琥珀酰化度大小对改性小麦面筋蛋白性质影响的研究

本文采用琥珀酸酐对小麦面筋蛋白进行酰化改性，讨论了琥珀酰化度大小对面筋蛋白的溶解性、乳化性、乳化稳定性、起泡性和起泡稳定性影响，并对最佳改性条件下改性小麦面筋蛋白进行了在面条加工中的应用研究。结果表明：琥珀酰化度为66．1％时改性效果最好，改性面筋蛋白的溶解度、乳化及乳化稳定性、起泡及起泡稳定性分别为5．09mg／ml，56．8％，56．4％，44．8％，25％；利用最佳改性条件下的琥珀酰化面筋蛋白生产面条，面条的综合性能均比未改性的面筋蛋白品质高。     

小麦面筋蛋白琥珀酰化修饰研究

采用琥珀酸酐对小麦面筋蛋白进行改性修饰，系统研究了底物浓度、改性剂用量和反应温度对反应程度、溶解性、乳化性、起泡性和泡沫稳定性等蛋白功能特性的影响。优化出小麦面筋蛋白琥珀酰化的最佳条件：琥珀酰化底物浓度10％，琥珀酸酐用量15％，反应温度45℃。应用红外光谱对最优条件下改性的面筋蛋白结构进行了表征。将琥珀酰化改性后的小麦面筋蛋白添加至小麦粉中，面团粘着性提高32％。     

复合改性改善小麦面筋蛋白功能性质的研究

采用琥珀酰化和中性蛋白酶水解相结合的方法对小麦面筋蛋白进行复合改性,探讨了酰化剂用量、酰化温度、酶浓度及水解时间四个因素对改性面筋蛋白的功能特性的影响,利用正交试验得到改善功能性的最佳工艺条件为:酰化剂用量10%,酰化温度40℃,酶浓度0.6%,水解时间2h。最佳条件处理后的面筋蛋白溶解度为71.07%,乳化性为52.76,乳化稳定性为50.92%,起泡性为134mL,泡沫稳定性为32mL。     

小麦面筋蛋白化学改性研究进展

小麦面筋蛋白化学改性的主要方法有磷酸化改性、酰化改性、脱酰胺改性、糖基化改性。经化学改性后，小麦面筋蛋白的溶解性、乳化性和起泡性等功能特性得到改善，从而拓宽了面筋蛋白的应用范围和领域。     

湿热-胶体改性对小麦面筋蛋白功能性质的影响

研究了在湿热条件下将羧甲基纤维素钠(CMC)、明胶、海藻酸钠、果胶、瓜尔胶这几种不同胶体作为添加剂添加到小麦面筋蛋白中,测定了其对小麦面筋蛋白功能性质的影响,主要以小麦面筋蛋白的粘稠性、乳化性和乳化稳定性、溶解性、起泡性这几个指标作为参考。实验结果表明,与简单混合相比,羧甲基纤维素钠、明胶、海藻酸钠、果胶在湿热条件下使小麦面筋蛋白的溶解性,乳化性和粘稠性都有一定幅度的提高,但是对小麦起泡性和乳化稳定性的影响不大;瓜尔胶在湿热条件下对小麦蛋白性质的影响与简单混合相比基本持平。     

琥珀酰化改性对米糠蛋白功能性质的影响

为了改变米糠蛋白的功能性质,扩大米糠蛋白在食品工业的应用范围,利用琥珀酸酐对米糠蛋白进行酰化改性处理。通过单因素反应,确定了琥珀酸酐酰化改性米糠蛋白的最适反应条件为:米糠蛋白浓度为10%,反应温度为35℃,琥珀酸酐/蛋白质用量为15%。在最适反应条件下,分别反应40 min、80 min,制得酰化度分别为46.8%、69.2%的琥珀酰化米糠蛋白。评价了上述两种琥珀酰化米糠蛋白制品的溶解性、乳化性、起泡性等功能性质,结果表明,琥珀酰化改性对米糠蛋白的溶解性、乳化稳定性以及起泡性均有一定改善,而酰化米糠蛋白的乳化活性、泡沫稳定性随着酰化程度的提高有所下降。     

琥珀酰化改性对米渣分离蛋白乳化性的影响

研究对米渣分离蛋白进行琥珀酰化改性以提高其功能特性,拓展其在食品中的应用范围。在单因素试验的基础上,通过响应面法优化琥珀酰化米渣分离蛋白的改性条件,得到乳化性较好的产物。结果表明:琥珀酸酐添加量、反应温度、pH对酰化反应均有显著影响。琥珀酰化改性的最佳条件为反应温度36.24℃,反应pH 8.57及琥珀酸酐添加量5.39%,在此条件下,琥珀酰化米渣分离蛋白的乳化性为5 551 m2/g,为未酰化米渣分离蛋白乳化性的2.64倍。采用响应面法优化琥珀酰化米渣分离蛋白乳化性的工艺条件可靠,具有实用价值。     

