热诱导下小麦蛋白结构与功能性质变化研究进展

小麦蛋白作为具有独特黏弹性的植物蛋白,在食品加工领域中应用广泛。加热是食品加工过程中常见的工艺过程,温度及物理协同作用是影响小麦蛋白结构及功能特性的主要因素,而热诱导下小麦蛋白的结构和功能性质的变化决定着小麦制品及小麦蛋白制品的品质,此外热加工体系中其他物质的加入对于增强小麦蛋白结构功能特性、丰富小麦蛋白制品种类及改善其品质发挥重要作用。本文综述了小麦蛋白的面筋蛋白网络和凝胶的形成机制,概述了不同热诱导方式如温度(温和热诱导和过热蒸汽热处理)、物理协同热诱导(挤压热诱导和超声处理)对小麦蛋白结构、功能性质及其加工制品品质的影响,介绍了热诱导加工体系中小麦蛋白与其他动植物蛋白、多糖、水分及盐离子的相互作用机制以及其产品加工的应用和品质变化,并针对小麦蛋白主要组分麦醇溶蛋白和麦谷蛋白对热诱导小麦蛋白结构、功能及产品品质的影响进行了分析和展望,以期为改善小麦蛋白在食品加工中的应用及品质改善提供理论参考。

Research progress on structural and functional changes of wheat protein induced by heat

As a plant protein with unique viscoelasticity, wheat protein is widely used in the field of food processing. Heating is a common technological process in food processing. The synergistic effect of temperature and physics is the main factor affecting the structure and functional properties of wheat protein. The changes of the structure and functional properties of wheat protein induced by heat determine the quality of wheat products and wheat protein products. In addition, the addition of other substances in the thermal processing system plays an important role in enhancing the structure and functional properties of wheat protein, enriching the types of wheat protein products and improving their quality. This paper summarized the formation mechanism of gluten network and gel of wheat protein, and summarized the effects of different heat-induced methods such as temperature (mild heat-induced and superheated steam heat treatment) and physical synergistic heat-induced (extrusion heat treatment and ultrasonic treatment) on the structure and functional properties of wheat protein and the quality of its processed products. This paper introduced the interaction mechanism between wheat protein and other animal and plant proteins, polysaccharides, water and salt ions in heat-induced processing system, as well as the application and quality changes of its products, analyzed and prospected the effects of gliadin and glutenin, the main components of wheat protein, on the structure, function and product quality of wheat protein, in order to provide theoretical reference for improving the application and quality improvement of wheat protein in food processing.