Effects of inulin on the structure and emulsifying properties of protein components in dough

卷:210

Liu, Juan ; Luo, Denglin ; Li, Xuan ; Xu, Baocheng ; Zhang, Xiaoyu ; Liu, Jianxue

Henan Univ Sci & Technol

关键词: Inulin;    Gliadin;    Glutenin;    Gluten;    Emulsifying properties;    Disulfide bonds;    Secondary structure;   

DOI  :  10.1016/j.foodchem.2016.04.001

学科分类：食品科学和技术

【 摘 要 】

High-purity gliadin, glutenin and gluten fractions were extracted from wheat gluten flour. To investigate the effects of three types of inulin with different degrees of polymerization (DP) on the emulsifying properties, disulfide contents, secondary structures and microstructures of these fractions, Turbidimetry, spectrophotometer, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used in this study. The results showed that the emulsifying activity of gliadin was higher than that of glutenin and gluten, but its emulsion stability was lower than that of glutenin. Adding inulin increased the emulsifying activity of the three protein fractions and emulsion stability of gliadin and gluten, but decreased the emulsion stability of glutenin and disulfide bond contents of glutenin and gluten. In the presence of inulin, the alpha-helical structure of the three proteins had no significant change, whereas the beta-turn structure decreased and beta-sheet structure increased. The SEM images showed that inulin had the most significant effect on the glutenin microstructure. In general, inulin with a higher DP had greater effects on the structure and emulsifying properties of protein components in dough. (C) 2016 Elsevier Ltd. All rights reserved.