Li Fan, Li Tingting, Zhao Jiajia, Fan Mingcong, Qian Haifeng, Li Yan, 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, 1800 Lihu Avenue, Wuxi 214122, China.
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China.
Foods. 2023 Apr 26;12(9):1800. doi: 10.3390/foods12091800.
This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on the gluten network structure, especially on gliadins and glutenins. The results indicated that the free sulfhydryl (free SH) of gliadins increased by 25.5% with 100 g/kg WUAX, whereas that of glutenins increased by 65.2%, which inhibited the formation of covalent bonds. Furthermore, β-sheets content decreased 5.63% and 4.75% for gliadins and glutenins with 100 g/kg WUAX, respectively, compared with the control. WUAX increased β-turns prevalence for gliadins, while the content of α-helixes and random coils had less fluctuation. In glutenins, the contents of α-helixes and β-sheets decreased and β-turns increased. Moreover, compared with the control, the weight loss rate for gliadins and glutenins increased by 2.49% and 2.04%, respectively, with 60 g/kg WUAX. The dynamic rheological analysis manifested that WUAX impaired the viscoelasticity property of gliadin and glutenin. Overall, WUAX weakened the structure of the gliadins and glutenins, leading to quality deterioration of gluten.
本研究旨在探讨水不溶性阿拉伯木聚糖（WUAX）对面筋网络结构的影响，特别是对醇溶蛋白和谷蛋白的影响。结果表明，添加100 g/kg WUAX时，醇溶蛋白的游离巯基（游离SH）增加了25.5%，而谷蛋白的游离巯基增加了65.2%，这抑制了共价键的形成。此外，与对照组相比，添加100 g/kg WUAX时，醇溶蛋白和谷蛋白的β-折叠含量分别下降了5.63%和4.75%。WUAX增加了醇溶蛋白的β-转角比例，而α-螺旋和无规卷曲的含量波动较小。在谷蛋白中，α-螺旋和β-折叠的含量下降，β-转角增加。此外，与对照组相比，添加60 g/kg WUAX时，醇溶蛋白和谷蛋白的失重率分别增加了2.49%和2.04%。动态流变学分析表明，WUAX削弱了醇溶蛋白和谷蛋白的粘弹性。总体而言，WUAX削弱了醇溶蛋白和谷蛋白的结构，导致面筋品质劣化。
