面条加工过程面筋蛋白质特性变化规律研究

Noodle is the traditional staple food in China, which has a history of thousands of years. A lot of noodle production processes are based on traditional experience. How to scientifically judge the dough to reach the ideal stated in the processes such as dough kneading, dough maturation, rolling , dough band maturation? What’s the change of the gluten protein characteristics? What is the relationship between the properties of the gluten protein and the dough state (including the characteristics of the dough pieces and bands) and the noodle quality? It is unclear so far. Therefore, this project intends to focus on the key process of noodle production (dough kneading, dough maturation, rolling , dough band maturation，slicing and drying, etc.) , to study the regularity change of wheat gluten protein characteristics in the whole noodle processing and caused by the key physical and chemical factors during noodle processing. In order to explore the regular relationships between characteristics of wheat gluten protein and noodle processing quality (including the characteristics of the dough pieces and bands ) and edible quality, and the effects of wheat quality and its main components on the characteristics, composition and structure of wheat gluten protein. So as to find out the regularity and mechanism for change of wheat gluten protein in the whole noodle processing , to meet the needs of noodle processing and edible quality by regulating and controlling the gluten protein properties, and provide the theoretical basis for the process of the traditional wheat flour-based products under precise control.

面条是我国传统主食，目前工业化面条生产中质量控制主要是基于传统经验。在面粉和面、面团熟化、压延、面带熟化等操作过程中，如何科学判断面团达到理想的状态？在此过程中面筋蛋白质的特性如何变化？面筋蛋白质特性与面团状态（包括面絮、面带特性）及面条品质之间具有什么样的关系？目前还不清楚。因此，本项目拟围绕面条加工中过程关键工序，通过研究面条生产过程中小麦面筋蛋白质特性、关键物理化学因素引起的小麦面筋蛋白质特性变化规律、面筋蛋白质特性与面条制作品质（包括面絮、面带特性）的关系、小麦品质及面粉主要组分对面筋蛋白质特性、组成及结构的影响等，以明确面条加工过程中面筋蛋白质特性变化规律及调控机制，从而达到调控面筋蛋白质特性以适应面条制作和食用品质需求，从而为传统面制品食品加工过程精准控制提供理论基础。

面条是我国传统主食，目前工业化面条生产中质量控制主要是基于传统经验。本项目围绕面条加工中过程关键工序，通过研究面条生产过程中小麦面筋蛋白质特性、关键物理化学因素引起的小麦面筋蛋白质特性变化规律、面筋蛋白质特性与面条制作品质（包括面絮、面带特性）的关系、小麦品质及面粉主要组分对面筋蛋白质特性、组成及结构的影响等，以明确面条加工过程中面筋蛋白质特性变化规律及调控机制，从而达到调控面筋蛋白质特性以适应面条制作和食用品质需求，从而为传统面制品食品加工过程精准控制提供理论基础。主要结论如下：（1）选择进口和国产小麦各5各品种。研究小麦品质指标及制作面条品质差异。发现进口小麦的筋度高，面条色泽偏差，面条口感过硬，国产小麦更适合制作面条，匈牙利小麦相对要好，但色泽差。（2）选用4种自提及6种市售谷朊粉，按照1.5%的比例添加到面粉中制备面条。发现谷朊粉没有显著增大面条的拉伸强度和拉断距离，且不同种类的谷朊粉对面条特性差异不显著。（3）以三种不同品质的小麦粉为原料，在面条制作过程中的主要工艺点取样，测定样品的面筋蛋白聚集特性、蛋白质组成和GMP含量及粒度分布。发现和面过程中GMP和粒径减小，SDS可溶性蛋白质增加，麦谷蛋白发生一定程度的解聚，巯基含量减少。熟化和压延过程中GMP含量和粒度继续减小，聚合蛋白质溶解性稍有增加。干燥和煮制过程中，发生大量交联聚合反应，面筋蛋白聚合增加，GMP含量和平均粒径增大，溶解性明显降低。但面条制作过程中总蛋白质含量基本保持不变。（4）研究了蛋白质添加对面条品质及其形成过程中蛋白质聚集特性的影响。发现三种面筋粉增强水和面粉组分结合，改善质构和拉伸特性。蛋清蛋白对面条品质的影响最大，显著降低面条的蒸煮损失，赋予面条最高的硬度和咀嚼性。大豆蛋白增加干面条的抗折断能力。蛋清蛋白在煮制过程中大幅度增强面筋聚合。大豆分离蛋白增加和面过程中面筋的交联聚合，而对煮制过程聚合反应的影响不及蛋清蛋白。