Abstract Reduced glutathione (GSH) commonly exists in wheat flour and has remarkable influence on gluten properties. In this study, effect of GSH on the gelatinization and retrogradation of wheat flour and wheat starch were investigated to better understand the GSH-gluten-starch interactions in wheat flour. Compared with wheat starch, wheat flour showed significant decreases in peak and final viscosity, and gelatinization onset temperature with increasing GSH concentration. GSH depolymerized gluten and thereby broke down the protein barrier around starch granules to make the starch easily gelatinized. However, the interaction between GSH and wheat starch restrained starch swelling. GSH addition resulted in weakened structure with higher water mobility in freshly gelatinized wheat flour dispersions but decreased water mobility in wheat starch dispersions. After storage at 4 °C for 7 d, GSH increased elasticity and retrogradation degree in wheat flour dispersions but retarded retrogradation in wheat starch dispersions. The results indicated that GSH promoted retrogradation of wheat flour, which mainly attributed to the depolymerized gluten embedding in the leached starch chains, and inhibiting the re-association of amylose, and subsequently promoted the starch intermolecular associations and starch retrogradation. This study could provide valuable information for the control of the quality of wheat flour-based products.

中文翻译：

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谷胱甘肽对小麦粉和淀粉糊化和回生的影响

摘要 还原型谷胱甘肽（GSH）普遍存在于小麦面粉中，对面筋特性有显着影响。在本研究中，研究了 GSH 对小麦粉和小麦淀粉糊化和回生的影响，以更好地了解小麦粉中 GSH-面筋-淀粉的相互作用。与小麦淀粉相比，随着 GSH 浓度的增加，小麦粉的峰值粘度和最终粘度以及糊化起始温度显着降低。GSH解聚面筋，从而打破淀粉颗粒周围的蛋白质屏障，使淀粉容易糊化。然而，谷胱甘肽和小麦淀粉之间的相互作用抑制了淀粉膨胀。添加 GSH 导致结构减弱，在新鲜糊化小麦粉分散体中具有更高的水流动性，但降低了小麦淀粉分散体中的水流动性。在 4°C 下储存 7 天后，GSH 增加了小麦粉分散体的弹性和回生度，但延迟了小麦淀粉分散体的回生。结果表明，GSH促进小麦粉回生，主要是由于解聚面筋嵌入浸出的淀粉链中，抑制直链淀粉的再缔合，进而促进淀粉分子间缔合和淀粉回生。本研究可为小麦粉制品的质量控制提供有价值的信息。GSH增加了小麦粉分散体的弹性和回生度，但延缓了小麦淀粉分散体的回生。结果表明，GSH促进小麦粉回生，主要是由于解聚面筋嵌入浸出的淀粉链中，抑制直链淀粉的再缔合，进而促进淀粉分子间缔合和淀粉回生。本研究可为小麦粉制品的质量控制提供有价值的信息。GSH增加了小麦粉分散体的弹性和回生度，但延缓了小麦淀粉分散体的回生。结果表明，GSH促进小麦粉回生，主要是由于解聚面筋嵌入浸出的淀粉链中，抑制直链淀粉的再缔合，进而促进淀粉分子间缔合和淀粉回生。本研究可为小麦粉制品的质量控制提供有价值的信息。进而促进淀粉分子间缔合和淀粉回生。本研究可为小麦粉制品的质量控制提供有价值的信息。进而促进淀粉分子间缔合和淀粉回生。本研究可为小麦粉制品的质量控制提供有价值的信息。