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首页> 外文期刊>Food & Function >The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber
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The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber

机译：小麦麸皮膳食纤维诱导的谷蛋白和胶林蛋白和胶质素蛋白的热稳定性，结构间可变性和可聚合性

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摘要

Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due to its destructive effect on the gluten matrix. Glutenin and gliadin are the major components of gluten protein and contribute to a proper gluten structure. In this study, the thermostability, surface hydrophobicity, fluorescence characteristics, free sulfhydryl contents, and molecular weight distributions of glutenin-and gliadin-rich fractions were determined after the addition of WBDF. The addition of WBDF to glutenin resulted in an increased surface hydrophobicity and free sulfhydryl content, as well as a red-shift of the fluorescence spectrum. However, the WBDF-modified gliadin fraction changed slightly mainly due to its spherical conformation. Size exclusion chromatography profiles revealed increasing soluble gliadin aggregates and decreasing high molecular weight glutenin fractions as a result of WBDF incorporation. The results from the thermostability analyses exhibited decreased weight loss and decomposition temperatures for both glutenin and gliadin proteins at high WBDF concentration. Our results suggest that changes in the gluten matrix caused by WBDF may largely rely on glutenin structure variation.
机译：据报道，小麦麸皮膳食纤维（WBDF）由于其对麸质基质的破坏性效应，因此负责全小麦粉产品的低质量。谷蛋白和胶质素是麸质蛋白的主要成分，并有助于适当的麸质结构。在该研究中，在加入WBDF后，测定氨基苯胺 - 和富含胶质素和富集的富含胶质素的富含胶质素和富集的富含胶质素的富含氨基羟基含量和分子量分布的热稳定性，表面疏水性，荧光含量和分子量分布。加入WBDF至谷蛋白导致表面疏水性和游离巯基含量增加，以及荧光光谱的红色偏移。然而，WBDF改性的胶石馏分分数略有变化，主要是由于其球形构象。由于WBDF掺入，尺寸排阻色谱曲线显示出增加可溶性胶质素聚集体并降低高分子量谷蛋白级分。热稳定性分析的结果表现出在高WBDF浓度下为谷蛋白和胶林蛋白蛋白的减肥和分解温度降低。我们的研究结果表明，WBDF引起的麸质基质的变化可能主要依赖于谷蛋白结构变异。

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  • 来源
    《Food & Function》 |2019年第1期|共8页
  • 作者

    Ma Sen; Han Wen; Li Li; Zheng Xueling; Wang Xiaoxi;

  • 作者单位

    Henan Univ Technol Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

    Henan Univ Technol Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

    Henan Univ Technol Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

    Henan Univ Technol Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

    Henan Univ Technol Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
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