Interaction between A-type/B-type starch granules and gluten in dough during mixing

被引:86
作者
Li, Mingfei [1 ]
Liu, Chong [1 ]
Zheng, Xueling [1 ]
Hong, Jing [1 ]
Bian, Ke [1 ]
Li, Limin [1 ]
机构
[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China
基金
中国国家自然科学基金;
关键词
A and B starch granules; Gluten; Dough; Rheological property; Structural property; Interaction; RHEOLOGICAL PROPERTIES; WHEAT; DEPOLYMERIZATION; MACROPOLYMER; PROTEINS; FLOURS;
D O I
10.1016/j.foodchem.2021.129870
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
To explore the interaction between A/B starch and gluten, the rheological and structural properties of starchgluten dough with varied A/B starch ratios during mixing were investigated. The G ' and G '' values of underand overdeveloped dough with an A/B starch ratio of 5:5 were higher than those of dough with other ratios and decreased as the A/B starch ratio increased in optimized dough. B starch enhanced extension resistance and dough firmness. Small B starch granules promoted continuous gluten network formation, while large A starch granules readily separate from the gluten network. B starch promoted GMP polymerization. Covalent bonds were the main force involved in A starch-gluten interactions. Hydrophobic interactions were the main force in the under- to optimum-mixing stages, whereas hydrogen and covalent bonds were involved in B starch-gluten interactions from the optimum- to over-mixing stages. A model describing the interactions between gluten and starch components was proposed.
引用
收藏
页数:11
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