Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment

Journal of Agricultural and Food Chemistry
Yunping ZhuXiuting Li

Abstract

This study investigated the effects of water-extractable arabinoxylan (WEAX) on gluten by thermal treatment. Fourier transform infrared spectroscopy (FTIR) results showed that heating significantly decreased β-sheets and β-turn structures in gluten proteins between 25 and 55 °C. The addition of WEAX caused a transition from β-turn to β-sheets at >55 °C. The ratio of weakly hydrogen-bonded β-sheets to strongly hydrogen-bonded β-sheets demonstrated an increasing trend with temperature increasing, but WEAX can hinder this process. FT-Raman results revealed that a hydrophilic environment was developed with 5% WEAX at 25 °C, and phenolic hydroxyl on ferulic acid can form new H-bonds with the phenyl groups of the nondissociated Tyr residues. A 5% WEAX content is helpful for gluten to maintain its original gauche-gauche-gauche conformation of disulfide bond upon heating. In addition, WEAX can reduce the elasticity of gluten and form a soft texture at 25, 55, and 75 °C.

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Citations

Feb 13, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Bowen YanJianxin Zhao
Nov 9, 2020·International Journal of Biological Macromolecules·Yu ChenJinshui Wang
Jan 23, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Konrad KłosokAgnieszka Nawrocka
Apr 27, 2019·Journal of Agricultural and Food Chemistry·Wenjun WenJunping Wang
Nov 30, 2021·Journal of Agricultural and Food Chemistry·Hong-Ju HeXiaochan Wang

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