Study on Gluten Aggregation Characteristics of Newly Harvested Wheat During Storage
-
摘要: 新收获小麦具有后熟期，经过后熟期储藏的小麦其品质会有明显的提升。如能找到一种简便、快捷地检测新收获小麦在储藏过程中品质变化的方法，将使新收获小麦的应用得到拓展。面筋峰值仪是一种运用高剪切力原理、快速测定面筋强度、反映面筋聚集特性的仪器。利用面筋峰值仪测定新收获泛麦8号中筋小麦在模拟我国主要的4个储粮区域进行储藏过程中面筋的聚集特性，从而判断小麦的品质变化。结果表明：新收获小麦在短期储藏过程中，峰值形成时间逐渐增长，峰值扭矩变化不大，峰值面积逐渐增大。这表明面筋的形成时间逐渐增长，流变学特性得到提升；面筋延伸抗性增大，延展性降低，面筋强度增大。因此，利用面筋峰值仪可以判断出新收获小麦在储藏过程中品质得到改善，并且在华中生态区域(28 ℃, RH 75%)储藏至第10周左右时面筋的聚集特性最好，小麦品质达到最佳。Abstract: The newly harvested wheat has a distinct post-maturing period, and its quality will be significantly improved after storage in the post-maturing period. The purpose of this study was to find a simple and quick way to detect the quality changes during the storage of newly harvested wheat, and to expand the application of newly harvested wheat. GlutoPeak is an instrument that uses the principle of high shear force to quickly measure gluten strength and reflect gluten aggregation characteristics. Therefore, the method used in this paper was to use the GlutoPeak to determine the aggregation characteristics of gluten in the storage process of the newly harvested Fanmai 8 medium gluten wheat, which was planted in the simulated four main grain storage areas in China, so as to judge the quality changes of wheat. The results showed that during the short-term storage, Peak Maximum Time (PMT) provided by the GlutoPeak gradually increased; Torque Maximum (BEM) did not change much; Energy to Maximum Time (EnMT) gradually increased. This indicated that the aggregation time of the gluten gradually increased, and the rheological properties were improved; the resistance of the dough tendon increased, the extension was lowered, and the gluten strength was improved. Therefore, it was concluded that the GlutoPeak could be used to judge the quality of the newly harvested wheat during storage; and the gluten aggregation characteristics were the best when stored in the simulated Central China ecological region (28 ℃, 75% RH) until the 10th week. At the same time, the quality was the best.
-
Keywords:
- newly harvested wheat /
- storage /
- gluten aggregation characteristics
-
-
[1] 王若兰, 黄亚伟, 刘毅, 等.小麦储藏品质评价指标研究[J]. 粮食科技与经济,2007,32(6):31-32. [2] 徐瑞, 谭晓荣, 王晓曦. 小麦后熟期间主要品质相关因素的变化[J]. 农业机械,2012(10):54-57. [3] GERJETS T, SCHOLEFIELD D,FOULKES M J,et al.An analysis of dormancy ABA responsiveness after-ripening and pre-harvest sprouting in hexaploid wheat (Triticumaestivum L.) caryopses [J]. Journal of Experimental Botany, 2010, 61(2):597-607.
[4] 徐天云,刘翀,郑学玲,等.面粉熟化时间对馒头品质的影响[J].现代食品科技,2015, 31(6):264-271. [5] 卢俊涛. 小麦安全储藏技术[J].河南农业,2011(5):63. [6] 王瑞,王晓曦,景红娟,等.小麦后熟期间面筋蛋白变化机理及影响因素[J].粮食与油脂,2014, 27(12):1-4. [7] CHANDI G K,SEETHARAMAN K. Optimization of gluten peak tester: A statistical approach[J]. Journal of Food Quality, 2012, 35(1): 69-75.
[8] 赵春晖, 刘静, 曾淑萍, 等. 面筋聚集仪及其研究进展[J]. 现代面粉工业, 2016(1): 27-29. [9] MARKUS B,PATRICK S,PETER K. Determination of gluten aggregation behaviour from different wheat cultivars and correlation with the rheological and baking properities[C]∥International Symposium on Food Rheology and Structure, 2012.
[10] WIESER H, KIEFFER R. Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a microscale[J]. Journal of Cereal Science, 2001, 34(1):19-27.
[11] GOLDSTEIN A, ASHRAFI L, SEETHARAMAN K. Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour[J]. International Journal of Food Science and Technology, 2010, 45(8):1641-1646.
[12] 宋亚博,宋斌,麻琦,等. 使用面筋峰值仪快速评价小麦品质的研究[J]. 河南工业大学学报(自然科学版),2017, 38(5):45-49. [13] MARTI A, ULRICI A, FOCA G, et al. Characterization of common wheat flours (Triticumaestivum L.) through multivariate analysis of conventional rheological parameters and Gluten Peak Test indices[J]. LWT -Food Science and Technology, 2015, 64(1):95-103.
[14] GURPREET K C, CHANG W L, NG Y J, et al. Functionality of kamut and millet flours in macro wire cut cookie systems[J]. Journal of Food Science and Technology, 2015, 52(1):556-561.
[15] 万安平, 金丽, 宋秀英. 新收获小麦在储藏过程中品质变化规律的研究[J]. 粮食储藏, 1999, 28(2): 31-37. [16] ALESSANDRA M, ELLIOT A, STEVEN C, et al. Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions ofwinter wheat flour [J].Journal of Cereal Science, 2015, 66: 89-95.
[17] 邹凤羽. 新收获小麦粉流变学特性和食用品质变化[J]. 粮食科技与经济, 2002,27(1):41-43. -
期刊类型引用(7)
1. 陈艳艳，郁映涛，张慧慧，安馨，巩薇，王金水. 小麦粉熟化过程中脂类变化规律研究. 食品研究与开发. 2024(14): 16-22 . 
百度学术
2. 王杭，马金婷，周孟清，杨帆，彭颖，马铠玥，王金水，贾峰. 特二粉面筋蛋白聚集特性与面筋聚集仪转速关系分析. 河南工业大学学报(自然科学版). 2023(02): 89-95 . 百度学术
3. 王如梦，张长付，赵龙源，李京格，王嘉璐，李海峰，王金水，贾峰. 木薯淀粉对特二粉面筋聚集特性及面团微观结构的影响. 食品科技. 2023(10): 124-128 . 百度学术
4. 王小花，梁赢，贾峰，王琦，王金水. CaCl_2对小麦粉面筋蛋白聚集特性及二级结构的影响. 河南工业大学学报(自然科学版). 2022(05): 29-34+44 . 百度学术
5. 李金河，张霞，母梦羽，贾峰，王琦，陈迪，梁赢，王金水. 天然菊粉对小麦粉面筋集聚和面团特性的影响. 河南工业大学学报(自然科学版). 2021(02): 22-27 . 百度学术
6. 曹颖妮，赵光华，余大杰，裴金花，胡京枝，魏振亚，胡卫国，张军锋，许琦，黄继勇，郝学飞. 不同储藏条件对小麦流变学特性的影响. 食品工业科技. 2021(07): 311-316 . 百度学术
7. 聂登，费杏兴，赵欣欣. 不同储藏条件对小麦专用粉品质的影响研究. 粮食储藏. 2021(03): 47-50+56 . 百度学术
其他类型引用(3)
计量
- 文章访问数: 67
- HTML全文浏览量: 0
- PDF下载量: 16
- 被引次数: 10
下载:
