Effects of konjac glucomannan on heat-induced changes of wheat gluten structure

被引：129
|
作者：
Wang, Yu [1 ,2 ]
Chen, Yiheng [1 ]
Zhou, Yun [1 ]
Nirasawa, Satoru [3 ]
Tatsumi, Eizo [3 ]
Li, Xiuting [2 ]
Cheng, Yongqiang [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China
[2] Beijing Technol & Business Univ, Sch Food & Chem Engn, 33 Fucheng Rd, Beijing 100048, Peoples R China
[3] Japan Int Res Ctr Agr Sci, Tsukuba, Ibaraki 3058686, Japan
来源：
FOOD CHEMISTRY | 2017年 / 229卷
基金：
中国国家自然科学基金;
关键词：
Konjac glucomannan; Heat treatment; Gluten; Disulfide bond; Fourier transform infrared spectroscopy (FTIR); Gluten secondary structure; TRANSFORM INFRARED-SPECTROSCOPY; PHYSICOCHEMICAL PROPERTIES; DISULFIDE BONDS; CROSS-LINKING; PROTEINS; DOUGH; FLOUR; CONFORMATION; MANNAN; HYDROCOLLOIDS;
D O I：
10.1016/j.foodchem.2017.02.056
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effects of konjac glucomannan on the structure of wheat gluten were investigated at variable temperatures in this study. Dynamic oscillatory rheology study showed that konjac glucomannan conferred stiffness on gluten with a higher tan delta data at 25 degrees C and 55 degrees C, but this parameter was lower at 75 degrees C and 95 degrees C. Konjac glucomannan decreased the content of thiol equivalent groups and increased the alpha-helix/beta-sheet content ratio, respectively. The thicker layer of gluten protein with 5% konjac glucomannan was observed by scanning electron microscopy. This study revealed that konjac glucomannan could alter the conformations of gluten proteins upon heating via non-covalent interactions and physical entanglements. It is likely that konjac glucomannan promotes protein aggregation by strengthening hydrophobic interaction at 25 degrees C and 55 degrees C, and alleviates heat-induced denaturation by decreasing the flexibility of polypeptide chain at higher 75 degrees C and 95 degrees C. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：409 / 416
页数：8
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