Abstract Alkali significantly enhanced gluten strength and noodle texture. To further understand the underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic rheological properties, microstructure, intermolecular interactions, water mobility, molecular weight distribution (MWD) and structure, and the molecular chain morphology changes of gluten and its subfractions (glutenin and gliadin) were separately investigated. Alkali increased the G′ and G″ of gluten and glutenin fractions. Scanning electron microscopy (SEM) images confirmed that alkali induced a more compact structure in all fractions and a membrane-like structure in gluten and glutenin. Quartz crystal microbalance with dissipation (QCM-D) results demonstrated that alkali promoted alkali/protein-protein interactions in gluten and glutenin fractions. Hydrophobic interactions and water-solids interaction were enhanced by alkali in all fractions. Glutenin fraction was shown to play a key role in the protein polymerization of fresh gluten samples in the presence of alkali, while both glutenin and gliadin contributed to the enhanced polymerization during cooking. Atomic force microscopy (AFM) images showed that alkali induced remarkable aggregations of protein molecular chains in gluten system.

中文翻译：

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进一步解读碱对面筋和面条品质强化作用的根本原因：面筋、麦胶和麦麸的研究

摘要 碱显着增强面筋强度和面条质地。进一步了解碱对麸质强化作用的潜在机制、宏观流变学特性、微观结构、分子间相互作用、水流动性、分子量分布（MWD）和结构，以及麸质及其亚组分（谷蛋白和谷蛋白）的分子链形态变化。醇溶蛋白）分别进行了研究。碱增加了谷蛋白和谷蛋白部分的 G' 和 G''。扫描电子显微镜 (SEM) 图像证实，碱在所有组分中诱导更紧密的结构，并在谷蛋白和谷蛋白中诱导膜状结构。具有耗散功能的石英晶体微量天平 (QCM-D) 结果表明，碱促进了谷蛋白和谷蛋白组分中碱/蛋白质-蛋白质的相互作用。疏水相互作用和水-固体相互作用在所有组分中都被碱增强。谷蛋白部分被证明在碱存在下新鲜谷蛋白样品的蛋白质聚合中起关键作用，而谷蛋白和麦胶蛋白都有助于在烹饪过程中增强聚合。原子力显微镜 (AFM) 图像显示碱诱导面筋系统中蛋白质分子链的显着聚集。