Influence of Wheat Starch on the Structural Changes and Size Distribution of Gluten Induced by Adding Wheat Bran Dietary Fiber

Abstract

This study investigates the particle size distribution and structural changes in the gluten system with and without starch induced by adding wheat bran dietary fiber (WBDF). The results show that adding WBDF tends to disturb the particle size distribution of gluten considerably and causes changes in the hydrophobic group microenvironment. The presence of starch can reduce the destructive effects of gluten by forming a more open but solid gluten matrix, which led to larger-sized particles. Moreover, the glutenstarch system exhibited a significantly higher surface hydrophobicity value of 3694.4 but a lower fluorescence intensity possibly due to the quenching effect. Both systems had similar zeta potentials ranging from 17.4 to 18.4 mV, suggesting little impact of WBDF and starch on gluten electrostatic interactions. There results indicate that the changes in the gluten protein are determined not only by the amount of WBDF but also by the cooperation of starch.

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

“…In other words, anything that disturbs the favourable formation of the two kinds of secondary bonds would impair such elastic structure. According to our previous findings, the addition of WBDF exerted a significant influence on the surface hydrophobicity and hydrogen bonds of gluten (Han et al ., ). Therefore, the formation of the β‐spiral structure may be one of the factors directly responsible for the changes of the dough springiness.…”

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

“…The wheat bran was supplied by Guangdong Baiyan Grain and Oil Industry Co., Ltd. (Foshan, China). WBDF was obtained by a previously reported method (Han et al ., 2018b). The WBDF composition was as follows: 85.93% total fibre, 7.71% moisture, 2.74% protein, 5.20% starch, 3.02% fat and 0.37% ash.…”

Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system

“…A sample of 1 g of gluten was added slowly to 50 mL of a 500 m m acetic acid solution with stirring. After stirring for 2 h, the slurry was centrifuged at 8000 g for 20 min to obtain the supernatant (Han et al , 2018b).…”

“…Surface hydrophobicity (Ho) of the gluten proteins was determined using 1‐anilino‐8‐naphthalene sulphonate (ANS) as the hydrophobic probe (Han et al , 2018b). The concentration of the gluten solutions was measured using the Coomassie brilliant blue method.…”