College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China.
Int J Mol Sci. 2022 Jul 31;23(15):8523. doi: 10.3390/ijms23158523.
Starch-gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten-starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch's (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to competitive hydration and physical barriers of glutens, especially in Y22. Thus, over-heating caused the long-range molecular order and amylopectin branches of starch to be better preserved in the Y22-starch mixture (Y22-S) than in the Y16-starch mixture (Y16-S). Meanwhile, the starch's degradation pattern during heating in turn influenced the polymerization of both glutens. During heating, residual amylopectin branching points restricted the aggregation and cross-linking of gluten proteins due to steric hindrance. More intense interaction between Y16 and starch during heating mitigated the steric hindrance in starch-gluten networks, which was due to more residual short-range ordered starch and hydrogen bonds involved in the formation of starch-gluten networks in Y16-S during heating.
淀粉-谷朊粉相互作用受生物聚合物类型和加工的影响。然而，在加热过程中谷朊粉与淀粉相互作用的分化机制尚未阐明。本研究探讨了两种不同小麦粉中的谷朊粉（弱筋（Yangmai 22，Y22）和中强筋（Yangmai 16，Y16））对淀粉（S）在加热过程中结构和理化性质及其分子相互作用的影响。结果表明，在 75°C 以下加热时，由于谷朊粉的竞争水合和物理障碍，谷朊粉会阻碍淀粉的糊化和膨胀，尤其是在 Y22 中。因此，过度加热导致 Y22-淀粉混合物（Y22-S）中淀粉的长程分子有序性和支链更好地保留，而 Y16-淀粉混合物（Y16-S）中则不然。同时，淀粉在加热过程中的降解模式反过来又影响了两种谷朊粉的聚合。在加热过程中，由于空间位阻，残余的支链淀粉分支点限制了谷朊蛋白的聚集和交联。在加热过程中，Y16 与淀粉之间更强烈的相互作用减轻了淀粉-谷朊网络中的空间位阻，这是由于 Y16-S 在加热过程中形成淀粉-谷朊网络时涉及更多的残余短程有序淀粉和氢键。
