College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Int J Biol Macromol. 2021 Apr 30;177:474-484. doi: 10.1016/j.ijbiomac.2021.02.175. Epub 2021 Feb 23.
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.
淀粉和麸质是小麦面粉中最重要的两种高分子化合物，它们的热性能存在差异。在面粉产品的制造和质量控制过程中，需要准确了解淀粉、麸质及其复合物的热行为。然而，淀粉-麸质体系的高度复杂性阻碍了对其相互作用的准确描述。当在不同温度范围内加热并涉及水分子时，直链淀粉和支链淀粉的行为会发生变化，从而改变淀粉的性质。此外，被面筋基质包裹的淀粉颗粒的重要指标，如糊化温度、峰值黏度等也会发生改变。同时，高温环境会导致麦醇溶蛋白中亚链二硫键的打开，从而增加面筋网络系统中链间二硫键形成的概率。这些行为非常显著，可能为这种复杂的相互作用提供一些启示。本文分析了小麦淀粉和麸质的热行为与面粉产品质量之间的关系。总结了几种用于研究小麦及其面粉产品热特性的方法，并提出了一些淀粉和麸质的热相互作用模型。
