不同酶对黑小麦全麦面团中谷蛋白、醇溶蛋白和麦谷蛋白的热学和结构特性的影响。
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
出版信息
Int J Biol Macromol. 2023 Dec 31;253(Pt 6):127384. doi: 10.1016/j.ijbiomac.2023.127384. Epub 2023 Oct 13.
Three enzymes promoted the development of the gluten network in triticale whole-wheat noodles (TWWN). To further understand the mechanism of gluten enhancement, the effects of three enzymes on the structure of gluten and its fractions (gliadin and glutenin) were evaluated. The results showed that glucose oxidase (GOD), xylanase (XYL), and laccase (LAC) decreased the content of sodium dodecyl sulfate (SDS) extractable proteins. The content of glutenin subunits was reduced by 17.25 %, 30.60 %, and 20.09 % with the addition of GOD, XYL, and LAC, respectively. Furthermore, GOD and LAC increased the content of glutenin macropolymer (GMP) by 2.64 % and 7.71 %, respectively, suggesting the promotion of glutenin aggregation. The addition of three enzymes decreased the weight loss and increased the degradation temperature of the gluten and its fractions. GOD and XYL decreased the fluorescence intensity of gluten and its fractions, except for XYL which increased the fluorescence intensity of glutenin by 10.50 %. Intermolecular interactions and surface hydrophobicity were enhanced by XYL in gluten and its fractions. GOD and LAC decreased the free sulfhydryl content and increased the β-sheet content, suggesting that the covalent interaction between gluten fractions was enhanced. Therefore, this research can enrich the theoretical study of enzymatic cross-linking.
三种酶促进了黑小麦全麦面条（TWWN）中面筋网络的发展。为了进一步了解面筋增强的机制，评估了三种酶对面筋及其级分（麦醇溶蛋白和麦谷蛋白）结构的影响。结果表明，葡萄糖氧化酶（GOD）、木聚糖酶（XYL）和漆酶（LAC）降低了十二烷基硫酸钠（SDS）可提取蛋白的含量。添加 GOD、XYL 和 LAC 分别使麦谷蛋白亚基的含量减少了 17.25%、30.60%和 20.09%。此外，GOD 和 LAC 分别使大聚合体麦谷蛋白（GMP）的含量增加了 2.64%和 7.71%，表明麦谷蛋白的聚集得到了促进。三种酶的添加降低了面筋及其级分的失重率并提高了它们的降解温度。GOD 和 XYL 降低了面筋及其级分的荧光强度，但 XYL 使麦谷蛋白的荧光强度增加了 10.50%。XYL 增强了面筋及其级分中分子间相互作用和表面疏水性。GOD 和 LAC 降低了自由巯基含量并增加了β-折叠含量，表明面筋级分之间的共价相互作用得到了增强。因此，本研究可以丰富酶交联的理论研究。
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