| Starch and gluten protein are the most basic components in flour products.Adding oil to flour products can change the characteristics of food,and oil presents different functional characteristics due to the different composition of fatty acids.Therefore,this paper focuses on the influence of different fatty acids on starch-gluten system,explores the influence mechanism of fatty acids on starch-gluten system,and finally studies the influence of different fatty acids on starch-gluten recombinant dough in the simulation system,so as to provide a certain theoretical basis for expanding the application of oil in flour products.The main conclusions are summarized as follows:(1)Study the effects of different fatty acids on the gelatinization,aging,and rheological properties of the starch gluten protein system.The results showed that fatty acids could increase the gelatinization temperature of starch gluten system,reduce the peak viscosity,delay the peak time of saturated fatty acids,and accelerate the peak time of unsaturated fat acids,among which LA and SA were more conducive to improving the thermal stability of starch granules.Fatty acids make the gel strength,hardness,elasticity,adhesiveness and chewiness of the system decrease.The system with unsaturated fat acids has stronger water holding capacity and freeze-thaw stability,and better anti-aging effect.The addition of fatty acids reduces the elasticity and viscosity of the system,but improves the stability of the starch gluten protein system structure.(2)Study the mechanism of action of fatty acids on the starch gluten protein system.The results showed that the addition of fatty acids changed the crystal structure of starch from A-type to V-type,improving long-range ordering but reducing short-term ordering.Fatty acids make the secondary and tertiary structures of gluten proteins more flexible and reduce cohesion.Adding fatty acids to the system can enhance its thermal stability and alter the interaction force between starch and gluten protein.The structure of the system added with fatty acid is more uniform and stable,the pores are reduced,and the continuity is increased,and the density of the system added with unsaturated fat acid is higher than that of saturated fatty acid.However,the addition of fatty acids results in incomplete gelatinization of starch particles in the pores and fracture of the pore walls.(3)Study the effect of fatty acids on the interaction between amylose gluten protein.The results showed that the complex formed by fatty acids and gluten protein made the protein structure more compact,but made the gluten protein structure in the amylose gluten protein system more flexible;The mechanism of fluorescence quenching of gluten protein in binary or ternary systems using amylose belongs to static quenching,and the binding site is closer to the tyrosine residue;The presence of fatty acids can reduce the quenching constant,binding constant,and number of binding sites of the system,while increasing the binding distance;When there are no fatty acids and saturated fatty acids LA,PA,and SA present in the system,the interaction between amylose and gluten protein is mainly hydrophobic;When OA exists in the system,it is mainly van der Waals forces and hydrogen bonds;When there is LOA in the system,it is mainly electrostatic interaction;Fatty acids can weaken the interaction between amylose and gluten protein mainly due to non competitive and negative synergistic effects.(4)Study the effect of fatty acids on the characteristics of starch gluten protein recombinant dough.The results showed that fatty acids improved the ductility and flexibility of the gluten network structure.The addition of LA,OA,and LOA could strengthen the gluten strength,but PA and SA weakened the gluten strength;The addition of fatty acids reduced the hardness,adhesiveness,chewiness and cohesion of the dough.The softening effect of saturated fatty acids on the dough was stronger than that of unsaturated fat fatty acids;The addition of fatty acids reduces the fast digestible starch content of recombinant dough and increases the resistant starch content,with SA and LOA having the best anti digestion effect. |
