化学
食品科学
花青素
谷蛋白
面筋
醇溶蛋白
淀粉
水解
氰化物
飞燕草素
小麦面粉
大豆蛋白
生物化学
蛋白质亚单位
基因
作者
Bailu Yang,X Wang,Jinni Hong,Guannan Liu,Dandan Li,Chong Xie,Runqiang Yang,Dong Jiang,Qin Zhou,Pei Wang
标识
DOI:10.1016/j.foodchem.2024.139984
摘要
To improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The anthocyanins in purple wheat showed higher stability compared to that of the blue wheat during breadmaking. The cyanidin-3-O-glucoside and cyanidin-3-O-rutincoside in purple wheat and delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside in blue wheat were better preserved by RG. Addition of RG and 7S enhanced the quality of steamed bread made from colored and common wheat, with RG exhibited a more prominent effect. RG and 7S suppressed the gelatinization of starch and improved the thermal stability. Both RG and 7S promoted the unfolding process of gluten proteins and facilitated the subsequent crosslinking of glutenins and gliadins by disulfide bonds. Polymerization of α- and γ-gliadin into glutenin were more evidently promoted by RG, which contributed to the improved steamed bread quality.
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