Effects of Adding Highland Barley Flour on the Network Structure of Wheat Gluten
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Different proportions (10%, 20% and 50%) of highland barley flour (HBF) were added to wheat dough to clarify the effect of HBF proportion on the network structure of wheat gluten. The measured thermomechanical properties of the dough samples showed that when the HBF proportion increased, the mixed dough samples showed a significant increasing trend (P<0.05) in water absorption rate, formation time, and protein-weakening degree (C2), but an overall decreasing trend in gelatinization degree, stability, and starch retrogradation value. This indicates that the protein-weakening and gelatinization degrees of starch in mixed dough were significantly affected by HBF addition. Scanning electron microscopy and confocal laser scanning microscopy images revealed that adding a higher proportion of HBF hindered the gluten-starch interaction, thus disrupting the network structure of gluten. Raman and FT-IR spectra indicated that the protein spatial structure was altered and that the disulfide bonds were transformed from a relatively stable g-g-g configuration into an unstable t-g-t configuration. The disulfide bond content was found to be the highest (14.41 μmol/g) in the control group and 21.44% less than that of the control group when 50% HBF was added. In summary, the stability and spatial structure of wheat gluten were disrupted by the addition of HBF in any proportion. This study provides a theoretical foundation and practical reference for the development of cakes with HBF.
