Department of Food Technology, G. J. University of Science and Technology, Hisar 125001, India.
Int J Biol Macromol. 2013 Feb;53:38-41. doi: 10.1016/j.ijbiomac.2012.11.002. Epub 2012 Nov 8.
In the present study, micro-structural, thermal and rheological changes in the gluten network upon addition of gliadins at 5% and 10% levels were investigated using scanning electron microscopy (SEM), thermo gravimetric analysis (TGA), differential scanning calorimetry (DSC) and dynamic rheometry. The addition of gliadins decreased the peak dough height inferring decrease in dough strength. The dough stability also decreased from 3.20 to 1.40 min upon addition of 10% gliadin to the base flour. The TGA profile and the glass transition behavior of the control gluten and gluten obtained from dough with gliadin added at 5% and 10% levels showed decrease in thermal stability. The SEM micrograph of the control gluten showed foam like protein matrix. As the gliadin percentage in the gluten was increased, the compactness of the gluten structure reduced considerably leading to the formation of a more open weak gluten network.
在本研究中，通过扫描电子显微镜（SEM）、热重分析（TGA）、差示扫描量热法（DSC）和动态流变学研究了添加 5%和 10%水平的麦醇溶蛋白对谷朊粉网络的微观结构、热和流变特性的影响。添加麦醇溶蛋白降低了面团的峰值高度，表明面团强度降低。添加 10%麦醇溶蛋白后，面团的稳定性从 3.20 分钟降低到 1.40 分钟。对照谷朊粉和添加 5%和 10%麦醇溶蛋白的面团中获得的谷朊粉的 TGA 曲线和玻璃化转变行为表明热稳定性降低。对照谷朊粉的 SEM 显微照片显示出泡沫状的蛋白质基质。随着谷朊粉中麦醇溶蛋白含量的增加，谷朊粉结构的紧密性大大降低，导致形成更开放的弱谷朊粉网络。
