Changes of aggregation and structural properties of heat-induced gluten by soybean soluble polysaccharides under acidic conditions

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-06-28 DOI:10.1016/j.foostr.2026.100549

Tingting Hong, Yedong Feng, Na Yang, Yamei Jin, Dan Xu, Fengfeng Wu, Xianfeng Zhong, Guidong Huang, Xueming Xu

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引用次数: 0

Abstract

This study investigated the effects of soluble soybean polysaccharides (SSPS) and acidic conditions on the structural and functional properties of wheat gluten during thermal processing. SSPS treatment maintained a higher degree of structural order by stabilizing α-helix domains at moderate temperatures. Acidic conditions (pH 4.5) promoted protein unfolding and aggregation, as evidenced by elevated β-sheet content and reduced random coil fractions at 95°C. The combined application of SSPS and acid significantly altered the heat-induced aggregation behavior of gluten, as reflected by a lower degree of aggregation and higher gliadin extractability. This combined treatment resulted in a more porous, fragmented, and discontinuous gluten network at the microstructural level, as supported by CLSM and SEM observations. Rheological measurements further showed that SSPS- and acid-treated samples exhibited a lower peak G′, indicating a reduction in macroscopic network elasticity and rigidity. These findings indicate that SSPS under acidic conditions redirected the heat-induced aggregation pathway of gluten and modulated its network assembly across multiple structural levels, providing a structural basis for tailoring the texture and stability of acidified wheat-based products.

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酸性条件下大豆可溶性多糖对热致面筋聚集和结构性质的影响

研究了可溶性大豆多糖（SSPS）和酸性条件对小麦面筋热加工过程中结构和功能特性的影响。在中等温度下，SSPS处理通过稳定α-螺旋结构域来维持较高程度的结构有序。酸性条件（pH为4.5）促进了蛋白质的展开和聚集，在95°C时β-sheet含量升高，随机线圈分数降低。SSPS和酸的联合应用显著改变了面筋的热诱导聚集行为，表现为更低的聚集程度和更高的麦胶蛋白可提取性。CLSM和SEM的观察结果表明，这种联合处理在微观结构水平上导致了更多孔、破碎和不连续的面筋网络。流变学测量进一步表明，SSPS和酸处理的样品表现出更低的G′峰，表明宏观网络弹性和刚度降低。这些发现表明，酸性条件下的SSPS重定向了谷蛋白的热诱导聚集途径，并在多个结构水平上调节了其网络组装，为酸化小麦产品的质地和稳定性提供了结构基础。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.