Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

面筋 淀粉 缺陷 食品科学 化学 热稳定性 小麦面筋 数学 有机化学 分形维数 分形 数学分析
作者
Liwei Yu,Lei Guo,Yingchun Liu,Yanrong Ma,Jianchu Zhu,Yang Yang,Dong-Hong Min,Yanzhou Xie,Mingxun Chen,Jingyang Tong,Ata-ur Rehman,Zhonghua Wang,Xinyou Cao,Xin Gao
出处
期刊:Carbohydrate Polymers [Elsevier BV]
卷期号:257: 117623-117623 被引量:29
标识
DOI:10.1016/j.carbpol.2021.117623
摘要

Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physicochemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten-starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds.
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