Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.
Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, USA.
Food Chem. 2024 Jun 15;443:138524. doi: 10.1016/j.foodchem.2024.138524. Epub 2024 Jan 23.
Ferulic acid (FA), a phytochemical concentrated in wheat bran, influences structural characteristics of arabinoxylan (AX) and rheological properties of wheat dough. This study investigates the dynamic changes in FA and diferulic acids, closely associated with AX molecular weight, during the breadmaking process. FA predominantly exists in a tightly bound state within the arabinoxylan matrix, with a substantial increase in free FA content observed during the initial fermentation phase. Furthermore, this research identified four specific wheat-derived diferulic acids: 8-5'-DFA, 5-5'-DFA, 8-O-4'-DFA, and 8-5'-DFA (benzofuran form), tracking their variations throughout breadmaking. The notable upsurge in diferulic acid levels in the early fermentation stages suggests that the cleavage of ferulic acid moieties may not be the primary factor contributing to the reduction in AX molecular weight. Future investigations into the effects of FA and diferulic acids on arabinoxylan and wheat dough properties promise to enhance understanding of the intricacies of the breadmaking process.
阿魏酸（FA）是一种在麦麸中浓缩的植物化学物质，它影响阿拉伯木聚糖（AX）的结构特征和小麦面团的流变性质。本研究调查了阿魏酸和二阿魏酸（与 AX 分子量密切相关的物质）在面包制作过程中的动态变化。FA 主要以与阿拉伯木聚糖基质紧密结合的形式存在，在初始发酵阶段观察到游离 FA 含量显著增加。此外，本研究还鉴定了四种特定的小麦衍生二阿魏酸：8-5'-DFA、5-5'-DFA、8-O-4'-DFA 和 8-5'-DFA（苯并呋喃形式），并跟踪它们在面包制作过程中的变化。在早期发酵阶段二阿魏酸水平的显著增加表明，阿魏酸部分的裂解可能不是导致 AX 分子量降低的主要因素。未来对 FA 和二阿魏酸对阿拉伯木聚糖和小麦面团性质的影响的研究有望增进对面包制作过程复杂性的理解。
