摘要
采用傅里叶红外光谱(FTIR)对小麦面筋蛋白二级结构进行分析。结果表明:微波处理后面筋蛋白的二级结构随微波功率不同而发生不同变化;通过测定FTIR光谱的羟基振动、表面疏水度以及游离巯基和二硫键(—SH/S—S)含量的变化间接反映微波对面筋蛋白空间结构的影响,结果得出经微波处理后面筋蛋白的羟基振动峰强度减弱、疏水性显著提高、S—S发生断裂并转化为—SH,这表明面筋蛋白的空间结构赖以支撑的次级键受到微波的影响;借助粒径仪、流变仪对微波处理面筋蛋白的粒径分布以及表观黏度进行测定,得出面筋蛋白体积粒径减小、静态流变表观黏度降低,表明面筋蛋白链间紧密的微结构经微波处理后变得松散。
Analysis of the effect of microwave treatment at different levels of power on the secondary structure of wheat gluten protein（WGP） was carried out using FTIR.The results showed that the secondary structure of WGP varied with different levels of microwave power.To indirectly figure out the effect of microwave on the spatial structure of WGP,changes in the hydroxyl stretching intensity,surface hydrophobicity,and free sulfhydryl group and disulphide bond contents of WGP were measured before and after microwave treatment.A decrease in hydroxyl stretching intensity,an increase in surface hydrophobicity,the breaking of disulphide bond and its conversion into sulfhydryl group were observed for WGP after microwave treatment.From these results,it could be concluded that microwave has an impact on the secondary bonds deciding the spatial structure of WGP.Furthermore,the particle distribution and apparent viscosity of microwave treated WGP were determined,and the results of decreases in volume particle size and in apparent viscosity demonstrated that the compact structure of WGPwere disrupted and became incompact.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第5期65-69,共5页
Food Science
基金
国家"863"计划项目(2008AA10Z312)
江南大学博士基金项目
关键词
面筋蛋白
微波
傅里叶红外光谱(FTIR)
疏水性
粒径
流变特性
wheat gluten protein（WGP）
microwave
fourier transform infrared spectroscopy（FTIR）
surface hydrophobicity
particle distribution
rheological properties
