Marti Alessandra, Bock Jayne E, Pagani Maria Ambrogina, Ismail Baraem, Seetharaman Koushik
Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, 55108 St. Paul, MN, United States; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
Food Chem. 2016 Mar 1;194:994-1002. doi: 10.1016/j.foodchem.2015.08.082. Epub 2015 Aug 21.
The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesting agronomic traits and environment-related benefits - make this perennial crop attractive also for human consumption. Structural characteristics of the proteins in IWG/hard wheat flour (HWF) doughs (at IWG:HWF ratios of 0:100, 50:50, 75:25 and 100:0) - including aggregate formation, thiols availability, and secondary structure changes during dough mixing - were investigated. Proteins in IWG-doughs had higher solubility and thiol content - as function of IWG content - suggesting that protein network was mostly based on non-covalent interactions. While 50% IWG-enrichment gave an increase in random structures, enrichment at ⩾75% resulted in a decrease in β-sheets with an increase in random structures, indicating a decrease in structural order. The observed differences in protein molecular configuration and interactions in HWF compared to IWG doughs necessitate further investigation to establish their impact on the quality of IWG-enriched bread.
中间偃麦草（IWG）的高蛋白和高纤维含量，以及其有趣的农艺性状和与环境相关的益处，使得这种多年生作物对人类消费也具有吸引力。研究了IWG/硬粒小麦粉（HWF）面团（IWG:HWF比例为0:100、50:50、75:25和100:0）中蛋白质的结构特征，包括聚集体形成、巯基可用性以及面团混合过程中的二级结构变化。IWG面团中的蛋白质具有更高的溶解度和巯基含量（作为IWG含量的函数），这表明蛋白质网络主要基于非共价相互作用。虽然50%的IWG添加量使无规结构增加，但≥75%的添加量导致β-折叠减少，无规结构增加，表明结构有序性降低。与IWG面团相比，在HWF中观察到的蛋白质分子构型和相互作用的差异需要进一步研究，以确定它们对富含IWG的面包质量的影响。
