RELATIONSHIP BETWEEN DURUM-WHEAT PROTEIN-PROPERTIES AND PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITY
RELATIONSHIP BETWEEN DURUM-WHEAT PROTEIN-PROPERTIES AND PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITY
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DOI：
10.1021/jf60231a034
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发表时间：
1980-01-01
影响因子：
6.1
通讯作者：
MATSUO, RR
中科院分区：
文献类型：
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作者：
DEXTER, JE;MATSUO, RR
对30个硬粒小麦品系进行了面食面粉特性、蛋白质特性和面食烹饪品质的评价。面筋强度对蛋白谱特性有很大影响。与传统的搅拌时间和容忍度指标相比，粒度图带宽是更好的面条烹饪质量指标。蛋白溶解度分级表明，不溶性残留蛋白是影响面筋强度、蛋白谱特性和面条烹饪质量变化的主要蛋白组分。解离介质中全谷蛋白的特性黏度与残蛋白比例、谷蛋白强度、粉谱特性和蒸煮品质显著相关。乳酸可溶性面筋蛋白在解离介质中的特性粘度测量和凝胶过滤谱表明，可溶性面筋蛋白的差异也可能是硬粒小麦面筋质量的一个因素。
Thirty durum wheat lines were evaluated for pasta dough farinograph properties, protein characteristics and spaghetti cooking quality. Farinograph properties were strongly influenced by gluten strength. Farinograph bandwidth was a better indicator of spaghetti cooking quality than the traditionally used mixing time and tolerance index. Protein solubility fractionations revealed that insoluble residue protein was the protein fraction most responsible for variations in gluten strength, farinograph properties and spaghetti cooking quality. The intrinsic viscosity of whole gluten dissolved in a dissociating medium was significantly correlated to the proportion of residue protein, gluten strength, farinograph properties and cooking quality. Intrinsic viscosity measurements and gel filtration profiles of lactic acid soluble gluten proteins in a dissociating medium suggested that differences in the soluble gluten proteins may also be a durum wheat gluten quality factor.