全麦体系阿拉伯木聚糖对面筋蛋白网络形成的干预与调节机制

项目名称： 全麦体系阿拉伯木聚糖对面筋蛋白网络形成的干预与调节机制

项目编号： No.31471679

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 周素梅

作者单位： 中国农业科学院原子能利用研究所

项目金额： 85万元

中文摘要： 阿拉伯木聚糖（AX）是全麦面粉中的主要膳食纤维组分，含量高达6%～8%。根据以往研究，AX的高持水性、高粘度以及氧化凝胶性质对决定面制品品质的面筋网络结构有显著影响，但之前研究主要基于普通小麦面粉，对象多以面包为主。在AX总量提高3～4倍、不溶性AX高达85%的全麦体系中，AX对面筋网络结构的干预作用，以及对我国传统主食馒头品质的影响目前尚缺乏科学研究。 本研究拟从原料品种、磨粉、加工辅料（酶制剂）、和面、发酵、熟化等涉及馒头加工的主要工艺环节入手，通过将全麦体系与模型（AX，Pro，AX－Pro）、参照（普通面粉）体系的对比研究，系统解析不同体系、加工过程中AX分子结构、物化特性的变化，并由此带来的面筋蛋白聚合网络结构、蛋白分子与化学组成、面团及面制品品质等的变化，进而揭示全麦体系中AX对面筋蛋白网络的干预与分子调控机制，研究成果有望为从AX角度改善我国全麦主食产品品质提供科学依据。

中文关键词： 全麦粉；阿拉伯木聚糖；面筋蛋白；网络结构；面制品

英文摘要： Arabinoxylan（AX）is one of the most important dietary fibers in whole wheat flour which reaches up to 6%-8% level. According to the earlier reports and our research, AX had significant effects on the structure of gluten network which mostly determine the qualities of end-products, due to its high water holding capacity, high viscosity and oxidative gelation. However, most of the previous studies were based on ordinary or white flour, and the products were mainly bread. Compared to white flour, the total content of AX increased 3-4 times and the insoluble AX up to 85% in whole wheat flour. How does AX effect on the development of gluten networks, and on the qualities of Chinese traditional staple(steamed bread), remains lack of research . This study intends to investigate the major procedure and different processing conditions of whole wheat products, including wheat raw material, milling, aids (hydrolase, oxidase), dough kneading, fermentation, steaming, and to compare the different systems(AX or/and Pro model and common flour) with whole wheat. The changes about AX in its molecular structure, physicochemical properties, meanwhile, the related changes of gluten protein in its micro- and macroscopic network morphologies, molecular structure and composition, and of the products characteristics will be analyzed comprehensively. Then, the influence of AX from whole wheat flour to the gluten network development and the inherent mechanisms could be revealed. The results may provide scientific evidences to improve the qualities of Chinese whole wheat staple products from the point of AX, the most important dietary fiber in whole wheat flour.

英文关键词： whole wheat flour;arabinoxylan;gluten;network structure;flour products