Changes of Physicochemical Properties and Protein Characteristics of Nianzhuan
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Abstract:
In order to investigate the effects of wet heat treatment and extrusion on its Quality characteristics during the process of Nianzhuan, the quick-frozen green wheat kernels, roasted green wheat kernels and Nianzhuan were used as raw materials. The physical and chemical properties, functional properties, protein secondary structures and molecular weight distribution of the samples were evaluated comprehensively. The results showed that the moisture content, ash content, protein content, fat content, soluble sugar content and total phenol content of quick-frozen green wheat kernel, roasted green wheat kernel and finished product were gradually reduced during the Nianzhuan processing. Their soluble sugar and total phenols decreased by 0.14% and 4.22 μg/g, respectively. The moisture content of Nianzhuan was about 45%, the water holding capacity decreased only to 0.96g/g after process, but oil holding capacity was enhanced. During the process, the hardness, elasticity and chewiness of the samples gradually decreased, and the values of L* and a* increased. The contents of α-helix and β-sheets in protein molecules of the three samples decreased by 5.60% and 3.67%, respectively, while the β-turn and random coil increased by 3.80% and 6.57%, respectively. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the baking and rolling process had no effect on the protein types, but the protein contents were different with different molecular weights.
