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投稿时间：2022-03-12
投稿时间：2022-03-12
中文摘要: 为研究葡萄籽低聚原花青素（oligomeric procyanidins，OPC）对面筋蛋白交联作用的影响，选取高筋小麦粉为原料，在不同OPC添加量和不同醒发时间条件下，测定面筋蛋白粒径、游离巯基与二硫键含量、游离氨基含量、氨基酸以及二级结构变化。结果表明，随着OPC添加量的增加和醒发时间的延长，面筋蛋白粒径、游离巯基含量、游离氨基含量、酪氨酸含量均呈现先减小后增大的趋势；α-螺旋、β-转角含量与OPC添加量和醒发时间呈正相关趋势，β-折叠含量与OPC添加量和醒发时间呈负相关趋势。说明OPC可能通过二硫键/巯基交换、游离氨基交联、酪氨酸交联等机制以及非共价相互作用影响面筋蛋白交联作用；当OPC添加量为0.3%，醒发时间为30 min时面筋蛋白交联作用显著，形成均匀致密的面筋蛋白网络结构。
Abstract:To study the effects of oligomeric procyanidins（OPC）on the cross-linking of gluten proteins，high gluten wheat flour was selected as raw material.The particle size，the content of free sulfhydryl groups，disulfide bonds，free amino groups，as well as the changes in amino acids and secondary structures of gluten proteins were determined under different OPC addition amounts and different resting time.The results indicated that the particle size，the content of free sulfhydryl groups，free amino groups and tyrosine firstly decreased and then increased with the increase in OPC addition amount and resting time.Furthermore，the content of α-helix and βturn was positively correlated with OPC addition amount and resting time，whereas the content of β -sheet showed a negative correlation.It is suggested that OPC may affect the cross-linking of gluten proteins via the mechanisms such as disulfide bond/sulfhydryl exchange，free amino cross-linking，tyrosine cross-linking and noncovalent interactions.When OPC addition amount was 0.3% and resting time was 30 min，the cross-linking effect of gluten proteins was strong，resulting in a uniform and dense gluten network structure.
文章编号：202214002 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（31972012）
| 作者 | 单位 |
| 孟莹1，2，宋英石1，2，刘锐1，2*，吴涛1，2，隋文杰1，2 | 1.天津科技大学省部共建食品营养与安全国家重点实验室，天津 300457；2.天津科技大学食品科学与工程学院，天津 300457 |
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