Effects of Premna microphylla Turcz.Powder on Dough Gluten Network
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.
Premna microphylla Turczflour productsgluten proteinmulti-scale structurecovalent bond
万方数据
维普
