Impact of vacuum mixing on protein composition and secondary structure of noodle dough

文献类型： 外文期刊

第一作者： Zhang, Yingquan

作者： Zhang, Yingquan;Wu, Liang;Kong, Yan;Wei, Yimin;Liu, Rui;Sun, Junmao;Xing, Yanan

作者机构：

关键词： Vacuum degree;Gluten network;SDS-PAGE;HPSEC;Glutenin macropolymer

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

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收录情况： SCI

摘要： The impact of vacuum mixing on protein chemical structure in noodle dough was studied using three wheat cultivars. Optimum vacuum level induced a higher protein polymerization degree, compared to non-vacuum mixed dough, as evidence by results of HPSEC and glutenin macropolymer (GMP). The larger protein aggregates were observed at 0.06 MPa in dough of cultivar Jimai 22, while 0.08 MPa for Zhengmai 366 and Ningchun 4. In noodle dough, beta-turn was the predominant secondary structural feature. Vacuum mixing at 0.06 MPa imparted an increase in beta-turn content of Jimai 22 dough at the cost of a reduction in beta-sheets, but it induced an increase in alpha-helix content at the cost of a decrease in beta-turn for Ningchun 4 and Zhengmai 366. beta-Turn content was significantly negatively associated with smaller monomeric protein percentage and positively associated with smaller polymeric protein. Better dough texture and enhanced gluten hydration might correspond to increased polymerization degree and molecular weight of protein, and more beta-turn or alpha-helix structures. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2

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