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Food Chem. 2017 Sep 15;231:51-60. doi: 10.1016/j.foodchem.2017.03.117. Epub 2017 Mar 23.

Aggregation of gluten proteins in model dough after fibre polysaccharide addition.

Author information

1
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland. Electronic address: a.nawrocka@ipan.lublin.pl.
2
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
3
Institute of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland.

Abstract

FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used to study changes in structure of gluten proteins and their thermal properties influenced by four dietary fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin) during development of a model dough. The flour reconstituted from wheat starch and wheat gluten was mixed with the polysaccharides in five concentrations: 3%, 6%, 9%, 12% and 18%. The obtained results showed that all polysaccharides induced similar changes in secondary structure of gluten proteins concerning formation of aggregates (1604cm-1), H-bonded parallel- and antiparallel-β-sheets (1690cm-1) and H-bonded β-turns (1664cm-1). These changes concerned mainly glutenins since β-structures are characteristic for them. The observed structural changes confirmed hypothesis about partial dehydration of gluten network after polysaccharides addition. The gluten aggregation and dehydration processes were also reflected in the DSC results, while the TGA ones showed that gluten network remained thermally stable after polysaccharides addition.

KEYWORDS:

FT-Raman spectroscopy; Fibre polysaccharides; Gluten proteins; Model dough; TGA and DSC analyses

PMID:
28450023
DOI:
10.1016/j.foodchem.2017.03.117
[Indexed for MEDLINE]

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