Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process

IF 2 4区 农林科学 Q2 AGRONOMY International Agrophysics Pub Date : 2023-03-17 DOI:10.31545/intagr/159209
Renata Welc-Stanowska, Sabina Karp, M. Kurek, Antioni Miś, A. Nawrocka
{"title":"Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process","authors":"Renata Welc-Stanowska, Sabina Karp, M. Kurek, Antioni Miś, A. Nawrocka","doi":"10.31545/intagr/159209","DOIUrl":null,"url":null,"abstract":". Farinographic and FT-IR analysis were used to determine water redistributrion and structural changes in the gluten network during dough mixing as a result of model bread dough supplementation with two types of β-glucans. The β-glucans were obtained from barley and beer yeast. Both polysaccharides were added to the dough in the amounts of 3, 6 and 9%. The farinographic studies show that both β-glucans have a similar effect on the course of chemically induced gluten dehydration and mechanical destruction. The application of a water redistribution model shows that barley β-glucan caused higher physical dehydration of the gluten network in comparison with yeast β-glucan. Additionally, both β-glucans did not differ significantly in their chemical reactivity to gluten. This finding was confirmed by the FT-IR results. Both β-glucans caused similar structural changes in the gluten network during dough mixing. An analysis of the spectral region connected with water populations indicates that water molecules form hydrogen bonds with β-glucans rather than with the gluten network during dough mixing.","PeriodicalId":13959,"journal":{"name":"International Agrophysics","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Agrophysics","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.31545/intagr/159209","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

Abstract

. Farinographic and FT-IR analysis were used to determine water redistributrion and structural changes in the gluten network during dough mixing as a result of model bread dough supplementation with two types of β-glucans. The β-glucans were obtained from barley and beer yeast. Both polysaccharides were added to the dough in the amounts of 3, 6 and 9%. The farinographic studies show that both β-glucans have a similar effect on the course of chemically induced gluten dehydration and mechanical destruction. The application of a water redistribution model shows that barley β-glucan caused higher physical dehydration of the gluten network in comparison with yeast β-glucan. Additionally, both β-glucans did not differ significantly in their chemical reactivity to gluten. This finding was confirmed by the FT-IR results. Both β-glucans caused similar structural changes in the gluten network during dough mixing. An analysis of the spectral region connected with water populations indicates that water molecules form hydrogen bonds with β-glucans rather than with the gluten network during dough mixing.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
β-葡聚糖对混合过程中模型面团水分再分配和面筋结构的影响
使用荧光光谱和FT-IR分析来确定在面团混合过程中,由于添加了两种类型的β-葡聚糖的模型面包面团,水的重新分配和面筋网络的结构变化。β-葡聚糖是从大麦和啤酒酵母中提取的。将这两种多糖分别以3%、6%和9%的量添加到面团中。粉质学研究表明,两种β-葡聚糖对化学诱导的面筋脱水和机械破坏过程具有相似的影响。水分再分配模型的应用表明,与酵母β-葡聚糖相比,大麦β-葡聚糖导致面筋网络更高的物理脱水。此外,两种β-葡聚糖对面筋的化学反应性没有显著差异。FT-IR结果证实了这一发现。在面团混合过程中,两种β-葡聚糖导致面筋网络发生类似的结构变化。对与水种群相关的光谱区域的分析表明,在面团混合过程中,水分子与β-葡聚糖形成氢键,而不是与面筋网络形成氢键。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
International Agrophysics
International Agrophysics 农林科学-农艺学
CiteScore
3.60
自引率
9.10%
发文量
27
审稿时长
3 months
期刊介绍: The journal is focused on the soil-plant-atmosphere system. The journal publishes original research and review papers on any subject regarding soil, plant and atmosphere and the interface in between. Manuscripts on postharvest processing and quality of crops are also welcomed. Particularly the journal is focused on the following areas: implications of agricultural land use, soil management and climate change on production of biomass and renewable energy, soil structure, cycling of carbon, water, heat and nutrients, biota, greenhouse gases and environment, soil-plant-atmosphere continuum and ways of its regulation to increase efficiency of water, energy and chemicals in agriculture, postharvest management and processing of agricultural and horticultural products in relation to food quality and safety, mathematical modeling of physical processes affecting environment quality, plant production and postharvest processing, advances in sensors and communication devices to measure and collect information about physical conditions in agricultural and natural environments. Papers accepted in the International Agrophysics should reveal substantial novelty and include thoughtful physical, biological and chemical interpretation and accurate description of the methods used. All manuscripts are initially checked on topic suitability and linguistic quality.
期刊最新文献
Machine learning-based soil aggregation assessment under four scenarios in northwestern Iran Evaluation of the changes in Bekker's parameters and their use in determining the rolling resistance Study of wheat (Triticum aestivum L.) seed rehydration observed by the Dent generalized model and 1H-NMR relaxometry Investigation of vegetation dynamics with a focus on agricultural land cover and its relation with meteorological parameters based on the remote sensing techniques: a case study of the Gavkhoni watershed Vis/NIR and FTIR spectroscopy supported by machine learning techniques to distinguish pure from impure Iranian rice varieties
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1