Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments
Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments
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连续热机械处理过程中蛋白质和淀粉的动态行为以及与小麦面团基质中麦谷蛋白组成相关的相互作用
DOI：
10.1016/j.foodres.2022.110986
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发表时间：
2022-02-22
影响因子：
8.1
通讯作者：
Hu, Xinzhong
中科院分区：
文献类型：
--
作者：
Peng, Pai;Wang, Xiaolong;Hu, Xinzhong
为了阐明复杂面团加工过程中蛋白质、淀粉及其相互作用的详细行为，利用Glu-DI位点上携带高分子量麦谷蛋白亚基1Dx 5 + 1Dy 10（5 + 10）或1Dx 2 + 1Dy 12（2 + 12）的小麦近等基因系研究了连续Mixolab加工过程中面团蛋白质和淀粉的结构变化。在53.5 ℃下面团弱化之前，在5 + 10面团中形成了比2 + 12面团更稳定的面筋网络，包括二硫键和疏水相互作用。此后，热机械处理诱导的解聚面筋，直到淀粉糊化峰在74.6摄氏度;然而，从峰值到谷粘度在82.8摄氏度，额外的单体蛋白质被纳入到重新聚合的蛋白质，其特征在于增加的二硫键，氢键，和β-片。在面团加工过程中，5 + 10的蛋白质聚集体比2 + 12的蛋白质聚集体具有更高的聚合度和更好的稳定性，从而显著减缓了淀粉的糊化和糊化。此外，单体蛋白质和直链淀粉/短支链淀粉之间通过糖苷键和氢键的相互作用被发现在5 + 10面团淀粉糊化和老化过程中。研究结果表明，通过调节面团加工过程中蛋白质和淀粉的行为和相互作用来优化小麦食品的质构和消化率是可行的。
To clarify the detailed behaviors of protein, starch and interactions during complex dough processing, structural changes in dough protein and starch during continuous Mixolab processing were investigated using wheat near-isogenic lines carrying high-molecular-weight glutenin subunits 1Dx5 + 1Dy10 (5 + 10) or 1Dx2 + 1Dy12 (2 + 12) at the Glu-DI locus. A more stable gluten network including disulfide bonds and hydrophobic interactions, was formed in the 5 + 10 dough before dough weakening at 53.5 degrees C, than in the 2 + 12 dough. Thereafter, thermo-mechanical treatment induced the depolymerization of gluten until starch gelatinization peak at 74.6 degrees C; however, from the peak to trough viscosity at 82.8 degrees C, additional monomeric proteins were incorporated into the repolymerized proteins characterized by increased disulfide bonds, hydrogen bonds, and beta-sheets. Generally, the protein aggregates of 5 + 10 showed a higher degree of polymerization and better stability than those of 2 + 12 during dough processing, which significantly slowed starch gelatinization and recyclization. Moreover, stronger interactions between monomeric proteins and amylose/short-branch starch via glycosidic and hydrogen bonds were found in 5 + 10 dough during starch pasting and retrogradation. The findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behaviors and interactions of proteins and starch during dough processing.