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Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.特软质、中硬质和硬质印度小麦品种：组成、蛋白质图谱、面团和烘焙特性。
Food Res Int. 2017 Oct;100(Pt 2):306-317. doi: 10.1016/j.foodres.2017.08.050. Epub 2017 Aug 24.
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Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment.水可提取阿拉伯木聚糖对热处理小麦面筋理化性质和结构的影响
J Agric Food Chem. 2017 Jun 14;65(23):4728-4735. doi: 10.1021/acs.jafc.7b00837. Epub 2017 May 31.
3
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.关于阿拉伯木聚糖定位和酶修饰的评估，以增强蛋白质网络及其对黑麦面团和面包的结构影响。
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Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.重组小麦内质网氧化还原酶1改善了小麦面团特性和面包品质。
J Agric Food Chem. 2017 Mar 15;65(10):2162-2171. doi: 10.1021/acs.jafc.6b05192. Epub 2017 Mar 2.
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Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.模型面包烘焙在黑麦面包中阿拉伯木聚糖-蛋白质复合物研究中的应用。
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Raman studies of gluten proteins aggregation induced by dietary fibres.膳食纤维诱导的麸质蛋白聚集的拉曼光谱研究
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Relationship of various flour properties with noodle making characteristics among durum wheat varieties.硬粒小麦品种中各种面粉特性与制面特性的关系。
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Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour.固定化葡萄糖氧化酶的制备及其在改善商品小麦粉面包烘焙品质中的应用。
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Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.魔芋葡甘聚糖对面团混合过程中巯基/二硫键交换和谷朊蛋白构象的影响。
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不同分子量的水可提取阿拉伯木聚糖对小麦面筋理化性质和结构的影响

Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten.

作者信息

Zhu Yunping, Li Fang, Wang Yu, Li Jinlong, Teng Chao, Wang Changtao, Li Xiuting

机构信息

1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univers (BTBU), Beijing, 100048 People's Republic of China.

3Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048 People's Republic of China.

出版信息

J Food Sci Technol. 2019 Jan;56(1):340-349. doi: 10.1007/s13197-018-3494-2. Epub 2018 Nov 30.

DOI:10.1007/s13197-018-3494-2
PMID:30728576
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6342775/
Abstract

The effects of water-extractable arabinoxylans (WEAXs) with different molecular weights on the physicochemical properties and structure of wheat gluten were studied, a transition between β-turns in β-leaves in the structure of gluten has been demonstrated by Fourier transform infrared spectroscopy when WEAX samples were added. The ratio of weakly hydrogen-bonded β-sheets to strongly hydrogen-bonded β-sheets tended to decrease with increasing WEAX content. FT-Raman analysis demonstrated other changes in the structure of gluten concerning β-structures, the conformation of the disulfide bridges, and aromatic amino acid environments; these changes were dependent on the molecular weight of the WEAX. Native WEAXs of different molecular weights that are present as discrete fragments of the cell wall have had a negative effect on the properties of gluten. However, low molecular weight WEAX has helped gluten maintain the left-left conformation of its disulfide bonds. In addition, the gluten elasticity was reduced by the native WEAX to make it softer, but the WEAX low molecular weight impeded this process and improved the gluten network.

摘要

研究了不同分子量的水可提取阿拉伯木聚糖（WEAXs）对小麦面筋理化性质和结构的影响，傅里叶变换红外光谱表明，添加WEAX样品时，面筋结构中β-折叠的β-转角之间发生了转变。随着WEAX含量的增加，弱氢键结合的β-折叠与强氢键结合的β-折叠的比例趋于降低。傅里叶变换拉曼光谱分析表明，面筋结构在β-结构、二硫键构象和芳香族氨基酸环境方面发生了其他变化；这些变化取决于WEAX的分子量。以细胞壁离散片段形式存在的不同分子量的天然WEAXs对面筋的性质有负面影响。然而，低分子量WEAX有助于面筋保持其二硫键的左-左构象。此外，天然WEAX降低了面筋弹性使其更软，但低分子量WEAX阻碍了这一过程并改善了面筋网络。