School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Food Chem. 2021 Oct 15;359:129841. doi: 10.1016/j.foodchem.2021.129841. Epub 2021 Apr 20.
Modern high-speed mechanical dough development (MDD) alters the gluten macropolymer's (GMP) structure. Changes to both the protein and food matrix structure can influence protein digestibility and immunogenicity. This study investigated the relationship between protein structural changes imparted by MDD and gluten's digestibility plus celiac reactivity. Dough was prepared at three mixing speeds (63 rpm, 120 rpm and 200 rpm) to different degrees of development (between 10 and 180% wh.kg). Protein structural changes were characterised by confocal microscopy, free thiol determination and protein extractability assays. MDD altered the structure of gluten within bread, changing the protein's surface area and macrostructure. Breads were digested using the INFOGEST in vitro protocol. Gluten's antigenicity and digestibility were monitored using ELISA and mass spectrometry, by monitoring the concentration of six immunogenic peptides causative of celiac disease. The structural changes imparted by mixing did not affect bread's digestibility or celiac reactivity.
现代高速机械面团揉和（MDD）改变了面筋高分子（GMP）的结构。蛋白质和食品基质结构的变化会影响蛋白质的消化率和免疫原性。本研究调查了 MDD 赋予的蛋白质结构变化与面筋消化率和乳糜泻反应性之间的关系。面团在三种混合速度（63 rpm、120 rpm 和 200 rpm）下以不同的揉和程度（10%至 180% wh.kg）进行制备。通过共焦显微镜、游离巯基测定和蛋白质提取率测定来表征蛋白质结构的变化。MDD 改变了面包中面筋的结构，改变了蛋白质的表面积和宏观结构。使用 INFOGEST 体外方案对面包进行消化。通过监测乳糜泻病因的六种免疫原性肽的浓度，使用 ELISA 和质谱法监测面筋的抗原性和消化率。混合赋予的结构变化不会影响面包的消化率或乳糜泻反应性。
