期刊
CARBOHYDRATE POLYMERS
卷 257, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2021.117623
关键词
Wheat dough; Physicochemical properties of gluten and starch; Interaction between gluten and starch; Regression analysis
资金
- China Postdoctoral Science Foundation [2016M600817]
- Key Research and Development Program of Shaanxi Province [2018NY-030]
- Programme of Introducing Talents of Innovative Discipline to Universities (Project 111) from the State Administration of Foreign Experts Affairs `Crop breeding for disease resistance and genetic improvement' [B18042]
- Taishan Industrial Experts Programme [tscy20190106]
- `Science Fund for the Cultivation of the Excellent Youth Scholars', NWAFU [Z109021710]
Our study found strong interaction between gluten and starch affecting dough stability. Parameters like gluten lacunarity and proportion of different sized starch granules showed positive correlations with dough stability. Gluten-starch interactions significantly impacted dough mixing properties.
Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physicochemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds.
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