Abstract The pomaces obtained after cold pressing oil production from oil seeds can be regarded as a source of many valuable nutrients such as unsaturated fatty acids, dietary fibre and antioxidants. The aim of the research was to determine the effect of five oil pomaces from black seed, hemp, pumpkin, milk thistle and primrose on the structure of gluten proteins. The model dough was supplemented with 3%, 6%, and 9% of the pomaces. Structural changes in gluten proteins were studied using Fourier transform Raman spectroscopy (FT-Raman) and Fourier transform infrared spectroscopy (FT-IR). Additionally, chemical composition of the pomaces was determined. Changes observed in the gluten structure resulting from the model dough supplementation with oil pomaces allow the pomace to be divided into two groups depending on the type and amount of fatty acids present in the pomaces. If the pomace contains a low number of fatty acids (black seed and pumpkin), pseudo-β-sheets are formed from β-turns and antiparallel-β-sheets in the gluten network. If the pomace contains a high number of fatty acids, non-aggregated β-structures are observed. Although the pomaces contain considerable amount of dietary fibre and polyphenols, comparison of the observed structural changes in gluten network with pomaces’ chemical composition indicates that the changes are connected with presence of fatty acids.

中文翻译：

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用选定的油渣补充模型面团后面筋结构的 FT-Raman 和 FT-IR 研究

摘要 油籽冷榨榨油后得到的果渣可作为多种重要营养物质的来源，如不饱和脂肪酸、膳食纤维和抗氧化剂。该研究的目的是确定来自黑籽、大麻、南瓜、奶蓟和月见草的五种油渣对麸质蛋白质结构的影响。模型面团补充有 3%、6% 和 9% 的果渣。使用傅里叶变换拉曼光谱 (FT-Raman) 和傅里叶变换红外光谱 (FT-IR) 研究面筋蛋白的结构变化。此外，还测定了果渣的化学成分。观察到模型面团补充油渣导致的面筋结构变化允许根据渣中存在的脂肪酸的类型和数量将渣分为两组。如果果渣含有少量脂肪酸（黑籽和南瓜），则由 β-转角和面筋网络中的反平行-β-折叠形成假β-折叠。如果果渣含有大量脂肪酸，则会观察到非聚集的 β 结构。虽然果渣含有大量的膳食纤维和多酚，但观察到的面筋网络结构变化与果渣化学成分的比较表明这些变化与脂肪酸的存在有关。假β-折叠由谷蛋白网络中的β-转角和反平行-β-折叠形成。如果果渣含有大量脂肪酸，则会观察到非聚集的 β 结构。虽然果渣含有大量的膳食纤维和多酚，但观察到的面筋网络结构变化与果渣化学成分的比较表明这些变化与脂肪酸的存在有关。假β-折叠由麸质网络中的β-转角和反平行-β-折叠形成。如果果渣含有大量脂肪酸，则会观察到非聚集的 β 结构。虽然果渣含有大量的膳食纤维和多酚，但观察到的面筋网络结构变化与果渣化学成分的比较表明这些变化与脂肪酸的存在有关。