As the main phenolic acid in wheat bran, ferulic acid (FA) may impact the reactions between disulfide bonds (SS) and sulfhydryl groups (SH) to change gluten proteins aggregation. This study investigated effects of dietary fiber (DF) and FA on secondary structures, thermal properties, and microstructures of gluten proteins. Results showed that the major portion of gluten secondary structures in all test groups was β-sheets (3583–4498 cm²/m²) while α-helices (869–1628 cm²/m²) made up only a small part. The group with 20 g/kg FA and 60 g/kg DF had a similar β-sheet content (4462 cm²/m²) as the control group (4408 cm²/m²), which decreased the damage of gluten structures induced by FA or DF. The total equivalent thiol (SH_eq) content, SS content, denaturation temperature (T_p), and enthalpy (△H) of gluten proteins were significantly decreased (P < .05) compared with the control group when DF or FA increased. DF and FA addition also led to a more disordered gluten network shown by scanning electron microscopy (SEM). When DF and FA were added together, the interaction between DF and FA prevented the SS decrease. However, thermal properties analysis of groups including different contents of FA and DF indicated that stability was not improved as expected.

作为麦麸中的主要酚酸，阿魏酸（FA）可能会影响二硫键（SS）和巯基（SH）之间的反应，从而改变面筋蛋白的聚集。这项研究调查了膳食纤维（DF）和FA对面筋蛋白的二级结构，热性质和微观结构的影响。结果表明，所有测试组中面筋二级结构的主要部分为β-片层（3583–4498 cm ² / m ²），而α-螺旋（869–1628 cm ² / m ²）仅占很小的一部分。具有20 g / kg FA和60 g / kg DF的组具有与对照组（4408 cm ² / m ²）类似的β-片层含量（4462 cm ² / m ²）。），减少了FA或DF引起的面筋结构的损伤。当DF或FA增加时，与对照组相比，面筋蛋白的总当量硫醇（SH _eq）含量，SS含量，变性温度（T _p）和焓（△H）均显着降低（P <.05）。DF和FA的添加也导致面筋网络更加混乱，扫描电子显微镜（SEM）显示。当DF和FA一起添加时，DF和FA之间的相互作用阻止了SS的降低。但是，对包含不同含量的FA和DF的基团进行热性能分析表明，稳定性没有得到预期的改善。