Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Food Chem. 2017 Sep 15;231:51-60. doi: 10.1016/j.foodchem.2017.03.117. Epub 2017 Mar 23.
FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used to study changes in structure of gluten proteins and their thermal properties influenced by four dietary fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin) during development of a model dough. The flour reconstituted from wheat starch and wheat gluten was mixed with the polysaccharides in five concentrations: 3%, 6%, 9%, 12% and 18%. The obtained results showed that all polysaccharides induced similar changes in secondary structure of gluten proteins concerning formation of aggregates (1604cm), H-bonded parallel- and antiparallel-β-sheets (1690cm) and H-bonded β-turns (1664cm). These changes concerned mainly glutenins since β-structures are characteristic for them. The observed structural changes confirmed hypothesis about partial dehydration of gluten network after polysaccharides addition. The gluten aggregation and dehydration processes were also reflected in the DSC results, while the TGA ones showed that gluten network remained thermally stable after polysaccharides addition.
傅里叶变换拉曼光谱、热重分析和差示扫描量热法用于研究在模型面团形成过程中，四种膳食纤维多糖（微晶纤维素、菊粉、苹果果胶和柑橘果胶）对谷朊蛋白结构和热性能的影响。从小麦淀粉和小麦面筋中重新配制的面粉与多糖以五种浓度混合：3%、6%、9%、12%和 18%。结果表明，所有多糖都在形成聚集物（1604cm）、氢键平行和反平行β-折叠（1690cm）和氢键β-转角（1664cm）方面引起了谷朊蛋白二级结构的相似变化。这些变化主要涉及醇溶蛋白，因为β结构是它们的特征。观察到的结构变化证实了多糖添加后谷朊网络部分脱水的假设。谷朊蛋白的聚集和脱水过程也反映在 DSC 结果中，而 TGA 结果表明，多糖添加后谷朊网络仍然保持热稳定性。
