Wang Yu, Chen Yiheng, Zhou Yun, Nirasawa Satoru, Tatsumi Eizo, Li Xiuting, Cheng Yongqiang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; School of Food and Chemical Engineering, Beijing Technology and Business University, No. 33, Fucheng Road, Beijing 100048, PR China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2017 Aug 15;229:409-416. doi: 10.1016/j.foodchem.2017.02.056. Epub 2017 Feb 14.
Effects of konjac glucomannan on the structure of wheat gluten were investigated at variable temperatures in this study. Dynamic oscillatory rheology study showed that konjac glucomannan conferred stiffness on gluten with a higher tan δ data at 25°C and 55°C, but this parameter was lower at 75°C and 95°C. Konjac glucomannan decreased the content of thiol equivalent groups and increased the α-helix/β-sheet content ratio, respectively. The thicker layer of gluten protein with 5% konjac glucomannan was observed by scanning electron microscopy. This study revealed that konjac glucomannan could alter the conformations of gluten proteins upon heating via non-covalent interactions and physical entanglements. It is likely that konjac glucomannan promotes protein aggregation by strengthening hydrophobic interaction at 25°C and 55°C, and alleviates heat-induced denaturation by decreasing the flexibility of polypeptide chain at higher 75°C and 95°C.
本研究在不同温度下研究了魔芋葡甘聚糖对小麦面筋结构的影响。动态振荡流变学研究表明，魔芋葡甘聚糖使面筋具有刚性，在25°C和55°C时损耗角正切值较高，但在75°C和95°C时该参数较低。魔芋葡甘聚糖分别降低了硫醇当量基团的含量并提高了α-螺旋/β-折叠含量比。通过扫描电子显微镜观察到含有5%魔芋葡甘聚糖的面筋蛋白层更厚。本研究表明，魔芋葡甘聚糖可通过非共价相互作用和物理缠结在加热时改变面筋蛋白的构象。魔芋葡甘聚糖可能在25°C和55°C时通过加强疏水相互作用促进蛋白质聚集，并在75°C和95°C较高温度下通过降低多肽链的柔韧性减轻热诱导变性。
