Peng Pai, Wang Xiaolong, Liao Mei, Zou Xiaoyang, Ma Qianying, Zhang Xiaoke, Hu Xinzhong
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China.
College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China.
J Sci Food Agric. 2023 Mar 15;103(4):2134-2145. doi: 10.1002/jsfa.12340. Epub 2022 Nov 29.
The composition of glutenin protein significantly affects protein-starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9.
The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein-starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein-starch complexes composed of monomeric proteins and short-chain starch were generated, which remarkably inhibited starch retrogradation. All protein-starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch.
The more extensive and intensive protein-starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry.
谷蛋白的组成显著影响小麦面团体系中的蛋白质-淀粉相互作用和淀粉消化特性。为阐明Glu-B1位点的高分子量谷蛋白亚基对面团加工品质的影响，比较了两个近等基因系7 + 8和7 + 9的Mixolab面团样品中蛋白质、淀粉及其复合物的详细结构变化。
结果表明，在面团加工过程中，蛋白质聚集程度持续增加，面筋网络的破坏和重排也是如此。与7 + 8相比，7 + 9面团中形成的更强更稳定的蛋白质网络诱导了蛋白质与淀粉之间的强烈相互作用，主要通过氢键和异构糖苷键。在7 + 9面团中，更紧密和广泛的蛋白质-淀粉网络在面团糊化过程中显著抑制了淀粉糊化，而在面团冷却阶段[从C4（82.8℃）到C5（52.8℃）]，产生了更多由单体蛋白和短链淀粉组成的蛋白质-淀粉复合物，这显著抑制了淀粉回生。7 + 9面团中所有的蛋白质-淀粉相互作用都提高了淀粉的消化抗性，这通过抗性淀粉的高含量得到反映。
7 + 9面团中更广泛和强烈的蛋白质-淀粉相互作用抑制了淀粉的糊化和酶促水解，从而产生了消化更慢的淀粉和抗性淀粉。这些发现证明了通过调节面团加工过程中蛋白质和淀粉的行为及相互作用来优化小麦基食品质地和消化性的可行性。© 2022化学工业协会。
