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小麦麸皮膳食纤维对麸质与[具体物质1]和[具体物质2]协同发酵后结构特性及水解行为的影响

Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of and .

作者信息

Wang Zhen, Ma Sen, Li Li, Huang Jihong

机构信息

State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China.

College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.

出版信息

Front Nutr. 2022 Sep 20;9:982878. doi: 10.3389/fnut.2022.982878. eCollection 2022.

DOI:10.3389/fnut.2022.982878
PMID:36204369
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9530331/
Abstract

The effect of synergistic fermentation of and on the structural properties and aggregation behavior of gluten containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9, and 12%) was investigated. The results showed that WBDF addition affected the aggregation behavior of gluten at the molecular level, while WBDF significantly induced depolymerization behaviors in large aggregated gluten proteins (Molecular weight > 130 kDa) under reducing conditions ( < 0.05). In terms of secondary structure, WBDF significantly reduced glutamine side chain levels and reduced antiparallel β-sheet structures from 28.57 to 24.53% ( < 0.05). In addition, WBDF thermal properties and its water holding capacity were the main factors causing changes in thermal properties in the overall gluten system. This study provides new data for the improved production of sourdough whole grain and/or high fiber flour products.

摘要

研究了[具体物质1]和[具体物质2]协同发酵对含有不同水平小麦麸皮膳食纤维（WBDF，0%、3%、6%、9%和12%）的面筋结构特性和聚集行为的影响。结果表明，添加WBDF在分子水平上影响了面筋的聚集行为，而在还原条件下（<0.05），WBDF显著诱导了大聚集面筋蛋白（分子量>130 kDa）的解聚行为。在二级结构方面，WBDF显著降低了谷氨酰胺侧链水平，并使反平行β-折叠结构从28.57%降至24.53%（<0.05）。此外，WBDF的热性质及其持水能力是导致整个面筋体系热性质变化的主要因素。本研究为改进酸面团全麦和/或高纤维面粉产品的生产提供了新的数据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/29b03d95182e/fnut-09-982878-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/a600ed5ef1b9/fnut-09-982878-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/92afd9cf75f4/fnut-09-982878-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/1e7fa2bf6f8e/fnut-09-982878-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/29b03d95182e/fnut-09-982878-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/a600ed5ef1b9/fnut-09-982878-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/92afd9cf75f4/fnut-09-982878-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/1e7fa2bf6f8e/fnut-09-982878-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f124/9530331/29b03d95182e/fnut-09-982878-g0004.jpg

相似文献

[1]
Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of and .

Front Nutr. 2022-9-20

[2]
Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system.

Food Chem. 2022-3-30

[3]
Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.

Int J Biol Macromol. 2021-11-1

[4]
Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein.

Int J Biol Macromol. 2023-12-31

[5]
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[6]
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[7]
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[8]
The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.

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[9]
Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.

J Sci Food Agric. 2019-10-11

[10]
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引用本文的文献

[1]
Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue.

Molecules. 2023-1-30

本文引用的文献

[1]
Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.

Int J Biol Macromol. 2021-11-1

[2]
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.

Food Chem. 2021-10-30

[3]
Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.

Microorganisms. 2020-10-30

[4]
Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies.

BMJ. 2020-7-8

[5]
Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination.

Food Chem. 2020-5-28

[6]
Bioactive Components and Health Beneficial Properties of Whole Wheat Foods.

J Agric Food Chem. 2020-11-18

[7]
Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses.

PLoS Med. 2020-3-6

[8]
Comparative studies of interaction of β-lactoglobulin with three polyphenols.

Int J Biol Macromol. 2019-6-20

[9]
Modulation of Metabolome and Bacterial Community in Whole Crop Corn Silage by Inoculating Homofermentative and Heterofermentative .

Front Microbiol. 2019-1-23

[10]
The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.

Food Funct. 2019-1-22

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