Study On Physicochemical Properties Of Protein From Different Fractions Of Wheat Kernels(Triticum Aestivum L.) Of Cultivar Shiluan 02-1

Wheat kernels?Triticum aestivum L.?are mainly composed of fruit?seed?skin,aleurone layer,endosperm and embryo.Fractions from mill streams or pearling mills indicate different parts of the wheat kernel from the surface to the center.The proteins from various part of wheat kernel have different components and properties,those are one of the reasons for their different processing characteristics.The paper used cultivar Shiluan 02-1 wheat kernels as experimental materials,and uses a pearling mill,a Bühler laboratory mill and an industrial mill to prepare 7 samples,8 samples and 36samples,and then detected the content of crude protein,wet gluten,dry gluten,SDS soluble protein and glutenin macropolymer;gluten index,water holding capacity of gluten,solvent retention capacity,the unit mass glutenin macropolymer solvent holding capacity,dynamic rheology and eighteen-angle laser light scattering.It is necessary to clarify the physicochemical properties of the protein,rheological properties of dough and the relationship between them from different part of wheat kernel that can contribute to provide theoretical basis for the flour milling process,flour blending and production of special flours.The results shown:1.L*/ash can be used to quantitatively characterize the different fractions of wheat kernels from outside to inside effectively.2.The closer to the wheat endosperm center,the lower the crude protein,dry gluten,sodium dodecyl sulfate soluble protein and glutenin macropolymer content in flour.According to the proportion in protein,the closer to the endosperm center,the higher the dry gluten content,and the trend of sodium dodecyl sulfate soluble protein and glutenin macropolymer is not obvious.The closer to the endosperm center,the higher water holding capacity of gluten and the unit mass glutenin macropolymer solvent holding capacity,the lower the solvent holding capacity of sodium dodecyl sulfate.3.The closer to the wheat kernel endosperm center,the density of sodium dodecyl sulfate soluble protein(M_w/R³_gz)generally shows a gradual decrease trend.The lower the density,the looser the protein conformation.4.The closer to the endosperm center,the higher the glutenin macropolymer storage modulus and loss modulus plateau values,indicating that glutenin macropolymer viscoelasticity is getting stronger and stronger.There is no significant change in the loss tangent,indicating that the viscosity and elasticity in glutenin macropolymer may always remain relatively stable.5.The protein conformation structure near the endosperm center is loose,and the gluten network can encapsulate more protein and water.The loose conformation increases the probability of entanglement of the aggregate,causing the storage modulus and loss modulus plateau to increase.6.The closer to the cortex the higher water absorption rate and maximum extensograph resistance was.Among the flour mill streams of an industrial mill,the relationship between the physicochemical properties of flour and dough showed that the unit mass glutenin macropolymer solvent holding capacity had a greater negative effect on the stability time and the maximum extensograph resistance;solvent holding capacity of sodium dodecyl sulfate had a positive effect on the extensograph energy and extensibility.