该文探究了不同添加比例（10%、20%和50%）的青稞粉(Highland Barley Flour, HBF)对小麦面筋蛋白网络结构的影响。热机械学特性检测表明，随着青稞粉添加比例的增多，面团吸水率、形成时间和蛋白质弱化度（C2）显著升高（P<0.05），而淀粉糊化特性、淀粉的稳定性和淀粉的回生值都整体呈现下降的趋势，表明青稞粉对面团中的蛋白质弱化及淀粉的糊化特性有明显的影响。扫描电子显微镜和激光共聚焦显微镜结果显示，较高的添加比例会阻碍面筋蛋白和淀粉的相互作用，从而破坏面筋蛋白的网络结构。拉曼光谱和红外光谱结果显示，蛋白质的空间结构发生了改变，二硫键由相对稳定的扭-扭-扭结构向不稳定的反-扭-反结构转变。二硫键测定结果显示，对照组的二硫键含量最高（14.41 μmol/g），当添加50%青稞粉后，二硫键含量相比对照组降低了21.44%。综上所述，添加不同比例的青稞粉均会破坏小麦面筋蛋白的稳定性及空间结构。该研究可为开发青稞蛋糕提供理论依据和实践参考。

Effects of highland barley flour (HBF) with different proportions (10%, 20% and 50%) on wheat gluten network structure were explored in this paper. Thermomechanical properties of the dough showed that the water absorption rate, formation time and protein weakening degree (C2) of the mixed dough increased significantly (P<0.05) with the increase of the proportion of HBF, while the gelatinization characteristics, stability and retrogradation values of starch showed an overall downward trend. This meant that the protein weakening and the gelatinization properties of starch in the dough were significantly affected by the addition of HBF. SEM and CLSM analyses exhibited that the protein-starch interaction was hindered by a higher HBF concentration, so the network structure of gluten was disrupted. Raman spectroscopy and FTIR showed that the spatial structure of the protein was changed, and the disulfide bonds were transformed from a relatively stable g-g-g configuration to an unstable t-g-t configuration. The results of disulfide bond determination showed that the content of disulfide bonds was the highest (14.41 μmol/g) in the control group, and the content of disulfide bonds was decreased by 21.44% compared with the control group when 50% HBF was added. In summary, the stability and spatial structure of the gluten proteins of wheat were disrupted by the addition of HBF. This study provides theoretical foundation and practical reference for the development of cakes with HBF.

基金项目：青海大学2021年度青年科研基金项目（2021-QYY-4）；2021年度青海大学医学部中青年教师科研基金项目（2021-kyy-3）； 2021年海东河湟新区双创特色载体科技成果转化项目（申请单位：青海佰客基食品研发有限责任公司）