State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Food Chem. 2024 Nov 15;458:140256. doi: 10.1016/j.foodchem.2024.140256. Epub 2024 Jun 28.
This study investigated the effect mechanism of selenium (Se)-enriched yeast on the rheological properties of dough from the perspective of yeast metabolism and gluten alteration. As the yeast Se content increased, the gas production rate of Se-enriched yeast slowed down, and dough viscoelasticity decreased. The maximum creep of Se-enriched dough increased by 29%, while the final creep increased by 54%, resulting in a softer dough. Non-targeted metabolomics analyses showed that Se inhibited yeast energy metabolism and promoted the synthesis of stress-resistance related components. Glutathione, glycerol, and linoleic acid contributed to the rheological property changes of the dough. The fractions and molecular weight distribution of protein demonstrated that the increase in yeast Se content resulted in the depolymerization of gluten. The intermolecular interactions, fluorescence spectrum and disulfide bond analysis showed that the disruption of intermolecular disulfide bond induced by Se-enriched yeast metabolites played an important role in the depolymerization of gluten.
本研究从酵母代谢和谷朊粉变化的角度，探讨富硒酵母对面团流变性的影响机制。随着酵母硒含量的增加，富硒酵母的产气速率减缓，面团的黏弹性能降低。富硒面团的最大蠕变增加了 29%，而最终蠕变增加了 54%，导致面团更加柔软。非靶向代谢组学分析表明，硒抑制了酵母的能量代谢，促进了与应激相关成分的合成。谷胱甘肽、甘油和亚油酸有助于面团流变性的变化。蛋白质的馏分和分子量分布表明，酵母硒含量的增加导致了谷朊粉的解聚。分子间相互作用、荧光光谱和二硫键分析表明，富硒酵母代谢物诱导的分子间二硫键的破坏在谷朊粉的解聚中起着重要作用。
