Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure

文献类型： 外文期刊

第一作者： Yu, Liwei

作者： Yu, Liwei;Ma, Yanrong;Zhao, Yiyue;Guo, Lei;Liu, Yingchun;Yang, Yang;Wang, Zhonghua;Gao, Xin;Yu, Liwei;Ma, Yanrong;Zhao, Yiyue;Guo, Lei;Liu, Yingchun;Yang, Yang;Wang, Zhonghua;Gao, Xin;Cao, Xinyou;Rehman, Ata-ur

作者机构：

关键词： Wheat dough; Composition of glutenin subunits; Starch granules; Micro-structure of gluten skeleton; Dough properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2022 年 371 卷

页码：

收录情况： SCI

摘要： Some recent studies have revealed individual and the combined interactions of gluten and starch affecting dough mixing properties. However, the combined influence of high-molecular-weight glutenin subunits (HMW-GS) and starch on dough mixing and rheological properties requires elucidation. Thus four recombinant inbred lines, SS 1, SS 2, ZZ 1 and ZZ 2, were selected based on their HMW-GSs compositions. Compared to ZZ 1 and ZZ 2, both SS 1 and SS 2 carried superior HMW-GS alleles, and exhibited extended dough development and stability time, indicating their significant dough mixing characteristics. The gluten skeleton of the wheat lines SS 2 and ZZ 2 with higher B-type starch proportions exhibited fewer breakages along with the rise of dough temperature during mixing. Higher content of B-type starch strengthens interaction between starch and gluten skeleton at the dough heating stage, suggesting a specific range of B-type starch proportion can improve dough mixing characteristics.

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