Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.
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DOI：
10.1016/j.foodchem.2013.07.088
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发表时间：
2014-01
期刊：
影响因子：
8.8
通讯作者：
Yun Zhou;Dan Zhao;T. Foster;Yixin Liu;Yu Wang;S. Nirasawa;E. Tatsumi;Yongqiang Cheng
中科院分区：
文献类型：
--
作者：
Yun Zhou;Dan Zhao;T. Foster;Yixin Liu;Yu Wang;S. Nirasawa;E. Tatsumi;Yongqiang Cheng
研究了魔芋葡甘聚糖（KGM）对面团混合过程中面筋变化的影响。将小麦粉与魔芋葡甘聚糖（KGM）混合后制成面团。粉质分析表明，KGM引起的吸水率和面团的发展时间，达到最大一致性显着增加。从控制面团和KGM面团的电泳蛋白质图谱的比较显示，蛋白质组分的分子大小分布相似，但谷蛋白聚集体的不稳定性略有不同。谷朊粉中添加KGM对巯基和二硫键之间的交换产生负面影响。傅立叶变换拉曼光谱表明，面筋蛋白的二级结构的差异与面团形成前的面粉的吸水性有关。研究表明，魔芋葡甘聚糖的加入改变了面筋蛋白的构象行为，其羟基可能通过形成强的分子间氢键参与了相互作用。
Effects of konjac glucomannan (KGM) on the changes in gluten upon dough mixing were investigated in this study. Wheat flour was blended with KGM and processed into dough. Farinographic analysis showed that KGM caused a significant increase in water absorption and dough development time to reach maximum consistency. Comparison of electrophoretic protein profile from control dough and KGM-dough revealed that protein fractions were similar in molecular size distribution, but the lability of glutenin aggregates slightly differed. Addition of KGM to gluten induced negative effects on exchange between sulfhydryl groups and disulphide bonds. Fourier transform-Raman spectroscopy indicated that secondary structure of gluten proteins was differentially modified related with water absorption of flours before dough formation. This study reveals that when KGM is added to the dough, conformational behaviours of gluten proteins are changed and the hydroxyl groups of KGM might be involved in the interaction by forming strong intermolecular hydrogen bonding system.