Probing thermal transitions and structural properties of gluten proteins using ultrasound
Probing thermal transitions and structural properties of gluten proteins using ultrasound
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DOI：
10.1007/s40477-013-0022-0
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发表时间：
2013-09-01
影响因子：
2
通讯作者：
Kovacs, M. I. P.
中科院分区：
文献类型：
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作者：
Elmehdi, H. M.;Scanlon, M. G.;Kovacs, M. I. P.
目的利用超声技术探讨谷蛋白的热性质和结构性质。方法描述了一种表征小麦谷蛋白质量的新超声方法。采用低频（50 kHz）纵向超声速度（vL）对从蛋白质含量和小麦胚乳硬度不同的三种小麦粉中提取的面筋样品进行了测量。（870 +/-92）m/s，而对于从特浓面粉（Glenlea）中提取的面筋，发现其为（1，940 +/-90）m/s。在第二组实验中，其目的是探测面筋蛋白的热性质，发现当面筋的温度从20 ℃升高到90 ℃时，以及当研究来自不同面粉类型的面筋时，湿面筋中vL传播的数值变化是显著的（约1，000 m/s）。连续的结构相变观察到，这是不同的面筋从不同的面粉提取。冷却后，速度也不同，这取决于小麦type.Conclusions这些实验表明，超声波速度测量可以用作一种选择工具，并研究小麦蛋白质的性质的变化，特别是热转变，是至关重要的最终产品，如面条，面食和面包的质量。它也表明，vL是敏感的面筋类（强度或蛋白质含量），显示了这种测量作为小麦育种计划中的早代选择工具的潜力。
Purpose To probe the thermal and structural properties of gluten proteins using ultrasound.Methods A new ultrasonic approach for characterizing the quality of wheat gluten proteins is described. Low frequency (50 kHz) longitudinal ultrasonic velocity, vL, measurements were performed on gluten samples extracted from three wheat flours differing in protein content and in wheat endosperm hardness.Results At room temperature, vL for gluten extracted from soft flowers (Fielder) was found to be (870 +/- 92) m/s, while for gluten extracted from extra strong flours (Glenlea) it was found to be (1,940 +/- 90) m/s. In the second set of experiments, which aimed at probing thermal properties of gluten proteins, the variation in the numerical value of vL propagating in the wet gluten was found to be substantial (about 1,000 m/s) when the temperature of the gluten was raised from 20 to 90 degrees C, and also when gluten from different flour types was investigated. A continuous structural phase transition was observed, which was different for glutens extracted from different flours. Upon cooling, the velocity also varied depending on wheat type.Conclusions These experiments demonstrate that ultrasonic velocity measurements can be used as a selection tool and study changes in properties of wheat proteins, particularly the thermal transitions that are critical to the quality of end products such as noodles, pasta, and bread. It was also shown that vL is sensitive to gluten class (strength or protein content), showing the potential of such measurements as an early-generation selection tool in wheat breeding programs.