小麦蛋白质与面条品质关系的研究进展

为促进我国面条工业生产并为面条专用小麦良种的选育提供科学依据,对近年来小麦蛋白质与面条品质关系的研究进行了综述。总体来看,蛋白质含量和质量从各个方面影响面条品质。蛋白质含量与面条白度、表观状态呈负相关,与面条质构特性,尤其是煮熟面条的硬度、弹性呈正相关。较高的麦谷蛋白含量可以提高面条的硬度、咀嚼性、粘合性和抗拉伸能力。在一定范围内,蛋白质质量（面筋含量和质量、沉降值、流变学特性）的提高有助于面条蒸煮品质的改善和感官评分的提高,但蛋白质质量过高（湿面筋含量〉35%,沉降值〉60mL,稳定时间〉16min）会导致面条外观品质变劣,评分下降;高分子量谷蛋白亚基5＋10可能与较好的面条品质有关。一般认为,优质面条小麦的蛋白质品质指标为：蛋白质含量12%～14%;湿面筋含量28%～34%,沉淀值40～45mL,稳定时间5～15min。

Review on Relationship between Wheat Protein and Noodle Quality

Content and quality of wheat protein have great influence on noodle quality. Protein content had a negative effect on color and appearance of noodle, but contributed significantly and positively to cooked noodle texture properties, especially improving hardness and elasticity. Hardness, chewiness, cohesiveness and tensile strength of cooked noodle tended to become high when the content of glutenin increased. To certain extent, increased protein quality contributes positively to noodle sensory scores and cooking quality. Too high protein quality (wet gluten content >35%, sedimentation value>60mL, stability time>16 min) decreases the appearance quality of noodles. The HMW glutenin subunit 5+10 has possible association with good noodle quality. In general, the protein quality criterions of good noodle making quality wheat were listed as below: flour protein content 12%~14%, wet gluten content 28%~34%, sedimentation value 40~45 mL, stability time 5~15 min.