面制品加工过程中小麦面筋蛋白巯基、二硫键变化的研究进展

李翠翠; 贾笑莉; 张丽; 郭赛赛; 孙薇; 陆啟玉; 李翠翠; 贾笑莉; 张丽; 郭赛赛; 孙薇; 陆啟玉

doi:10.12187/2024.06.001

[1]

国家粮油信息中心.世界粮油供需状况月报(2023年3月)[J].中国粮食经济,2023(3):44-47.

[2]

董连生.2019—2023年国审小麦品种产量相关性状的变化趋势分析[J].安徽农学通报,2023,29(20):7-12.

[3]

ISLAS-RUBIO A R,LABORIN-ESCALANTE F,VÁSQUEZ-LARA F,et al.Coconut flour (Cocos nucifera L.) as a partial replacement in wheat flour (Triticum aestivum)-based tortillas and its effect on dough rheology and tortilla quality[J].Plant Foods for Human Nutrition (Dordrecht, Netherlands),2023,78(2):314-319.

[4]

OJEWUMI E O,OMOBA O S,AWOLU O O.Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits[J].Bulletin of the National Research Centre,2022,46:196.

[5]

DU X Y,WEI J L,LUO X,et al.Low-molecular-weight glutenin subunit LMW-N13 improves dough quality of transgenic wheat[J].Food Chemistry,2020,327:127048.

[6]

LI Y,FU J H,SHEN Q,et al.High-molecular-weight glutenin subunits:Genetics, structures,and relation to end use qualities[J].International Journal of Molecular Sciences,2020,22(1):184.

[7]

BONILLA J C,RYAN V,YAZAR G,et al.Conjugation of specifically developed antibodies for high- and low-molecular-weight glutenins with fluorescent quantum dots as a tool for their detection in wheat flour dough[J].Journal of Agricultural and Food Chemistry,2018,66(16):4259-4266.

[8]

YANG Z X,XU D,ZHOU H L,et al.New insight into the contribution of wheat starch and gluten to frozen dough bread quality[J].Food Bioscience,2022,48:101777.

[9]

刘瑞雪,陈纪超,李迎博.基于动态共价键和非共价键相互作用的自愈合水凝胶研究进展[J].轻工学报,2021,36(6):110-124.

[10]

刘立品.青稞蛋白质结构与功能特性的研究[D].杨凌:西北农林科技大学,2015.

[11]

ZHU F.Frozen steamed breads and boiled noodles:Quality affected by ingredients and processing[J].Food Chemistry,2021,349:129178.

[12]

王小花.低钠盐诱导面团中面筋蛋白聚集特性及对面条加工品质的影响研究[D].郑州:河南工业大学,2023.

[13]

张艳艳,吴昊,白冰洁,等.冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究[J].轻工学报,2023,38(6):11-17.

[14]

WANG P,ZOU M,LI D D,et al.Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment[J].Food Hydrocolloids,2020,101:105502.

[15]

BAI N,GUO X N,XING J J,et al.Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough[J].Food Chemistry,2022,386:132854.

[16]

HU Y M,WANG L J,LI Z G.Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment[J].Journal of Cereal Science,2017,76:222-228.

[17]

林江涛,黄美琳,苏东民.受热对小麦粉品质及其面团特性的影响[J].食品与发酵工业,2020,46(6):54-59.

[18]

刘荟.冷冻生鲜面在冻藏过程中的品质变化规律及机理研究[D].无锡:江南大学,2023.

[19]

张剑,李雪杰,屈念念,等.挂面在常温储藏过程中品质及麦谷蛋白化学特性的变化[J].河南工业大学学报(自然科学版),2022,43(5):45-52.

[20]

GASPARRE N,BETORET E,ROSELL C M.Quality indicators and heat damage of dried and cooked gluten free spaghetti[J].Plant Foods for Human Nutrition,2019,74(4):481-488.

[21]

ROY N,ISLAM S,YU Z T,et al.Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv.Lincoln increases grain protein content and breadmaking quality without yield penalty[J]Theoretical and Applied Genetics,2020,133(2):517-528.

[22]

王炳智.高压与TG酶处理对小麦面筋蛋白的凝胶性影响研究[D].合肥:合肥工业大学,2019.

[23]

秦瑞旗.谷朊粉超高压改性及其在面制品中的应用研究[D].郑州:河南工业大学,2019.

[24]

BERGER J E,TEIXEIRA S C M,SLOEY C J,et al.High pressure light scattering of therapeutic proteins to probe aggregation and protein-protein interactions[J].2023,127(26):5742-5754.

[25]

LI Y,SHI W T.Steaming time effects on the moisture migration and structural properties of Chinese Northern-style steamed bread[J].Journal of Food Measurement and Characterization,2018,12(4):2435-2443.

[26]

WANG Y H,ZHANG Y R,XU F,et al.Effect of boiling and steaming on the surface tackiness of frozen cooked noodles[J].LWT-Food Science and Technology,2020,130:109747.

[27]

ALBAGUL A,OMAR K K,ALMABROUK A,et al.Automation of pasta manufacturing process and its impact on cost and quality using PLCs[J].International Science and Technology Journal,2018,14:1-28.

[28]

李翠翠,马宇翔,闫慧丽,等.面条加工过程中蛋白质中巯基和二硫键的变化规律[J].中国食品学报,2021,21(1):143-147.

[29]

LI M,ZHU K X,PENG J,et al.Delineating the protein changes in Asian noodles induced by vacuum mixing[J].Food Chemistry,2014,143:9-16.

