热处理与麦麸膳食纤维共同作用对麦麸蛋白和麦胶蛋白结构及聚集行为的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-07 DOI:10.1016/j.foodhyd.2023.109506

Qingdan Bao, Jingyao Yan, Zhen Wang, Sen Ma

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引用次数: 0

摘要

研究了不同水平的麦麸膳食纤维(WBDF)对加热过程中谷蛋白和麦胶蛋白结构和聚集行为的影响。随着温度的升高，wbdf -谷蛋白体系的tanδ值从0.23增加到0.51 (P <0.05)， wbdf -麦胶蛋白系统从1.31降至0.31 (P <0.05)。在WBDF-麦胶蛋白体系中，随着WBDF水平和温度的升高，游离sh的含量从0.46 μmol/g增加到5.18 μmol/g (P <0.05)。WBDF参与了加热过程中谷蛋白和麦胶蛋白分子力的重排。WBDF在25°C和60°C时增强谷蛋白和麦胶蛋白之间的疏水相互作用，在95°C和130°C时减弱这种相互作用。总的来说，添加WBDF诱导谷蛋白和麦胶蛋白发生显著结构变化的效果大于温度。本研究为提高高纤维面粉产品的品质提供了较为全面的理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber

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Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber

The effects of different levels of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were studied. With increasing temperature, the tanδ value increased from 0.23 to 0.51 in the WBDF-glutenin system (P < 0.05) and decreased from 1.31 to 0.31 in the WBDF-gliadin system (P < 0.05). In the WBDF-gliadin system, the amount of free –SH increased from 0.46 to 5.18 μmol/g with increasing WBDF levels and temperature (P < 0.05). WBDF was involved in the rearrangement of the molecular forces of glutenin and gliadin during heating. WBDF enhanced the hydrophobic interaction between glutenin and gliadin at 25 °C and 60 °C, and weakened this interaction at 95 °C and 130 °C. Overall, WBDF addition had a greater effect than temperature for the induction of significant structural changes in glutenin and gliadin. This study provides a more comprehensive theoretical basis for the quality improvement of high-fiber flour products.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.