| 朱秀清,张文婧,孟昂,栾滨羽,张波.酸碱度、氯化钠及温度对谷朊粉理化特性的影响研究进展[J].中国粮油学报,2025,40(4):215-224 |
| 酸碱度、氯化钠及温度对谷朊粉理化特性的影响研究进展 |
| A Review of the Effects of pH, NaCl and Temperature on the Physicochemical Properties of Gluten |
| 投稿时间：2024-05-26 修订日期：2024-11-13 |
| DOI： |
| 中文关键词: 谷朊粉 pH 氯化钠 温度 结构 理化特性 |
| 英文关键词:gluten pH NaCl temperature structure physical and chemical properties |
| 基金项目:黑龙江省“百千万”工程科技重大专项（2021ZX12B04）；黑龙江省“双一流”学科协同创新成果建设项目（LJGXCG2022-084） |
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| 中文摘要: |
| 谷朊粉是除去小麦粉中淀粉和可溶性物质后剩下的富含蛋白质的产品。酸碱度（pH）、氯化钠和温度等谷朊粉制备参数是影响其结构及理化特性的主要因素；主要改变蛋白质的聚集程度。pH和氯化钠通过改变蛋白质表面电荷和静电斥力影响其聚集程度；温度通过改变蛋白质表面疏水性和（或）二硫键影响其聚集程度；进而改变其颗粒大小或致密程度，引起溶解度、乳化性、凝胶特性等理化性质和应用特性的变化。本文重点阐述pH、氯化钠和温度对谷朊粉中蛋白质的二级结构、分子间相互作用、聚集程度、乳化性和凝胶特性的影响，并总结其影响机制。 |
| 英文摘要: |
| Gluten is a protein-rich product that remains after the removal of starch and soluble matter from wheat flour. Acidity and alkalinity (pH), sodium chloride and temperature and other gluten preparation parameters are the main factors affecting its structure and physicochemical properties; mainly changing the degree of aggregation of proteins. pH and sodium chloride affect the degree of aggregation of proteins by changing the surface charge and electrostatic interaction; temperature affects the aggregation degree of proteins by altering their surface hydrophobicity and/or disulfide bonding; and then change the particle size or density, causing changes in physical and chemical properties such as solubility, emulsification, gel properties and application properties. This paper focuses on the effects of pH, NaCl and temperature on the secondary structure, intermolecular interactions, degree of aggregation, emulsification and gel properties of protein in gluten, and summarizes the mechanism of their effects. |
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