谷蛋白大聚体在小麦加工中的作用

谷蛋白大聚体(GMP)是小麦籽粒中最重要的蛋白质聚合体,不溶于1.5%SDS溶液,且分子质量较大,以颗粒形式存在,粒径范围为1~300μm;其含量和分子结构与食品加工品质密切相关,在面制食品加工中的作用远大于可溶性谷蛋白聚合体和单体蛋白。谷蛋白大聚体含量高的小麦品种,其面筋、面团的强度和弹性较大,面包烘烤品质较好,面条拉伸特性较好。谷蛋白大聚体在面团和面过程中会发生解聚,其含量、粒径和分子质量均降低;而在面团醒发过程中又会发生重聚。面条面坯形成过程中,谷蛋白大聚体含量的降低程度远低于传统面团,而凝胶强度的变化趋势则与传统面团相反。

Review on effects of glutenin macropolymer on wheat processing quality

Glutenin macropolymer (GMP) is the most important protein aggregates in the wheat kernel, insoluble in 1.5% SDS solution, and the molecular weight is large. Content and molecular structure of GMP are closely related with the wheat kernel quality, GMP plays greater role in food processing than the soluble glutenin. Wheat cultivars with high GMP content have strong dough strength, good dough elasticity, good bread-making quality and good fresh noodle extension characters. Depolymerization and repolymerization of the GMP occur in dough mixing and resting. The reduction extent of GMP weight in noodle dough sheet processing is not as great as in conventional doughs, and the change of GMP gel strength is in stark contrast to earlier findings from conventional doughs.