[30]

LIU S Y,SUN Y L,OBADI M,et al.Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content[J].Journal of Cereal Science,2020,91:102885.

[31]

CAPPELLI A,BETTACCINI L,CINI E.The kneading process:A systematic review of the effects on dough rheology and resulting bread characteristics,including improvement strategies[J].Trends in Food Science & Technology,2020,104:91-101.

[32]

ZHU S Y,HE Z,OBADI M,et al.A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis[J].Journal of Cereal Science,2022,104:103427.

[33]

刘锐,张影全,武亮,等.真空和面过程中面团蛋白质结构的变化[J].中国食品学报,2019,19(5):139-148.

[34]

WANG X H,LIANG Y,WANG Q,et al.Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten[J].Journal of Cereal Science,2021,102:103371.

[35]

CHEN G J,EHMKE L,SHARMA C,et al.Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt[J].Food Chemistry,2019,275:569-576.

[36]

CHEN G J,HU R J,LI Y H.Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten[J].Food Chemistry(X),2020,5:100075.

[37]

JIA S Q,CAO J A,DAI Y Y,et al.Effect of potassium carbonate on rheological properties of dough and its mechanism[J].LWT-Food Science and Technology,2021,152:112335.

[38]

HAN C W,MA M,LI M,et al.Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality:Studies on gluten,gliadin,and glutenin[J].Food Hydrocolloids,2020,103:105661.

[39]

FAN H P,FU F,CHEN Y H,et al.Effect of NaCl on rheological properties of dough and noodle quality[J].Journal of Cereal Science,2020,93:102936.

[40]

DING Y Y,WANG J R,SUN L N,et al.Effect of Kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles[J].LWT-Food Science and Technology,2021,146:111458.

[41]

杨剑婷.添加淀粉和面筋蛋白及小麦籽粒不同层次配粉对面粉加工品质的影响[D].南京:南京农业大学,2017.

[42]

王雍清,王嘉璐,李海峰,等.蛋黄与蛋清对特二粉面筋聚集特性的影响[J].食品与机械,2023,39(4):9-13.
,18.

[43]

LAMBRECHT M A,ROMBOUTS I,DE KETELAERE B,et al.Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten[J].Food Chemistry,2017,221:1158-1167.

[44]

LAMBRECHT M A,ROMBOUTS I,NIVELLE M A,et al.The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles[J].Journal of Cereal Science,2017,75:234-242.

[45]

LU L,YANG Z,GUO X N,et al.Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast[J].Food Chemistry,2021,359:129985.

[46]

FENG W J,MA S,WANG X X.Quality deterioration and improvement of wheat gluten protein in frozen dough[J].Grain & Oil Science and Technology,2020,3(1):29-37.

[47]

ZHAO C F,LUO Z Y,LI M Z,et al.Wheat protein disulfide isomerase improves bread properties via different mechanisms[J].Food Chemistry, 2020,315:126242.

[48]

张少敏,钱杨鹏,刘慧燕,等.底物浓度对酸性蛋白酶水解面筋流变特性的影响[J].食品工业科技,2017,38(9):66-69.
,74.

[49]

WANG K Q,LUO S Z,CAI J,et al.Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure[J].Food Chemistry,2016,197:168-174.

[50]

GE J Z,JIANG X,LIU W N,et al.Characterization,stability improvement,and bread baking applications of a novel cold-adapted glucose oxidase from Cladosporium neopsychrotolerans SL16[J].Food Chemistry,2020,310:125970.

[51]

DAUGELAITE D,STRYBULEVYCH A,NORISUYE T,et al.Frozen convenience noodles: Use of ultrasound to study the influence of preparation methods on their rheological parameters[J].Cereal Chemistry,2017,94(5):892-896.

[52]

TEBBEN L,SHEN Y T,LI Y H.Improvers and functional ingredients in whole wheat bread:A review of their effects on dough properties and bread quality[J].Trends in Food Science & Technology,2018,81:10-24.

[53]

PAREYT B,VAN STEERTEGEM B,BRIJS K,et al.The impact of redox agents on sugar-snap cookie making[J].Journal of Cereal Science,2010,52(2):192-199.

[54]

ZHANG Z W,FAN X Y, YANG X Y,et al.Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality[J].Carbohydrate Polymers,2020,241:116371.

[55]

BRUNEEL C,LAGRAIN B,BRIJS K,et al.Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing[J].Food Chemistry,2011,127(3):905-911.

[56]

BAUDOUIN F,NOGUEIRA T L,VAN DER MIJNSBRUGGE A,et al.Mechanochemical activation of gluten network development during dough mixing[J].Journal of Food Engineering,2020,283:110035.

[57]

LAGRAIN B,BRIJS K,DELCOUR J A.Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment[J].Journal of Cereal Science,2006,44(1):49-53.

[58]

LI C C,LU Q Y.Effects of disulfide bonds and sulphydryl concentrations on properties of wheat flour[J].Czech Journal of Food Sciences,2020,38(5):265-272.

[59]

OOMS N,PAREYT B,JANSENS K J A,et al.The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough[J].Journal of Cereal Science,2017,75:84-91.

[60]

张慧娟,靳程茗,吕世豪,等.麦麸酚酸对面团及面筋蛋白理化性质的影响[J].中国食品学报,2023,23(11):94-104.

[61]

刘滔.柿粉对面包品质的影响及柿单宁-面筋蛋白相互作用及机制研究[D].武汉:华中农业大学,2017.