Abstract：
To improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The anthocyanins in purple wheat showed higher stability compared to that of the blue wheat during breadmaking. The cyanidin-3-O-glucoside and cyanidin-3-O-rutincoside in purple wheat and delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside in blue wheat were better preserved by RG. Addition of RG and 7S enhanced the quality of steamed bread made from colored and common wheat, with RG exhibited a more prominent effect. RG and 7S suppressed the gelatinization of starch and improved the thermal stability. Both RG and 7S promoted the unfolding process of gluten proteins and facilitated the subsequent crosslinking of glutenins and gliadins by disulfide bonds. Polymerization of α- and γ-gliadin into glutenin were more evidently promoted by RG, which contributed to the improved steamed bread quality.
摘要：
为了提高紫色和蓝色小麦花色苷的稳定性和技术功能，选择性水解大豆蛋白（减少大豆球蛋白，制备了RG）和β-伴大豆球蛋白（7S），并对其增强作用进行了比较研究。在面包制作过程中，与蓝色小麦相比，紫色小麦中的花色苷显示出更高的稳定性。RG更好地保存了紫色小麦中的花青素-3-O-葡萄糖苷和花青素-3-O-rutincoside以及蓝色小麦中的delphinidin-3-O-rutinoside和delphinidin-3-O-葡萄糖苷。RG和7S的添加提高了彩色小麦和普通小麦制成的馒头的质量，与RG表现出更突出的效果。RG和7S抑制了淀粉的糊化并改善了热稳定性。RG和7S均促进谷蛋白的解折叠过程，并通过二硫键促进谷蛋白和麦醇溶蛋白的后续交联。RG更明显地促进了α-和γ-麦醇溶蛋白向谷蛋白的聚合，这有助于提高馒头的质量。
