Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment
文献类型： 外文期刊
作者： Si, Xiaojing 1 ; Li, Tingting 2 ; Zhang, Yu 3 ; Zhang, Wenhui 4 ; Qian, Haifeng 1 ; Li, Yan 1 ; Zhang, Hui 1 ; Qi, Xiguang 1 ; Wang, Li 1 ;
作者机构： 1.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Food Sci & Engn, Nanjing 210037, Peoples R China
3.Dalian Customs Comprehens Tech Serv Ctr, 75 Renmin Rd, Dalian 116001, Peoples R China
4.Tibet Acad Agr & Anim Husb Sci, Inst Food Sci, Lasa 850000, Peoples R China
关键词： Water-unextractable arabinoxylan; Gluten; Thermal process; Aggregation behavior; Chemical interactions
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 345 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the interactions between gluten and water-unextractable arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during the thermal treatment. In this work, the interactions between water-unextractable arabinoxylan and wheat gluten during thermal treatment were extensively evaluated by different techniques. The results showed that the extra WUAX could impair the viscoelasticity as well as weaken the thermal properties of gluten. The fluorescence spectra revealed the extra WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that the extra WUAX prevented the formation of partial disulfide bonds and had a major effect on the hydrophobic interaction of gluten. In summary, these results indicated that WUAX disrupted the covalent crosslinking by affecting disulfide bonds between gluten proteins, and dominated the folding/unfolding process of gluten via the competition with gluten for water, resulting in the poor quality of whole wheat-based foods.
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