Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten
作者： Yunping Zhu , Fang Li , Yu Wang , Jinlong Li , Chao Teng
DOI: 10.1007/S13197-018-3494-2
关键词:
摘要: The effects of water-extractable arabinoxylans (WEAXs) with different molecular weights on the physicochemical properties and structure wheat gluten were studied, a transition between β-turns in β-leaves has been demonstrated by Fourier transform infrared spectroscopy when WEAX samples added. ratio weakly hydrogen-bonded β-sheets to strongly tended decrease increasing content. FT-Raman analysis other changes concerning β-structures, conformation disulfide bridges, aromatic amino acid environments; these dependent weight WEAX. Native WEAXs that are present as discrete fragments cell wall have had negative effect gluten. However, low helped maintain left–left its bonds. In addition, elasticity was reduced native make it softer, but impeded this process improved network.
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