从醋渣中提取的阿拉伯木聚糖对从冻融小麦面团中获得的面筋蛋白的物理化学和结构特性的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-23 DOI:10.1002/jsfa.13983

Yuanyuan Zhu, Qian Yan, Yongjian Yu, Ke Wang, Zhen Yu, Yuqin Wang, Peng Liu, Dong Han

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引用次数: 0

摘要

背景：阿拉伯木聚糖通常用作冷冻面团中的亲水胶体，以改善产品的质地和感官质量。研究了醋渣阿拉伯木聚糖（VRAX）在冻融贮藏期间对面筋蛋白二级结构和微观结构的影响，并阐明了这些影响的基本机制：结果表明：VRAX 改善了谷蛋白的纹理特性，但对其粘弹性有负面影响。此外，添加 VRAX 增加了二硫键的数量，也提高了谷蛋白的耐冷冻性。研究发现，添加 VRAX 后，谷蛋白的热焓降低了 19.78%。由于使用了 VRAX，冷冻过程中减少了冰晶的形成，保护了面筋的网络结构，保持了面团的弹性。与冷冻空白对照谷蛋白相比，经过 VRAX 处理后的谷蛋白网络结构更加有序和完整：总的来说，VRAX 增强了面筋蛋白的冻融稳定性。这些结果表明，VRAX 有潜力成为冷冻面团中一种有效的低温保护剂。© 2024 化学工业协会。

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Effects of arabinoxylan extracted from vinegar residue on physicochemical and structural properties of gluten proteins obtained from freeze-thaw wheat dough.

Background: Arabinoxylan is commonly used as a hydrocolloid in frozen dough to improve the texture and the sensory qualities of the products. The effects of vinegar residue arabinoxylan (VRAX) on the secondary structures and microstructures of gluten proteins during freeze-thaw storage were studied, and the underlying mechanism governing these effects was clarified.

Results: The results revealed that VRAX improved the textural properties of gluten proteins, but had a negative impact on their viscoelasticity. Additionally, the addition of VRAX increased the number of disulfide bonds and also improved the freezing tolerance of the gluten proteins. It was found that the enthalpy of the gluten proteins decreased by 19.78% following VRAX addition. As a result of the use of VRAX, the freezing procedure resulted in reduced formation of ice crystals, protecting the gluten network structure and preserving the dough's elasticity. The network structure of gluten proteins after VRAX treatment was more ordered and integrated relative to that of frozen blank control gluten proteins.

Conclusion: Overall, the freeze-thaw stability of the gluten proteins was enhanced by VRAX. These results suggest that VRAX has potential as an effective cryoprotectant in frozen dough. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.