面筋蛋白在发酵面团加工中的作用机制及研究进展
Mechanism and Research Progress of Gluten Protein in Fermented Dough Processing
涂金金 1高淑娟 1苏煜娴 1雷乙 1郭娟娟 2卢旭3
作者信息
- 1. 福建农林大学食品科学学院,福州 350002;结构中国-爱尔兰国际合作食品物质学与结构设计研究中心,福州 350002;农业农村部亚热带特色果蔬菌加工重点实验室(部省共建),福州 350002
- 2. 泉州师范学院海洋与食品学院,泉州 362000
- 3. 福建农林大学食品科学学院,福州 350002;福建省特种淀粉品质科学与加工技术重点实验室,福州 350002;结构中国-爱尔兰国际合作食品物质学与结构设计研究中心,福州 350002;农业农村部亚热带特色果蔬菌加工重点实验室(部省共建),福州 350002
- 折叠
摘要
面筋蛋白是小麦粉中的重要组成物质,其结构性质与面团流变学特性及对应产品品质密切相关.面团是以小麦粉为主要原料经过揉捏而成的混合物,其中面筋蛋白能形成面团的骨架结构并赋予面团独特的功能特性.文章综述了面筋蛋白的组成结构和功能成分及其在发酵面团中的作用机制,并阐述在不同的加工方式下面筋蛋白的结构和性质的不可逆变化以及对发酵面团产生的影响,并对工业化生产及储藏条件下的发酵面团品质劣变提出针对性的改良措施,进一步改善发酵面团的典型产品(馒头)品质.文章可为进一步开发研究面筋蛋白和发酵面团工业化发展提供参考.
Abstract
Gluten proteins are important constituents of wheat flour,and their structural properties are closely re-lated to the rheological properties of dough and the corresponding product quality.Dough is a kneaded mixture of wheat flour,in which gluten proteins form the backbone structure of the dough and give it unique functional proper-ties.In this paper,the structure and function of gluten proteins and their mechanism of action in fermented dough were summarized,and the irreversible changes of gluten proteins in different processing methods and their effects on fermented dough were described,and targeted improvement measures for the deterioration of the quality of fermented dough under the conditions of industrialized production and storage were proposed,so as to further improve the quality of the typical products(steamed breads)made from fermented dough.This paper can provide a reference for further development and research on gluten protein and industrialization of fermented dough.
关键词
面筋蛋白/面团品质/作用机制/相关产品/改良技术Key words
gluten protein/dough quality/mechanism of action/related products/improvement technology引用本文复制引用
基金项目
国家自然科学基金面上项目(32172151)
福建省对外合作项目(2021I0007)
福建省自然科学基金面上项目(2018J01697)
出版年
2024
NETL
NSTL
万方数据