College of Grain and Food Science, Henan University of Technology, Zhengzhou, China.
J Sci Food Agric. 2019 Jan 30;99(2):719-725. doi: 10.1002/jsfa.9239. Epub 2018 Aug 13.
The protein aggregation characteristics of three types of freshly milled wheat flour with high, medium or low gluten were investigated during 90 days of maturation. Changes in the content and particle size of the glutenin macropolymer (GMP), contents of sulfhydryl groups and disulfide bonds (SS), and secondary structure and molecular weight distribution of the protein were determined.
For high, medium and low gluten flour, GMP content increased to 22.25, 13.72 and 10.32 g kg ; free sulfhydryl group content decreased by 5.5%, 4.1% and 4.4%; and SS content increased by 1.6%, 1.8% and 2%, respectively. The proportion of β-sheet and random coil increased, and the proportion of α-helix and β-turns decreased. The polymeric protein content increased, whereas that of gliadin decreased.
Protein aggregation mediated by SS cross-linking helped develop a stronger gluten network. The findings provide theoretical support for the changes in protein structure during flour maturation and also help to predict the quality of wheat flour and its products. © 2018 Society of Chemical Industry.
研究了高、中、低面筋三种新鲜磨制小麦粉在成熟 90 天过程中的蛋白质聚集特性。测定了谷朊大聚合物（GMP）的含量和粒径、巯基和二硫键（SS）含量、蛋白质的二级结构和分子量分布的变化。
对于高、中、低面筋面粉，GMP 含量分别增加到 22.25、13.72 和 10.32 g/kg；游离巯基含量分别降低了 5.5%、4.1%和 4.4%；SS 含量分别增加了 1.6%、1.8%和 2%。β-折叠和无规卷曲的比例增加，α-螺旋和β-转角的比例减少。聚合蛋白含量增加，而麦醇溶蛋白含量减少。
SS 交联介导的蛋白质聚集有助于形成更强的面筋网络。这些发现为面粉成熟过程中蛋白质结构的变化提供了理论支持，也有助于预测小麦粉及其产品的质量。© 2018 英国化学学会。
