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作者	单位
谢新华,毋修远，张蓓，徐超，朱鸿帅，郝明远	（1.农业部大宗粮食加工重点实验室，河南郑州 450002；2.河南农业大学食品科学技术学院，河南郑州 450002）

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中文摘要:

为了解γ-聚谷氨酸对小麦面筋蛋白功能特性的影响，利用旋转流变仪(DHR)、核磁共振仪(NMR)、傅里叶变换红外(FITR)和扫描电子显微镜（SEM）研究了γ-聚谷氨酸对面筋蛋白的流变特性、水分分布情况、蛋白二级结构和微观结构的影响。结果表明，随γ-聚谷氨酸添加量的增加，面筋蛋白的持水率增加，面筋蛋白中结合水含量由9.52%提升至12.71%，松散水分子含量从4.27%下降至0.86%；面筋蛋白的弹性逐渐减弱，黏性逐渐增强。添加1% γ-聚谷氨酸时，面筋蛋白二级结构中α-螺旋含量由18.7%降至16.0%，β-转角含量显著增加，β-折叠含量无显著变化。微观结构表明，随γ-聚谷氨酸添加量的增加，面筋蛋白网络结构更加均匀，孔径更加细小。综上所述，γ-聚谷氨酸可与面筋蛋白相互作用，从而改变面筋蛋白的功能特性。

英文摘要:

The effects of γ-polyglutamic acid(γ-PGA) on functional properties of gluten were investigated by using nuclear magnetic resonance(NMR),rotational rheometer(DHR),fourier transform infrared spectroscopy(FITR) and scanning electron microscopy(SEM). The results showed that γ-PGA increased the water holding rate of gluten proteins,and improved the moisture distribution of gluten. The content of bound water was increased from 9.52% to 12.71%,and the content of loose water was decreased from 4.27% to 0.86%. With the increase of γ-PGA concentration,the G′ of gluten decreased,while the G″ and tan δ increased,indicating the gluten protein elastic properties were gradually weakened and the viscosity performance gradually were increased. When 1% γ-PGA was added,α-helix conformation was decreased from 18.7% to 16.0%,and β-turn was significantly increased. Scanning electron microscopy showed that with the addition of γ-PGA,the surface of gluten was smoother,and the pore was smaller. The above results indicate that γ-PGA interacts with gluten and alters the functional properties of gluten.

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