小麦面筋蛋白乙酰化及琥珀酰化改性对功能性改善效果的比较及反应机理初探

本研究采用乙酸酐及琥珀酸酐对小麦面筋蛋白进行酰化改性，比较乙酰化及琥珀酰化改性对小麦面筋蛋白功能性的改善效果，对酰化反应的机理进行了初步研究。结果表明，在相同的反应条件下，琥珀酰化反应对小麦面筋蛋白功能性的改善效果强于乙酰化反应；小麦面筋蛋白的酰化是在面筋蛋白中引入酰基，改变蛋白结构，从而提高其功能性的过程。     

小麦面筋蛋白-果胶复合物的制备及功能特性研究

为了提高小麦面筋蛋白的溶解度,通过单因素和正交实验在湿热条件下制备了一种小麦面筋蛋白-果胶复合物,并研究了其功能特性的变化。结果表明:果胶添加量为1%,pH 4.5,温度50℃,反应时间60 min,小麦面筋蛋白-果胶复合物的溶解度达到10.44 mg/mL;与对照样品和混合物相比,该条件下所制备的小麦面筋蛋白-果胶复合物持水性、泡沫稳定性、乳化性和乳化稳定性均显著提高,持油性和起泡性显著降低。     

冷冻工艺对面筋起泡特性的影响

小麦面筋以其可以形成具有一定的机械强度的网状弹性结构的物理特性,使得小麦能有效和广泛地应用于食品。冷冻工艺可以使小麦面筋蛋白发生物理变性：在不同的冷藏时间下,面筋起泡性有不同的变化;本文主要讨论冷冻工艺对小麦面筋起泡性的影响。通过测定不同保藏时间下的小麦面筋的起泡性值,确定面筋起泡性的变化规律。结果表明,面筋起泡性随着冷冻时间的增长呈递减变化。     

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten‐free cakes.     

糕点专用粉品质指标的研究

作者研究了国产小麦粉各品质因素对苏式杏仁酥和海绵蛋糕烘焙品质的影响,结果表明,面筋的质和量均有重要影响,α-淀粉酶活力对海绵蛋糕烘焙品质有影响,对苏式杏仁酥则无显著影响,破损淀粉含量对苏式杏仁酥烘焙品质有显著影响,对海绵蛋糕品质影响不大。由现行工艺生产的特一粉细度基本可适应要求。本文还明确了可以用面团流变学试验(Farinograph)中的形成时间、稳定时间、衰落度和评价计值等指标来评价糕点专用粉的品质。最后提出了杏仁酥和海绵蛋糕专用粉的品质控制指标。     

青稞粉粒径及其高添加量对戚风蛋糕面糊特性和品质的影响

针对蛋糕制备中增加高纤原料含量容易带来的结构塌陷等品质不稳定问题,该研究选择高膳食纤维含量的青稞粉为主要粉料,探究青稞粉粒径及其高添加量对戚风蛋糕面糊特性和蛋糕品质的影响。以小麦粉基戚风蛋糕为对照,研究了不同粒径青稞粉（QKF80、QKF100、QKF120）在不同添加量（50%、75%、100%）下,面糊的比重、气泡分布、黏度以及蛋糕的比容、气孔结构、质构、感官品质的变化。结果表明,青稞粉粒径越大,膳食纤维含量越高,青稞粉的吸水吸油能力越强。随着青稞粉添加量的增多,面糊稳定性降低、比重及黏度增加,蛋糕比容减小、硬度增加、内部气孔变大,塌陷程度增加,感官品质下降。小粒径青稞粉可赋予面糊适当黏度,使之在缺乏面筋蛋白的情况下也能稳定。QKF120三种添加量下,面糊比重范围0.33~0.36,糊中气泡分布均匀,成品蛋糕比容4.8~5.2 mL/g,内部气孔结构致密均匀,质构特性及感官评分与小麦粉基蛋糕无显著性差异。该研究可为开发高含量青稞粉戚风蛋糕提供理论依据和实践参考。     

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high‐fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical–chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time‐consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.     

Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture

Manufacturing of bread from rice flour only presents technological difficulty because the rice is gluten-free and gluten is the most important structure forming protein. By using wheat and rice flour mixture, this problem can be avoided, and end product is enriched by rice-oil constituents. In this paper fatty acids composition, with an emphasis on total saturated, and total unsaturated fatty acids, rheological and baking properties of wheat–rice flour mixture (70:30 w/w) were investigated. The results show that wheat–rice flour mixture has better fatty acids composition with higher content of stearic, arachidic, lignoceric, oleic, and phthalic acids compared to wheat flour. Also, wheat flour did not include myristic, arachidic, lignoceric and linolenic acids, so rice flour addition made fatty acids profile richer as number of constituents is higher, nine instead six. The content of total unsaturated fatty acids content was higher in wheat–brown rice flour mixture than in wheat flour and in wheat–white rice flour mixture. When rice flour was added to wheat flour the rheological properties were changed: flour mixture had less water absorption, less degree of softening, longer development time, higher gelatinization temperature, but better stability and finally, better quality number and group than wheat flour. So, the wheat and rice flour mixture can be considered as a good quality flour and can be used for making good quality wheat-rice bread and cake.     

