Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation

被引：26

作者：

Guo, Lunan ^{[1
]}

Fang, Fang ^{[2
]}

Zhang, Yao ^{[1
]}

Xu, Dan ^{[1
]}

Jin, Zhengyu ^{[1
]}

Xu, Xueming ^{[1
,3
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 LiHu Rd, Wuxi 214122, Jiangsu, Peoples R China

[2] Purdue Univ, Dept Food Sci, Whistler Ctr Carbohydrate Res, 745 Agr Mall Dr, W Lafayette, IN 47907 USA

[3] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, 1800 LiHu Rd, Wuxi 214122, Jiangsu, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 07期

关键词：

Dough; protein conformation; reduced glutathione; rheological properties; water distribution; THIOL COMPOUNDS; FROZEN; YEAST; FLOUR; FREEZE; POLYMERIZATION; HYDRATION; BEHAVIOR; STORAGE; FTIR;

D O I：

10.1111/ijfs.14806

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of reduced glutathione (GSH) on dough rheology, water state and distribution, gluten conformation, and protein molecular weight distribution were investigated. Addition of GSH (0.02-0.04%) resulted in a more viscous and less elastic dough with decreasedG ' and increased tan delta values, which suggested decreased cross-links in gluten network and a weakened dough structure. The molecular weight of proteins was reduced by the GSH-induced cleavage of intermolecular disulphide bonds. Fourier transform infrared spectroscopy showed a high fraction of beta-sheet formation at the expense of alpha-helix and beta-turns, indicating a destabilised secondary structure and protein depolymerisation. GSH increased water release from the gluten network in dough resulting in an increase in freezable water content and caused water redistributed from bound water to weakly bound water. This study provided insights into correlation between wheat dough rheological properties and gluten structure influenced by GSH.

引用

页码：3157 / 3165

页数：9