School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China.
Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
Food Chem. 2021 Sep 1;355:129500. doi: 10.1016/j.foodchem.2021.129500. Epub 2021 Mar 8.
Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was analyzed by scanning electron and atomic force microscopy, and the effects of the addition of GSP on the physicochemical and structural properties (free sulfhydryl content, surface hydrophobic region, and secondary structure) of wheat gluten protein were analyzed. 1% GSP promoted the aggregation of gluten proteins by promoting hydrophobic interactions and hydrogen bonding, thus enhanced the noodle quality. Whereas, 3% and 5% GSP addition disrupted the disulfide bonds between gluten protein molecules and formed macromolecular aggregates linked to gluten proteins through non-covalent bonds and hydrophobic interactions, which prevented the formation of the gluten protein reticulation structure. Our study emphasized the interaction between wheat proteins and GSP in noodle making dough.
面条是用添加了 1%、3%和 5%葡萄籽粉（GSP）的小麦粉制成的。测定了小麦粉的粉质特性、面团的质构特性和谷朊粉的热特性。通过扫描电子显微镜和原子力显微镜对微观结构进行了分析，并分析了 GSP 对小麦面筋蛋白理化性质和结构特性（游离巯基含量、表面疏水区和二级结构）的影响。1%GSP 通过促进疏水相互作用和氢键促进面筋蛋白的聚集，从而提高了面条的质量。而 3%和 5%GSP 的添加破坏了面筋蛋白分子间的二硫键，并形成了通过非共价键和疏水相互作用与面筋蛋白相连的大分子聚集体，从而阻止了面筋蛋白的网状结构的形成。我们的研究强调了小麦蛋白与面条制作面团中 GSP 的相互作用。
