期刊
FOOD HYDROCOLLOIDS
卷 99, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105318
关键词
Water-extractable arabinoxylan; Molecular weight; Heat-induced; Gluten; Aggregation behavior
资金
- National Natural Science Foundation of China [31801550]
- Natural Science Foundation of Jiangsu Province [BK20170708]
- Fundamental Research Funds for the Central Universities [KJQN201938, KYZ201822]
- China Postdoctoral Science Foundation [2018M630564]
- Key Technology Research and Development Program of Jiangsu Province [BE2018319]
- Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control
Water-extractable arabinoxylan (WEAX) can improve the cereal food quality by enhancing gluten characteristics. Although the effect of WEAX on gluten quality at the dough formation stage has been extensively studied, interactions between WEAX and gluten upon the cooking stage remain far more to be revealed. In this work, the effect of WEAX with same branching degree but varied in molecular weight (Mw) on the heat-induced aggregation behavior of gluten was comparatively studied. The results showed that addition of WEAX, especially low Mw WEAX (L-WEAX) could improve the viscoelasticity of gluten during heating. WEAX induced higher enlarged degree of particle size and aggregation trend of gluten upon heating, indicating that WEAX promoted the thermal aggregation of gluten. Moreover, gluten with L-WEAX was more likely to aggregate than that with high Mw WEAX (H-WEAX). The enhanced aggregation ability of HMW-glutenin subunit x-type, LMW glutenin subunits (mainly i- and s-type), gamma-gliadin and CSB_alpha gliadin 9/18 contributed to the promoted heat-induced aggregation behavior of gluten by WEAX. This study can provide a theoretical basis for the exploitation of WEAX as a high-efficiency dough improver.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据