Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten
Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten
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温度诱导的与羧甲基纤维素的相互作用影响小麦面筋的流变特性和结构
DOI：
10.1016/j.lwt.2020.109993
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发表时间：
2020-11
期刊：
影响因子：
--
通讯作者：
Hu Zhuoyan
中科院分区：
文献类型：
--
作者：
Zhao Lei;Wang Kai;Zhu Jie;Guo Jinying;Hu Zhuoyan
羧甲基纤维素（CMC）作为水胶体常用于小麦面包的制作，以改善工艺和感官品质。采用傅立叶变换红外光谱（FTIR）、动态流变学、激光共聚焦扫描显微镜（CLSM）和等温滴定量热法（ITC）研究了不同添加量（0.5%和1.0%面筋基）的CMC和面筋在加热过程中的相互作用对面筋结构和流变学特性的影响。结果表明，添加0.5%CMC可降低面筋蛋白在加热过程中的聚集程度，并通过形成蛋白质-多糖结合物，增强面筋蛋白的交联网络，从而提高面筋蛋白的粘弹性能。结构研究表明，0.5% CMC-谷朊粉混合物的β-结构含量（46.12%）高于对照（36.81%）。相反，1.0%CMC的面筋蛋白微观结构更加开放和不均匀，导致粘弹性能下降。结构研究表明，在1.0%CMC-谷朊粉混合物中，在加热过程中，反平行β折叠（6.99%）和β转角（9.34%）减少，分子间β折叠（9.75%）和α螺旋（9.32%）增加。ITC分析表明，蛋白质-多糖结合物在加热过程中通过Maillard型反应形成。
Carboxymethyl cellulose (CMC) is commonly used as a hydrocolloid in wheat breadmaking to improve the technological and sensory quality. The experiment focuses on effects of the interactions between different levels (0.5% and 1.0% gluten basis) of CMC and gluten on the structure and rheological properties during heating process using fourier transform infrared spectroscopy (FTIR), dynamic oscillatory rheology, confocal laser scanning microscopy (CLSM) and isothermal titration calorimetry (ITC). The results showed that the presence of 0.5% CMC could reduce the aggregation extent and reinforce the cross-linked network through the formation of protein-polysaccharide conjugates during heating process, which could increase the viscoelastic properties of gluten. Structural studies showed that 0.5% CMC-gluten mixtures have higher contents ofβ-structures (46.12%) compared with control (36.81%). On the contrary, more open and heterogeneous microstructures of gluten were observed with 1.0% CMC, which led to the decreased viscoelastic properties. Structural studies showed there was a decrease in antiparallelβ-sheets (6.99%) andβ-turns (9.34%) accompanied an increase by intermolecularβ-sheets (9.75%) andα-helices (9.32%) for the 1.0% CMC-gluten mixture during the heating process. The analyses of ITC showed that the protein-polysaccharide conjugates formed through Maillard-type reaction during heating.
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影响因子：
8.2
作者：
T. Noel;R. Parker;S. Ring;A. Tatham
通讯作者：
T. Noel;R. Parker;S. Ring;A. Tatham
影响因子：
10.7
作者：
Julia Spotti, Maria;Julia Martinez, Maria;Carrara, Carlos R.
通讯作者：
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影响因子：
6.2
作者：
Wellner, N;Mills, ENC;Belton, PS
通讯作者：
Belton, PS
影响因子：
6
作者：
Cajas Locke, Jennifer Elizabeth;Carla Gonzalez, Luciana;Patricia Tolaba, Marcela
通讯作者：
Patricia Tolaba, Marcela
影响因子：
8.1
作者：
Lei Zhao;Lin Li;Guoqin Liu;Ling Chen;Xingxun Liu;Jie Zhu;Bing Li
通讯作者：
Lei Zhao;Lin Li;Guoqin Liu;Ling Chen;Xingxun Liu;Jie Zhu;Bing Li