On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread

摘要: For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies bind to chains. Image analysis proves surrounds proteins, negatively affecting protein networking. Further, dosing xylanase and transglutaminase has positive impact on bread characteristics; findings in this study evidenced increases network by up 38% accompanied higher volume rise 10.67%, compared standard dough. These outcomes combine product-oriented physiochemical design recipe, targeting structural functional relationships, demonstrate successful methodology for enhancing quality.