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
作者： Yu, Liwei 1 ; Ma, Yanrong 1 ; Zhao, Yiyue 1 ; Rehman, Ata-ur 4 ; Guo, Lei 1 ; Liu, Yingchun 1 ; Yang, Yang 1 ; Wang, Zhonghua 1 ; Cao, Xinyou 3 ; Gao, Xin 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.Shandong Acad Agr Sci, Crop Res Inst, Minist Agr, Natl Engn Lab Wheat & Maize,Key Lab Wheat Biol &, Jinan 250100, Peoples R China
4.Charles Sturt Univ, Graham Ctr Agr Innovat, Wagga Wagga, NSW 2650, Australia
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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