Zhang Xia, Tian Yu, Xing Jinjin, Wang Qi, Liang Ying, Wang Jinshui
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
Food Chem. 2023 Aug 15;417:135902. doi: 10.1016/j.foodchem.2023.135902. Epub 2023 Mar 9.
Konjac glucomannan (KGM) can act as a food additive to improve the quality of dough. The effects of KGM on the aggregation patterns and structural properties of weak, middle, and strong gluten were studied. We found that with a higher proportion of KGM substitution (10%), the aggregation energy of middle and strong gluten became lower than the control samples, while exceeding the control for weak gluten. With 10% KGM, aggregation of glutenin macropolymer (GMP) was enhanced for weak gluten, but suppressed for middle and strong gluten. The α-helix transferred to β-sheet in weak, but caused more random-coil structures for middle and strong gluten induced by 10% KGM. With 10% KGM, the network for weak gluten became more continuous, but severely disrupted for middle and strong gluten. Thus, KGM has distinct effects on weak, middle, and strong gluten, which related to the alteration of gluten secondary structures and GMP aggregation pattern.
魔芋葡甘聚糖（KGM）可作为食品添加剂来改善面团品质。研究了KGM对弱筋、中筋和强筋面粉的聚集模式和结构特性的影响。我们发现，当KGM替代比例较高（10%）时，中筋和强筋面粉的聚集能低于对照样品，而弱筋面粉则超过对照。添加10%的KGM时，弱筋面粉中麦谷蛋白大聚体（GMP）的聚集增强，但中筋和强筋面粉中则受到抑制。10%的KGM使弱筋面粉中的α-螺旋转变为β-折叠，但导致中筋和强筋面粉产生更多无规卷曲结构。添加10%的KGM时，弱筋面粉的网络结构变得更加连续，但中筋和强筋面粉的网络结构则严重破坏。因此，KGM对弱筋、中筋和强筋面粉有不同影响，这与面筋二级结构和GMP聚集模式的改变有关。
