Carboxymethyl cellulose (CMC) is commonly used as a hydrocolloid in wheat breadmaking to improve the technological and sensory quality. The experiment focuses on effects of the interactions between different levels (0.5% and 1.0% gluten basis) of CMC and gluten on the structure and rheological properties during heating process using fourier transform infrared spectroscopy (FTIR), dynamic oscillatory rheology, confocal laser scanning microscopy (CLSM) and isothermal titration calorimetry (ITC). The results showed that the presence of 0.5% CMC could reduce the aggregation extent and reinforce the cross-linked network through the formation of protein-polysaccharide conjugates during heating process, which could increase the viscoelastic properties of gluten. Structural studies showed that 0.5% CMC-gluten mixtures have higher contents of β-structures (46.12%) compared with control (36.81%). On the contrary, more open and heterogeneous microstructures of gluten were observed with 1.0% CMC, which led to the decreased viscoelastic properties. Structural studies showed there was a decrease in antiparallel β-sheets (6.99%) and β-turns (9.34%) accompanied an increase by intermolecular β-sheets (9.75%) and α-helices (9.32%) for the 1.0% CMC-gluten mixture during the heating process. The analyses of ITC showed that the protein-polysaccharide conjugates formed through Maillard-type reaction during heating.

羧甲基纤维素（CMC）通常用作小麦面包制作中的水解胶体，以提高技术和感官质量。实验使用傅里叶变换红外光谱（FTIR），动态振荡流变学，共聚焦激光扫描显微镜研究了不同水平（面筋含量为0.5％和1.0％面筋）的CMC和面筋之间的相互作用对加热过程中结构和流变性的影响。 （CLSM）和等温滴定量热（ITC）。结果表明，0.5％CMC的存在可以通过加热过程中蛋白质-多糖共轭物的形成减少聚集程度并增强交联网络，这可以增加面筋的粘弹性。结构研究表明0.5％的CMC-面筋混合物的含量较高与对照组（36.81％）相比，β-结构（46.12％）。相反，在1.0％CMC的条件下，观察到的麸质的开放性和异质性微观结构更加明显，这导致粘弹性降低。结构研究表明，1.0％CMC- β的反平行β-折叠（6.99％）减少，β-转角（9.34％）伴随分子间β-折叠（9.75％）和α-螺旋（9.32％）的增加。加热过程中的面筋混合物。ITC的分析表明，蛋白质-多糖结合物在加热过程中通过美拉德型反应形成。