馒头类小麦粉面筋值和稳定时间指标的研究与应用

小麦粉的质量受面筋值,稳定时间等多项指标影响,为指导小麦粉的质量控制,利用面筋测定仪和粉质仪对低筋、中筋、高筋3种馒头类小麦粉进行面筋值、粉质曲线进行测定,分析各项指标的规律。研究结果表明：3种馒头类小麦粉最适参数范围,低筋馒头粉面筋值为26%~28%,稳定时间为3~5 min;中筋馒头粉面筋值为28.0%~29.5%,稳定时间为4~6 min;高筋馒头粉面筋值为29.5%~31.5%,稳定时间为6~7 min。     

Quality parameters and baking performance of commercial gluten flours

Commercial gluten which is labeled in different ways, i.e., gluten, gluten flour, glutinated flour, is sold without any specifications. Breadmaking potential of commercial gluten was assessed by adding them in different concentration levels (6 and 50 g/100 g) to wheat flour. This evaluation was done by physicochemical analyses and subjective characterization. Protein content of commercial glutens ranged from 15.2 g/100 g to 75.2 g/100 g. Diastatic activity of glutinated flours was around 30% lower than the values of wheat flour, while this activity in gluten flours was 24 - 79% lower than wheat flour values. Direct correlation was observed between protein content of blends and loaf volumes: breads volume value increased with the percentage of protein in blends (r_s=1). Furthermore as the percentage of protein in flour blends increased (up to 17.5 g/100 g) scores for smell, crumb color, crumb grain, crumb texture and eatability improved. Breads obtained by incorporating 6 g/100 g of gluten flour or 50 g/100 g of glutinated flour to a wheat flour had the best scores. Breads containing the highest protein content (50 g/100 g gluten flour) were refused by taste panelists, however, after being sliced and toasted they were rated acceptable.     

模糊评判结合响应面法优化小米太谷饼配方

小米营养价值高,通过将其加入到太谷饼中开发出小米太谷饼,建立小米太谷饼模糊数学感官评价体系,在单因素实验中,以感官评分和硬度为指标对其进行评价,最后通过响应面优化出小米太谷饼最佳配方。结果表明:各因素对小米太谷饼感官评分影响由大到小为:小米粉添加量>白砂糖添加量>植物油添加量。小米太谷饼最佳配方为:小麦粉74 g、小米粉26 g、白砂糖25 g、植物油30 g、淀粉糖浆12.5 g、水17.5 g、食用小苏打0.8 g、食用碱0.3 g、鸡蛋10 g,此时感官评分为85.46±2.12分,与模型预测值85.11分相符,此配方下小米太谷饼感官评分高,色泽黄色,香气突出,口感酥松可口。     

马铃薯全粉在面条中的应用研究

将马铃薯全粉添加到小麦粉中,并辅助添加谷朊粉,制成马铃薯全粉面条。从质构特性、微观结构和面条的理化性质三个层面对三个不同马铃薯全粉添加比例的面条组别进行研究,发现马铃薯全粉对面团的力学性质,面筋网络的形成和构造以及面条的蒸煮参数和外观都会产生一定的影响。结果表明：马铃薯全粉添加量为20%（g/g）,谷朊粉添加为0.03%（g/g）时,总体指标最好;马铃薯全粉对面团的作用具有双向性,马铃薯淀粉对面团的影响偏负向,但是其中的多糖和蛋白质可能对面团和面筋网络有正向影响,同时谷朊粉的添加对面团的稳定性和面条的质量有改善作用。     

高筋粉添加量对复配粉的糊化特性及面团流变学特性的影响

为了改善市售小麦粉(蛋白质10.3%)制作油塔子的面团特性,在市售小麦面粉(以下简称小麦粉)中添加不同比例高筋粉(蛋白质12%),测定复配粉的基本性质、糊化特性以及面团流变学特性。结果表明,随着高筋粉添加量增加,复配粉的白度显著增加(p0.05),蛋白质干基、湿面筋含量和水分均呈上升趋势,灰分变化并不显著(p0.05);复配粉的峰值黏度、最低黏度、最终黏度随着高筋粉添加量的增加而下降,在高筋粉添加量为40%时,衰减值及回升值均达到最低,为850.50 cp、1035.50 cp;添加高筋粉降低了小麦粉的面团形成时间和稳定时间,弱化程度反而升高;高筋粉添加量为40%时,复配粉的拉伸曲线面积、拉伸阻力、延伸度均为最高,分别是122.05 cm2、341.75 BU、179.30 mm。结论说明高筋粉对市售面粉粉质特性、糊化特性、面团拉伸特性均有影响,制作油塔子面团高筋粉的添加量以40%为宜。