Glutenin Macropolymer in Salted and Alkaline Noodle Doughs
Glutenin Macropolymer in Salted and Alkaline Noodle Doughs
复制标题
DOI：
10.1094/cchem-87-1-0079
复制
发表时间：
2010-01-01
期刊：
影响因子：
2.4
通讯作者：
Engle, D. A.
中科院分区：
文献类型：
--
作者：
Ong, Y. L.;Ross, A. S.;Engle, D. A.
试图了解的物理化学属性的基础上的物理差异之间的碱性和盐渍面条面团。对一个软粒小麦品种和三个硬粒小麦品种的小时特性和面团特性进行了研究。面团是用氯化钠或碳酸钠制成的。在高和低水添加量下测试每种制剂变体。在选定的面条面团加工阶段采集样品用于谷蛋白大聚合体（GMP）的分离。当1.67%（w/v）的碳酸钠溶液被用于mixograph测试，面团特性从根本上改变和品种之间的差异被掩盖。在润滑挤压流动（LSF）测试中，硬小麦面条面团在盐和碱变体中均具有比软小麦面团显著（P < 0.01）更长的松弛时间和更高的%残余力值。LSF最大力和双轴粘度显着高于碱性面团比盐渍。从碱性面团中提取的GMP具有粘性和粘性，并且比从盐腌面团中提取的GMP更不透明。GMP的重量依次下降时，提取的样品中采取的活动阶段（混合，复合，片）的面条面团加工和碱性面团减少更多。GMP重量增加更多的面团后24小时的休息在盐渍面团。GMP凝胶强度显着较高的GMP提取自碱性面团。面团休息后，碱性GMP凝胶强度显着增加，而它减少了GMP从盐渍面团，这表明GMP的碱性面条面团刚度增加的作用。
An attempt was made to understand the physicochemical attributes that are the basis of physical differences between alkaline and salted noodle doughs. Hour and dough properties of one soft and three hard-grained wheat cultivars were observed. Doughs were made with either sodium chloride or sodium carbonate. Each formulation variant was tested at both high and low water additions. Samples for glutenin macropolymer (GMP) isolation were taken at selected noodle dough processing stages. When a 1.67% w/v Na2CO3 solution was used for mixograph testing, dough characteristics were radically altered and differences between cultivars were masked. In lubricated squeezing flow (LSF) testing, hard wheat noodle doughs had significantly (P < 0.01) longer relaxation times and higher % residual force values than soft wheat doughs in both the salted and alkaline variants. LSF maximum force and biaxial viscosity were significantly higher in alkaline doughs than salted. GMP extracted from alkaline doughs was gummy and sticky, and was more opaque than GMP from salted doughs. GMP weight decreased sequentially when extracted from samples taken in the active phase (mix, compound, sheet) of noodle dough processing and decreased more in alkaline doughs. GMP weight increased more after 24 hr of dough rest in salted doughs. GMP gel strength was noticeably higher in GMP extracted from alkaline doughs. After dough resting, alkaline GMP gel strength significantly increased, whereas it decreased in GMP from salted doughs, suggesting a role for GMP in the increased stiffness of alkaline noodle doughs.