小麦胚乳中蛋白质组分分布及其对面团流变学特性影响的研究

在不同制粉生产线上,按系统制取不同小麦品种的面粉样品,对每个样品分别进行蛋白质组分测定与分析,并对9023样品进行了面团流变学特性的实验.结果表明:小麦胚乳由内向外,球蛋白、醇溶蛋白和谷蛋白组分含量呈现逐渐增大的分布趋势,清蛋白在接近皮层时增加的趋势才显现出来,而胚乳内心部分无明显规律;蛋白质组分对面团流变学特性的影响是:面团形成时间、稳定时间以及粉质质量指数与谷蛋白含量呈现显著或极显著正相关;面团延伸度与醇溶蛋白和谷蛋白含量呈现极显著正相关,面团的拉伸曲线面积与谷蛋白含量也呈现极为显著正相关.

STUDY ON PROTEIN COMPONENTS DISTRIBUTION IN WHEAT ENDOSPERM AND THEIR IMPACTS ON DOUGH RHEOLOGICAL PROPRETIES

Flour samples from different systems of the production lines approximately represented parts of the wheat endosperm.Protein content and protein components content were analyzed,the sample 9023 rheological properties were analyzed.The results showed that the content of globulin,gliadin and glutenin increases from inner part to outer part.Protein components were closely related to dough rheological properties: The dough development time,stability and farinograph index were positively correlated with glutenin content,The dough extensibility was significantly positively correlated with gliadin and glutenin content,The dough extension area was closely related to glutenin content.