Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 12, Pages 7964-7973Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-015-1939-4
Keywords
Wheat flour component interactions; Fourier-transform infrared spectroscopy; Gluten secondary structure; Serish root inulin
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In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were investigated in different model systems using Fourier transform infrared (FTIR) spectroscopy to unravel the underlying physical mechanism by which inulin impacts dough and bread properties. Interactions of inulin with starch and phospholipid were not considerable compared to gluten, but it was also clear that the modes of these interactions varied with the type and the amount of additives used in model formulation. This study revealed that when inulin is added to gluten, water redistribution promotes partial dehydration of gluten and collapse of beta-spirals into intermolecular beta-sheet structures; this trans-conformations might be due to physical reasons are believed to further impact the poor quality of bread containing added inulin. Upon performing Gaussian-Lorenzian curve fitting, it was observed that by adding of inulin to model systems, the relative contribution of characteristic peaks of beta-turn and intramolecular beta-sheet was progressively decreased whereas intermolecular beta-sheet and alpha-helix contents were increased.
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