Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat
文献类型： 外文期刊
作者： Yu, Liwei 1 ; Guo, Lei 1 ; Liu, Yingchun 1 ; Ma, Yanrong 1 ; Zhu, Jianchu 1 ; Yang, Yang 1 ; Min, Donghong 1 ; Xie, Yanzh 1 ;
作者机构： 1.Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China
2.Northwest A&F Univ, Coll Agron, Yangling 712100, Shaanxi, Peoples R China
3.Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China
4.Charles Sturt Univ, Graham Ctr Agr Innovat, Wagga Wagga, NSW 2650, Australia
5.Shandong Acad Agr Sci, Natl Engn Lab Wheat & Maize, Key Lab Wheat Biol & Genet Improvement North Yell, Minist Agr,Crop Res Inst, Jinan 250100, Peoples R China
关键词： Wheat dough; Physicochemical properties of gluten and starch; Interaction between gluten and starch; Regression analysis
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
ISSN： 0144-8617
年卷期： 2021 年 257 卷
页码：
收录情况： SCI
摘要： Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physicochemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds.
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