Adding Premna microphylla Turcz.(PT)powder to noodles is an effective value-added way to de-velop Premna microphylla Turcz.resource.However,the presence of PT powder significantly shortens the dough for-mation time and stability time.In this paper,the gluten network structure of dough with different amounts of PT pow-der added at multiple scales was investigated,from nano to atomic.The results indicated that the macro deterioration was attributed to the nano scale structure by the decrease of gluten polymer and a-helix,and the increase of β-sheet and random coil.Furthermore,changes in nano scale structure depended on changes in chemical forces in a-tomic scale structures.At the atomic scale,PT powder replaced hydrophobic interactions with covalent bonds as the main molecular interaction,while disulfide bonds tended to have a more stable g-g-g configuration with no signifi-cant change in content.That was the fundamental cause of advanced structures as well as the decrease in the stabili-zation time and formation time of dough gluten network.
关键词
豆腐柴/面团/面筋蛋白/二级结构/共价键
Key words
Premna microphylla Turcz/flour products/gluten protein/multi-scale structure/covalent bond
维普
万方数据