【作者】 王沛； 赵小惠； 杨润强； 姜东； 顾振新；

【Author】 Wang Pei;Zhao Xiaohui;Yang Runqiang;Jiang Dong;Gu Zhenxin;College of Food Science and Technology,Nanjing Agricultural University;College of Agriculture,Nanjing Agricultural University;

【机构】 南京农业大学食品科技学院； 南京农业大学农学院；

【摘要】 小麦水溶性阿拉伯木聚糖(WEAX)可通过调控热诱导面筋蛋白聚集行为提升面食品质,且调控程度与WEAX结构组成有关,而机制不明。本文以添加不同结构组成WEAX的面筋为试材,从面筋组分——谷蛋白和醇溶蛋白聚集角度研究其在加热阶段宏观功能、微观形态和分子结构的演变规律,明确WEAX与面筋作用的亚基和基团,以此揭示WEAX调控热诱导面筋聚集行为机制。宏观功能研究表明,添加高分子量(H-)和低分子量(L-) WEAX均可提高面筋粘弹性和热稳定性,其中L-WEAX效果更显著。微观形态分析表明,WEAX诱导醇溶蛋白分布不均匀,并且促进谷蛋白网络结构增强,使得蛋白分子表面更为光滑,其中以L-WEAX作用更明显。分子结构鉴定表明,WEAX促进了谷蛋白和醇溶蛋白交联网络的形成,其中L-WEAX更有效提升x-HMS、i/s-LMS、γ-醇溶蛋白和CSB_α-醇溶蛋白9/18的热聚集能力。WEAX可通过氢键作用Trp和Tyr残基,并诱导二硫键构象转化为不稳定的t-g-g和t-g-t构象。本研究可完善其调控面筋品质理论,为面食质量提升及其功能性配料研发提供科学依据。更多还原

【Abstract】 Wheat water-extractable arabinoxylan(WE AX) can enhance the wheat-based food quality by regulating the heat-induced polymerization behavior of gluten protein,and the regulatory degree depends on the structural composition of WEAX.However,the regulatory mechanism remains unknown.Taking gluten with the addition of WEAX in different structural composition as the experimental material,the current study focused on the evolution rule of the macro-function,micromorphology and molecular structure of gluten from the view of glutenin-gliadin polymerization upon thermal treatment.The interacting subunits and groups between WEAX and gluten were tracked in order to elucidate the regulatory mechanism of WEAX on the heat-induced polymerization behavior of gluten.Addition of WEAX,especially L-WEAX could improve viscoelasticity and thermal stability of gluten during heating.WEAX evoked the reinforced glutenin network and heterogeneous distribution of gliadin,with a more uniform molecular surface developed for gluten during heating.WEAX promoted the formation glutenin-gliadin crosslinking,and L-WEAX could elevate the polymerization ability of x-type HMW-glutenin subunit,LMW glutenin subunits(mainly i-and s-type),γ-gliadin and CSB_α gliadin 9/18.WEAX could interact with Tyr and Trp of gluten by hydrogen bonds,and induce the conformation of disulfide bonds to the unstable t-g-g and t-g-t.This research will compensate the regulatory mechanism of WEAX on gluten characteristics and contribute to providing scientific basis for enhancing wheat-based food quality as well as exploiting the functional ingredient.更多还原