真空和面对不同加水量面团蛋白特性的影响

为了解不同和面方式对面团拉伸及蛋白质特性影响,分别采用真空与非真空和面方式,研究不同加水量面团拉伸特性和巯基含量、蛋白质二级结构、不可溶性麦谷蛋白大聚体、大分子量聚合体蛋白含量变化。结果显示,真空和面时加水量越高,面团延展性越强。真空和面且加水量40%时,面团巯基含量最低,α-螺旋、β-折叠含量最高,无规则卷曲含量最低,面筋蛋白有序性较好。真空和面时不可溶性麦谷蛋白大聚体及大分子量聚合体蛋白含量显著高于非真空和面。

Effect of Vacuum Mixing on Protein Property of Dough with Different Water Addition

The effect of dough mixing on the tensile property and protein properties of dough was studied,vacuum and nonvacuum mixing used to investigate the tensile properties,and contents of sulfhydryl group,secondary structure of protein,the glutenin macro-polymer and large molecular weight polymer of dough under different water addition.The results showed that the extensibility of the dough enhanced with the increment of water addition.The water addition 40%in vacuum mixing,the sulfhydryl content was the lowest,while theα-helix andβ-sheet were the highest.Compared with non-vacuum mixing,the glutenin macro-polymer content was higher in vacuum mixing.The large molecular weight polymer protein content was higher than that in non-vacuum.