College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
Food Chem. 2016 Nov 1;210:235-41. doi: 10.1016/j.foodchem.2016.04.001. Epub 2016 Apr 5.
High-purity gliadin, glutenin and gluten fractions were extracted from wheat gluten flour. To investigate the effects of three types of inulin with different degrees of polymerization (DP) on the emulsifying properties, disulfide contents, secondary structures and microstructures of these fractions, Turbidimetry, spectrophotometer, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used in this study. The results showed that the emulsifying activity of gliadin was higher than that of glutenin and gluten, but its emulsion stability was lower than that of glutenin. Adding inulin increased the emulsifying activity of the three protein fractions and emulsion stability of gliadin and gluten, but decreased the emulsion stability of glutenin and disulfide bond contents of glutenin and gluten. In the presence of inulin, the α-helical structure of the three proteins had no significant change, whereas the β-turn structure decreased and β-sheet structure increased. The SEM images showed that inulin had the most significant effect on the glutenin microstructure. In general, inulin with a higher DP had greater effects on the structure and emulsifying properties of protein components in dough.
从小麦面筋粉中提取出高纯度的麦醇溶蛋白、麦谷蛋白和面筋蛋白。为了研究三种聚合度（DP）不同的菊粉对这些蛋白质组分的乳化特性、二硫键含量、二级结构和微观结构的影响，本研究采用浊度法、分光光度计法、傅里叶变换红外光谱（FT-IR）和扫描电子显微镜（SEM）。结果表明，麦醇溶蛋白的乳化活性高于麦谷蛋白和面筋蛋白，但乳化稳定性低于麦谷蛋白。添加菊粉可提高三种蛋白质组分的乳化活性和麦醇溶蛋白及面筋蛋白的乳化稳定性，但降低了麦谷蛋白及面筋蛋白的乳化稳定性和二硫键含量。在菊粉存在下，三种蛋白质的α-螺旋结构没有明显变化，而β-转角结构减少，β-折叠结构增加。SEM 图像表明，菊粉对麦谷蛋白的微观结构影响最大。一般来说，聚合度较高的菊粉对面团中蛋白质成分的结构和乳化特性有更大的影响。
