期刊
FOOD CHEMISTRY
卷 143, 期 -, 页码 163-169出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.07.088
关键词
Konjac glucomannan; Dietary fibre; Dough; Disulphide bond; Protein conformation
资金
- National Key-technologies RD Project [2012BAD37805]
- Program for New Century Excellent Talents in University [NETC-10-0776]
- Beijing Municipal Talent Training Program [2011D009007000001]
- EPSRC [EP/K030957/1] Funding Source: UKRI
Effects of konjac glucomannan (KGM) on the changes in gluten upon dough mixing were investigated in this study. Wheat flour was blended with KGM and processed into dough. Farinographic analysis showed that KGM caused a significant increase in water absorption and dough development time to reach maximum consistency. Comparison of electrophoretic protein profile from control dough and KGM-dough revealed that protein fractions were similar in molecular size distribution, but the lability of glutenin aggregates slightly differed. Addition of KGM to gluten induced negative effects on exchange between sulfhydryl groups and disulphide bonds. Fourier transform-Raman spectroscopy indicated that secondary structure of gluten proteins was differentially modified related with water absorption of flours before dough formation. This study reveals that when KGM is added to the dough, conformational behaviours of gluten proteins are changed and the hydroxyl groups of KGM might be involved in the interaction by forming strong intermolecular hydrogen bonding system. (C) 2013 Elsevier Ltd. All rights reserved.
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