Effect of β-glucanase on Properties and Protein Structure of Dough with a High Oat Flour Content

Autor: QIAN Hai-feng, PAN Qi-feng, LI Yan, WANG Li, FAN Ming-cong
Jazyk: English<br />Chinese
Rok vydání: 2022
Předmět:
Zdroj: Liang you shipin ke-ji, Vol 30, Iss 2, Pp 41-49 (2022)
Druh dokumentu: article
ISSN: 1007-7561
DOI: 10.16210/j.cnki.1007-7561.2022.02.006
Popis: β-glucanase can have a great influence on rheological properties and gluten protein structure of dough with a high oat content. We tested the farinographic properties of the pre-mixed oat bread flour, the dynamic oscillatory rheology of the dough, the content and average molecular weight of β-glucan, the free sulfhydryl content and proteins extractability in SDS solution of oat dough. We analyzed the secondary structure, SDS-PAGE protein patterns and surface hydrophobicity of the proteins in the dough. The results showed that, compared with the control group, after the addition of β-glucanase, the water absorption of the dough with 50% oat content, the storage modulus (G') and loss modulus (G'') all decreased significantly. The gel-forming properties of the β-glucanase in oat itself was weakened. The deformability and fluidity of the dough were improved. As a result, the processing suitability of the dough is enhanced. Theβ-glucanase reduced the degree of polymerization of β-glucan in the dough. The average molecular weight decreased from 350 kDa to 62 kDa, the non-covalent interaction between gluten proteins was strengthened, the surface hydrophobicity of gluten proteins was reduced, and the protein. The secondary structure is converted from random coils and β-turns to β-sheets, resulting in increased hydration and aggregation of gluten. The above research showed that β-glucanase had great potential on improving the processing adaptability of high oat content dough.
Databáze: Directory of Open Access Journals
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