-high pressure treated wheat gluten(400 MPa,10 min) and ordinary wheat gluten could improve the wet gluten content of flour,and ultra-high pressure treated wheat gluten improved better than ordinary wheat gluten at the same addition amount.It had greatly influence on the noodle's sensory evaluation score,breaking force, hardness,extending distance and noodle's soup absorbency under the addition of ultra-high pressure treated wheat gluten and ordinary wheat gluten.The quality of noodle processed with ultra-high pressure treated wheat gluten was better than ordinary wheat gluten at the same addition amount.The optimal addition amount of ultra-high pressure treated wheat gluten was 3%,the quality of the noodle and Farinograph property of flour added with 3%ultra-high pressure treated wheat gluten were the best.
引文
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