BACKGROUND Glutenin macropolymer (GMP), glutenin, and gliadin proteins are important indicators of the baking quality of dough. This study investigated the impacts of wheat bran and the mixture of ferulic acid (FA) and dietary fiber (DF) on the constitution of gluten proteins. Addition of wheat bran (100 and 150 g/kg) into gluten decreased the gliadin/glutenin ratio, while the addition of differnent amounts of FA+DF (C1 group: 20 g/kg FA and 60 g/kg DF; C2 group: 30 g/kg FA and 90 g/kg DF ) had the opposite effect. RESULTS The GMP contents of wheat bran groups (B1 group:100 g/kg and B2 group:150 g/kg) were similar to the control group, and disulfide bond (SS) contents were increased. However, both GMP and SS contents of FA+DF groups significantly decreased. The GMP gel properties and microstructures were destroyed after addition of wheat bran and FA+DF. The wheat bran and FA+DF additives induced different effects on the thermal properties and secondary structures of glutenin, gliadin, and GMP. CONCLUSION The results suggest that the interaction mechanism of bran fractions and gluten proteins is not only related to the physicochemical properties of the additives, but also to interactions between the additives and the components of gluten protein. This article is protected by copyright. All rights reserved.

中文翻译：

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膳食纤维与阿魏酸相互作用改变小麦粉体系中麦谷蛋白、麦胶蛋白和麦谷蛋白大分子聚合物的聚集

背景技术谷蛋白大分子聚合物(GMP)、谷蛋白和麦醇溶蛋白是面团烘焙质量的重要指标。本研究调查了麦麸以及阿魏酸 (FA) 和膳食纤维 (DF) 的混合物对麸质蛋白质构成的影响。在麸质中添加麦麸（100 和 150 g/kg）可降低麦胶/麦麸的比例，而添加不同量的 FA+DF（C1 组：20 g/kg FA 和 60 g/kg DF；C2 组： 30 g/kg FA 和 90 g/kg DF ) 具有相反的效果。结果麦麸组（B1组：100 g/kg和B2组：150 g/kg）GMP含量与对照组相近，二硫键（SS）含量增加。然而，FA+DF组的GMP和SS含量均显着降低。添加麦麸和FA+DF后GMP凝胶性质和微观结构被破坏。麦麸和 FA+DF 添加剂对谷蛋白、麦醇溶蛋白和 GMP 的热特性和二级结构产生了不同的影响。结论 麸皮组分与面筋蛋白的相互作用机制不仅与添加剂的理化性质有关，还与添加剂与面筋蛋白成分之间的相互作用有关。本文受版权保护。版权所有。结论 麸皮组分与面筋蛋白的相互作用机制不仅与添加剂的理化性质有关，还与添加剂与面筋蛋白成分之间的相互作用有关。本文受版权保护。版权所有。结论 麸皮组分与面筋蛋白的相互作用机制不仅与添加剂的理化性质有关，还与添加剂与面筋蛋白成分之间的相互作用有关。本文受版权保护。版权所有。