The effects of different konjac glucomannan (KGM) concentrations (0.5%, 1.5%, 2.5%, 3.5%, 4.5%, w/w) on the thermal and microscopic properties of the frozen wheat gluten, glutenin and gliadin were investigated in this study. KGM exerted a positive effect on the denaturation temperature and denaturation enthalpy of frozen gluten and gliadin, while KGM decreased those of frozen glutenin. Such effects induced by KGM were resulted from the interaction between KGM and frozen wheat gluten, glutenin and gliadin. The underlying mechanism was discussed from the perspective of protein structure. Specifically, the addition of KGM increased the α-helix structure of frozen gluten and gliadin, while decreased the α-helix of frozen glutenin. Furthermore, β-turn of frozen gluten and gliadin presented a decreasing trend with increasing amount of KGM. Scanning electron microscopy confirmed that there was stronger interaction between wheat protein and KGM. These results provide fundamental knowledge for better application of KGM in frozen protein-based foods.

不同魔芋葡甘露聚糖 (KGM) 浓度 (0.5%, 1.5%, 2.5%, 3.5%, 4.5%, w/w) 在本研究中研究了冷冻小麦面筋、谷蛋白和麦胶蛋白的热和微观特性。KGM对冷冻面筋和麦醇溶蛋白的变性温度和变性焓有积极影响，而KGM降低了冷冻面筋的变性温度和变性焓。KGM 引起的这种效应是由于 KGM 与冷冻小麦面筋、谷蛋白和麦胶蛋白之间的相互作用。从蛋白质结构的角度讨论了其潜在机制。具体而言，KGM的加入增加了冷冻面筋和麦醇溶蛋白的α-螺旋结构，同时降低了冷冻面筋的α-螺旋结构。此外，随着KGM用量的增加，冷冻面筋和麦醇溶蛋白的β-turn呈下降趋势。扫描电镜证实小麦蛋白与KGM之间存在较强的相互作用。