ارزیابی پارامترهای آلوئوگرافی و پروتئین‌های گلوتن چاودم با استفاده از روش ظرفیت نگهداری حلال (2)

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی ، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

2 استاد، گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

3 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

4 دانشیار، گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

چکیده

ظرفیت نگهداری حلال آرد (Solvent retention capacity)، وزن حلال نگهداری‌شده توسط آرد پس از سانتریفیوژ است که براساس درصد وزن آرد دارای 14 درصد رطوبت بیان می‌شود. الگوی ترکیبی چهار مقدار SRC، وضعیت آرد از نظر کیفیت و خواص عملکردی را تعیین می‌کند. ظرفیت نگهداری حلال روشی سهل، اقتصادی و کاربرپسند است. فناوری SRC بر پایه‌ی انرژی و نه سینتیک بنا شده است. در مقابل، آزمون‌های رئولوژیکی خمیر، بر پایه‌ی سینتیک گسترش خمیر، استوار هستند که مقادیر محدودی از حلال به کار رفته و اطلاعاتی در مورد نرخ گسترش شبکه گلوتنی حاصل می‌شود. هدف از این پژوهش، ارزیابی کاربرد آزمون SRC، در تعیین پارامتر‌های آلوئوگرافی خمیر آرد 12 رقم چاودم (تریتیکاله) هگزاپلوئید و مقایسه‌ی آن‌ها با گندم نان، گندم دوروم و چاودار به عنوان ارقام نزدیک و همچنین تعیین ضرایب همبستگی بین انواع ویژگی‌های دانه، آرد و خمیر آرد چاودم‌ها بود. در این تحقیق، از 4 حلال‌ کمکی تشخیصی آزمون SRC که باعث بررسی بهتر کیفیت پلیمرهای گلوتن میشوند، شامل محلول اتانول 55% (ETHSRC، همبسته با ویژگی‌های گلیادین‌ها)، محلول سدیم دودسیل سولفات (SDS) 75/0% (SDSSRC، همبسته با ویژگی‌های ماکروپلی‌مرهای گلوتنین)، محلول سدیم متابی سولفیت (MBS) 006/0% (MBSSRC، همبسته با ویژگی‌های گلوتن) و محلول SDS و MBS به صورت مخلوط با یکدیگر (همبسته با ویژگی‌های ماکروپلی‌مرهای گلوتنین‌ها و شبکه دی‌سولفیدی) استفاده شد. نتایج نشان دادند، ارقام چاودمی که دانه‌های آن‌ها به لحاظ ویژگی‌های فیزیکی دارای کیفیت نانوایی بالاتری بودند، آردهایی تولید نمودند که از لحاظ ویژگی‌های فیزیکی، شیمیایی و مولکولی دارای کیفیت نانوایی بسیار بهتری بودند. در ادامه، چنین آردهایی که به علت پلیمرهای با کیفیت خود مقادیر SRC بالاتر و مطلوب‌تری برای انواع حلال‌های SRC داشتند، در نهایت خمیری با پارامترهای آلوئوگرافی برتر حاصل نمودند و در نتیجه از کیفیت نانوایی بسیار بهتری نسبت به سایر ارقام برخوردار بودند.

چکیده تصویری

ارزیابی پارامترهای آلوئوگرافی و پروتئین‌های گلوتن چاودم با استفاده از روش ظرفیت نگهداری حلال (2)

تازه های تحقیق

  • بررسی بیشتر کیفیت نانوایی دانه و آرد چاودم با استفاده از روش کوچک مقیاس آزمون SRC و به کارگیری انواع حلال‌های کمکی SRC.
  • مطالعه همزمان ویژگی‌های آلوئوگراف خمیر آرد چاودم و خویشاوندان نزدیک چاودم به عنوان نمونه‌های شاهد.
  • بررسی و پیدایش همبستگی‌های جدید بین انواع ویژگی‌های دانه و آرد و خمیر آرد چاودم و ارتباط آن‌ها با 9 پروفیل‌SRC  

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

نویسندگان [English]

  • Mahsa Chavoushi 1
  • Ahmad Arzani 2
  • Mahdi Kadivar 3
  • Mohammad Reza Sabzalian 4
1 Master student, Department of Food Science, College of Agriculture, Isfahan University of Technology.
2 Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology.
3 Professor, Department of Food Science, College of Agriculture, Isfahan University of Technology.
4 Associate Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology
چکیده [English]

Solvent retention capacity (SRC) is the weight of solvent held by flour after centrifugation that expressed as percent of flour weight, on a 14% moisture basis. The combined pattern of the four SRC values establishes a practical flour quality and functionality profile. The SRC test is a relatively simple, economical and user-friendly method. SRC technology is based on energetics, not kinetics. Dough rheological tests, in contrast, are based on kinetics of dough development, use limited amounts of solvent, and give information on rates of network development. The purpose of this study was to evaluate the application of the SRC test in determining flour dough alveograph parameters of 12 cultivars of hexaploid triticale and comparing them with bread wheat, durum wheat and rye as close cultivars, as well as determining correlation coefficients were between grain and flour and flour dough characteristics of triticale. In this study, four supplemental diagnostic solvents of the SRC test, which have a better understanding of the quality of gluten polymers, including 55% ethanol solution (ETHSRC correlated with gliadin properties), 0.75% sodium dodecyl sulfate solution (SDS) (SDSSRC, correlated with glutenin macro polymers properties), 0.006% sodium metabisulfite solution (MBS) (correlated with gluten properties), as well as combination of SDS and MBS solutions (correlated with glutenin macro polymers and disulfide networks properties) were used. The results showed, triticale cultivars with superior physical grain quality produced flours with much superior physical, chemical and molecular properties than those triticale cultivars with poor grain quality. In the following, such flours, which due to their high quality polymers, could have higher SRC values for SRC solvents, ultimately produced a dough that was superior in terms of alveograph parameters than those triticale cultivars and as a result had better bakery quality.

کلیدواژه‌ها [English]

  • Quality of gluten polymers
  • Dough alveograph parameters
  • Supplemental diagnostic solvents
  • Solvent retention capacity
 

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