Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Zhou, Yun; Zhao, Dan; Foster, Tim; Liu, Yixin; Wang, Yu; Nirasawa, Satoru; Tatsumi, Eizo; Cheng, Yongqiang

doi:10.1016/j.foodchem.2013.07.088

Cited by 129 publications

(72 citation statements)

References 26 publications

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“…According to previous study, the high molecular weight (HMW) aggregates generate higher elastic property for both gluten and dough (Singh & Singh, ). Upon fibre addition, the weakened aggregation behaviour and decreased HMW aggregates were observed in many studies (Zhou et al ., ; Nawrocka et al ., ). Consequently, the reduced cohesiveness of the dough samples may be attributed to the impaired intermolecular interactions.…”

Section: Resultsmentioning

confidence: 99%

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

Han

et al. 2018

Int J of Food Sci Tech

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Summary The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.

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Section: Resultsmentioning

confidence: 99%

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

Han

et al. 2018

Int J of Food Sci Tech

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“…OAT and FLX fibres did not affect the number of disulfide bridges in gauche‐gauche‐gauche conformation, but it increased the number of trans‐gauche‐trans disulfide bridges at the expense of the S–S bonds in trans‐gauche‐gauche conformation. According to Zhou et al ., the increase in number of trans‐gauche‐gauche and trans‐gauche‐trans S–S bonds led to the displacement of polypeptide chain that appeared in abnormal protein folding and subunits aggregation. Suggested aggregation of gluten proteins is in good agreement with the results obtained from analysis of amide I band, where band associated with formation of hydrogen bonds between β ‐turns occurred.…”

Section: Resultsmentioning

confidence: 99%

“…Weakening of the protein structure could be caused by the limited access of the gluten proteins to water . The studies of Zhou et al . showed that increase in water absorption to 81% caused transformation of the disulfide bonds into a more stable conformation (gauche‐gauche‐gauche).…”

Section: Resultsmentioning

confidence: 99%

“…Analysis of the amide I band of dextrin‐gliadins mixture suggested formation of hydrogen bonds between gliadins and dextrin. Similarly, addition of the konjac glucomannan (water‐soluble polysaccharide that is used as dietary supplement) induced strong intermolecular hydrogen bonding between hydroxyl groups of the polysaccharide and gluten complexes, which led to flexible gluten conformation . Apart from polysaccharides, antioxidative compounds, such as polyphenols and anthocyanins, were also added to gluten to study the structural changes induced by them.…”

Section: Introductionmentioning

confidence: 99%

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Influence of dietary fibre on gluten proteins structure – a study on model flour with application of FT‐Raman spectroscopy

Nawrocka

Szymańska-Chargot

Miś

et al. 2015

J Raman Spectroscopy

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Dietary fibres are regarded as the source of polysaccharides and antioxidants such as polyphenols. However, addition of dietary fibre to bread causes significant reduction in its quality. The bread quality is connected with the structure of gluten proteins. For this reason, Fourier transform Raman spectroscopy was applied to determine changes in structure of gluten proteins modified by seven dietary fibres. The fibres were added to model flour reconstituted with wheat gluten and wheat starch. The model flour was used to provide gluten proteins of definite structure. The obtained results showed that six out of seven fibres caused similar changes in β-turn structures. The appearance of the band at 1642 cm À1 and the shift toward lower wavenumbers of the band at 1670 cm À1 in the difference spectra indicated hydrogen bonding of carbonyl groups in β-turns leading to protein folding/aggregation. Addition of fibre preparations caused also changes in conformation of disulfide bridges (S-S), corresponding to transformation to trans-gauche-gauche and trans-gauche-trans conformations at the expense of the stable gauche-gauchegauche conformation. The S-S bonds in less stable conformations were formed inside the protein complex as well as between protein complexes in the form of β-structures. Generally, the observed changes in gluten proteins after addition of dietary fibres were results of interactions between fibre polysaccharides and gluten proteins rather than between polyphenols and gluten proteins.

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“…The main noncovalent interactions involved in gluten network development are hydrogen bonds, ionic bonds, and hydrophobic interactions (Wieser ; Wang and others ). The development occurs during the mixing of flour and water, associated with mechanical energy to give a cohesive dough with viscoelastic characteristics used for the preparation of bakery products such as breads and some types of biscuits, as well as pasta products (Shewry and Tatham ; Shewry and Halford ; van der Borght and others ; Xu and others ; Wieser ; Koehler and others ; Delcour and others ; Melnyk and others ; McCann and Day ; Khatkar and others ; Singh and Singh ; Majzoobi and Adebi ; Tuhumury and others ; Zhou and others ).…”

Section: Vital Wheat Glutenmentioning

confidence: 99%

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

Ortolan

Steel

2017

Comp Rev Food Sci Food Safe

178

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The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high-fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical-chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time-consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.

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Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Cited by 129 publications

References 26 publications

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

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

Influence of dietary fibre on gluten proteins structure – a study on model flour with application of FT‐Raman spectroscopy

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

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