CAJ | 학술논문

明确真空和面对低水分面条面团中谷蛋白大聚合体（glutenin macropolymer，GMP）特性的影响，有助于探讨真空和面改善面条质地的化学结构基础，该研究以3个小麦品种（郑麦366、宁春4号、济麦22）磨制的面粉为材料，在不同真空度（0、0.06、0.08 MPa）下和面，和面时间为8 min，测定面团中GMP含量及粒度分布，并采用Ellman试剂比色法分析蛋白质和GMP中游离巯基含量的变化。结果表明，与非真空和面相比，0.06 MPa制作的面团中GMP含量较高，而过高的真空度（0.08 MPa）会导致GMP含量降低。真空和面对面团中GMP粒度分布有显著影响，济麦22和宁春4号面团在0.06 MPa时大粒径GMP所占体积、表面积和数目百分比显著高于0和0.08 MPa（P＜0.05），而郑麦366在0.08 MPa时大粒径GMP所占体积百分比显著较高。真空度为0.06 MPa时，济麦22和宁春4号面团中的游离巯基含量显著低于0和0.08 MPa（P＜0.05）；而对于郑麦366，0.08 MPa制作的面团中游离巯基含量显著低于非真空和面。对于2种中筋小麦粉（济麦22和宁春4号），适宜真空度和面会使GMP中更多的游离巯基参与二硫键交联。结论认为，适宜真空度和面可以提高面团中蛋白质聚合度；与蛋白质和湿面筋含量高、面团强度大的郑麦366相比，2种中筋小麦粉面团中GMP特性受真空度变化的影响更明显。研究结果为揭示真空和面的作用机制、深入认识面筋蛋白在面条加工中的作用提供参考。
명학진공화면대저수분면조면단중곡단백대취합체（glutenin macropolymer，GMP）특성적영향，유조우탐토진공화면개선면조질지적화학결구기출，해연구이3개소맥품충（정맥366、저춘4호、제맥22）마제적면분위재료，재불동진공도（0、0.06、0.08 MPa）하화면，화면시간위8 min，측정면단중GMP함량급립도분포，병채용Ellman시제비색법분석단백질화GMP중유리구기함량적변화。결과표명，여비진공화면상비，0.06 MPa제작적면단중GMP함량교고，이과고적진공도（0.08 MPa）회도치GMP함량강저。진공화면대면단중GMP립도분포유현저영향，제맥22화저춘4호면단재0.06 MPa시대립경GMP소점체적、표면적화수목백분비현저고우0화0.08 MPa（P＜0.05），이정맥366재0.08 MPa시대립경GMP소점체적백분비현저교고。진공도위0.06 MPa시，제맥22화저춘4호면단중적유리구기함량현저저우0화0.08 MPa（P＜0.05）；이대우정맥366，0.08 MPa제작적면단중유리구기함량현저저우비진공화면。대우2충중근소맥분（제맥22화저춘4호），괄의진공도화면회사GMP중경다적유리구기삼여이류건교련。결론인위，괄의진공도화면가이제고면단중단백질취합도；여단백질화습면근함량고、면단강도대적정맥366상비，2충중근소맥분면단중GMP특성수진공도변화적영향경명현。연구결과위게시진공화면적작용궤제、심입인식면근단백재면조가공중적작용제공삼고。
Vacuum mixing is a new method of dough mixing in noodle industrial production which allows more water in the noodle formula and facilitates gluten development. The quantity and molecular structure of glutenin macropolymer (GMP) governs the gluten strength and dough properties, especially in flour products’ processing. In order to learn about the changes of GMP characteristics under vacuum mixing, 3 wheat cultivars with different quality were selected as the material, and mixing experiments were conducted under different vacuum levels (0, 0.06 and 0.08 MPa). GMP content and particle size distributions of freeze-dried noodle doughs were determined, and the free sulfhydryl group (-SH) contents in total protein and GMP were measured respectively using Ellman reagents. The results showed that the vacuum mixed noodle dough at 0.06 MPa had a higher GMP content compared with the non-vacuum mixed dough. However, extremely high vacuum degree (0.08 MPa) could decrease the GMP content. Vacuum mixing at an appropriate vacuum level induced a decrease in the free -SH content in total protein. This result indicated that more unbonded -SH was involved in gluten protein cross-linking. However, in noodle doughs of Jimai 22 and Ningchun 4, extremely high vacuum degree could go against free thiol oxidation and formation of disulfide bonds in protein, leading to the increased -SH content. This could help explain the observed change in GMP quantity. Vacuum mixing significantly influenced the particle size distributions of GMP, and the appropriate level of vacuum could increase the GMP size. The percentages of volume, surface area and number of large-size GMP with diameter >100μm in Jimai 22 and Ningchun 4 doughs mixed at 0.06 MPa were significantly higher than at 0 and 0.08 MPa (P<0.05), while the volume percentage of large-size GMP in Zhengmai 366 dough was significantly increased when mixed at 0.08 MPa. The certain vacuum degree could induce a reduction in the free -SH content in GMP for Jimai 22 and Ningchun 4; but for Zhengmai 366, the free -SH content in GMP was not affected by vacuum degree. The results also showed that the difference in GMP content between vacuum mixed dough under 0.06 MPa and non-vacuum mixed dough was significant for Jimai 22 (P<0.05); but for Ningchun 4 and Zhengmai 366, the difference was not significant. Furthermore, we found that the size distribution of GMP in Zhengmai 366 dough was less influenced by the vacuum degree compared with the other 2wheat flours. The phenomenon suggested that the polymeric protein size distribution in noodle dough from weak-gluten flour was more susceptible to the degree of vacuum. In conclusion, the potential gluten protein repolymerization in noodle dough is induced by appropriate vacuum mixing, and the effect of vacuum degree on GMP properties for strong-gluten wheat flour is significantly less than that for weak-gluten flour.