Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system,International Journal of Food Science & Technology

当前位置： X-MOL 学术 › Int. J. Food Sci. Tech. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-04-24 , DOI: 10.1111/ijfs.14603
Sen Ma ₁ , Ning Liu ₁ , Zhen Wang ₁ , Xiaoxi Wang ₁

Affiliation

This study was conducted to determine the effect of wheat bran dietary fibre (WBDF) on aggregation and conformational changes of gluten in fermented and unfermented dough systems. The results revealed that WBDF has an advantage in maintaining the content of glutenin macropolymer (GMP) in the fermentation process. The analysis of the molecular weight distribution showed decreased content of larger polymeric proteins (LPPs). At the same WBDF level, after fermentation, the content of larger polymeric proteins (SPPs) increased, likely due to the polymerisation of the gliadins. Additionally, fluorescence spectroscopy and surface hydrophobicity analysis revealed that, in fermented dough, with the increase of WBDF content, the protein hydrophobicity significantly increased from 6.56 to 9.43 (P < 0.05). Hydrophobic interactions contributed to the macromolecular unfolding and/or aggregation of gluten. Also, WBDF may induce changes in dough properties by inducing conformational changes in the gluten protein.

中文翻译：

麦麸膳食纤维引起面团系统中面筋聚集和构象的变化

进行这项研究是为了确定麦麸膳食纤维（WBDF）对发酵和未发酵面团系统中面筋聚集和构象变化的影响。结果表明，WBDF在维持发酵过程中的谷蛋白大分子聚合物（GMP）含量方面具有优势。分子量分布分析表明，较大的聚合蛋白（LPP）含量降低。在相同的WBDF水平下，发酵后，较大的聚合蛋白（SPPs）含量增加了，这可能是由于麦醇溶蛋白的聚合所致。此外，荧光光谱和表面疏水性分析表明，在发酵面团中，随着WBDF含量的增加，蛋白质的疏水性从6.56显着提高到9.43（P <0.05）。疏水性相互作用促进面筋的大分子解折叠和/或聚集。同样，WBDF可以通过诱导面筋蛋白的构象变化来诱导面团特性的变化。

更新日期：2020-04-24

点击分享查看原文

点击收藏

阅读更多本刊新发论文