College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Int J Mol Sci. 2023 Jun 8;24(12):9907. doi: 10.3390/ijms24129907.
To clarify the effect of NaCl concentration (0-2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescence data and Congo red stain images confirmed the presence of AFs and revealed that the 0.4% NaCl concentration promoted the production of AFs. The surface hydrophobicity results showed that the hydrophobicity of AFs increased significantly from 3942.05 to 6117.57 when the salt concentration increased from 0 to 0.4%, indicating that hydrophobic interactions were critical for the formation of AFs. Size exclusion chromatography combined with gel electrophoresis plots showed that the effect of NaCl on the molecular weight of AFs was small and mainly distributed in the range of 5-7.1 KDa (equivalent to 40-56 amino acid residues). X-ray diffraction and AFM images showed that the 0.4% NaCl concentration promoted the formation and longitudinal growth of AFs, while higher NaCl concentrations inhibited the formation and expansion of AFs. This study contributes to the understanding of the mechanism of AF formation in wheat flour processing and provides new insight into wheat gluten aggregation behavior.
为了阐明 NaCl 浓度（0-2.0%）对熟制小麦面条中淀粉样纤维（AFs）形成的影响，本文研究了 AFs 的形态、表面疏水性、二级结构、分子量分布、微观结构和晶体结构。荧光数据和刚果红染色图像证实了 AFs 的存在，并表明 0.4%NaCl 浓度促进了 AFs 的产生。表面疏水性结果表明，随着盐浓度从 0 增加到 0.4%，AFs 的疏水性从 3942.05 显著增加到 6117.57，表明疏水相互作用对 AFs 的形成至关重要。凝胶排阻色谱结合电泳图谱表明，NaCl 对 AFs 分子量的影响较小，主要分布在 5-7.1 kDa（相当于 40-56 个氨基酸残基）范围内。X 射线衍射和 AFM 图像表明，0.4%NaCl 浓度促进了 AFs 的形成和纵向生长，而较高的 NaCl 浓度则抑制了 AFs 的形成和扩展。本研究有助于理解小麦粉加工中 AF 形成的机制，并为小麦面筋聚集行为提供了新的见解。
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