项目名称: 小麦面筋蛋白在冻藏过程中品质劣变机理研究
项目编号: No.31471584
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: 徐学明
作者单位: 江南大学
项目金额: 86万元
中文摘要: 面团品质的劣变是缩短冷冻面团货架期的主要问题。其中小麦面筋蛋白在冻藏过程中品质的劣变是导致冷冻面团品质下降的最主要因素之一。本项目旨在从面筋蛋白组分及其性质变化出发,通过研究面筋蛋白及其组分――谷蛋白和醇溶蛋白在冻藏过程中亚基聚合程度、分子形状、分子量分布、二级结构、亲/疏水性基团分布及微观结构的变化,建立冻藏过程中面筋蛋白结构劣变的模型;通过对比不同冻藏期谷蛋白、醇溶蛋白及面筋蛋白的拉伸性、粘弹性、热特性能、蛋白溶解度及起泡特性等的差异,阐述冻藏过程中面筋蛋白性能变化的规律;在此基础上,通过重组面筋蛋白进一步研究冻藏过程中谷蛋白和醇溶蛋白交互作用时在结构与功能特性上的变化,并分析两者变化的内在联系,找出相应的规律。由此阐明面筋蛋白在冻藏过程中品质劣变的主要机制,为面筋蛋白劣变理论研究及有效延缓面筋蛋白劣变提供科学依据。
中文关键词: 面筋蛋白;结构;功能;冻藏;劣变
英文摘要: The deterioration of dough quality is the major problem in shortening the shelf life of frozen dough. Wheat gluten protein deterioration is one of the major problems resulting in a loss of frozen dough quality. This project aims to study from the componential views of gluten, mainly will focus on the degree of subunit polymerization, molecular weight distribution, secondary structure, distribution of hydrophilic/hydrophobic groups and microstructural changes of glutenin, gliadin and gluten during the frozen storage to establish the model of gluten structure deterioration. The tensile property, viscoelasticity, thermal characteristics, solubility and foaming properties of gluten, glutenin and gliadin will also be investigated to illustrate the rule of functional changes. Moreover, the glutenin-gliadin interactions will be studied using the reconstituted gluten models, to further elucidate the rules of inherent glutenin-gliadin interactions from the structural and functional alteration. This research may elucidate the main deterioration mechanism of gluten proteins induced by frozen storage and thus contributed to exploring the scientific basis for better preservation of frozen dough.
英文关键词: wheat gluten proteins;structure;functionality;frozen storage;deterioration