不同加工方式对面筋蛋白的影响

Effects of Different Processing Methods on Gluten Protein Properties

DOI：10.3969/j.issn.1673-1689.2019.09.001

中文关键词: 冷冻 油炸 发酵 挤压 面筋网络 蛋白质变性

英文关键词: freezing,frying,fermentation,extrusion,gluten network,protein denaturation

基金项目:

摘要点击次数: 33

全文下载次数: 49

中文摘要:

面制品是食品中重要的组成部分，面筋蛋白是其中的最重要的组分。在加工过程中，面筋蛋白发生复杂的物理化学变化，赋予面制品良好的质构和风味。面制品加工中常用的冷冻、油炸、发酵和挤压等4种加工技术，显著影响着面筋蛋白的物理化学性质，如蛋白质表面疏水性、巯基与二硫键的相互转化、变性和降解，进而影响面制品的品质。作者主要综述了加工技术对面筋蛋白性质的影响及作用机理，对其中存在的问题进行了展望并提出了研究思路。

英文摘要:

Gluten is the most important components of flour，and affects the final wheat based products. The physicochemical properties of gluten would be modified during the dough mixing process，which significantly improve the texture and flavor of final products. Freezing，frying，fermentation and extrusion are the four common processing methods for producing wheat based foods，and they modified the physicochemical properties of gluten，such as hydrophobicity，sulphydryl/disulphide interchanges，decomposition and denaturation，which affect the qualities of foods. The effects of four processing methods on gluten properties were summarized in this paper，and the corresponding mechanisms were also discussed. Finally，we made the expectation about the research of gluten for the further application of gluten.

查看全文 查看/发表评论 下载PDF阅读器