To understand the formation of gluten network and its regulation on noodle qualities upon mixing and resting, the dynamic distribution and molecular transformation of gluten were tracked and quantified. Confocal laser scanning microscopy and scanning electron microscopy images showed that appropriate mixing (8 min) and resting (60 min) induced a compact gluten network with higher gluten junctions. Both height and width of protein molecular chains were increased by hydration during mixing and reduced after excessive resting (90 min). According to the size exclusion/reversed phase-HPLC profiles, mixing induced slight depolymerization of large glutenin polymer, and α-gliadin subunits were more susceptible to polymerization after appropriate mixing and resting. Increased mixing time was accompanied by the strengthening of ionic and hydrogen bonds, and the weakening of hydrophobic interaction. PCA and correlation analysis revealed the accurate regulation of mixing and resting induced dynamic distribution and evolution of gluten on the macroscopic noodle qualities.

为了解面筋网络的形成及其对混合和静置时面条品质的调控，对面筋的动态分布和分子转化进行了跟踪和量化。共聚焦激光扫描显微镜和扫描电子显微镜图像显示，适当的混合（8 分钟）和休息（60 分钟）诱导了具有更高面筋连接的紧凑面筋网络。蛋白质分子链的高度和宽度在混合过程中通过水合作用增加，在过度休息（90 分钟）后减少。根据尺寸排阻/反相 HPLC 曲线，混合会引起大麦谷蛋白聚合物的轻微解聚，α-麦醇溶蛋白亚基在适当混合和静置后更容易聚合。增加混合时间伴随着离子键和氢键的加强，和疏水相互作用的减弱。主成分分析和相关性分析揭示了混合和静置诱导的面筋动态分布和演变对面条宏观品质的准确调节。