کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7587716 | 1492079 | 2016 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough
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کلمات کلیدی
1Dx5Tris (PubChem CID: 6503)2-mercaptoethanol (PubChem CID: 1567)Acrylamide (PubChem CID: 6579) - آکریلامید (PubChem CID: 6579)Hydrochloric acid (PubChem CID: 313) - اسید هیدروکلریک (PubChem CID: 313)Dough development - توسعه خمیرN-terminal domain - دامنه N-terminalSodium chloride (PubChem CID: 5234) - کلرید سدیم (PubChem CID: 5234)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Effects of N-terminal domain of high molecular weight glutenin subunit (HMW-GS) 1Dx5 (1Dx5-N) on functional and structural properties of wheat dough were determined by farinographic and rheological analysis, size exclusion chromatography, non-reducing/reducing SDS-PAGE, total free sulfhydryl determination, scanning electron microscopy and Fourier transform infrared spectroscopy. Results showed that 1Dx5-N improved the quality of dough with the increased water absorption, dough stability time, elastic and viscous modulus, and the decreased degree of softening, loss tangent. These improvements could be attributed to the formation of the macro-molecular weight aggregates and massive protein networks, which were favored by 1Dx5-N through disulfide bonds and hydrophobic interactions. Additionally, 1Dx5-N drove the transition of α-helix and random coil conformations to β-sheet and β-turn conformations, further demonstrating the formation of HMW-GS polymers and the enhancement of dough strength. Moreover, all the positive effects of 1Dx5-N were reinforced by edible salt NaCl.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 213, 15 December 2016, Pages 682-690
Journal: Food Chemistry - Volume 213, 15 December 2016, Pages 682-690
نویسندگان
Jing Jing Wang, Guang Liu, Yan-Bo Huang, Qiao-Hui Zeng, Guo-Sheng Song, Yi Hou, Lin Li, Song-Qing Hu,