挂面干燥过程面筋蛋白结构变化与产品质量构效关系研究

项目名称： 挂面干燥过程面筋蛋白结构变化与产品质量构效关系研究

项目编号： No.31501527

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 张影全

作者单位： 中国农业科学院原子能利用研究所

项目金额： 19万元

中文摘要： 挂面是中国重要的传统主食。面筋蛋白是使小麦粉面团具有其独特成形特性、加工品质的根本原因。在挂面干燥过程面筋蛋白会发生解聚、聚合等一系列的变化，面筋蛋白结构的变化最终影响挂面质量的形成。面筋蛋白在干燥中分子结构变化及其与产品质量的关系尚不明确。本项目以不同筋力小麦制作的挂面为研究材料，以挂面中的面筋蛋白结构变化为对象，采用小角X射线散射、原子力显微镜、傅里叶变换红外光谱等技术，研究不同温度、相对湿度条件下，干燥过程中面筋蛋白分子链尺度（分子量大小和分布）、分子链形态（分子链构象、分子尺寸）、聚集态结构（二级结构、面筋网络结构）的变化规律；分析不同干燥条件下挂面产品的质量特性；分别从分子水平、微观水平、宏观水平探讨揭示干燥过程面筋蛋白分子结构变化及其与产品质量的量效或构效关系。探讨干燥过程对挂面质量形成影响机理，为挂面生产原料选择、干燥工艺设计、工艺控制及稳定产品质量提供理论依据。

中文关键词： 挂面；干燥；面筋蛋白；分子结构；构效关系

英文摘要： Chinese Dried Noodles is one of the most important traditional staple foods in China. Wheat gluten proteins, as the most important protein components in wheat flour, confer viscoelasticity of dough which is essential for the unique processing characteristics of Chinese Dried Noodles. Drying, a key process of dried noodles’ production, is closely related to the end-product quality. The micro-structure changes of gluten proteins during drying, such as polymerization and depolymerization, et al., primarily governs the quality of dried noodles. However, the detailed behavior of gluten proteins and the linkage to the end-product quality of dried noodles needs to be further studied. Wheat flours with different gluten strength will be used as experimental material to make Chinese Dried Noodles in this project. At different temperature and relative humility level, parameters associated to the micro-structure changes of gluten proteins, such as molecular weight size and distribution, molecular chain structure (fractal dimensions, conformation, size and topography), aggregated structure of wheat gluten, will be observed via different methods, including SAXS, AFM, FTIR; meanwhile, the quality traits of dried noodles will be evaluated under the same condition after micro-structure observation. Finally, the structure-activity relationships between gluten protein behavior during the drying process and the quality of dried noodles can be explored by macroscopy and microscopy. The results will provide a useful practical guideline for raw materials selection, drying process design, process control and stable product quality control.

英文关键词： Chinese Dry Noodles ;Drying;Gluten protein; Molecular structure;Structure-activity relationship