谷朊粉特性与挤压组织化特性的关系

【目的】探讨不同小麦品种谷朊粉特性与挤压组织化系统参数和产品特性的关系,提出适宜谷朊粉挤压专用小麦品种的主要特性和品种选育目标。【方法】以小麦品种制得的谷朊粉为原料,以德国布拉本德食品仪器公司DSE-25型双螺杆挤压实验室工作站为设备,分析小麦品种的谷朊粉特性与挤压加工系统参数、挤压组织化产品质构特性之间的相关关系。【结果】在相同挤压组织化工艺条件下,不同小麦品种谷朊粉的挤压组织化特性有较大差异。谷朊粉蛋白质含量与扭矩、模头压力、剪切力、硬度、黏聚性、弹性和咀嚼度等均呈极显著正相关(α=0.01),与组织化度呈显著负相关(α=0.05)。谷蛋白含量与扭矩、模头压力、产品黏聚性呈显著正相关(α=0.05),与组织化度呈极显著负相关(α=0.01)。【结论】谷朊粉蛋白质含量和谷蛋白含量影响挤压工艺的系统参数和挤压产品的质构特性。较高的谷朊粉蛋白质含量和谷蛋白含量可以增加挤压组织化产品的强度。由于谷朊粉主要作为原辅料,用于改善植物蛋白挤压组织化产品质量,在专用品种鉴定和选育时,重点应提高蛋白质含量、谷蛋白含量和谷朊粉吸水率。

Relationship Between Properties of Vital Wheat Gluten and Characteristics of Extrusion Texturization

【Objective】 Relationship between properties of vital wheat gluten and characteristics of extrusion texturization was investigated to clarify the main features and breeding objectives of wheat varieties suitable for extrusion. The extrusion texturization characteristics include torque, pressure and extrudate properties, such as tensile break strength, texturization degree, hardness, springiness, cohesiveness, and chewiness. 【Method】 Vital wheat glutens made from 29 wheat varieties were processed through a Brabender DSE-25 twin-screw extruder. The data were analyzed using statistic methods of correlation analysis. 【Result】 The results showed that the protein content of vital wheat gluten was positively correlated with torque, pressure during extrusion, and hardness, springiness, cohesiveness and chewiness of extrudate (α=0.01), and negatively correlated with texturization degree of extrudate ( α=0.05). The glutenin content was positively correlated with torque, pressure and cohesiveness (α=0.05), and negatively correlated with texturization degree (α=0.01). 【Conclusion】 The protein content and glutenin content of vital wheat gluten influence extrusion system parameters and extrudate texture properties. Protein content and glutenin content of vital wheat gluten promote the strength of the extrudate. As gluten is always added into defatted soybean or peanut flour to improve the quality of texturized products, high protein content, high glutenin content and water absorption of gluten should be considered in wheat breeding, especially for extrusion.