Effect of simple shear on the physical properties of glutenin macro polymer (GMP)
Effect of simple shear on the physical properties of glutenin macro polymer (GMP)
复制标题
DOI：
10.1016/j.jcs.2004.12.007
复制
发表时间：
2005-07-01
影响因子：
3.8
通讯作者：
Boom, RM
中科院分区：
文献类型：
--
作者：
Peighambardoust, SH;van der Goot, AJ;Boom, RM
面筋蛋白在决定小麦粉的最终使用品质方面起着关键作用。谷蛋白大分子聚合物（GMP）的高度聚集的部分，在面团特性的重要作用开辟了新的可能性，揭示相关的面团加工机制。利用一种新的剪切单元和先进的研究GMP的方法，我们研究了简单剪切对该馏分的物理性质的影响。剪切加工与z-叶片混合进行了比较，z-叶片混合涉及剪切力和拉伸力。GMP和谷蛋白粒度分布的量的测量显示简单的剪切和Z-叶片混合过程之间存在很大差异。与Z-叶片混合相反，在可比水平的机械能输入下的简单剪切并没有导致GMP湿重或谷蛋白颗粒尺寸的降低。面团的共聚焦扫描激光显微镜显示，剪切加工产生均匀分布的面团蛋白质基质，然而，从剪切面团中提取的GMP显示存在大的颗粒簇。另一方面，z-叶片混合导致这些颗粒的破坏。因此，在面团加工过程中应用的变形类型是至关重要的，在设计用于面团加工的新设备时，应考虑不同类型的剪切机的原理。(c)2005爱思唯尔有限公司保留所有权利。
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the highly aggregated fraction of gluten, glutenin macropolymer (GMP), in dough properties opens up new possibilities for revealing underlying mechanisms related to dough processing. Using a new shear cell and advanced methodology to study the GMP, we investigated the effect of simple shear on the physical properties of this fraction. Shear processing was compared with z-blade mixing, which involves both shear and elongational forces. Measurement of the amount of GMP and glutenin particle size distribution revealed large differences between simple shearing and z-blade mixing processes. In contrast to z-blade mixing, simple shearing at comparable levels of mechanical energy input, did not lead to a decrease in the wet weight of GMP or the size of glutenin particles. Confocal scanning laser microscopy of doughs revealed that shear processing produced a homogeneously distributed dough protein matrix, however, the GMP extracted from the sheared dough showed the presence of large clusters of particles. On the other hand, z-blade mixing led to disruption of these particles. Thus the type of deformation applied during dough processing is of crucial importance and in designing new equipment for dough processing the principles of different types of shear should be considered. (c) 2005 Elsevier Ltd. All rights reserved.