Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network.
Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network.
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DOI：
10.1016/j.biomaterials.2021.121275
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发表时间：
2021-11
期刊：
影响因子：
14
通讯作者：
Jihui Gao;Yizhan Guo;R. Yan;J. Liang;Dong Yang
中科院分区：
文献类型：
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作者：
Jihui Gao;Yizhan Guo;R. Yan;J. Liang;Dong Yang
麦谷蛋白巯基氧化形成的面筋网络是决定面团流变学特性的决定因素，而氧化剂和还原剂在不同情况下都可用作面团流变学改良剂。本研究比较了焦亚硫酸钠（SMBS）和偶氮二甲酰胺（ADA）的影响，作为代表性的还原和氧化面团改良剂，在一系列的浓度，提供或删除相同数量的电子从面团，分别。对添加氧化还原当量SMBS或ADA的面团进行了肺泡特征、蛋白质分布和谷蛋白组成分析以及游离巯基测定。最后，在每个最佳浓度下，用共聚焦显微镜分析面团蛋白质网络。结果表明，SMBS能增加面团中游离巯基含量，疏松面筋网络结构，从而提高面团的延伸性。ADA降低了面团中游离巯基的含量，使面团的微观结构紧密化，从而提高了面团的韧性和烘焙强度。因此认为，还原剂还原面筋网络中的二硫键，使面筋网络形成一维结构;氧化剂促进面筋网络中的二硫键，使面筋网络形成三维结构。本研究为鉴别面团流变学改良剂的应用提供了理论依据。
Gluten network formed by oxidation of glutenin sulfhydryl groups is the determinant of dough rheological properties, while chemical reagents including oxidants and reductants are both used as dough rheology improvers under different circumstances. This study compares the impact of sodium metabisulfite (SMBS) and azodicarbonamide (ADA), as the representative reductive and oxidative dough improvers, at series of concentrations that offer or remove the same number of electrons form dough, respectively. The alveographic characterization, protein distribution and glutenin composition analysis, and free sulfhydryl measurement were performed on dough containing redox equivalent SMBS or ADA. Finally, at each optimal concentration, the dough protein network was analyzed with confocal microscopy. Results showed that SMBS increased the free sulfhydryl content, loosened the microstructure of gluten network, and thus enhanced dough extensibility. ADA reduced the free sulfhydryl content, compacted the dough microstructure, thus enhanced the tenacity and baking strength of dough. It is therefore proposed that the reductants reduce disulfide bonds in gluten network and renders the formation of one-dimensional gluten network while oxidants promote the disulfide linkage and formation of three-dimensional gluten network. This study offers a theoretic foundation of differentiating dough rheology improvers for their specified application.