Sun Juan, Si Xiaojing, Li Tingting, Zhao Jiajia, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang, Wang Li
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.
Front Nutr. 2022 Apr 8;9:877135. doi: 10.3389/fnut.2022.877135. eCollection 2022.
This study aimed to investigate the influence of water-unextractable arabinoxylan (WUAX) and its hydrolysates on the aggregation and structure of gluten proteins and reveal the underlying mechanism. In this work, the WUAX was treated with enzymatic hydrolysis and the changes of their molecular weights and structures were analyzed. Meanwhile, the conformation and aggregation of gluten were determined by reversed-phase HPLC, FT-Raman spectroscopy, and confocal laser scanning microscopy. The results showed that the extra WUAX could impair the formation of high Mw glutenin subunits, and the enzymatic hydrolysis arabinoxylan (EAX) could induce the aggregation of gluten subunits. And, the gluten microstructure was destroyed by WUAX and improved by EAX. Besides, the interactions of WUAX and EAX with gluten molecules were different. In summary, these results indicated that enzymatic hydrolysis changed the physicochemical properties of arabinoxylan and affected the interaction between arabinoxylan and gluten proteins.
本研究旨在探讨水不溶性阿拉伯木聚糖（WUAX）及其水解产物对谷蛋白聚集和结构的影响，并揭示其潜在机制。在本研究中，对WUAX进行酶解处理，并分析其分子量和结构的变化。同时，通过反相高效液相色谱、傅里叶变换拉曼光谱和共聚焦激光扫描显微镜测定谷蛋白的构象和聚集情况。结果表明，额外的WUAX会损害高分子量谷蛋白亚基的形成，而酶解阿拉伯木聚糖（EAX）可诱导谷蛋白亚基的聚集。此外，WUAX会破坏谷蛋白微观结构，而EAX则会改善谷蛋白微观结构。此外，WUAX和EAX与谷蛋白分子的相互作用不同。总之，这些结果表明酶解改变了阿拉伯木聚糖的物理化学性质，并影响了阿拉伯木聚糖与谷蛋白之间的相互作用。
