Hu Xiaohui, Cheng Li, Hong Yan, Li Zhaofeng, Li Caiming, Gu Zhengbiao
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2022 May 1;206:534-542. doi: 10.1016/j.ijbiomac.2022.02.150. Epub 2022 Feb 27.
The addition of potato to wheat flour extends the nutritional values of bread. However, the adverse effects mediated by high dietary fiber in potato flour could affect the formation of gluten matrix. The water dynamics and distribution determined by the Low field nuclear magnetic resonance (LF-NMR) demonstrated a competitive water binding of dietary fiber, resulting in the partial dehydration and conformational changes of gluten protein complexes. Besides, the microstructure of the dough characterized by Scanning electron microscope (SEM) suggested that the insoluble cellulose could block the continuity of gluten from the spatial position, thereby negative affecting the mechanical properties of the dough. In our study, addition of cellulase and/or pectinase apparently mitigated the gluten aggregation and dehydration, contributing to the formation and the continuity of the three-dimensional gluten network. As a consequence, the specific volume of the bread was increased by 40.2%, and the hardness was reduced by 64.48%.
在小麦粉中添加马铃薯可提高面包的营养价值。然而，马铃薯粉中高膳食纤维介导的不利影响可能会影响面筋基质的形成。低场核磁共振（LF-NMR）测定的水分动态和分布表明膳食纤维存在竞争性水结合，导致面筋蛋白复合物部分脱水和构象变化。此外，扫描电子显微镜（SEM）表征的面团微观结构表明，不溶性纤维素会从空间位置阻断面筋的连续性，从而对面团的机械性能产生负面影响。在我们的研究中，添加纤维素酶和/或果胶酶明显减轻了面筋的聚集和脱水，有助于三维面筋网络的形成和连续性。结果，面包的比容增加了40.2%，硬度降低了64.48%。
