大豆蛋白加入小麦粉中改善面制品营养品质的同时也会对面团的面筋蛋白组成和结构产生影响。醇溶蛋白是小麦面筋的主要组分，赋予面团黏性和延伸性。为探究大豆蛋白对面团中醇溶蛋白的影响，将大豆分离蛋白(soy protein isolate，SPI)、大豆浓缩蛋白(soy protein concentrate，SPC)、质构化大豆蛋白(texturized soy pro-tein，TSP)分别以不同比例添加到小麦粉中制成面团，分离醇溶蛋白，通过内源荧光光谱、紫外光谱扫描及酸性聚丙烯酰胺电泳等方法对面团中醇溶蛋白的结构和组成进行评价。结果表明，与小麦粉面团相比，添加8％(质量分数，下同)的SPI、SPC、TSP后，面团中醇溶蛋白相对含量分别下降了 9。65％、9。85％、5。97％;添加8％的SPI后，面团α-醇溶蛋白比例增加0。79％，β-，γ-醇溶蛋白比例无显著性变化，ω-醇溶蛋白比例下降2。27％;添加8％的SPC后，面团α-醇溶蛋白比例下降1。42％，β-醇溶蛋白比例下降1。59％，γ-醇溶蛋白无显著性变化，ω-醇溶蛋白比例增加3。25％;添加8％的TSP后，面团α-醇溶蛋白比例下降1。47％，β-，γ-醇溶蛋白比例无显著性变化，ω-醇溶蛋白比例增加1。12％。添加SPI和TSP均能使面团中醇溶蛋白肽链伸展，α-螺旋含量降低;添加SPI使面团中醇溶蛋白β-转角含量降低;添加SPC对面团中醇溶蛋白结构无显著影响。综上，添加大豆蛋白使面团中醇溶蛋白相对含量下降，肽链结构伸展，蛋白组分发生变化，从而改变醇溶蛋白黏附在麦谷蛋白骨架的状态，增大面团拉断力，缩短面团拉伸距离。该研究建立了一种探究面团中醇溶蛋白组成和结构的方法体系，为植物源蛋白在面制品中的应用提供理论基础和新思路。
Study on influence of soybean protein on composition and structure of gliadin in dough
The inclusion of soybean protein in wheat flour enhances the nutritional quality of flour-based products and modifies the composition and structure of gluten protein in dough.Gliadin,a key component of wheat gluten responsible for imparting viscosity and ex-tensibility to the dough,was the focus of this investigation on the impact of soy protein.Wheat flour was combined with varying proportions of soy protein isolate(SPI),soy protein concentrate(SPC),and texturized soy protein(TSP)to create dough,from which gliadin was isolated.The structure and composition of gliadin within the dough were assessed through endogenous fluorescence spectroscopy,ultraviolet spectroscopy,and acidic polyacrylamide electrophoresis.The findings revealed that the addition of 8％(w/w)SPI,SPC,and TSP resul-ted in a respective decrease of 9.65％,9.85％,and 5.97％in the relative content of gliadin in the dough compared to wheat flour dough alone.Upon the addition of 8％SPI,the proportion of α-gliadin in the dough increased by 0.79％.Meanwhile,the proportions of β-andγ-gliadin remained relatively unchanged,and the proportion of ω-gliadin decreased by 2.27％.When 8％SPC was added,there was a de-crease in the proportion of α-gliadin by 1.42％,β-gliadin by 1.59％and an increase in the proportion of ω-gliadin by 3.25％.Similarly,the addition of 8％TSP resulted in a reduction of 1.47％in α-gliadin,with no significant change in β-and γ-gliadin proportions,and an increase of 1.12％in ω-gliadin.Furthermore,the incorporation of SPI and TSP was found to elongate the gliadin peptide chain in the dough and reduce the α-helix content,while the addition of SPI reduced the content of gliadin β-turn.SPC did not significantly affect the structure of gliadin in the dough.Overall,the introduction of soybean protein decreased the relative content of gliadin in the dough,altered the peptide chain structure,and modified the protein composition.This ultimately impacted the interaction of gliadin with the glutenin skel-eton,leading to an increase in dough-breaking force and a reduction in dough stretching distance.This study established a comprehensive method for investigating the composition and structure of gliadin in dough and offered a theoretical foundation and novel insights for the uti-lization of plant-derived proteins in flour products.
万方数据
维普
